Fruit-and-Berry Streusel Pie

Ingredients

• 16 ounce apricots light drained sliced into quarters canned
• 0.3 cup brown sugar packed
• 2 tablespoons cornstarch 
• 2.5 cups cranberries fresh
• 0.5 cup blueberries dried
• 0.3 cup flour all-purpose
• 0.3 cup golden raisins 
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest grated
• 2 tablespoons stick margarine chilled cut into small pieces
• 9 inch pastry crust 
• 0.3 teaspoon salt divided
• 0.5 cup sugar 
• 1.3 cups water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. 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.
4. Combine 1/8 teaspoon salt, water, sugar, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly.
5. Add cranberries, and cook over medium heat for 10 minutes or until cranberries pop.
6. Remove from heat. Stir in blueberries, raisins, rind, and juice. Fold apricots into cranberry mixture. Cool to room temperature.
7. Preheat oven to 40
8. Pour the fruit mixture into prepared crust.
9. Sprinkle the streusel mixture evenly over fruit mixture.
10. Place the pie on a baking sheet in lower third of oven.
11. Bake at 400 for 30 minutes. Cool completely on a wire rack.