Apple Apricot Pie
Experience the perfect harmony of sweet and tangy flavors with this irresistible Apple Apricot Pie. Crafted with luscious Granny Smith apples and vibrant dried apricots, the filling is beautifully spiced with cinnamon and nutmeg, then sweetened with brown sugar and a hint of lemon juice for balance. A flaky, buttery homemade pie crust cradles the fruit medley, adding a golden, crisp texture that’s enhanced by a simple egg wash and optional coarse sugar sprinkle. Perfect for holidays, dinner parties, or a cozy family dessert, this fruit-forward pie bakes to perfection in just under an hour. Serve it warm with a scoop of creamy vanilla ice cream for the ultimate indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 0.25 cup Ice water
- 4 large Granny Smith apples (peeled, cored, and thinly sliced)
- 0.5 cup Dried apricots (chopped)
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons All-purpose flour (for filling)
- 1 tablespoon Lemon juice
- 1 large Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, combine 2.5 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt.
Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork, until the dough just comes together. Do not overmix.
Divide the dough into two equal portions. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
In a large bowl, toss the sliced Granny Smith apples, chopped dried apricots, brown sugar, 1 teaspoon of ground cinnamon, 0.25 teaspoon of ground nutmeg, 2 tablespoons of all-purpose flour, and 1 tablespoon of lemon juice until well combined.
On a floured surface, roll out one portion of the chilled dough into a circle about 12 inches in diameter. Fit it into a 9-inch pie dish, leaving excess dough hanging over the edges.
Spoon the apple and apricot filling into the prepared pie crust, ensuring it is evenly distributed.
Roll out the second portion of dough into another 12-inch circle. Place it over the filling.
Trim and seal the edges of the pie, crimping them decoratively as desired. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish. Optionally, sprinkle 1 tablespoon of coarse sugar over the top.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set.
Slice and enjoy your Apple Apricot Pie, either on its own or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 516.1 g | 188% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 230.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 299 mg | 23% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
