This apricot pie recipe turns ripe summer apricots into a bubbling, golden dessert with a buttery homemade crust.
The filling is sweet with just enough tartness from the fruit, and it sets up soft without turning to mush once you slice into it.
I first made this pie after a farmers market haul left me with way more apricots than I knew what to do with.
One taste of that warm, jammy filling against the flaky crust and I knew it was going into permanent rotation, right alongside my peach pie.
You do not need any fancy pastry skills to pull this off. If you can roll out dough and slice fruit, you can make this pie.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Chill Time | 1 hour |
| Cook Time | 55 minutes |
| Total Time | 2 hours 25 minutes |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Apricot Pie Recipe
Apricots have a short season, so this pie is one of those recipes worth planning your summer around.
The filling strikes a balance between sweet and tart that you just do not get from apples or berries.
It also happens to be a wonderful way to use up fruit that is a little too soft for eating out of hand.
If stone fruit desserts are your thing, this one earns a permanent spot next to my Sour Cherry Pie Recipe.
- Bright, jammy filling with a natural tartness that balances the sugar
- All butter pie crust that bakes up flaky and golden
- Simple ingredient list, mostly pantry staples plus fresh apricots
- Freezes beautifully, so you can bake now and enjoy later
- Impressive enough for a holiday table but easy enough for a weeknight bake
Ingredients
Most of what you need for this apricot pie recipe is probably already in your kitchen, aside from the fresh apricots themselves.
Use fruit that gives slightly when you press it, since fully ripe apricots give the best flavor and texture once baked.
- 2 and 1/2 pounds fresh apricots, pitted and sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons European style unsalted butter, cut into small pieces
- 1 double pie crust, homemade or store bought
- 1 egg, beaten, for egg wash
- 1 tablespoon coarse sugar, for topping
Read Also: Flaky Pie Crust Recipe
Kitchen Equipment Needed
None of the tools here are unusual, but a few good pieces of equipment make the whole process go much smoother.
If you bake pies often, investing in a sturdy pie dish and a proper rolling pin will save you a lot of frustration down the line.
- 9 inch pie dish
- Food processor, for the pie dough
- Pastry blender, if making dough by hand
- Rolling pin
- Pastry brush, for the egg wash
- Large mixing bowl
- Paring knife
- Baking sheet, to catch drips
- Wire cooling rack
This pie shares a lot of the same equipment as my Butter Pie Crust Recipe, so if you already bake pies regularly you likely have everything on hand.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this pie, based on years of testing pies in my own kitchen.
1. Ceramic Pie Dish
A heavy ceramic pie dish heats evenly and helps the bottom crust bake through without turning soggy.
It also goes straight from oven to table, which is always a nice touch when company is over.
2. Adjustable Rolling Pin
An adjustable rolling pin with removable rings takes the guesswork out of rolling your dough to an even thickness.
Consistent thickness means the crust bakes evenly, without thin spots that burn or thick spots that stay doughy.
3. Bench Scraper
A bench scraper makes cleaning up flour and moving dough around so much easier, especially when you are working with a sticky, butter heavy dough.
It also doubles as a handy tool for cutting the lattice strips if you go that route.
4. Instant Read Thermometer
Checking the internal temperature of the filling near the end of baking helps you know for certain that the cornstarch has fully activated and the filling will set properly.
This one small habit has saved me from more than one runny pie.
5. Pie Crust Shield
A silicone pie crust shield protects the edges of your crust from over browning during the longer bake time this pie needs.
It is a small, inexpensive tool that makes a big difference in how the finished pie looks.
Step-by-Step Instructions: How to Make Apricot Pie
1. Prepare the pie dough
- If making your own crust, prepare the dough for a double crust 9 inch pie according to your recipe.
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Chilling relaxes the gluten and keeps the butter cold, which is what gives you those flaky layers once baked.
- If using store bought dough, let it sit at room temperature for about 10 minutes so it is easier to roll without cracking.
2. Prepare the apricots
- Wash the apricots, then slice them in half and remove the pits.
- Cut each half into 2 or 3 slices, depending on the size of the fruit, so you end up with about 6 cups of sliced apricots.
- Place the sliced apricots in a large mixing bowl.
- You do not need to peel the apricots, the skins soften completely during baking.
3. Make the filling
- Add the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla extract to the bowl with the apricots.
- Gently stir everything together with a spatula until the fruit is evenly coated in the sugar mixture.
- Let the filling sit for about 10 minutes so the apricots begin to release some of their juices and the cornstarch starts to hydrate.
- Give it one more gentle stir right before you fill the crust, since the mixture tends to settle.
4. Roll out the bottom crust
- Preheat your oven to 400 degrees Fahrenheit.
- On a lightly floured surface, roll one disc of dough into a circle about 12 inches across.
- Carefully transfer the dough to your 9 inch pie dish, gently pressing it into the bottom and up the sides without stretching it.
- Trim any excess dough hanging over the edge, leaving about half an inch of overhang.
- Place the lined pie dish in the refrigerator while you finish the top crust.
5. Fill the pie
- Pour the apricot filling into the chilled bottom crust, spreading it into an even layer.
- Scatter the small pieces of European style unsalted butter evenly over the top of the filling.
- The butter melts into the fruit as it bakes, adding richness and helping the filling turn glossy.
6. Add the top crust
- Roll out the second disc of dough into another 12 inch circle.
- Either lay it whole over the filling and cut a few steam vents in the center, or slice it into strips for a lattice top.
- If making a lattice, weave the strips over and under one another across the top of the pie.
- Trim the overhanging dough, then fold the edges under and crimp them together to seal the pie.
7. Add the egg wash and bake
- Brush the top crust with the beaten egg, making sure to get into the crimped edges.
- Sprinkle the coarse sugar evenly over the top for a bit of crunch and sparkle.
- Place the pie on a baking sheet to catch any drips, then bake at 400 degrees Fahrenheit for 20 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 35 to 40 minutes, until the crust is deep golden and the filling is bubbling through the vents.
- Tent the edges with foil or use a pie crust shield if they start browning too quickly.
8. Cool before slicing
- Transfer the pie to a wire cooling rack and let it cool for at least 3 hours before slicing.
- This cooling time lets the cornstarch fully set, which keeps your slices from sliding apart.
- Serve the pie warm or at room temperature, however you prefer it.
This double crust method is very close to how I build my Lattice Apple Pie Recipe, so it is a great next bake if you enjoyed this one.
Tips for The Best Apricot Pie
A few small details make the difference between a good apricot pie and a great one.
Most of these tips come down to managing moisture and temperature, since apricots release a fair amount of juice as they bake.
- Choose apricots that are ripe but still slightly firm, overripe fruit turns mushy once baked
- Keep your butter and dough as cold as possible right up until the pie goes into the oven
- Do not skip the resting time after baking, cutting too soon leads to a runny slice
- Taste your apricots before adding sugar, since ripeness can vary a lot between batches
- Place a baking sheet underneath the pie dish to catch any bubbling filling
Another favorite: Peach Crumble Pie Recipe
Serving Suggestions
Apricot pie is delicious completely on its own, but a few simple additions can turn it into a full dessert spread.
Warm slices pair especially well with something cold and creamy on the side.
- A scoop of vanilla ice cream on top of a warm slice
- A dollop of lightly sweetened whipped cream
- A drizzle of warm honey over the crust
- Alongside a slice of my Peach Galette for a stone fruit dessert table
- With a cup of coffee or tea for an afternoon treat
Variations of Apricot Pie
Once you have the base recipe down, this pie is easy to customize based on what you have on hand or what flavors you are craving.
Feel free to experiment with these ideas while keeping the same basic method.
- Swap half the apricots for sliced peaches or plums for a mixed stone fruit pie
- Add a handful of fresh raspberries or blackberries for a pop of color
- Use a crumb topping instead of a top crust for a more rustic look, similar to my Blueberry Crumble Pie Recipe
- Add a pinch of ground cardamom along with the cinnamon for a warmer spice note
- Brush the baked crust with a little warmed apricot jam for extra shine and flavor
Storage and Reheating
Leftover apricot pie keeps well for several days, which makes it a great make ahead dessert.
Just be sure it has cooled completely before you cover or wrap it.
- Store the pie loosely covered at room temperature for up to 2 days
- Refrigerate for up to 5 days if your kitchen runs warm or humid
- Freeze whole or in slices, wrapped tightly, for up to 3 months
- Reheat individual slices in a 300 degree Fahrenheit oven for about 10 minutes
- Thaw frozen slices in the refrigerator overnight before reheating
If you like the idea of a freezer friendly pie, you will also want to check out my Mini Blueberry Pies Recipe.
Nutritional Facts
Nutritional values will vary slightly depending on your exact crust recipe and the ripeness of your apricots, but here is a general estimate per slice, based on 8 slices per pie.
- Calories: approximately 320 per slice
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 46g
- Sugars: 24g
- Protein: 3g
- Fiber: 2g
- Sodium: 190mg
For comparison, my Tart Cherry Pie Recipe runs fairly similar in overall calories per slice.
Health Benefits of Key Ingredients
While this is certainly a dessert, a few of the ingredients do bring some genuine nutritional value to the table.
Apricots in particular are a good source of several important nutrients.
- Apricots are rich in vitamin A and vitamin C, both important for skin and immune health
- Apricots contain potassium, which supports healthy blood pressure levels
- Apricots provide dietary fiber, which supports digestion
- Lemon juice adds vitamin C and helps balance the sweetness of the filling
- Cinnamon contains antioxidants and has been studied for its effect on blood sugar regulation
If you enjoy baking with nutrient dense stone fruit, my Black Raspberry Pie Recipe is another good one to try.
FAQs About Apricot Pie
1. Can I use canned or frozen apricots instead of fresh?
Yes, both canned and frozen apricots will work in this recipe.
Drain canned apricots well before using, and there is no need to thaw frozen apricots first, just add a few extra minutes to the baking time.
2. Why is my apricot pie filling runny?
A runny filling usually means the pie was sliced before it had fully cooled.
Give the pie at least 3 hours to rest so the cornstarch can properly set the juices.
3. Do I need to peel the apricots first?
No, apricot skins are thin and soften completely during baking.
Peeling is not necessary and skipping it saves you a good amount of prep time.
4. Can I make this pie ahead of time?
Absolutely. You can bake the pie a day ahead and store it at room temperature, or freeze it unbaked and bake it straight from the freezer with about 15 extra minutes of bake time.
5. What can I use instead of cornstarch to thicken the filling?
All purpose flour or tapioca starch both work as substitutes for cornstarch.
Use slightly more flour than cornstarch, about 1.5 times the amount, to get a similar thickening effect.
For more troubleshooting tips like these, my Mango Pie Recipe covers a lot of the same fruit pie basics.
Apricot Pie
Ingredients
- 2.5 pounds fresh apricots about 6 cups, pitted and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/4 cup cornstarch
- 2 tablespoons lemon juice freshly squeezed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons European style unsalted butter cut into small pieces
- 1 double pie crust homemade or store bought, for a 9 inch pie
- 1 egg beaten, for egg wash
- 1 tablespoon coarse sugar for topping
Equipment
- 9-inch pie dish ceramic recommended for even heating
- Food processor for making pie dough
- Pastry blender if making dough by hand (optional)
- Rolling Pin adjustable rolling pin with rings recommended
- Pastry brush for egg wash
- Large mixing bowl
- Baking sheet to catch drips
- Wire cooling rack
- Instant-read thermometer optional, to check filling temperature
- Pie crust shield optional silicone shield to prevent overbrowning
- Bench scraper optional for cleaning up dough and cutting lattice
Method
- Prepare your pie dough for a double crust 9 inch pie, divide into two discs, wrap, and refrigerate for at least 1 hour. If using store-bought dough, let it sit at room temperature for about 10 minutes.
- Wash the apricots, slice them in half, remove the pits, and cut each half into 2–3 slices. You should end up with about 6 cups of sliced apricots.
- In a large mixing bowl, combine the sliced apricots with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla. Gently stir to coat evenly. Let sit for 10 minutes to release juices, then stir again.
- Preheat the oven to 400°F. On a floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, press gently into the bottom and sides, and trim the overhang to 1/2 inch. Refrigerate while you roll the top crust.
- Pour the apricot filling into the chilled bottom crust and spread evenly. Scatter the butter pieces over the top of the filling.
- Roll the second dough disc into a 12-inch circle. Place it whole over the filling and cut steam vents, or cut into strips for a lattice top. Trim overhang, fold edges under, and crimp to seal.
- Brush the top crust with beaten egg and sprinkle with coarse sugar. Place the pie on a baking sheet and bake at 400°F for 20 minutes. Reduce heat to 350°F and bake 35–40 minutes more, until the crust is golden and filling bubbles. Use a crust shield if edges brown too quickly.
- Transfer the pie to a wire cooling rack and cool for at least 3 hours before slicing. This allows the filling to set properly. Serve warm or at room temperature.
Nutrition
Notes
- Choose ripe but slightly firm apricots to avoid a mushy filling.
- Keep your butter and dough as cold as possible right up until the pie goes into the oven for the flakiest crust.
- Do not skip the resting time after baking — cutting too soon leads to a runny slice.
- Taste your apricots before adding sugar, as ripeness can vary significantly between batches.
- Place a baking sheet underneath the pie dish to catch any bubbling filling and keep your oven clean.
- You can substitute 1/2 cup all-purpose flour or 1/3 cup tapioca starch for the cornstarch for thickening.
- Swap half the apricots for peaches or plums for a mixed stone fruit variation.
- Store leftover pie loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze the unbaked pie for up to 3 months and bake from frozen, adding about 15 extra minutes.
- Reheat individual slices in a 300°F oven for about 10 minutes to refresh the crust.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This apricot pie recipe is one of those desserts that feels like a genuine celebration of summer fruit.
It is simple enough for a Sunday afternoon bake, but special enough to bring to any gathering.
I hope this pie becomes as much of a summer staple in your kitchen as it has in mine.
Give it a try, and let me know in the comments how yours turns out.
If you make it, snap a photo and share it, I would love to see your version of this pie.
Recommended:
- Pineapple Pie Recipe
- Raspberry Pie Recipe
- Cranberry Apple Crumb Pie Recipe
- Peach Hand Pies Recipe
- Sugar Free Blueberry Pie Recipe
