Apricot pie is a great way to enjoy summer stone fruit! Lightly spiced with cinnamon and cardamom, brown sugar adds a luscious caramel note.
We love to make the most of local produce during summer pie season, and this apricot pie is no exception. It’s a nice change from the usual suspects such as Granny Smith apple pie, or this vegan blueberry pie.
For this recipe we used one batch of our our all-butter basic pie crust recipe with a simple lattice top. We have a post on How to Make Your Lattice Pie Crust More Beautiful if you want to take your lattice to the next level. That being said, a plain pie crust with a few slits cut as steam vents tastes just as good!
We were lucky to pick up fresh apricots from a local farm stand for this recipe. With fresh apricots available at grocery stores pretty much year round now though, you can really make this pie any time you want.
When choosing apricots look for fruit that’s ripe, but not super soft, and definitely not mushy! They will ripen a bit at home so if yours are a bit hard just leave them for a few days.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Prepare the pie dough in advance so that it has time to refrigerate before use.
To make the apricot filling, add the apricots, white sugar, brown sugar, cornstarch, cinnamon, cardamom, and lemon juice into a large bowl. Mix until fully combined and the fruit is well coated. Set aside.
Preheat the oven to 400°F (200°C). Roll half of the pie dough out to fit your baking dish, leaving enough excess on the sides to crimp.
Add the apricot filling to the pie, arranging it as evenly as possible.
Roll out the second half of the pie dough and cut into strips to make the lattice (optional – alternatively, make a normal double-crust pie). Arrange the lattice, trim the edges, and fold the sides of the crust over and crimp.
Brush the top of the pie with egg wash or milk and sprinkle with coarse sugar.
Bake the pie for about 60 minutes, or until the filling is bubbling and the top and edges of the crust are golden brown. Use a pie shield or aluminum foil around the edges if they’re browning too quickly.
Cool for at least four hours before slicing and serving. Leftovers will keep for 2-3 days and can be frozen in an airtight container.
Tips & Notes
Apricots are weighed with the pits in, so you can be sure you’re buying the right amount at the grocery store or market. This is about six cups of halved apricots, but we find it much easier to weigh them.
When slicing apricots, cut opposite to the cleft or line running down the fruit. Then simply twist and remove the pit.
The egg wash and coarse sugar are optional, but make for a more golden crust. Sugar adds a nice crunch and beautiful glitter to the pie.
Substitutions
To make a vegan apricot pie, use our vegan pie dough recipe and non-dairy milk in place of the egg wash.
Use spices you like in place of cinnamon and cardamom. This apple pie spice mix would be as nice here as it is with apples!
Coconut sugar makes a good substitutions for brown sugar if you don’t have it on hand. To use dark brown sugar instead of light, reduce it to a quarter cup and make up the difference with more white sugar.
Plain flour can replace the cornstarch, using double the amount. So instead of 2 tablespoons cornstarch, use a quarter cup flour for the filling.
More Summery Pies and Pastries
Strawberry Turnovers
Raspberry Peach Galette
Lemon Chess Pie
Peach Turnovers with Cardamom
Apricot Galette
Recipe
Fresh Apricot Pie
Description
Equipment
- Mixing bowl
- Rubber spatula or wooden spoon
- Measuring cups and spoons or a digital kitchen scale
- Baking dish
- sharp knife
- pastry brush
- Pie shield or aluminum foil
- Rolling Pin
Ingredients
- Basic Pie Crust
- 3 lbs. fresh apricots, halved and pitted*
- ½ cup white sugar
- ½ cup light brown sugar
- 2 tablespoons cornstarch**
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom, two pods fresh
- 2 tablespoons lemon juice
- Egg wash and coarse sugar, optional
Instructions
- Prepare the pie dough in advance so that it has time to refrigerate before use.
- To make the apricot filling, add the apricots, white sugar, brown sugar, cornstarch, cinnamon, cardamom, and lemon juice into a large bowl. Mix until fully combined and the fruit is well coated. Set aside.
- Preheat the oven to 400°F (200°C). Roll half of the pie dough out to fit your baking dish, leaving enough excess on the sides to crimp.
- Add the apricot filling to the pie, arranging it as evenly as possible.
- Roll out the second half of the pie dough and cut into strips to make the lattice (optional – alternatively, make a normal double-crust pie).
- Arrange the lattice, trim the edges, and fold the sides of the crust over and crimp.
- Brush the top of the pie with egg wash or milk and sprinkle with coarse sugar.
- Bake the pie for about 60 minutes, or until the filling is bubbling and the top and edges of the crust are golden brown. Use a pie shield or aluminum foil around the edges if they’re browning too quickly.
- Cool for at least four hours before slicing and serving. Leftovers will keep for 2-3 days and can be frozen in an airtight container.
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