Fresh Apricot Pie

a slice of apricot pie

Fresh Apricot Pie ~ is there anything that says summer more than a big slice of juicy fruit pie? This fresh apricot pie with lots of sweet/tart apricots piled into a buttery crust doesn’t disappoint ~ let’s hear it for summer!

Ripe Apricots baked up in a flaky crust

Sliced apricots for an apricot pie

I think everyone should make a big fat juicy apricot pie at least once every summer.

Pie has never really been my thing, so I get it if the mere mention of a double crust gets your stress hormones flowing. Let’s just say I haven’t completely mastered the art myself. The little niceties like rolling it out to a perfect circle and neatly fluting the edges elude me. But the wonderful thing that I’ve discovered about pie is that it doesn’t have to be artful to be amazingly delicious. As long as the crust is flaky, and the fruit is ripe and piled high, it usually turns out just great. And the experience of a homemade pie made with  farm stand fruit in the middle of summer is not to be missed. So let’s get over ourselves and start baking.

Apricto Pie, cooling

There’s something intoxicating and a little bit exotic abut fresh apricots.

They’re less juicy but more intensely flavored than peaches and, if given the choice, I’ll always go for the apricot. I piled them into the pie shell as high as I could to compensate for that disappointing shrinkage that happens in the oven. I only added a dash of sugar, some cornstarch to thicken the juices, and lemon juice to the fruit, that’s all it needs. I did play with my basic crust recipe this time, though. I added shortening along with the butter. I really like what shortening does to a crust; it gives it a softer and more buttery (ironically!) texture.

Apricot Pie 2

But that reminds me of another issue I have with pies. I’m not so good at waiting for things to cool before I slice them. If you try to slice a pie while it’s still warm the crust will most likely fall apart and the fruit will ooze in to fill the void left when you remove it. Oh well. Like I said, delicious isn’t necessarily tied to perfection when it comes to pies. If you can possibly manage it, though, let the pie cool and then refrigerate it for an hour or two. You will be rewarded with much better looking slices. Personally I can’t resist a slice hot out of the oven.

slice of apricot pie

Other summer bakes to try ~

a slice of apricot pie
3.11 from 57 votes

Apricot Pie

This fresh apricot pie with lots of sweet/tart apricots piled into a buttery crust doesn't disappoint ~ let's hear it for summer!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings
Author Sue Moran


  • 2 pounds of sliced apricots or enough to fill your pie dish with a heaping pile
  • 1 Tbsp sugar if your apricots are under ripe or tart, add more to taste
  • 1 Tbsp cornstarch
  • juice of 1/2 lemon leave out if your apricots are very tart
  • 1/2 tsp vanilla or almond extract optional

two crust pie dough

  • 2 1/2 cups all purpose flour plus more for rolling
  • 1 tsp salt
  • 3/4 cup 1 and a half sticks unsalted butter, cold and cut in pieces
  • 1/4 cup shortening I used butter flavor Crisco
  • 1/4 cup ice water


  • Set oven to 375F.
  • Start by making the crust. Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter and shortening to the bowl and pulse about 20 times until the mixture is grainy.
  • Add the ice water, a little at a time, while continuing to pulse, until the dough just comes together when you pinch it between your fingers. Stop the machine to check it. NOTE: you may not need all of the water.
  • Turn the dough out onto a floured surface and bring it together into a ball. Add a little more flour if the dough is too wet. Cut the ball in half, form two disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out.
  • Toss the apricot slices with the sugar, cornstarch and lemon juice.
  • Roll out one of the disks for the bottom crust and fit into your pie plate. Fill the crust with the apricots.
  • Roll out the other disk to make the top crust and cover the fruit. Seal the edges with the back of a fork. Cut small slits in the center to allow the steam to escape during baking.
  • Bake for about 45 minutes, or until the crust is just beginning to turn golden around the edges and the juices a bubbling.
  • Let cool before cutting.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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Apricot Pie pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 16, 2018 at 12:43 pm

    I added cinnamon to it. Do that when you are tossing the apricots

    • Reply
      July 16, 2018 at 12:52 pm

      Nice idea!

  • Reply
    July 7, 2018 at 11:35 pm

    5 stars
    Omg! I’m no baker but my father in law has an apricot tree that over produced this year, so he asked me (his only daughter in law) if I could make him a pie. My response was, “sure”! My food processor handle broke so I had to improvise. But this recipe is amazing and delicious!! I agree with one fruit pie a year! Now that this has turned out so great it might be more than once lol!

    • Reply
      July 8, 2018 at 7:58 am

      …and now you’re a baker! Love this story Felicia 🙂

  • Reply
    Jenny from
    July 28, 2017 at 9:01 am

    I love anything with apricot, I just made delicious apricot turnovers (recipe on my blog). Funnily enough I haven never tried an apricot pie. I have about four pounds of apricots in the house, I know exactly what is going to happen to some of them!

    • Reply
      July 28, 2017 at 9:04 am

      Hope you like it as much as we did, Jenny, the flavor of cooked apricots is the best!!

  • Reply
    Elizabeth @
    August 10, 2014 at 5:07 pm

    I’ve never made an apricot pie, but as soon as I saw these photos, I started kicking myself. How has it taken me this long? This sounds amazing! And the pictures are gorgeous.

    • Reply
      August 10, 2014 at 6:27 pm

      I’m so glad I could inspire you, Elizabeth — thanks for stopping by!

  • Reply
    August 1, 2014 at 2:35 pm

    Oh yes, apricot pie! This looks so delicious — such a great way to beeline straight for the flavor of the fruit. Yay!

  • Reply
    Karen (Back Road Journal)
    August 1, 2014 at 6:36 am

    I love peaches but the flavor of apricots is irresistible. Your pie looks delicious.

  • Reply
    July 31, 2014 at 5:08 pm

    This looks delicious!

  • Reply
    July 31, 2014 at 2:54 pm

    Hi Sue, my husband loves apricots, got to make this for him. The crust looks amazing!

    • Reply
      July 31, 2014 at 3:33 pm

      The crust was good, I think it will become my go to recipe…

  • Reply
    [email protected]
    July 31, 2014 at 1:10 pm

    Oh baby, does that look good. Fresh apricots are the bomb! I admit that for years, I let pie crust defeat me, until I finally decided that I would not put up with myself any longer. Mine aren’t perfect either, but I did pick up a few tricks from Martha Stewart [move the crust after each pass with the rolling pin, to prevent it sticking, and the importance of chilling] and now I just dive in. My husband has a deep and abiding love for pies, so I had to learn 🙂

    • Reply
      July 31, 2014 at 3:38 pm

      I have a really large metal sheet type tool that gets under the whole piece of dough while I’m rolling it, and that helps a bit. Pie crust is definitely a challenge!

  • Reply
    Amy @ Elephant Eats
    July 31, 2014 at 11:55 am

    Those apricots look gorgeous! And so does your pie. I’m not really a pie person, mainly because of the crust, but I’d love to pick the filling out of this one 😉

    • Reply
      July 31, 2014 at 3:39 pm

      I know what you mean…but one thing I’ve made peace with is that even if the crust doesn’t roll out easily, you can just patch it into the pie plate and it still tastes good 🙂

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