Settle into summer with a big slice of homemade apricot pie, this recipe is simple, drool-worthy and delicious!
Another big hit during the hot summer months is this delicious No Bake Lemon Icebox Pie Recipe! Super simple to make, sweet and tart - you'll love how easy and delicious it is!
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❤️ Why you'll love this recipe
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!
🗒️ Ingredients
For the exact measurements, please refer to the recipe card at the bottom of this post.
- ripe apricots - fresh plump apricots are super sweet!
- pie crust - I use store-bought, the more expensive versions use butter in the crust, just an fyi
- white sugar - to sweeten the pie
- cornstarch - thickens the juice
- lime or lemon juice - the acidity of the fruit helps keep the fruit from turning brown, plus it adds a light tang. Add the lime zest as well.
- vanilla - for flavor
- butter - for more flavor!
- cinnamon - to spice it up just a bit
- salt - just a pinch will balance the sweetness
🔪 Instructions
his is an overview of the instructions. For the complete directions just scroll down to the bottom!
- 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 pie filling.
- Dot the top of the pie with butter.
- Place on top of the pie. Crimp the crust together at the edge of the pie plate to prevent the liquid from bubbling out. Flute edges to make pie super pretty!
- Sprinkle the top of the pie crust with about a ½ 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.
Equipment
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- 9-inch pie pan - packaged in three, this is affordable durable.
- This chef's knife is the one I use. Be sure to keep it sharp!
🙋♀️ FAQ's
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.
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.
👍 Tips
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 for an egg wash 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!
Crumb topping
If you'd prefer a crumb topping, this recipe would be perfect!
Related recipes
If you're looking for more fruit pies and delicious desserts? Then look no further!
- This recipe for Rhubarb Pie is a summertime favorite! Tangy and sweet, it's the best of the summertime!
- Blueberry Cobbler - filled with bursting blueberries - this is great dessert all summer long!
- The crumbly streusel topping on this Dutch Apple Pie is so good and always a lovely dessert.
- If it's super hot, then this No Bake Peanut Butter Chocolate Pie should be on your menu, YUM!
More apricot recipes
There are no shortage of apricot recipes on the blog! Including apricot jam and also a pineapple apricot jam. Both are easy to make jam recipes that are super popular!
If you prefer savory, then be sure to try Moroccan Chicken Soup - this is sooo good, I know you'll love the recipe!
🥧 Recipe
Apricot Pie Recipe
Equipment
- 9 inch pie dish
Ingredients
- 6 cups fresh apricots rinsed, pits removed, chopped into small pieces (no need to remove the skin)
- 2 cups sugar
- 1 lime zested and juiced
- 1 teaspoon vanilla
- 4 tablespoon cornstarch mix well
- ¼ teaspoon cinnamon
- pinch of salt
- 1 tablespoon butter
- 2 pie crusts
- 1 egg optional
- 1 tablespoon milk optional
Instructions
- 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. Using a sharp knife 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 apricot bowl. Mix to combine.
- Spread a handful of all purpose flour on the counter. Roll out the bottom crust on the floured work surface and place the pie dough in the bottom of the pie plate. Pour the apricot mixture into the pie shell. Dice the butter and add to the top of the fruit.
- Roll out the second crust and place it on top of the pie. Cut several slits in the top crust to allow steam to exit. Crimp the edges of the crust. This prevents 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 ½ 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.
sue lombardi says
Can i freeze this pie?
Debra Clark says
That's a great question Sue! Yes, this pie freezes really well. To reheat/firm up the crust, I would thaw it in the refrigerator overnight (still wrapped). Reheat for 20-30 minutes in the oven at 350 degrees to crisp up the crust. If it starts to get too brown, cover the edges with foil.
Leah says
I followed the recipe exactly with only 4cups of fruit because 6 was too much. Latticed the top. Baked it one hour at 350. Top was golden brown. Let it sit on the counter over night. When I cut the pie the filling wasn’t set and just ran out. The crust was too soft also. What was wrong? It tasted delicious though.
Debra Clark says
I'm sorry it didn't set up, Leah. I'm guessing that it wasn't baked long enough. Perhaps the top was browned and so you removed it from the oven a bit early? Often times the crust is brown, but it hasn't had enough time in the oven to completely bake the cornstarch thickener. If the crust gets too brown, I recommend covering it with aluminum foil, but continue baking it as directed.
Mizz P says
Also, if you have prepared too much filling, just bake it in an oiled oven-safe dish along side the pie and use it as a spread for toast, english muffins, waffles, or a topping for ice cream or frozen yogurt. Very tasty!
Bowl Me Over says
Oh that is just brilliant Mizz P - love that tip!!!
Paige Wallace says
Fantastic pie! My husband is an apricot pie aficionado - must have lots of apricot flavor and not too sweet. This recipe filled the bill. I used store-bought prepared crust (top and bottom) and farmer's market 'cots. I used 1 1/2 c. sugar (to meet his criteria) and I think the use of lime is genius - it adds a little tartness without the potential sourness of regular lemon juice. I, myself, am not a real apricot fan, but this pie was good even to me! Bookmark - done!
Bowl Me Over says
That's awesome Paige, thanks so much for coming back to share your opinion, you've made my day! We love this pie, it's a special treat in the summertime!
Mitchell Gonzalez says
If you put 6 cups of apricot in the crust Will burst. 4 cups. This is not apple pie.
Bowl Me Over says
Hey Mitchell - I'm sorry the crust burst. It sounds like you didn't cut slits for venting in the crust. That will allow the steam to vent and alleviate that issue. Placing a cookie sheet under the pie will also catch any spills if the pie bubbles over. Just something for the future. Thanks for commenting, I appreciate your feedback.
Lois says
This is an amazing pie. Just so tasty. It’s a pie that brings s special zing to the end of any meal or evening. Love it.
Bowl Me Over says
Super yummy, thank you so much Lois!
Sue says
Have you ever made apricot pineapple pie with crushed pineapple? Just looking for a good recipe for one.
Bowl Me Over says
I have not, there are several recipes online though and this one looks delicious! https://ladailypost.com/liddies-traditional-new-mexican-recipes-how-to-make-apricot-and-pineapple-pastelitos/ Let me know what you think!
Anne Miller says
I loved this pie!!