Dried Apricot Pie
Treat yourself to a slice of nostalgic comfort with this rich and flavorful Dried Apricot Pie, a perfect blend of sweet and tart wrapped in a buttery, flaky crust. This vintage-inspired dessert features tender dried apricots simmered to perfection, then infused with warm cinnamon and luscious vanilla for a filling that's glossy, aromatic, and irresistibly delicious. A golden egg-washed top crust locks in all the goodness while adding a crisp, elegant finish. Ideal for holidays, family gatherings, or a cozy evening treat, this pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. With simple ingredients and a straightforward method, this classic dessert is as easy to prepare as it is delightful to enjoy.
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Recipe Information
Ingredients
- 2 cups Dried apricots
- 2 cups Water
- 0.75 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 2 tablespoons Butter
- 1 teaspoon Vanilla extract
- 2 9-inch Pie crusts (store-bought or homemade)
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
In a medium saucepan, combine the dried apricots and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 10-15 minutes, or until the apricots are soft.
Remove the saucepan from the heat. Use a slotted spoon to transfer the boiled apricots to a cutting board, and finely chop them. Return the chopped apricots to the saucepan with the remaining liquid.
Stir in the granulated sugar, cornstarch, and cinnamon. Return the saucepan to medium heat, and cook the mixture, stirring constantly, until it thickens and becomes glossy (about 4-5 minutes).
Remove from heat and stir in the butter and vanilla extract until the butter is fully melted and incorporated. Let the filling cool slightly while preparing the pie crust.
Preheat your oven to 375°F (190°C). Roll out one of the 9-inch pie crusts and fit it into a 9-inch pie plate, trimming any overhang. Set aside.
Pour the apricot filling into the prepared pie crust, spreading it evenly.
Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges as desired.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the egg wash over the top crust to ensure a golden-brown finish.
Cut a few small slits in the top crust to allow steam to escape during baking.
Place the pie on the middle rack of the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 40.5 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 491 mg | 10% | |
*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.
