Apricot Pie

3.42 from 68 votes

Everyone should make a tart apricot pie at least once a season, with my easy recipe anyone can master this epic summer dessert!

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Prep Time:20

Cook Time:45

Total Time:1 5

Servings: 8 servings

Equipment

9" pie plate

Ingredients

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 unsalted butter, cold and cut in pieces
1/4 cup shortening, I used butter flavor Crisco
1/4 cup ice water

Instructions

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.

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Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: apricots, baking, dessert, fruit, pastry, pie, stone fruit, summer

Nutrition

Calories: 416 kcal · Carbohydrates: 45 g · Protein: 6 g · Fat: 25 g · Saturated Fat: 13 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 7 g · Trans Fat: 2 g · Cholesterol: 46 mg · Sodium: 430 mg · Potassium: 345 mg · Fiber: 3 g · Sugar: 12 g · Vitamin A: 2716 IU · Vitamin C: 13 mg · Calcium: 26 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.