There's something about baking with fresh apricots that feels like summer showing off a little. And this Apricot Pie Recipe is exactly that kind of moment. It's sweet, a little tart, and tucked into a buttery, flaky crust that doesn't ask you to work all day to get there.
If you've got ripe apricots on the counter, this is the kind of easy dessert that turns them into something worth slowing down for… preferably with a scoop of ice cream melting right over the top (of course!).
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Why this apricot pie deserves a spot on your table
This pie recipe keeps things simple but delivers big flavor! With juicy, sun-ripened fruit with just the right balance of sweet and tart, all baked into a flaky crust that holds up beautifully slice after slice.
No peeling, no fussy steps, just a straightforward method that works every time. It's an easy dessert that still feels like you put in way more effort than you actually did.
If you're on a fruit pie kick, you'll want to check out my Rhubarb Pie Recipe too. It has that same sweet-tangy vibe but leans a little more bold and old-fashioned. Another one that disappears fast around here!
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 use store-bought or this homemade pie crust recipe
- 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.
Notes
Nutrition
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Ingredients
Want the exact amounts? Check the recipe card. It's all laid out and ready for you.
- 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
🙋♀️ 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 for a pie that slices clean and tastes amazing
For the best texture, let the pie cool completely before slicing. I know… waiting is the hardest part! But this gives the filling time to set so you don't end up with a runny mess on the plate.
Taste your apricots before mixing-if they're extra tart, add a tablespoon or two more sugar to balance things out. Fruit can vary a lot, and this little tweak makes a big difference.
Glaze the pie for sparkle and shine!
Glazing the crust is optional, but it's the easiest way to give your apricot pie that golden, bakery-style finish. Just whisk an egg with a splash of milk, then brush it lightly over the top crust. Finish with a sprinkle of cinnamon sugar and bake. Your pie comes out glossy, lightly crisp, and just a little sparkly on top.
Crumb topping option
Want to skip the top crust? A crumb topping is an easy swap and adds a buttery crunch that pairs perfectly with the soft apricot filling.
- Mix ½ cup flour, ⅓ cup brown sugar, and ¼ cup cold butter (cut into small pieces) until crumbly, then sprinkle it over the pie before baking. It bakes up golden, crisp, and just a little irresistible.
More pies you'll want on repeat
If this apricot pie recipe has you in full pie mode, you've got options. My Lemon Jello Meringue Pie brings that bright, tangy punch with a cloud of toasty topping, while the Cherry Pie leans classic and cozy with a juicy, ruby-red filling.
And if you want something a little creamy and nostalgic, the Rhubarb Cream Pie is smooth, lightly tart, and always a conversation starter. Each one is simple, reliable, and always a hit!
One last slice before you go
This apricot pie recipe is the kind of dessert that keeps things simple but delivers every time. Bright, jammy fruit tucked into a flaky crust with just the right balance of sweet and tart.
Whether you're baking it for a weekend treat or sharing it at the table with family, it's one of those recipes you'll come back to again and again. Give it a try, and when you do, come back and let me know how it turned out-I love hearing what's happening in your kitchen!
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!!