Apricot Pie

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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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 427kcal

Cost $8

Mix together all ingredients, except butter in medium bowl.
½ cup flour, ½ cup gluten free oats, ½ cup brown sugar, ¼ cup pecans, rough chopped, pinch salt, ½ cup unsalted butter
Pour in melted butter. Mix until no dry spots remain.

Toss apricots with lemon juice to coat.
5 cups apricots, 3 tablespoon lemon juice, 1 tablespoon turbinado sugar, can sub white sugar
Add remaining ingredients, except cornstarch. Taste for your family's taste. Add more sugar or lemon, as needed.
½ teaspoon cinnamon
Add cornstarch. mix well.
3 tablespoon cornstarch

Add flour and salt to a food processor.
1¼ cups all purpose flour, ¼ teaspoon Salt
Cut butter into cubes. Refrigerate or freeze for a few minutes, so it's very cold.
⅓ cup unsalted butter
Pulse a few times until the butter resembles small peas. Add water, one tablespoon at a time and pulse. Continue adding water and pulsing until a crust ball forms. Chill.

Roll out pie crust. Lay in pie plate.
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 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.
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. If the crust is browning to much, cover it with aluminum foil or a pie shield.
Let cool thoroughly before slicing, or fruit will spill out.

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.