Apricot Pie Recipe

Okay, picture this: You’re staring at a pile of those fuzzy little apricots that are basically summer in fruit form, and suddenly you’re like, “Pie. Must make pie. Right now.” But you also don’t want to cry over a failed crust or a watery mess. Been there, buddy. This apricot pie is here to save the day—tangy-sweet apricot heaven wrapped in flaky, buttery crust without turning your kitchen into a war zone. It’s stupidly good, and yeah, it’ll make you look like a baking pro even if your usual “dessert” is cereal at midnight.

Why This Recipe is Awesome

Look, most fruit pies are either too sweet, too runny, or require a chemistry degree to pull off. Not this one. This apricot pie is basically foolproof—fresh apricots shine with just enough sugar and a hint of spice so the fruit doesn’t get lost. The filling sets up nicely without turning into jam jail, and the crust? Flaky enough to make you proud. Plus, it’s seasonal magic: when apricots are ripe and cheap, this pie screams “I made something amazing with what was on sale!” Even if you mess up the lattice (we all do), it still tastes like pure joy. Idiot-proof? Pretty much. I didn’t screw it up, and trust me, my track record isn’t flawless.

Ingredients You’ll Need

For the crust (double this if you’re feeling extra—top and bottom, baby):

• 2 ½ cups all-purpose flour (don’t skimp, this makes it flaky)
• 1 teaspoon salt (because unsalted butter needs backup)
• 1 cup cold butter, cubed (or butter-flavored shortening if you’re old-school)
• 6–8 tablespoons ice water (add slowly, don’t drown it)

For the apricot filling that will make you weak:

• 5–6 cups fresh apricots, pitted and quartered (about 2½–3 lbs—go big or go home)
• 1 cup granulated sugar (adjust down if your apricots are super sweet)
• ⅓ cup all-purpose flour (thickens without turning gummy)
• 1 teaspoon lemon juice (brightens everything up)
• ¼ teaspoon ground cinnamon (just a whisper—don’t overdo it)
• ⅛ teaspoon nutmeg (optional, but adds cozy vibes)
• 2 tablespoons butter, dotted on top (because butter makes everything better)

Pro tip: Grab ripe-but-firm apricots. Squishy ones = soup pie.

Step-by-Step Instructions

1. Make the crust first. Toss flour and salt in a bowl. Cut in cold butter with a pastry cutter or your fingers until it’s crumbly like coarse sand. Add ice water 1 tablespoon at a time, mixing until dough just comes together. Split into two discs, wrap, and chill for at least 30 minutes (or while you prep fruit—lazy win).
2. Preheat your oven to 400°F (200°C). Seriously, don’t skip this—preheating is non-negotiable.
3. Prep the filling. Pit and quarter your apricots (no need to peel—skins add nice color and texture). In a big bowl, gently mix them with sugar, flour, lemon juice, cinnamon, and nutmeg. Let it sit 10–15 minutes so juices start flowing. Taste it—tangy bliss incoming.
4. Roll out the bottom crust. On a floured surface, roll one disc into a 12-inch circle. Transfer to a 9-inch pie plate. Trim edges but leave a little overhang.
5. Fill ‘er up. Dump in the apricot mixture. Dot with those 2 tablespoons butter. Feel fancy yet?
6. Top it off. Roll out the second disc. Cut into strips for a lattice (or just slap it on whole and cut vents—your call). Weave the lattice if you’re feeling artistic, or go rustic. Crimp edges, brush with a little milk or egg wash, and sprinkle sugar on top for sparkle.
7. Bake. Pop it in for 15 minutes at 400°F, then drop to 375°F for 35–45 more minutes. Crust golden, filling bubbly? Done. If edges brown too fast, cover with foil.
8. Cool completely. Yeah, I know it’s torture, but hot pie = lava soup. Let it set 3–4 hours (or overnight if you’re patient—I’m not).

Apricot Pie

Common Mistakes to Avoid

• Not preheating the oven. Rookie move. Your pie will be soggy-bottomed sadness.
• Overworking the dough. Tough crust alert! Handle gently—like it’s your crush.
• Skipping the cool time. Cutting too soon = runny mess. Patience, grasshopper.
• Using underripe apricots. They’ll stay hard and sour. Taste one first—life’s too short for meh fruit.
• Forgetting to vent the top. Steam explosion = ugly pie. Slits or lattice = pretty and functional.

Alternatives & Substitutions

No fresh apricots? Use drained canned ones (about 4–5 cups) or rehydrated dried (soak 8 oz in hot water, drain, chop). Fresh is best, but canned saves the day in winter.

Vegan? Swap butter for vegan margarine or shortening—crust still flakes like a champ.

Gluten-free? Sub 1:1 GF flour blend, but add ¼ tsp xanthan gum if your mix doesn’t have it.

Want fancy? Toss in a handful of raspberries or almonds for twist. Or skip lattice and make a crumble top with oats, brown sugar, and butter—lazy genius mode.

IMO, a scoop of vanilla ice cream on warm pie is basically mandatory. Fight me.

FAQs

Can I make this ahead of time?

Totally! Bake it the day before—even better after resting overnight. Just don’t leave it out forever; fridge it after cooling.

What if my filling is too runny?

Apricots vary! Next time, bump flour to ½ cup or add 1–2 tbsp cornstarch. But usually, the listed amount works great.

Frozen apricots—yes or no?

Yes, but thaw and drain super well. Extra liquid = soggy city. Pat dry like you’re prepping for a date.

Is this pie super sweet?

Nah—balanced tangy-sweet. If your apricots are tart, keep the full cup sugar. Super ripe? Cut to ¾ cup.

Crust shrinking or tough?

Cold ingredients and minimal handling fix both. Chill everything, don’t overmix.

Can I use store-bought crust to cheat?

Heck yes. Life’s short—grab refrigerated dough and call it homemade-ish. No judgment here.

How do I store leftovers?

Fridge up to 4 days (if it lasts that long). Warm slices in microwave for 20 seconds—pure comfort.

Final Thoughts

There you go—your new go-to apricot pie that’s equal parts easy and impressive. It’s got that perfect combo of bright fruit and buttery crust that’ll have people asking for seconds (or the recipe). Whip this up next time apricots are calling your name, and watch the magic happen. Now stop reading and get baking—you’ve got this. Go make someone (probably yourself) ridiculously happy with a slice. You’ve earned that golden, gooey reward.

Related Recipes

• Apricot Tart Recipe
• Apricot Pecan Quick Bread Recipe 
• Apricot Strawberry Smoothie Recipe