Dessert | Farm To Table | Pies

Apricot Pie -easy, fresh summer dessert

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Apricot Pie is bursting with summer flavors! Sweet, tart and so easy! If you don’t have time to make crust, just buy a refrigerated crust!

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

Paired with a scoop of vanilla ice cream, it is the ultimate in summer cuisine! Not too sweet and just tart enough to waken up those taste buds.

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

Whole apricot pie with drips going down side of crust.Pin

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. What with those chewy, crunchy oats and nuts, they add a whole new dimension as opposed to an otherwise boring double crust pie.

Whole apricot pie on black background.Pin

What you need

For the pie crust

  • flour – use all purpose flour
  • butter – always use unsalted butter for baking
  • water
  • salt
Ingredients for homemade pie crust. See recipe for details.Pin

For the crumb topping

  • oats
  • chopped nuts ( we like pecans)
  • flour
  • raw sugar (any sweetener will do) use white sugar, dark brown or light brown sugar, demerara sugar, or a sugar substitute.
  • melted butter
  • pinch of salt
Ingredients for topping. Butter, pecans, brown sugar, cinnamon, flour, salt, oats.Pin

For the filling

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

For the sugar, taste your apricots. If they are very ripe, you may need no sugar, if they are hard, you may need more.

Apricot halves with pits in some.Pin

How to make it

How to make pie crust

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

  1. Cut butter into squares.
  2. Measure flour and salt. Place in food processor bowl. 
  3. Place butter in food processor with flour mixture.
  4. Pulse until the butter in the flour mixture appears to be the size of peas.
  5. Add water, one tablespoon drop full at a time until the dough comes together.
  6. Gather dough. Wrap in waxed paper. Refrigerate about one hour.
Step by step photographs of the process for making pie crust. See details in recipe below.Pin

Roll out crust

  1. Place the pie dough on a floured work surface.
  2. Roll to a 12-inch diameter circle.
  3. Place pie crust in 9-inch pie plate. Trim edgewith a sharp knife. Crimp edges of the crust.

To blind bake crust

  1. 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 egg mixture. Center the dough in your pie plate. Crimp edges.
  2. Lay a large piece of parchment paper or plastic wrap on crimped crust.
  3. Fill the crust with pie weights or use dried beans for pie weights.
  4. Bake at 350°F / 180°C for 30 minutes.
  5. Spread a large sheet of parchment paper or waxed paper onto rolled out crust. Spread pie weights evenly along the bottom of the crust. (If you don’t have pie weights, use a bag of dried beans.)
  6. Bake crust at 350°F / 180°C for about 30 minutes.
How to blind bake pie crusts process. See details in recipe below.Pin

How to make the crumb topping

  • Add all ingredients to medium bowl. Set aside.
  • Pour over butter. Combine until no dry spots remain.
Dry ingredients in medium bowl. Butter added and mixed in to make crumb topping.Pin

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. Apricots sliced. remaining ingredients added. Filling mixed up.Pin

Assembling the pie

  • Line pie tin with store bought, or rolled out homemade pie crust. Add all of the filling, mounded up.
  • Top with all of the crumb topping.
Fruit in pie crust. Topping placed over fruit.Pin

Bake in 350°F oven 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

  • To save time buy a store bought pie crust. The flavor has improved greatly.
  • Pie can be made with double crust, instead of crumb topping.
  • If using two pie crusts, make sure to cut holes for steam to escape.
  • There is no reason to peel apricots, but you can, if you’d like.
  • As soon as apricots are sliced, toss them with lemon juice, so that they don’t discolor.
  • Taste the filling for salt and sugar before adding cornstarch, so that you can add enough sugar for your tastes. 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 cookie sheet, lined with parchment to minimize cleanup.
  • Cover top of pie with foil, if crumb layer is getting too brown.
  • Let pie cool thoroughly. Although warm fruit pies are so appealing, if they are cut before they are totally cool, all of the filling will spill out. It will still taste awesome, but you will lose presentation points!

Other fruity summer desserts

Overhead photo of apricot pie.Pin

Equipment for making Apricot pie

Whole apricot pie on black background.Pin

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The first section is Planning Your Garden. Second is Preparing the Garden Site.

The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance.

The last is Harvesting a Garden and Preserving the Harvest, this article has over 100 FREE recipes for preserving your harvest!

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!

Binky's signature
Slice of apricot pie on vintage blue enamel plate.Pin

Apricot Pie

Apricot Pie is bursting with summer flavors! Sweet, tart and so easy! If you don’t have time to make crust, just buy a refrigerated crust!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 386kcal
Author: Beth Neels
Cost: $8

Ingredients

For crumb topping

For Filling

  • 5 cups apricots sliced or halved
  • 3 tablespoon lemon juice
  • 3 tablespoon cornstarch
  • 1 tablespoon turbinado sugar, can sub white sugar up to 3 tablespoons
  • ½ teaspoon cinnamon
  • 1 single pie crust, homemade or store bought

For pie crust

  • cups all purpose flour
  • ¼ teaspoon Salt
  • cup unsalted butter
  • 3-4 tablespoons Ice water

Instructions

For crumb topping

  • Mix together all ingredients, except butter in medium bowl.
  • Pour in melted butter. Mix until no dry spots remain.

For the filling

  • Toss apricots with lemon juice to coat.
  • Add remaining ingredients, except cornstarch. Taste for your family's taste. Add more sure, or lemon, as needed.
  • Add cornstarch. mix well.

To assemble pie

  • Roll out pie crust. Lay in pie plate.
  • Add all of the apricots, mounded high, because they shrink as they cook.
  • Top fruit with all of crumb topping.
  • Bake in 350°F oven for 45 minutes to one hour, until fruit is tender, filling is bubbly and crumb topping is golden brown.
  • Let cool thoroughly before slicing, or fruit will spill out.
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Notes

  • To save time buy a store bought pie crust. The flavor has improved greatly.
  • Pie can be made with double crust, instead of crumb topping.
  • If using two pie crusts, make sure to cut holes for steam to escape.
  • There is no reason to peel apricots, but you can, if you’d like.
  • As soon as apricots are sliced, toss them with lemon juice, so that they don’t discolor.
  • Taste the filling for salt and sugar before adding cornstarch, so that you can add enough sugar for your liking. 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 cookie sheet, lined with parchment to minimize cleanup.
  • Cover top of pie with foil, if crumb layer is getting too brown.
  • Let pie cool thoroughly. Although warm fruit pies are so appealing, if they are cut before they are totally cool, all of the filling will spill out. The flavor will still be awesome, but you will lose presentation points!
  • Lasts 4-5 days.
  • Store in refrigerator.
  • Pie can be frozen prior to baking. Bake pie from frozen about 20 minutes longer.

Nutrition

Calories: 386kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 94mg | Potassium: 335mg | Fiber: 4g | Sugar: 24g | Vitamin A: 2220IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg
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14 Comments

  1. 5 stars
    I love Apricots, never in a million years thought to use them in pies! Love this, looks yummy, and I use a slice or two! Definitely making it!

  2. Yum, those pies bring pleasant memories. Summer fruit season is over here in norCA. Even the gardens are pretty much done/fried as the temps hang on at 10-15 degrees above normal. I’m looking at some gorgeous heirloom pie pumpkins from our garden. Anticipating both sweet and savory treats when the weather cools a bit. Soon, I hope! We are on flex electric usage again for the next few days of heat wave.

    1. We love it! I hope that it cools down for you soon. My brother is in So. Cal and it has been miserable there! Thanks Linda!

  3. 5 stars
    This is a gorgeous way to celebrate summer and the underused apricot! I just so happen to have a quart of them from the farmers market this past weekend on my counter. I think I’m destined for pie 🙂

  4. 5 stars
    My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!

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