Apricot Pie is bursting with summer flavor. It’s sweet, tart, and incredibly easy to make. If you’re short on time, grab a refrigerated pie crust and still get that homemade taste.

Served with a scoop of vanilla ice cream, it’s one of the best ways to celebrate the season. The fruit is bright and juicy, the crumb topping is crunchy and buttery, and the whole thing comes together without a fuss.

Slice of apricot pie on blue enameled plate. — Apricot Pie

Why You’ll Love It

Fruit pies are a summer favorite, and this one is a must. The crumb topping adds flavor and texture. It’s faster than a double crust and easier to prep.

Fruit pies are one of the best things about summer and among my all-time favorite desserts.

This pie is made easier by the use of crumb topping. Crumb toppings are a perfect time saver, and they have a bit more flavor. With those chewy, crunchy oats and nuts, they add a whole new dimension to an otherwise boring double-crust pie.

Slice of apricot pie on vintage blue enamel plate. — Photo Credit: Binky’s Culinary Carnival.

What you need

For the pie crust

Flour: Use all-purpose flour
Butter: Always use unsalted butter for baking, unless the recipe states otherwise
Water: You want very cold ice water.
Salt: Any salt will work.

Ingredients for homemade pie crust. See recipe for details.

For the crumb topping

Oats: Quick-cooking oats work best.
Chopped nuts: We like pecans, but walnuts, almonds, even pistachios or cashews.
Flour: All-purpose flour is fine.
Raw sugar: (any sweetener will do) use white sugar, dark brown or light brown sugar, demerara sugar, or a sugar substitute.
Melted butter: Again, use unsalted butter
Pinch of salt: A pinch is what you can pinch between your thumb and index finger. Less than ¼ teaspoon.

Ingredients for topping. Butter, pecans, brown sugar, cinnamon, flour, salt, oats.

For the filling

Apricots: Fresh apricots are best for this summer pie.
Lemon juice: Use bottled or fresh lemon juice since this filling isn’t being canned.
Cornstarch: Cornstarch thickens the filling while baking so that it isn’t runny.
Raw sugar: Use any sugar you prefer.
Ground cinnamon: Ground cinnamon gives the pie a sweet, earthy taste.
Pinch salt: Any salt is fine.

Ingredients for filling- apricots, cinnamon slat, raw sugar, cornstarch, lemon juice.

Taste your apricots. If they are very ripe, you may need no sugar; if they are hard and tart, you may need more.

How to make it

How to Make Pie Crust

Pie crust is really ridiculously easy to do. You can use a store-bought pie crust if you don’t have time.

Butter cut into cubes. — Photo Credit: Binky’s Culinary Carnival.

Cut butter into squares. Place it back in the refrigerator. The butter must be very cold.

Flour in a food processor bowl. — Photo Credit: Binky’s Culinary Carnival.

Measure the flour and salt and place them in a food processor bowl.

Butter added to the flour. — Photo Credit: Binky’s Culinary Carnival.

Add the butter to the food processor.

Pea sized chunks of butter in the flour. — Photo Credit: Binky’s Culinary Carnival.

Pulse until the butter resembles small peas.

Water added to make the pie crust. — Photo Credit: Binky’s Culinary Carnival.

Add ice water, dropping one tablespoon at a time until the dough comes together. 5-7 tablespoons total.

Gather dough. Wrap in waxed paper. Refrigerate for at least one hour to several days.

To Roll the Crust

Dough ball on a floured board. — Photo Credit: Binky’s Culinary Carnival.

Place the pie dough on a floured cutting board.

Dough rolled into a circle. — Photo Credit: Binky’s Culinary Carnival.

Roll to a 12″ diameter circle.

Crimped dough in a pie plate. — Photo Credit: Binky’s Culinary Carnival.

Crimp the edges.

**For a single-crust pie.

Blind bake the pie crust. This is a very important step. If the crust isn’t blind-baked, it will end up a soggy mess because of the moisture in the filling.
Poke holes all around the bottom of the crust with a fork to minimize the formation of bubbles. Spread a large sheet of parchment paper or waxed paper onto the crust. Spread pie weights evenly along the bottom of the crust. (If you don’t have pie weights, use dried beans. Keep the beans for pie weights in a canning jar. Don’t use them for food.)
Bake the crust at 350°F for about 30 minutes.

How to Make the Crumb Topping

Ingredients for the crumb topping added to a medium metal bowl. — Photo Credit: Binky’s Culinary Carnival.

Add all ingredients to a medium bowl. Set aside.

Butter added and mixed up into the topping. — Photo Credit: Binky’s Culinary Carnival.

Pour over butter. Combine until no dry spots remain.

How to make the filling

Sliced apricots, if desired. They can be used just halved, as well.
Mix remaining ingredients, except cornstarch. Taste and adjust sweetness level to your liking. Then add cornstarch.

Halved apricots on a wooden board. — Photo Credit: Binky’s Culinary Carnival.

Halve the apricots with a paring knife. Remove the pit.

Sliced apricots in a metal bowl. — Photo Credit: Binky’s Culinary Carnival.

Slice apricots, if desired. They can be used just halved, as well. Add the apricots to a large bowl.

Sugar, flour, salt and spice added to the apricots. — Photo Credit: Binky’s Culinary Carnival.

Add the remaining filling ingredients to the fruit. Mix well.

Assembling the pie

Fruit mixed with the other ingredients. — Photo Credit: Binky’s Culinary Carnival.

Place the bottom crust in a 9-inch pie dish. Top the crust with all of the apricot mixture. Mound it up.

Crumb topping added to the top of the apricot filling. — Photo Credit: Binky’s Culinary Carnival.

Bake in a 350°F oven on the center rack for 45 minutes to one hour, until fruit is tender when poked with a knife, filling is bubbly, and topping is golden brown.

Pro tips to ensure success

Pie can be made with a double crust, instead of crumb topping.
If you are making a double-crust pie, make sure to cut holes in the top crust for steam to escape.
You can also make a lattice top, Cut the top crust into strips. Lay half the strips across the top of the filled pie, spaced evenly. Fold back every other strip, then lay a strip going the opposite direction across. Unfold the strips, then repeat with the next set, weaving over and under until the top is covered. Trim excess dough and press the ends into the edge of the bottom crust. Crimp to seal.
There is no reason to peel apricots, but you can do so if you prefer.
As soon as apricots are sliced, toss them with lemon juice to prevent discoloration.
Taste the filling for salt and sugar before adding cornstarch, so you can add enough sugar to suit your taste. Start with less. Add more, if needed.
If you add too much sugar, just counter it with a bit more lemon juice.
Always cook fruit pies on a large rimmed baking sheet, lined with parchment to minimize cleanup and save your oven from spills..
Cover the top of the pie with foil if the crumb layer is getting too brown.
Let the pie cool thoroughly. Although warm fruit pies are appealing, if they are cut before they are completely cool, all the filling will spill out. It will still taste awesome, but you’ll lose presentation points.

Other fruity summer desserts

Equipment for making Apricot pie

How to Store Pie

Room Temperature: Store loosely covered on the counter for up to 2 days. A pie dome, foil tent, or upside-down bowl works well.

Refrigerator: For longer storage, cover and refrigerate for 4 to 5 days; however, the crust tends to become soggy.

Want to Grow Your Own Produce?

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There’s my version of a super-easy and delicious summertime Apricot Pie. Make one for yourself before the apricots are all gone for the year!

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Originally published August 11, 2020. Updated June 27, 2025.

Recipe Name: Apricot Pie
Type: Dessert
Main Ingredients: Apricots, lemon juice, brown sugar, oats, pecans, flour, butter
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour
Servings: 8 slices
Texture: Buttery crumb topping with soft, juicy filling
Flavor Profile: Sweet, tart, and slightly spiced
Ease of Prep: Easy, with optional store-bought shortcuts
Storage Notes: Keep at room temperature for 2 days or refrigerate up to 5 days. Can be frozen unbaked.
Serving Suggestions: Let cool completely before slicing. Serve at room temp or gently warmed. Pairs well with vanilla ice cream.