Fresh Apricot Pie
Dive into summer bliss with this Fresh Apricot Pie, a celebration of juicy, sun-ripened apricots encased in a flaky, buttery crust. Perfectly spiced with a hint of cinnamon and sweetened with a blend of granulated and light brown sugars, this pie balances tangy and sweet in every bite. The apricot filling is thickened with a touch of flour and cornstarch to create a luscious texture, while a golden egg-washed crust adds the perfect finishing touch. Whether you opt for a classic top crust or a charming lattice design, this dessert is as visually stunning as it is delicious. Serve this homemade masterpiece warm with a scoop of vanilla ice cream or a dollop of whipped cream for a show-stopping finale to any meal. Ready in just under 90 minutes, this easy seasonal recipe is perfect for summer gatherings or a special treat for apricot lovers.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 900 grams Fresh apricots
- 150 grams Granulated sugar
- 50 grams Light brown sugar
- 30 grams All-purpose flour
- 15 grams Cornstarch
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 15 grams Unsalted butter
- 1 large Egg
- 1 tablespoon Water
- 2 pieces Homemade or store-bought pie crust
Instructions
Preheat your oven to 200°C (400°F).
Wash the fresh apricots, cut them in half, remove the pits, and slice them into wedges. Set aside.
In a large bowl, combine the granulated sugar, light brown sugar, all-purpose flour, cornstarch, ground cinnamon, and salt. Mix until evenly combined.
Add the sliced apricots to the bowl with the dry ingredients. Toss gently to coat the fruit evenly.
Add vanilla extract to the mixture and stir gently. Let this sit for about 10 minutes to allow the apricots to release some of their juices.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, letting the edges hang over slightly.
Pour the apricot mixture into the crust-lined pie dish. Dot the filling with small pieces of unsalted butter.
Roll out the second pie crust. You can place it whole over the filling or cut it into strips to create a lattice. Seal and crimp the edges of the crust to your liking.
In a small bowl, whisk together the egg and water to make an egg wash. Brush this over the top crust for a golden finish.
Cut a few small slits in the top crust if using a whole piece, to allow steam to escape during baking.
Place the pie on a baking sheet to catch any spills, and bake in the preheated oven for 45-50 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 serving to allow the filling to set.
Serve slices of pie warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 37.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 372 mg | 8% | |
*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.
