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Apricot Cream Pie Recipe

Apricot Cream Pie Recipe

Learn how to make the best homemade Apricot Cream Pie with this easy baking recipe. Fresh apricots create a tangy-sweet layer beneath silky vanilla custard, all nestled in a buttery homemade crust. The perfect balance of fruity and creamy for an impressive summer dessert.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot captures a beautifully golden Apricot Cream Pie with delicate scalloped edges, shot in soft natural light. The cross-section reveals three distinct layers: a flaky, golden-brown pastry base, vibrant orange apricot filling with visible fruit pieces, and a creamy white layer of vanilla custard topped with a light dusting of powdered sugar. A few fresh apricot slices and mint leaves garnish one edge of the pie, while a silver serving knife rests beside a slice being lifted from the pie, revealing the perfect layers. The pie sits on a vintage white ceramic stand against a backdrop of scattered fresh apricots and cream-colored linen.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">150g unsalted butter, cold and cubed</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the apricot filling:</li><li class="ingredients-single-item">750g fresh apricots, pitted and sliced (or canned apricots, drained)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp almond extract (optional)</li><li class="ingredients-single-item">For the cream layer:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Medium saucepan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the crust, combine flour, sugar, and salt in a large bowl. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. The varying butter sizes create pockets of steam during baking, resulting in delicious flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice-cold water over the mixture and gently combine with a fork until the dough just begins to come together. Be careful not to overwork the dough, as this develops gluten and makes for a tough crust. Press the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (375°F). Roll the chilled dough on a lightly floured surface to a 30cm (12-inch) circle about 3mm (⅛ inch) thick. Gently transfer to your pie dish, press into the corners without stretching, and trim excess leaving a 2cm (1-inch) overhang. Fold the overhang under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is lightly golden. This pre-baking ensures your crust will be crisp, not soggy, once filled. Cool the crust completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the apricot filling, combine sliced apricots, sugar, cornstarch, lemon juice, vanilla, and almond extract (if using) in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens, about 5-7 minutes. The cornstarch needs to reach boiling point to fully activate its thickening properties. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the warm apricot filling into the cooled pie crust, spreading it evenly. The filling should still be warm but not hot when added to prevent a soggy crust. Allow this layer to cool completely before adding the cream layer – patience here is crucial for distinct, beautiful layers.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the cream layer, whisk together sugar, egg yolks, and cornstarch in a heatproof bowl until pale and slightly thickened. Meanwhile, heat the milk in a saucepan until it just begins to simmer (small bubbles around the edge). Remove from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Temper the egg mixture by slowly pouring about half of the hot milk into the egg mixture while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the remaining milk in the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook the custard over medium heat, whisking constantly, until it thickens and begins to bubble, about 5-7 minutes. The mixture should coat the back of a spoon, and when you run your finger through it, the line should hold. Remove from heat and stir in vanilla extract and butter until completely incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the warm custard through a fine-mesh sieve over the cooled apricot layer to remove any lumps, then smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the pie for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Before serving, remove the plastic wrap and dust the top with powdered sugar if desired. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled and enjoy this delightful balance of tangy apricots and creamy custard!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apricot Cream Pie?

This pie requires all-purpose flour, butter, sugar, and salt for the crust; fresh or canned apricots, sugar, cornstarch, lemon juice, and extracts for the filling; and milk, sugar, egg yolks, cornstarch, vanilla extract, and butter for the cream layer.

How to cook Apricot Cream Pie at home?

Learn how to cook Apricot Cream Pie by first blind-baking a buttery pastry crust, then creating a sweet-tart apricot filling that's cooked until thickened. Once cooled, top with a silky vanilla custard made from tempered eggs, milk, and sugar. The chilled pie delivers perfect layers of flaky pastry, fruity brightness, and creamy richness.

Can I use frozen apricots instead of fresh for this pie?

Yes, frozen apricots work well as a substitute. Thaw them completely first and drain excess liquid to avoid a soggy filling. You may need to add an extra tablespoon of cornstarch if the thawed apricots release too much moisture during cooking.

What's the secret to achieving perfectly distinct layers in a cream pie?

The key is patience and proper cooling between layers. Ensure your crust is completely cooled before adding the apricot filling, then let that set before adding the custard. Straining the custard removes lumps, while pressing plastic wrap directly onto the surface prevents skin formation.

How long will this fruit cream pie keep in the refrigerator?

This pie will keep well in the refrigerator for up to 3 days. Store it covered to prevent it from absorbing other food odours. The crust may soften slightly over time, but the flavours will continue to develop beautifully for an even more delicious slice the next day.

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Fold the overhang under and crimp the edges decoratively." }, { "@type": "HowToStep", "name": "Blind Bake Crust", "text": "Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is lightly golden. This pre-baking ensures your crust will be crisp, not soggy, once filled. Cool the crust completely." }, { "@type": "HowToStep", "name": "Prepare Apricot Filling", "text": "For the apricot filling, combine sliced apricots, sugar, cornstarch, lemon juice, vanilla, and almond extract (if using) in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens, about 5-7 minutes. The cornstarch needs to reach boiling point to fully activate its thickening properties. 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Pour the tempered egg mixture back into the remaining milk in the saucepan." }, { "@type": "HowToStep", "name": "Cook Custard", "text": "Cook the custard over medium heat, whisking constantly, until it thickens and begins to bubble, about 5-7 minutes. The mixture should coat the back of a spoon, and when you run your finger through it, the line should hold. Remove from heat and stir in vanilla extract and butter until completely incorporated." }, { "@type": "HowToStep", "name": "Add Custard Layer", "text": "Pour the warm custard through a fine-mesh sieve over the cooled apricot layer to remove any lumps, then smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the pie for at least 4 hours or overnight until completely set." }, { "@type": "HowToStep", "name": "Serve", "text": "Before serving, remove the plastic wrap and dust the top with powdered sugar if desired. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled and enjoy this delightful balance of tangy apricots and creamy custard!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Nguyen", "datePublished": "2024-06-05", "reviewBody": "Perfectly balanced sweetness! The apricot filling has just the right amount of tartness that pairs beautifully with the creamy custard layer. This pie impressed everyone at our family gathering.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Bianchi", "datePublished": "2024-06-08", "reviewBody": "This recipe truly lets the apricots shine! I used fresh apricots from my garden and the result was an elegant dessert that wasn't overly sweet. The vanilla cream complements the fruit perfectly.", "name": "Garden Fresh Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-06-10", "reviewBody": "Worth every minute of preparation! While this pie takes some time to make, the result is absolutely worth it. The layers set beautifully and the flavor combination is divine. Will definitely make again!", "name": "Time Well Spent", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-06-12", "reviewBody": "I've been making my grandmother's apricot pie for years, but this recipe is even better! The addition of the vanilla cream layer elevates it to restaurant quality. My new go-to summer dessert!", "name": "Better Than Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-15", "reviewBody": "This pie was the highlight of our dinner party! The silky cream with tangy fruit created such a divine combination that all my guests requested the recipe. The detailed instructions helped me achieve perfect results on my first try.", "name": "Dinner Party Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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