Apricot Pie Recipe

Imagine the scent of summer wafting through your kitchen: sun-ripened apricots nestled inside a golden, flaky crust, juices bubbling and cinnamon sparkling on top. This Apricot Pie Recipe is a celebration of sweet-tart flavor and tender fruit, all wrapped in melt-in-your-mouth pastry. Whether you harvest apricots from your tree or snag them at the farmer’s market, this pie transforms simple ingredients into a showstopper dessert that tastes like sunshine. If you’re searching for a dessert that feels both classic and a little bit special, this Apricot Pie Recipe is the one to try this season.

Ingredients You’ll Need

Ingredients You’ll Need

Every element in this Apricot Pie Recipe plays a delicious role. With juicy apricots, warm cinnamon, and a rich, buttery crust, these straightforward ingredients blend to create pure magic in every bite.

• Fresh ripe apricots: Choose fruit that’s fragrant and slightly soft for a filling that’s naturally sweet and lush.
• Lemon juice: A splash keeps the fruit bright and draws out the natural flavors.
• Granulated sugar: Sweetens the pie just enough and helps the fruit release its juices as it bakes.
• All-purpose flour: Thickens the filling so you get tidy, perfect slices every time.
• Cinnamon: Adds a gentle, cozy warmth that makes the apricot flavor even more vibrant.
• Salt: Just a pinch highlights the sweet notes and balances the overall taste.
• Flaky cream cheese pastry dough: This dough bakes up buttery and tender, with incredible texture—find the detailed instructions on NatashasKitchen.com.
• Egg (for egg wash): Brushed on top, it gives the crust its irresistible golden sheen and helps it crisp beautifully.
• Cold water (for the egg wash): Thins out the egg for even application and a perfectly glossy top.

How to Make Apricot Pie Recipe

Step 1: Prepare the Dough

Begin your Apricot Pie Recipe adventure by crafting a rich, flaky cream cheese pastry dough—this step is worth every minute. Follow the detailed instructions on NatashasKitchen.com to get that signature tender, melt-in-your-mouth texture. Once you’ve mixed and kneaded the dough, let it chill in the fridge for at least an hour so it’s easy to handle and will bake up light and crisp.

Step 2: Roll Out Dough

Take one portion of your chilled dough and roll it out on a big sheet of parchment, lightly dusted with flour. Aim for a 13-inch circle (it doesn’t need to be perfect—rustic pies are always charming!). Drape the dough over your 9-inch pie plate, pressing gently into the corners. The parchment makes this transfer wonderfully simple and keeps your dough in one beautiful piece.

Step 3: Prepare Lattice Strips

Next, it’s time for the decorative magic: roll out the second piece of dough on fresh parchment to a 12-inch circle. Using a pizza cutter or sharp knife, slice it into 15 strips, about ¾ inch wide. These are your future lattice, ready to be woven over a pool of golden apricots!

Step 4: Make the Filling

Now the fun part: building the flavorful core of this Apricot Pie Recipe. Preheat your oven to 425°F. Stir together your sugar, flour, cinnamon, and salt in a small bowl. In a separate large bowl, toss sliced apricots with lemon juice to keep them bright and zesty. Sprinkle the dry mix over the apricots and gently toss to coat every slice—this ensures even thickening and that every bite delivers the perfect blend of tart and sweet.

Step 5: Assemble the Pie

Spoon your luscious apricot filling evenly into the prepared crust. Take your lattice strips and lay them across the top, weaving them for that classic artisan look. Don’t rush; this step feels a bit like crafting, and it’s oddly therapeutic! Crimp the edges with your fingers or a fork, not only to seal but to add a little flair. Extra dough strips can be used to create a braided or twisted border—get creative.

Step 6: Apply Egg Wash

Whisk one egg with a tablespoon of cold water, then brush it generously over every inch of the lattice and crust edge. This will give your Apricot Pie Recipe a rich, golden finish and a slight crunch that contrasts beautifully with the soft fruit filling.

Step 7: Bake the Pie

Place your pie on the oven’s center rack and bake at 425°F for 20 minutes. This initial blast of heat helps set the crust. After that, slide a foil-lined baking sheet beneath to catch any drips, reduce the heat to 375°F, and bake for another 30 minutes. Keep an eye on the color—if the crust browns too quickly, tent it loosely with foil. You’ll know it’s ready when the filling bubbles gently and the crust is burnished and firm.

Step 8: Cool Before Serving

Patience pays off here: once baked, let the pie cool for at least two hours. This allows the filling to thicken so your slices stay gorgeously intact. If you cut in early, the filling will be loose (but no less delicious), so sneak a forkful if you must—but for neat slices, resist the urge!

How to Serve Apricot Pie Recipe

Garnishes

A simple sprinkle of powdered sugar over the cooled lattice crust adds a touch of elegance, while a few fresh apricot slices or sprigs of mint create color and freshness. If you’re feeling extra decadent, a dollop of softly whipped cream or a scoop of vanilla ice cream on the side transforms each serving into an event.

Side Dishes

This pie pairs beautifully with a lightly dressed green salad if you’re serving it for brunch or lunch (trust me on this—something peppery like arugula actually complements the sweetness!). For dessert, fresh berries or a fruit compote add a nice contrast and extra juiciness, especially if you’re celebrating those peak-summer flavors.

Creative Ways to Present

For a rustic gathering, serve straight from the pie dish with big, generous wedges. Feeling fancy? Cut into petite squares or rectangles and arrange on a platter for a pick-up dessert. Individual mini pies, baked in ramekins or muffin tins, make adorable (and portable) treats—just adjust the baking time as needed.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Apricot Pie Recipe slices snugly with plastic wrap or foil and refrigerate. The pie will keep for up to four days, with the filling holding its texture and the crust staying surprisingly crisp. If possible, store the pie uncovered for the first hour to prevent condensation from softening the crust.

Freezing

To enjoy this pie out of season, freeze completely cooled slices or the whole pie, tightly wrapped in a double layer of plastic plus foil. The Apricot Pie Recipe will be good for up to three months. When you’re ready to savor it, simply thaw overnight in the fridge—no need to miss out on summer flavors during the colder months.

Reheating

For that just-baked taste and aroma, reheat leftovers in a 325°F oven for about 10 minutes. This revives the crust and warms the filling beautifully. If you’re short on time, a few seconds in the microwave works, but the oven really brings back that fresh-baked magic.

FAQs

Can I use canned or dried apricots instead of fresh?

Fresh apricots give the best texture and bright flavor, but in a pinch, you can use canned (well-drained) or rehydrated dried apricots. Adjust the sugar to taste, as canned fruit is sometimes sweeter, and use a little less lemon juice.

Do I really need to chill the pastry dough?

Yes! Chilling the dough relaxes the gluten and firms up the butter, which guarantees a tender, flaky crust that holds its shape during baking. Don’t skip this step—it’s the secret to bakery-worthy results.

How do I prevent a soggy bottom crust?

Rolling your dough thin and preheating the oven fully helps set the crust quickly. If your apricots are very juicy, tossing them with a bit of extra flour or even a sprinkle of ground almonds can absorb excess liquid, keeping the base crisp.

Can I make this Apricot Pie Recipe gluten-free?

Absolutely! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour in both the filling and (with a tried-and-true gluten-free crust recipe) the pastry. Keep an eye on the texture and adjust with a little extra flour if the dough feels sticky.

Is the lattice top essential or can I use a full crust?

While the lattice top is classic (and lets those gorgeous juices bubble through), you can absolutely use a solid top crust. Just make sure to cut a few slits for steam to escape, and follow the same egg wash and baking directions for a stunning finish.

Final Thoughts

If you’ve never had a homemade Apricot Pie Recipe fresh from the oven, you’re in for a treat. The combination of sweet-tart fruit and golden, flaky pastry is simply unforgettable. Invite some friends, brew some coffee, and enjoy—because this is a pie you’ll want to share again and again.

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