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Apricot Pie Recipe With Homemade Filling

Written by MasterClass

Last updated: Jul 22, 2024 • 3 min read

This fresh apricot pie, which pairs a thick, sweetened apricot filling with a buttery pie crust, is the ultimate way to make the most of your stone fruit haul at the farmer’s market.

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What Is Apricot Pie?

Apricot pie is a sweet pie consisting of a macerated apricot filling in a buttery pastry crust. Brown sugar, cinnamon, and lemon juice add sweetness, warmth, and brightness to the stone fruit filling of this summer-friendly pie. Home bakers can make this treat as a double-crust pie with a solid or lattice top, or a single-crust pie with a simple crimp along the edge of the bottom crust.

5 Tips for Making Apricot Pie

Follow these tips to make the most of this summer fruit pie.

  1. 1. Use fresh or frozen apricots. If you can, use fresh, ripe apricots that are slightly firm, with no soft spots or browning to make the filling for this pie. Frozen apricots will also work, without any need to thaw them before baking. If you do this, keep in mind that you will likely need to bake the pie an additional 5–10 minutes to properly heat the frozen fruit filling.
  2. 2. Mix and match fruits. Incorporate additional fruits into the pie filling to make a mixed fruit pie. Complementary stone fruits like sliced peaches, nectarines, and plums pair well with apricots. Berries, like blackberries, blueberries, and raspberries will also work.
  3. 3. Rest your pie dough. Be careful not to overwork the dough as you prepare your chosen pie crust recipe. After mixing and rolling out your dough, allow it to rest in the refrigerator for at least two hours. This allows the fat to cool and solidify and the gluten molecules to relax, so you have a soft, flaky crust.
  4. 4. Use a thickener. Apricots can release a lot of moisture during cooking, even after maceration. Mix the fruit with a thickening agent, such as cornstarch, tapioca flour, or all-purpose flour to combat this effect.
  5. 5. Store properly. Apricot pie will keep well covered on the countertop for up to 2 days. Alternatively, store the pie in the refrigerator for up to 1 week.

Easy Apricot Pie Recipe

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17 Ratings | Rate Now

makes

1 9-inch pie

prep time

25 min

total time

1 hr 10 min

cook time

45 min

Ingredients

For the crust:

For the filling:

For assembly:

Note: The total time does not include 2 hours and 15 minutes of inactive time.

Make the crust:

  1. 1

    Combine the flour, salt, and sugar in a large bowl. Add the cold butter to the flour mixture, and work it between your fingers until the dough resembles coarse crumbs and there are no large pieces left (the dough should just hold together when pressed in a handful).

  2. 2

    Turn the dough out onto a clean work surface, and add the cold water and vinegar. Comb through the dough with your fingers until well-combined, then begin to knead the dough until it comes together, no more than a couple of minutes.

  3. 3

    Divide and form into two shaggy discs about 1-inch thick. Wrap in plastic wrap, and place in the refrigerator for at least 2 hours.

Make the filling:

  1. 1

    In a large bowl, combine the sliced apricots and the lemon juice and stir to combine.

  2. 2

    Add the white sugar, brown sugar, cornstarch, vanilla extract, and ground cinnamon to the apricots and stir until well incorporated.

Assemble and bake the pie:

  1. 1

    Preheat the oven to 425 degrees Fahrenheit.

  2. 2

    Generously dust a clean work surface with flour, and roll each portion of the dough into an 11-inch circle. Roll up one portion of dough and transfer it to a 9-inch pie dish.

  3. 3

    Spoon the apricot mixture into the pie crust and top with pie with the second portion of dough.

  4. 4

    Using a fork, crimp the crusts together around the edges and cut off any excess pie dough.

  5. 5

    Using a pastry brush, brush the top crust with the egg wash.

  6. 6

    Cut three small slits into the top of the pie to create a vent.

  7. 7

    Transfer the pie pan to the oven. Bake the pie until its crust is golden brown and the fruit filling is thick and bubbling, about 40–45 minutes. If the edges of the crust become too dark, cover them with aluminum foil for the remainder of the bake.

  8. 8

    Remove the pie plate from the oven and let it cool for a minimum of 15 minutes before slicing and serving with a scoop of vanilla ice cream or whipped cream.

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