Fresh Apricot Pie Recipe

Apricot pie
Philippe Desnerck/Photolibrary/Getty Images
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: 8 to 10 servings Apricot Pie
Ratings (13)

This Fresh Apricot Pie recipe takes advantage of the seasonal bounty. Apricot harvest season in the United States is from June to mid-August depending on the variety and location where grown. Grab your share of the pie apricots to make this simple-but-luscious dessert. Start with store-bought pie crust dough to speed things up or make your own.

Apricots have such tender skin and are such a fragile fruit, there really is no need to blanch and peel them. Just cut in half along the seam line and pit them. You don't even have to slice the apricots for this recipe.

What You'll Need

  • 9-inch double-crust pie shell, store-bought, or homemade pie crust
  • 1/2 cup granulated white sugar
  • 1/4 cup light-brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 cups fresh apricot halves
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons butter, cut into 1/4-inch cubes
  • 1 teaspoon granulated white sugar

How to Make It

  1. Heat oven to 425 degrees F. Place one of the pie crusts into a 9-inch pie pan.
  2. In a small bowl, whisk together 1/2 cup white sugar, 1/2 cup light-brown sugar, 1/4 cup all-purpose flour, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg.
  3. Place 6 cups fresh apricot halves in a separate large bowl and stir in 2 teaspoons lemon juice. Add the sugar mixture to the apricots and toss gently to mix, and pour into pie crust in pan.
  1. Evenly distribute the tiny butter cubes on top of the apricot mixture. Top with remaining pie crust and crimp to seal to the bottom pie crust. Cut slits in the top for vents.
  2. Place pie on a sheet pan and bake for 35 to 40 minutes or until golden and apricot filling just begins to bubble through the slits. Sprinkle the top of the pie with 1 teaspoon white sugar as soon as it comes out of the oven.
  3. Cool before serving.