Apricot Pie Recipe

Why You’ll Love This Recipe

I love this recipe because it combines a rich, flaky crust with a vibrant apricot filling that is neither too sweet nor too tart. The dough is easy to work with after chilling, and the filling comes together with just a few ingredients. I also enjoy how the lattice topping creates a beautiful presentation without requiring advanced baking skills. This pie tastes wonderful warm, at room temperature, or chilled.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pie Dough

• 1 stick (113 grams) cold unsalted butter
• 2 cups (240 grams) all-purpose flour
• 1 large egg
• Pinch of salt
• 2 tablespoons sour cream
• 1/4 cup (30 grams) powdered sugar
• 1/2 teaspoon baking powder

For the Filling

• 1 pound apricots, halved
• 1/2 cup (80–100 grams) granulated sugar, adjusted to taste
• 1 tablespoon cornstarch

Directions

Prepare the Dough

1. I dice the cold butter into small cubes and add it to the flour that has been mixed with the salt, powdered sugar, and baking powder.
2. I rub the mixture between my fingers until it resembles fine crumbs.
3. I add the egg and sour cream and quickly knead the mixture until a smooth, elastic dough forms.
4. I wrap the dough in plastic wrap and refrigerate it for 30 to 40 minutes, or preferably overnight.

Make the Apricot Filling

1. I place the apricot halves and sugar in a saucepan and cook them over low heat for about 5 minutes until they begin releasing their juices.
2. I dissolve the cornstarch in about 3 tablespoons of water.
3. I add the cornstarch mixture to the apricots and cook for 3 to 5 minutes until slightly thickened.
4. I remove the filling from the heat and allow it to cool completely before assembling the pie.

Assemble the Pie

1. I divide the chilled dough into two portions, making one portion slightly larger than the other.
2. I roll out the larger portion and use it to line my pie or baking pan.
3. I roll out the remaining dough and cut it into strips about ½ inch wide.
4. I spread the cooled apricot filling evenly over the prepared crust.
5. I arrange the strips over the filling in a lattice pattern and braid them if I want a decorative finish.
6. I lightly sprinkle sugar over the top.

Bake the Pie

1. I preheat the oven to 350°F (175°C).
2. I bake the pie for 40 to 45 minutes.
3. After about 25 minutes, I check the pie and loosely cover it with foil if it is browning too quickly.
4. I remove the pie from the oven and allow it to cool slightly before serving.

Servings and Timing

• Servings: 8 servings
• Preparation Time: 30 minutes
• Chilling Time: 40 minutes
• Baking Time: 40–45 minutes
• Total Time: Approximately 1 hour 55 minutes

Variations

I enjoy experimenting with different fruits and flavors to create new versions of this pie.

• Peach Apricot Pie: I replace part of the apricots with fresh peaches.
• Berry Apricot Pie: I add raspberries or blueberries to the filling for extra color and flavor.
• Almond Apricot Pie: I sprinkle sliced almonds over the lattice before baking.
• Cinnamon Apricot Pie: I add a pinch of cinnamon to the filling for warmth.
• Mixed Stone Fruit Pie: I combine apricots, plums, and nectarines for a more complex fruit filling.

storage/reheating

I store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To maintain freshness, I keep it in an airtight container or cover it tightly with plastic wrap.

When reheating, I warm individual slices in a 300°F oven for about 8 to 10 minutes. I can also microwave a slice for 20 to 30 seconds if I want a quicker option.

FAQs

Can I use frozen apricots instead of fresh ones?

I can use frozen apricots, but I thaw and drain them first to prevent excess moisture in the filling.

Why should the dough be chilled before rolling?

I chill the dough because it makes it easier to handle and helps create a tender, flaky crust.

Can I make the pie ahead of time?

Yes, I often bake the pie a day in advance since the flavors continue to develop as it rests.

How do I know when the pie is fully baked?

I look for a golden-brown crust and a filling that is bubbling gently around the edges.

Can I reduce the amount of sugar?

I can adjust the sugar depending on the sweetness of the apricots. Sweeter fruit requires less sugar, while tart fruit may need a little more.

Conclusion

I love how this Apricot Pie balances a buttery homemade crust with a bright, fruity filling. The simple ingredients and classic lattice topping create a timeless dessert that is perfect for any occasion. Whether I serve it warm with coffee or as a special dessert after dinner, this pie always delivers delicious flavor and beautiful presentation.

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