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    Home » Pies » Apricot Pie -easy, fresh summer dessert

    Apricot Pie -easy, fresh summer dessert

    Posted on August 5, 2020 By Beth Neels

    74 shares
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    Apricot pie Pinterest Pin with text overlay
    Apricot pie Pinterest Pin with text overlay
    Apricot pie Pinterest Pin with text overlay
    Apricot pie Pinterest image with text overlay

    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.

    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.

    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.

    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.

    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.

    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.

    For the filling

    • sliced apricots
    • lemon juice
    • cornstarch
    • raw sugar
    • ground cinnamon
    • pinch salt
    Ingredients for filling- apricots, cinnamon slat, raw sugar, cornstarch, lemon juice.

    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.

    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.

    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.

    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.

    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.

    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.

    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

    • Blackberry pie
    • Peach crisp
    • Peach sorbet
    • Cucumber sorbet
    • Pear blackberry crisp
    • Peach blackberry galette
    • Grilled peaches with blackberry wine sauce
    Overhead photo of apricot pie.

    Equipment for making Apricot pie

    • 9″ Pie plate
    • rolling pin
    • mixing bowls
    • measuring cups, dry measure
    • measuring spoons
    • cutting board
    • chef’s knife
    • pie server
    Whole apricot pie on black background.

    Want to grow your own fruits and vegetables? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!

    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!

    Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.

    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

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

    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 6 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

    • ½ cup flour
    • ½ cup gluten free oats
    • ½ cup brown sugar
    • ¼ cup pecans, rough chopped
    • pinch salt
    • ½ cup unsalted butter melted

    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

    • 1¼ cups all purpose flour
    • ¼ teaspoon Salt
    • ⅓ 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.
    pie pan 9″
    pie server
    knife, chef’s knife
    cutting board, bamboo
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    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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    74 shares

    Reader Interactions

    Comments

    1. Nkechi Ajaeroh

      October 13, 2020 at 7:18 am

      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!

      Reply
      • Beth Neels

        October 13, 2020 at 11:17 am

        They are so delicious! Thanks Nkechi! Let me know how you like it.

        Reply
    2. Linda

      September 04, 2020 at 3:01 pm

      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.

      Reply
      • Beth Neels

        September 09, 2020 at 4:36 pm

        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!

        Reply
    3. Shadi Hasanzadenemati

      September 01, 2020 at 4:16 pm

      5 stars
      Love all the flavors here, I already know I’m going to enjoy this recipe a lot!

      Reply
      • Beth Neels

        September 01, 2020 at 7:32 pm

        Great, I hope you do Shadi!

        Reply
    4. Dannii

      September 01, 2020 at 3:36 pm

      5 stars
      I love peach pie, but I have never had an apricot pie before. I can’t wait to try it.

      Reply
      • Beth Neels

        September 01, 2020 at 7:31 pm

        I hope you like it!

        Reply
    5. Gina

      September 01, 2020 at 3:29 pm

      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 🙂

      Reply
      • Beth Neels

        September 01, 2020 at 7:12 pm

        I agree! Totally under used! I hope you like the pie!

        Reply
    6. Cindy

      September 01, 2020 at 3:04 pm

      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!!

      Reply
      • Beth Neels

        September 01, 2020 at 7:11 pm

        So glad you liked it! It’s great that you are getting the kids in the kitchen! Great life skill!

        Reply
    7. Noelle

      September 01, 2020 at 2:35 pm

      5 stars
      Yum, this was delicious! I haven’t made too many apricot dessert s but this recipe is about to change that!

      Reply
      • Beth Neels

        September 01, 2020 at 6:52 pm

        So glad that you liked it! Makes my day. And I agree apricots are totally under used

        Reply

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