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Apricot Pie Recipe

Apricot Pie

iamwinfred
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. 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.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

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
  • Paring knife
  • 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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1SliceCalories: 320kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 190mgPotassium: 280mgFiber: 2gSugar: 24gVitamin A: 12IUVitamin C: 15mgCalcium: 2mgIron: 4mg
Keyword apricot pie, double crust pie, fruit pie from scratch, stone fruit dessert, summer pie recipe
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