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Apricot Pie Recipe

Apricot Pie Recipe

Learn how to make the best homemade apricot pie with this easy baking recipe. Fresh summer apricots transformed into a sweet-tart filling, encased in a buttery, flaky pastry that bakes to golden perfection. This foolproof method balances the fruit's natural tanginess with just enough sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot captures this golden apricot pie with a beautifully latticed top crust showing caramelized fruit juices bubbling through the gaps. Natural afternoon light highlights the amber fruit filling and the perfectly browned, sugar-dusted pastry. A cross-section view reveals plump apricot pieces suspended in a glossy filling, while a scoop of vanilla ice cream melts slowly against a slice on a vintage ceramic plate. The composition includes scattered fresh apricots and a sprig of thyme on a weathered wooden table, creating warm, inviting color contrasts between the orange-gold filling and the golden-brown pastry.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">3 tbsp ice-cold water</li><li class="ingredients-single-item">1 tbsp caster sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">900g ripe but firm apricots, stoned and quartered</li><li class="ingredients-single-item">100g caster sugar (plus extra if apricots are very tart)</li><li class="ingredients-single-item">2 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">½ tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp almond extract (optional)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1 tbsp demerara sugar, for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Combine the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub it in with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar and mix briefly. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together - it should hold together when pinched but not feel sticky. You may not need all the water, as overhydrating can make the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60% for the base, 40% for the top). Shape each into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms the butter, ensuring your crust will be tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare the filling. In a large bowl, combine the quartered apricots, sugar, cornflour, lemon juice, vanilla, cinnamon, almond extract (if using), and salt. Toss gently until evenly coated. Let sit for 15 minutes to allow the fruit to release some juice, which will mix with the cornflour to create a thickened filling once baked.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (180°C fan/gas mark 6) and place a baking sheet on the middle rack to heat up. Working with the larger disc first, roll it out on a lightly floured surface to about 3mm thickness and a diameter large enough to line your pie dish with overhang. Use your rolling pin to help transfer it to the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Press the pastry gently into the corners of the dish, without stretching it (which can cause shrinkage during baking). Trim any excess pastry, leaving about 2cm overhang. Refrigerate the lined dish while you roll out the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll the remaining dough to a similar thickness. For a lattice top (which looks beautiful and allows steam to escape), cut the dough into 2cm wide strips. For a solid top, simply roll to a circle slightly larger than your pie dish and cut a few steam vents.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Mix the apricot filling once more, then pour it into the chilled pastry shell, mounding slightly in the center. Dot with a few small pieces of butter if you'd like an extra-rich filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For a lattice top, lay half the strips across the pie in one direction, then weave the remaining strips in the opposite direction, going over and under alternately. For a solid top, carefully place it over the filling. Either way, trim the excess pastry, then fold the bottom crust overhang over the top crust edges and crimp decoratively to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top crust with beaten egg and sprinkle with demerara sugar for a gorgeous sparkle and crunch. Place the pie on the preheated baking sheet (this helps cook the bottom crust properly and catches any juices that might bubble over).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 30-35 minutes, until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, shield them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool on a wire rack for at least 2 hours before slicing. This cooling period is crucial as it allows the juices to thicken properly - cut too soon and you'll have a runny filling. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of crème fraîche. Your patience will be rewarded with perfect slices and concentrated apricot flavor.</li></ol>

FAQs

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

What ingredients are used in Apricot Pie Recipe?

This apricot pie requires ripe apricots, plain flour, cold unsalted butter, ice water, caster and demerara sugars, cornflour, lemon juice, vanilla extract, cinnamon, almond extract (optional), eggs for washing, and a pinch of salt. The perfect balance for a sweet-tart summer dessert.

How to cook Apricot Pie Recipe at home?

Learn how to cook Apricot Pie Recipe by first making a flaky pastry with cold butter and flour, then preparing a balanced sweet-tart filling with fresh apricots. Create a decorative lattice top, brush with egg wash, and bake until golden and bubbling. The key is allowing it to cool properly before serving for perfect slices with concentrated flavour.

What's the best way to create a perfect lattice top for a fruit pie?

For a perfect lattice, cut even strips (about 2cm wide), lay half in one direction, then weave remaining strips perpendicular to the first set, going over and under in an alternating pattern. Work from the centre outward, trim excess, and seal edges by crimping. Egg wash and sugar before baking for a golden finish.

Can I use tinned or frozen apricots instead of fresh ones?

While fresh apricots provide the best flavour and texture, you can use tinned (well-drained) or frozen (thawed and drained) in a pinch. Reduce sugar slightly for tinned fruit as they're often in syrup. You may need extra cornflour (about 1 additional tablespoon) to counteract extra moisture.

Why is my fruit pie filling too runny and how can I prevent it?

Runny fillings are often caused by undercooking, insufficient thickener, or cutting the pie while still hot. Ensure your filling bubbles vigorously during baking, use adequate cornflour (increase for very juicy fruit), and most importantly, allow the pie to cool completely (at least 2 hours) before slicing.

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Dot with a few small pieces of butter if you'd like an extra-rich filling." }, { "@type": "HowToStep", "name": "Create Top Crust", "text": "For a lattice top, lay half the strips across the pie in one direction, then weave the remaining strips in the opposite direction, going over and under alternately. For a solid top, carefully place it over the filling. Either way, trim the excess pastry, then fold the bottom crust overhang over the top crust edges and crimp decoratively to seal." }, { "@type": "HowToStep", "name": "Finish Pie", "text": "Brush the top crust with beaten egg and sprinkle with demerara sugar for a gorgeous sparkle and crunch. Place the pie on the preheated baking sheet (this helps cook the bottom crust properly and catches any juices that might bubble over)." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 30-35 minutes, until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, shield them with foil." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool on a wire rack for at least 2 hours before slicing. This cooling period is crucial as it allows the juices to thicken properly - cut too soon and you'll have a runny filling. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of crème fraîche." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Sofia Gonzalez", "datePublished": "2023-11-20", "reviewBody": "Perfect balance of sweet and tart! I used local apricots at their peak ripeness and this pie was the highlight of our family dinner. The pastry is truly exceptional - so buttery and flaky!", "name": "Summer Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2023-11-15", "reviewBody": "This is the flakiest crust I've ever made! The detailed instructions really helped me achieve a professional result. The almond extract was a brilliant addition to the filling that enhanced the apricot flavor.", "name": "Flakiest Pastry Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elise Laurent", "datePublished": "2023-11-12", "reviewBody": "My kids requested second helpings immediately! I was worried the apricots might be too tart for them, but the balance of sweetness was perfect. Will definitely make this again while apricots are in season.", "name": "Kid-Approved Pie", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajiv Patel", "datePublished": "2023-11-08", "reviewBody": "Better than my grandmother's recipe! The technique of preheating the baking sheet made all the difference - no more soggy bottoms! The hint of cinnamon complements the apricots beautifully.", "name": "Grandmother Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Nilsson", "datePublished": "2023-11-03", "reviewBody": "Worth hunting down fresh apricots! I drove to three different farmers markets to find perfectly ripe ones, and this recipe showcased them beautifully. The cooling time felt like torture but resulted in perfect slices.", "name": "Fruit Forward Masterpiece", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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