apricot cranberry crumb pie

★★★★★ 1 Review
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By Susan Bickta
from Kutztown, PA

Fall is coming soon and this is one of my favorite pies to make in the Fall. Tart dried apricots and dried cranberries are a perfect pair in this fruity pie.

★★★★★ 1 Review
serves 8-10
prep time 10 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For apricot cranberry crumb pie

  • 1
    8" pie shell, baked
  • 16 oz
    dried apricots, roughly chopped
  • 3/4 c
  • 2 1/2 c
    water + 3 tablespoons
  • 2 Tbsp
  • 1/3 c
    dried cranberries
  • 1/4-1/2 tsp
    almond extract
  • 1 c
  • 1/3 c
    brown sugar, packed
  • 1/3 c
    margarine, cold
  • cinnamon, for garnish

How To Make apricot cranberry crumb pie

  • 1
    Preheat oven to 350 degrees F. Meanwhile, in a medium saucepan, over medium high heat, combine the apricots, sugar and 2 1/2 cups of water. Bring to a simmer and cook for 35-40 minutes, stirring frequently, until apricots are tender (yet chewy) and are just starting to fall apart. Combine the cornstarch and remaining 3 tablespoons of water and stir into apricot mixture. Continue to cook for an additional 5 minutes or until thickened. At this point, add more water, if needed, to reach desired consistency. Remove from heat and stir in cranberries and extract. Cool.
  • 2
    Meanwhile, in a medium bowl, mix the flour, sugar and margarine with a pastry blender until pea-size crumbs form. Set aside.
  • 3
    When filling is cooled, transfer to pie shell and sprinkle crumbs evenly over top. Garnish with cinnamon if desired. Cover exposed pie crust with foil to prevent burning.
  • 4
    Bake for 20-25 minutes or until filling is hot and bubbly and crumbs just start to brown.