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

Recipe by Cooking Light November 1998


Recipe Summary

10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

257 calories; calories from fat 24%; fat 6.8g; saturated fat 1.5g; mono fat 2.4g; poly fat 2.1g; protein 2.1g; carbohydrates 47.9g; fiber 2.2g; iron 1.2mg; sodium 147mg; calcium 16mg.