Dried Stone Fruit Pie with Pecan Oat Streusel

Ingredients

• 1 cup chopped dried apricots (6 oz)
• 1 cup chopped fresh apricots (5 oz)
• 1/2 cup dried cherries
• ¼ cup sugar
• zest of 1 lemon
• 2 tsp fresh lemon juice
• 1 ¼ cup water
• ¼ tsp salt
• 1.5 tbsp cornstarch mixed with ¼ cup cold water

For streusel topping

• 1 cup old fashioned oats
• ½ cup roasted, salted pecan halves
• 1 cup brown sugar
• 4 tbsp cold butter, cut into small chunks

Additional Ingredients

• Vanilla ice cream for serving
• 1 prepared pie shell (unbaked)

Instructions

1. 1
   Preheat oven to 375 degrees. Prick your pie crust all over the bottom with a fork. Set aside.
2. 2
   Combine the dried apricots and dried cherries in a medium sized saucepot with 1 ¼ cup water. Bring to a simmer and cook for 15 minutes. Then, add the fresh apricot, sugar, lemon zest, lemon juice and salt. Bring the mixture back up to a simmer and slowly drizzle in the cornstarch and cold water mixture. Continue to simmer until very, very thick---about 10 minutes.
3. 3
   Remove fruit from the stove and let cool slightly while you prepare the streusel topping.
4. 4
   Roughly chop the pecan halves. Place in a large bowl with the oats and brown sugar. Work in the butter using your fingertips until mixture is only slightly clumpy.
5. 5
   Place pie crust on a baking sheet then pour fruit into prepared pie crust. Top generously with streusel.
6. 6
   Place pie in the oven and bake for 35-40 minutes until both streusel and crust is golden brown.
7. 7
   Let cool for 45 minutes then serve with vanilla ice cream.