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!
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.
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.
What you need
For the crumb topping
- oats
- chopped nuts ( we like pecans)
- flour
- raw sugar (any sweetener will do)
- melted butter
- pinch of salt
For the filling
- sliced apricots
- lemon juice
- cornstarch
- raw sugar
- cinnamon
- pinch salt
For the sugar, taste your apricots. If they are very ripe, you may need no sugar, if they are hard, you may need more.
How to make it
How to make the crumb topping
- Add all ingredients to medium bowl. Set aside.
- 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.
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.
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
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
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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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Apricot Pie
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 tbsp lemon juice
- 3 tbsp cornstarch
- 1 tbsp turbinado sugar, can sub white sugar up to 3 tablespoons
- ½ tsp cinnamon
- 1 single pie crust, homemade or store bought
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.
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 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!
- Lasts 4-5 days.
- Store in refrigerator.
- Pie can be frozen prior to baking. Bake pie from frozen about 20 minutes longer.
Nkechi Ajaeroh
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!
Beth Neels
They are so delicious! Thanks Nkechi! Let me know how you like it.
Linda
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.
Beth Neels
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!
Shadi Hasanzadenemati
Love all the flavors here, I already know I’m going to enjoy this recipe a lot!
Beth Neels
Great, I hope you do Shadi!
Dannii
I love peach pie, but I have never had an apricot pie before. I can’t wait to try it.
Beth Neels
I hope you like it!
Gina
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 🙂
Beth Neels
I agree! Totally under used! I hope you like the pie!
Cindy
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!!
Beth Neels
So glad you liked it! It’s great that you are getting the kids in the kitchen! Great life skill!
Noelle
Yum, this was delicious! I haven’t made too many apricot dessert s but this recipe is about to change that!
Beth Neels
So glad that you liked it! Makes my day. And I agree apricots are totally under used