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Cherry-Apricot Pie with Almond Streusel Topping

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Active Time:  25 Minutes
Total Time:  4 Hours 15 Minutes
  8 servings
This lovely combination is a real winner. The sweet-tart cherry-apricot filling pairs beautifully with the rich streusel topping that gets its unique flavor from almond paste.
For Streusel:
1/2 cup all-purpose flour
6 tablespoons (packed) golden brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
1/3 cup crumbled almond paste (about 2 3/4 ounces)
1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup sliced almonds
For Filling:
1 cup sugar
4 1/2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1 pound Bing cherries, stemmed, pitted, halved (about 2 1/4 cups)
1 pound ripe apricots (about 6 medium-large), halved, pitted, each half cut into 4 wedges  (about 3 cups)
1/2 cup apricot preserves
Tender Pie Crust Disk (see recipe)
Vanilla ice cream or sweetened whipped cream (optional)
Other necessary recipes:
The Perfect Tender Pie Crust
Cherry-Apricot Pie with Almond Streusel Topping Recipe at
FOR STREUSEL: Whisk flour, brown sugar, cinnamon and salt to blend in medium bowl. Add almond paste and butter. Rub in with fingertips until mixture begins to clump together. Add almonds and work in with fingertips until well incorporated. Refrigerate until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

FOR FILLING: Line baking sheet with foil; place in bottom of oven. Position rack in center of oven and preheat to 375 degrees F. Whisk sugar, cornstarch and cinnamon in large bowl to blend well. Add cherries, apricots and apricot preserves and toss to blend well with sugar mixture. Let stand until juices form, about 20 minutes.

TO ASSEMBLE: Roll out 1 pie crust disk on generously floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edges under and crimp edges decoratively, forming high standing rim 1/2 to- 3/4-inch above sides of dish. Spoon filling into crust.

Bake pie 30 minutes. Cover edges with foil collar to prevent overbrowning. Bake pie until filling just begins to bubble at edges, about 15 minutes longer. Sprinkle streusel over top of pie. Continue to bake until crust and streusel are deep golden brown and filling bubbles thickly in center, about 45 minutes longer. Transfer to rack and cool at least 2 hours. Serve slightly warm or at room temperature with ice cream or sweetened whipped cream, if desired. (Can be prepared 8 hours ahead. Let stand at room temperature.)

Recipe created exclusively for by Margaret Cederberg.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cherry Recipes
 Warm Cobblers and Fruit Desserts
 Champion Cherry Pies
Nutrition Facts per Serving
Yield:   8 servings
Calories: 794
Fat. Total: 36g
Fiber: 5g
Carbohydrates, Total: 115g
Sodium: 326mg
% Cal. from Fat: 41%
Cholesterol: 47mg
Protein: 8g
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