Fruit-and-Berry Streusel Pie

Let the fruit mixture cool before pouring into the baked crust. The streusel will stay on top instead of sinking into the filling.


10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 24 %
Fat 6.8 g
Satfat 1.5 g
Monofat 2.4 g
Polyfat 2.1 g
Protein 2.1 g
Carbohydrate 47.9 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 147 mg
Calcium 16 mg


1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt, divided
2 tablespoons chilled stick margarine or butter, cut into small pieces
1 1/4 cups water
1/2 cup sugar
2 tablespoons cornstarch
2 1/2 cups fresh or frozen cranberries
1/2 cup dried blueberries or dried cherries
1/3 cup golden raisins
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 (16-ounce) can apricot halves in light syrup, drained and sliced into quarters


Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, cinnamon, and 1/8 teaspoon salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.

Combine 1/8 teaspoon salt, water, sugar, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Add cranberries, and cook over medium heat for 10 minutes or until cranberries pop. Remove from heat. Stir in blueberries, raisins, rind, and juice. Fold apricots into cranberry mixture. Cool to room temperature.

Preheat oven to 400°.

Pour the fruit mixture into prepared crust. Sprinkle the streusel mixture evenly over fruit mixture. Place the pie on a baking sheet in lower third of oven. Bake at 400° for 30 minutes. Cool completely on a wire rack.

November 1998
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