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Baked » Recipes » Pies and Tarts

Fresh Apricot Pie

Published: Jul 10, 2021 · Modified: Jun 1, 2022 by Baked · This post may contain affiliate links · Leave a Comment

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Apricot pie is a great way to enjoy summer stone fruit! Lightly spiced with cinnamon and cardamom, brown sugar adds a luscious caramel note.

Top down view of apricot pie with a lattice crust.

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.

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe

Slice of pie on a small plate, front view.

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

Fresh Apricot Pie 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.

  • Apricot filling ingredients in a glass bowl before mixing.
  • Apricot filling after mixing...

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.

  • Rolled out pie crust placed into a pie tin.
  • Apricot filling added to the pie crust.

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.

  • Lattice top for the pie before trimming and crimping.
  • Pie after lattice is added and edges crimped.

Brush the top of the pie with egg wash or milk and sprinkle with coarse sugar.

  • Woman's hands brushing egg wash onto lattice pie with a small wooden brush.
  • Pie after egg wash and sprinkled with sugar, before baking.

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.

Pie in the tin with a slice removed.

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.

Pie slices on plates, with yogurt, fresh berries, and edible flowers.

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

A slice of pie on a plate, top down view.

Recipe

Top down view of apricot pie with a lattice crust.

Fresh Apricot Pie

5 from 2 votes
Author: Alexandra Daum
Yield: 8
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Print Recipe Pin Recipe Comments

Description

 

Apricot pie is a great way to enjoy summer stone fruit! Lightly spiced with cinnamon and cardamom, brown sugar adds a luscious caramel note.

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.

Notes

* This is about six cups if you want to measure that way.
** If you don’t have cornstarch, use a quarter cup of plain flour instead.

Nutrition

Serving: 1g | Calories: 288kcal | Carbohydrates: 52g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 133mg | Fiber: 4g | Sugar: 33g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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