Bake an Old-Fashioned Dried Stone Fruit Pie

I have a problem. I love the idea of eating fresh apricots, but not so much the reality. The reality is that they are never as juicy as I make them out to be in my head, and not as sweet either. Now I really love dried apricots, though! I could eat those all day. When I was training to become a yoga instructor earlier this year, I practically lived off dried apricots and almonds for snacks during our long days of training. But back to fresh apricots. Theyre everywhere right now! And I so wanted to learn to enjoy them, so what did I do? I made a pie! Lesson number one: if you think you dont like something, just add sugar. Seriously though, I used a combination of fresh apricots, dried apricots and dried bing cherries in this crumble-like pie. Its pretty old fashioned! Something my grandma would make for sure. But absolutely delicious when topped with mile-high pecan oat streusel and a big scoop of creamy vanilla ice cream. Im a fan. Use your favorite packaged (or homemade!) pie crust recipe for this. You will only need one crust instead of a double. The topping for the pie is entirely made out of crunchy streusel---my favorite! Its meant to be rustic, so to say, so dont expect it to look like a picture perfect apple pie. Rather, serve it in bowls topped with ice cream and maybe even some whipped cream to boot.

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Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.