The Juiciest Apricot Pie Recipe for Your Summer Dessert Table

Summer’s golden bounty finds perfect expression in this delightful apricot pie that captures sunshine on a plate.

Ripe fruits burst with sweet-tart flavors promising pure comfort.

Local orchards offer the most incredible seasonal ingredients for this classic dessert.

Rustic and elegant, the pie celebrates simple ingredients transformed through careful preparation.

Delicate pastry cradles soft, caramelized apricot slices that melt in your mouth.

Baking fills the kitchen with warm, inviting aromas that draw everyone close.

You’ll want to slice into this beautiful creation and savor every delicious bite.

Classic Apricot Pie That’s Bursting with Sweetness

• Capture Summer's Sweetness: Dive into a homemade apricot pie that bursts with fresh, vibrant fruit flavors straight from the orchard.
• Master Baker's Delight: Create a stunning dessert that looks professionally crafted, with a golden flaky crust and beautifully arranged top layer that will impress family and friends.
• Adaptable Kitchen Adventure: Customize this recipe by experimenting with spice levels, adding nuts, or mixing other stone fruits to make it uniquely yours while maintaining the classic pie structure.
• Comfort Food Champion: Enjoy a warm slice that delivers nostalgic memories of grandma's kitchen, perfect for gatherings, potlucks, or quiet weekend treats that bring everyone together.

Ingredients for Homemade Apricot Pie

• All-Purpose Flour: The base for creating a tender and flaky pie crust.
• Salt: Enhances the overall flavor of the pie crust.
• Sugar: Adds a subtle sweetness to the crust.
• Unsalted Butter: Provides rich flavor and creates a flaky texture in the pie crust.
• Ice Water: Helps bind the dough together without developing too much gluten.

• Fresh Apricots: The star ingredient that gives the pie its primary flavor and fruity character.
• Granulated Sugar, Brown Sugar: Provide sweetness and help create a rich, caramelized filling.
• Cornstarch: Thickens the fruit filling and prevents it from becoming too runny.
• Lemon Juice: Adds brightness and helps balance the sweetness of the apricots.
• Vanilla Extract: Adds depth and warmth to the fruit filling.

• Cinnamon, Nutmeg: Warm spices that complement the apricot flavor and add complexity.
• Salt: Balances and enhances the overall taste of the filling.
• Egg Wash: Creates a golden, shiny surface on the pie crust when baked.

How to Bake a Perfect Apricot Pie

Step 1: Whip Up the Pie Crust Dough

• Flour
• Salt
• Sugar

Slice cold butter into the mixture and work it until it looks like rough, crumbly bits.

Slowly drizzle ice water and mix until the dough forms a cohesive ball.

Split the dough into two round disks, wrap them snugly in plastic wrap, and let them chill in the refrigerator for about an hour.

Step 2: Create Luscious Apricot Filling

• Fresh apricots
• Granulated sugar
• Brown sugar
• Cornstarch
• Lemon juice
• Vanilla extract
• Cinnamon
• Nutmeg
• Salt

Gently stir everything together and let the mixture sit and mingle for 10 minutes, allowing the flavors to dance.

Step 3: Prepare the Pie

Warm up your oven to 375°F.

Roll out one dough disk and carefully drape it into a 9-inch pie plate.

Pour the fragrant apricot mixture into the crust.

Roll out the second disk and cover the filling.

Pinch the edges decoratively and slice a few strategic vents on top.

Brush the crust with a golden egg wash.

Step 4: Bake to Perfection

Slide the pie into the oven and bake for 50-60 minutes.

You’ll know it’s ready when the crust turns a gorgeous golden brown and the filling bubbles with excitement.

Let the pie cool on a wire rack before slicing and serving your masterpiece.

Pro Tips for Flaky and Flavorful Apricot Pie

• Brush the bottom crust with egg white before adding filling to create a moisture barrier that keeps the pie crisp and flaky.
• Let apricot filling sit for 10 minutes to allow sugars to draw out natural juices and enhance overall flavor depth.
• Keep butter and water ice-cold when making pie dough to ensure a tender, flaky texture that separates into delicate layers.
• Wrap aluminum foil around crust edges during baking to prevent over-browning while ensuring the center cooks evenly.
• Allow pie to cool completely on a wire rack so filling sets properly and slices cut cleanly without falling apart.

Fun Variations to Try with Apricot Pie

• Gluten-Free Apricot Pie: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version. Ensure all other ingredients remain the same.
• Vegan Apricot Pie: Swap butter with coconut oil or vegan margarine. Use plant-based egg wash substitute like plant milk or maple syrup for crust brushing.
• Low-Sugar Apricot Pie: Reduce sugar quantities and use stevia or monk fruit sweetener. Add extra spices like cardamom to enhance natural fruit sweetness.
• Stone Fruit Medley Pie: Combine apricots with peaches, nectarines, or plums for a mixed fruit variation. Adjust sugar levels to complement different fruit sweetness.

Serving Suggestions for Apricot Pie Delights

• Sweet Summer Dessert Companion: Serve this warm apricot pie with a generous scoop of vanilla bean ice cream, creating a delightful temperature contrast between cold and warm.
• Brunch Elegance Pairing: Slice the pie into elegant wedges and accompany with a light lavender tea or crisp champagne for a sophisticated weekend brunch experience.
• Rustic Farmhouse Style: Present the pie on a wooden cutting board with fresh apricots scattered around, garnished with a light dusting of powdered sugar for a charming, homemade presentation.
• Comfort Food Comfort: Enjoy this pie slightly warm with a dollop of freshly whipped cream and a sprinkle of toasted almond slivers for added texture and nutty warmth.

How to Store Apricot Pie for Maximum Freshness

• Store leftover apricot pie in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 4 days, maintaining its delicious flavor and texture.
• Wrap the completely cooled pie in two layers of plastic wrap, then add a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the oven at 350F for 10-15 minutes. Place on a baking sheet to restore the crispy crust and bring back the pie's fresh-baked warmth.
• Let pie sit at room temperature for up to 2 hours. For longer storage, refrigerate promptly to prevent bacterial growth and maintain food safety.

FAQs

• Why use chilled butter for the pie crust?

Chilled butter creates flaky, tender layers in the crust by preventing the butter from fully melting during mixing, which helps create small pockets of fat that separate the dough layers.

• How do I know if my pie dough is the right consistency?

The dough should hold together when pressed but not be too wet or sticky. It should look like coarse crumbs before adding water, and come together easily when you press it without cracking.

• Can I use frozen apricots instead of fresh?

Yes, you can use frozen apricots. Thaw and drain them completely before using to prevent excess moisture in the pie filling. Pat them dry with paper towels to remove extra liquid.

Apricot Pie Recipe

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4.6 from 14 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Grandma’s secret apricot pie recipe blends sweet California fruit with a buttery, flaky crust. Delicate spices and a rustic charm make this dessert a perfect ending to any summer meal.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2.5 cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed

Sweeteners and Seasoning:

• 1 tablespoon sugar
• 1 teaspoon salt

Liquid Ingredient:

• 1/4 to 1/2 cup ice water

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Instructions

1. Create a delicate pie crust by blending flour, salt, and sugar in a mixing bowl.
2. Incorporate chilled butter into the dry ingredients until the texture resembles coarse, crumbly particles.
3. Introduce ice water gradually, mixing until the dough forms a cohesive mass.
4. Separate the dough into two equal portions, encase in plastic wrap, and refrigerate for minimum 1 hour to enhance texture.
5. Prepare the apricot filling by combining fresh apricots with sugars, cornstarch, lemon juice, vanilla, warming spices, and a pinch of salt.
6. Allow the fruit mixture to macerate for 10 minutes, enabling flavors to meld and juices to develop.
7. Heat the oven to 375°F (190°C) and position a rack in the lower third of the oven.
8. Gently roll out the first chilled dough disk and carefully transfer to a 9-inch pie dish, ensuring even coverage.
9. Pour the macerated apricot mixture into the prepared bottom crust, spreading evenly.
10. Roll out the second dough disk and delicately drape over the fruit filling.
11. Trim excess dough, crimp the edges decoratively, and create several strategic slits to allow steam escape.
12. Brush the top crust with egg wash to achieve a golden, glossy finish.
13. Bake for 50-60 minutes, rotating halfway through, until the crust turns a rich golden brown and the filling bubbles energetically.
14. Remove from oven and let cool completely on a wire rack to allow filling to set properly before serving.

Notes

• Choose ripe, slightly soft apricots for the most intense, sweet flavor in your pie filling.
• Keep butter and water ice-cold when making the pie crust to ensure a flaky, tender texture that melts in your mouth.
• Let the filling sit for 10 minutes to allow the cornstarch to activate and thicken the juices, preventing a watery pie.
• For a gluten-free version, substitute regular flour with almond or gluten-free flour blend, maintaining the same measurements.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 240 kcal
• Sugar: 2 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg