Apricot Pie is a delicious way to use fresh apricots in the summer. It pairs perfectly with a scoop of ice cream to cool down on a hot day.
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Finding fresh apricots in the summer is a special treat all in itself. These sweet little fruits are only available for a short time.
The season for fresh apricots is usually early summer, but can vary slightly depending on your location or if they are imported from other countries with more suitable climates for growing.
Some of our favorite ways to use them in baked desserts is in Apricot Cobbler, as well as in this Apricot Pie.
While frozen or canned apricots can be used in the off season, I definitely recommend trying to get your hands on fresh apricots for the best flavor whenever you can.
Why This Recipe Works
This is a very easy recipe to prepare. It’s as simple and slicing the apricots and mixing the remainder of the ingredients together. You don’t even have to peel the apricots because the skin is so thin you won’t notice it once they are baked.
It’s a great way to use fresh apricots in a baked treat. Apricot season is short, so it’s always a good idea to get in as many different uses as possible to get the best flavor from this summer specialty.
A slice of Apricot Pie and a scoop of vanilla or Cinnamon Ice Cream, is the best way to cool down on a hot summer day.
Step-By-Step Instructions
Ingredients
- 3 pounds fresh apricots (cored and sliced into quarters)
- 1 cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 2 tablespoons butter (cut into small cubes)
- 2 pie crusts (homemade or store bought)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Core and slice the apricots into quarters.
Preheat your oven to 350°F.
Create!
Combine the apricots, sugar, cornstarch, and cinnamon in a large bowl until evenly blended.
Roll out one pie crust into the bottom of a 9-inch pie pan.
Pour the filling evenly into the prepared pie pan.
Spread the small cubes of butter over the apricot filling.
Top with the second pie crust, pinching the edges together.
Chef’s Tip: if you want to get a little more creative, you can cut the second pie crust into strips and make a lattice topping for your pie.
Cut several slits in the top of the crust to allow steam to escape while the pie bakes.
Chef’s Tip: if you would like a shinier finish to your baked pie, whisk an egg with about 1 tablespoon of water or milk and brush onto the crust prior to baking.
Place the pie in the oven and bake for 50 to 60 minutes, or until the pie crust is golden brown and the filling is piping hot.
Present!
Allow the pie to cool, then slice and serve, as desired.
Tips and Techniques
- You can cut the second pie crust for the top of the pie into strips and make a lattice topping, if preferred.
- For a shinier finish to your baked pie, whisk an egg with about 1 tablespoon of water or milk and brush onto the crust prior to baking.
- Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to one week.
FAQ’s
Can You Freeze An Apricot Pie?
Apricot pie can be frozen baked or unbaked.
To freeze a baked pie, allow it to fully cool before wrapping it tightly in plastic wrap, then aluminum foil. To reheat, thaw in the refrigerator and reheat in the oven until the filling is hot. If the crust starts to brown too much, you can cover it with foil.
For an unbaked pie, you can thaw or bake from frozen. You may need to add a little extra time to the bake time for a frozen pie.
Can You Use Canned Apricots In Place Of Fresh Apricots?
Canned apricots can be used in place of fresh apricots. Be sure to completely drain the excess liquid from the apricots to prevent your pie from being too runny.
Can You Use Frozen Apricots In Place Of Fresh Apricots?
Frozen apricots can be used in place of fresh apricots, as well. Thaw the apricots and drain any excess liquid prior to using.
Can Dried Apricots Be Used In Place Of Fresh Apricots?
To use dried apricots in place of fresh apricots, you need to rehydrate them. Place the dried apricots in a large bowl. Cover with boiling water and allow to sit for about 20 minutes. Drain well prior to using.
More Summer Fruit Dessert Recipes
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Apricot Pie
Ingredients
- 3 pounds fresh apricots (cored and sliced into quarters)
- 1 cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 2 pie crusts (homemade or store bought)
- 2 tablespoons butter (cut into small cubes)
Instructions
- Preheat oven to 350°F.
- Combine the apricots, sugar, cornstarch, and cinnamon in a large bowl until evenly blended.3 pounds fresh apricots, 1 cup granulated sugar, ¼ cup cornstarch, ½ teaspoon ground cinnamon
- Roll out one pie crust into the bottom of a 9-inch pie pan. Pour the filling evenly into the prepared pie pan. Spread the small cubes of butter over the apricot filling.2 tablespoons butter, 2 pie crusts
- Top with the second pie crust, pinching the edges together. Cut several slits in the top of the crust to allow steam to escape while the pie bakes.
- Place the pie in the oven and bake for 50 to 60 minutes, or until the pie crust is golden brown and the filling is piping hot.
- Allow the pie to cool, then slice and serve, as desired.
Notes
Tips and Techniques
- You can cut the second pie crust for the top of the pie into strips and make a lattice topping, if preferred.
- For a shinier finish to your baked pie, whisk an egg with about 1 tablespoon of water or milk and brush onto the crust prior to baking.
- Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to one week.
