Apricot Pie

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Fresh Apricot Pie is one of my favorite summer treats! The fruit is so easy to work with and has a sweet and tart flavor that is unforgettable.

Prep Time30

Cook Time1

Resting1

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: apricots, dessert, pie

Servings:

Calories: 452kcal

Author: Tricia

Ingredients

2 unbaked pie crust pastries store-bought or homemade
6 cups fresh apricots 12-14 apricots or about 2½ to 3 pounds
1 cup granulated sugar (222g)
¼ cup cornstarch (34g)
½ teaspoon ground cinnamon (2g)
¼ teaspoon salt
½ teaspoon vanilla extract
1 egg lightly beaten with 1 tablespoon water
2 tablespoons coarse sugar (30g) for topping

Instructions

Prepare and refrigerate a double crust pastry until needed.
Wash the apricots then cut into quarters. Remove and discard the pit. Cut each quarter in half and place in a large bowl. Toss the fruit with the granulated sugar. Cover and set aside for one hour.
In a medium saucepan whisk the cornstarch, cinnamon and salt. Drain the apricots through a large fine mesh strainer set over the saucepan. Once drained transfer the apricots back to the large bowl. Whisk the apricot juice and cornstarch mixture together until smooth.
Cook over medium heat until the syrup comes to a boil. Whisk constantly and cook for about 2 minutes or until the mixture is thick like jam. Remove from the heat and whisk in the vanilla. Pour the hot syrup over the apricots in the bowl. Set aside to cool while rolling out the pie crust and preheating the oven.
Line a large baking pan with foil and set aside. Preheat oven to 400℉.
Roll out half the dough into a 12-inch circle. Fit the dough into the bottom of a 9-inch deep dish pie plate leaving any extra hanging over the sides. Pour the apricots and any juice into the prepared pastry. Roll out the remaining dough and place on top of the apricots. Seal and pinch the dough together decoratively. Cut holes to vent in a solid top. Or if making a lattice top, weave strips of dough as desired.
Brush the top crust with the egg wash. Sprinkle with coarse sugar then transfer to the foil lined baking sheet. Bake for 50 to 60 minutes. Tent with foil if over-browning after about 50 minutes. The crust should be dark golden brown and the juices should be thick and bubbling.
Remove to a cooling rack and leave at room temperature until completely cooled. Cover lightly with plastic wrap and refrigerate overnight. This helps the filling set for cleaner slices.

Notes

Refrigerate leftover pie in an airtight container for up to 5 days.
Freeze slices of pie in an airtight container for up to 3 months

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition