Settle into summer with a big slice of homemade apricot pie, this recipe is simple, drool-worthy and delicious!
I love everything about this apricot pie. Sweet, tart apricots with a wonderful flaky pie crust. It’s easy to make and will wow your family and friends.
This pie recipe reminds me of lazy summer days at the lake with Grandma and Grandpa. Days filled with visiting and laughing and loads of great food!
- apricots – fresh plumb apricots
- pie crust – I use store-bought, the more expensive versions use butter in the crust, just an fyi
- sugar – to sweeten the pie
- cornstarch – thickens the juice
- lime – the acidity of the fruit helps keep the fruit from turning brown, plus it adds a light tang
- vanilla – for flavor
- butter – for more flavor!
- cinnamon – to spice it up just a bit
- salt – just a pinch will balance the sweetness
- Preheat the oven.
- If you are making your own pie crust, make it first and refrigerate.
- Prepare the fruit, wash and clean the apricots, slice them in half and remove the pit. Give them a rough chop and place in a large bowl.
- Zest and juice the lime. Add it and the remaining ingredients (except the butter) to the bowl and mix well.
- Roll out the bottom pie crust and place in the bottom of the pie plate. Pour in the fruit.
- Dot the top of the pie with butter.
- Place on top of the pie. Crimp the sides – this is to prevent the liquid from bubbling out.
- Sprinkle the top of the pie crust with about a 1/2 teaspoon of cinnamon & a teaspoon of sugar. Dot with butter and cut several 1 inch slits into the top of the crust. This allows the steam to escape when it’s cooking.
- Bake for one hour at 350 degrees.
Tips to make this apricot pie recipe the BEST (and easiest!).
Use a sheet pan
- When baking any fruit pie is to place a large baking sheet on the rack underneath the pie to catch any drippings.
- Line the baking sheet with foil it will make clean up a breeze!
Glaze the pie for sparkle and shine!
Glazing the pie is an optional and it’s super easy to do. The pie looks so beautiful after baking!
You can use – milk, a whisked egg or a combination of both (which is what I do). Simple crack an egg and whisk it together with the milk.
Then using a pastry brush, lightly paint the top crust. Next dust with cinnamon sugar. The sugar will sparkle and the crust will be shiny and beautiful after baking!
Like a peach it will be slightly tender to the touch and a rosy peach/orange color.
No, there’s no need to peel the apricot, just wash, cut in half to remove the pit, then give it a rough chop.
Yes, I use a pre-made crust! 😲 I know, shocking right? Who wants to spend all day in the kitchen? Let’s have some pie already!!!
The crust will be golden brown and the juice will be bubbling up around the edges.
Absolutely, making a lattice crust is easy! Check out this video for simple step-by-step instructions.
I just pinch both crusts together with a my fingers. You can also use a fork to seal it.
It’s important to crimp the edges together so the juices of the apricot pie do not spill over the edge when baking.
More apricot recipes
If you prefer savory, then be sure to try Moroccan Chicken Soup – this is sooo good, I know you’ll love the recipe!
More great pie recipes
I love this apricot pie recipe! I have a few more pie recipes on the blog like my Mom’s recipe for Rhubarb Pie. Be sure and make one while it’s still in season. This is the BEST (Dan’s personal favorite).
If it’s super hot, then this No Bake Peanut Butter Chocolate Pie should be on your menu, YUM!
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Apricot Pie Recipe
- 6 cups apricots rinsed, pits removed, chopped into small pieces (no need to remove the skin)
- 2 cup sugar
- 1 lime zested and juiced
- 1 tsp vanilla
- 4 tbsp cornstarch mix well
- 1/4 tsp cinnamon
- pinch of salt
- 1 tbsp butter
- 2 pie crusts
- 1 egg optional
- 1 tbsp milk optional
- Preheat oven to 350 degrees
- If you are making your own *pie crust, make in advance and refrigerate before preparing the fruit.
- Clean the apricots well, cut them in half. Remove the pits and give them a rough chop. Place in a large bowl
- Zest the lime and juice it. Add it and the sugar, vanilla, cornstarch, cinnamon and salt to the bowl. Mix to combine.
- Roll out the bottom pie crust and place in the bottom of the pie plate. Pour in the fruit mixture. Dice the butter and add to the top of the fruit.
- Roll out the second crust and place it on top of the pie. Crimp the sides – this is to prevent the liquid from bubbling out.
- If you're going to glaze the crust, now's the time to do it. Add milk to the egg and whip. Using a pastry brush, lightly brush the mixture over the top crust.
- Sprinkle the crust with about a 1/2 teaspoon of cinnamon & a teaspoon of sugar. Cut several 1 inch slits into the top of the crust. This allows the steam to escape when it's cooking.
- Bake for one hour at 350 degrees.