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Apricot Pie

Apricot Pie is bursting with summer flavors! Sweet, tart and so easy! If you don’t have time to make crust, just buy a refrigerated crust!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8 slices
Calories: 386 kcal
Course: Dessert
Cuisine: American

Ingredients

For crumb topping
  • ½ cup flour
  • ½ cup Gluten Free Oats
  • ½ cup brown sugar
  • ¼ cup pecans, rough chopped
  • pinch salt
  • ½ cup unsalted butter melted
For Filling
  • 5 cups apricots sliced or halved
  • 3 tablespoon lemon juice
  • 3 tablespoon cornstarch
  • 1 tablespoon turbinado sugar, can sub white sugar up to 3 tablespoons
  • ½ teaspoon cinnamon
  • 1 single pie crust, homemade or store bought
For pie crust
  • 1¼ cups all purpose flour
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter
  • 3-4 tablespoons ice water

Instructions

For crumb topping
    Cup of Yum
  1. Mix together all ingredients, except butter in medium bowl.
  2. Pour in melted butter. Mix until no dry spots remain.
For the filling
  1. Toss apricots with lemon juice to coat.
  2. Add remaining ingredients, except cornstarch. Taste for your family's taste. Add more sure, or lemon, as needed.
  3. Add cornstarch. mix well.
To assemble pie
  1. Roll out pie crust. Lay in pie plate.
  2. Add all of the apricots, mounded high, because they shrink as they cook.
  3. Top fruit with all of crumb topping.
  4. Bake in 350°F oven for 45 minutes to one hour, until fruit is tender, filling is bubbly and crumb topping is golden brown.
  5. Let cool thoroughly before slicing, or fruit will spill out.

Notes

  • To save time buy a store bought pie crust. The flavor has improved greatly.
  • Pie can be made with double crust, instead of crumb topping.
  • If using two pie crusts, make sure to cut holes for steam to escape.
  • There is no reason to peel apricots, but you can, if you’d like.
  • As soon as apricots are sliced, toss them with lemon juice, so that they don’t discolor.
  • Taste the filling for salt and sugar before adding cornstarch, so that you can add enough sugar for your liking. Start with less. add more, if needed.
  • If you add too much sugar, just counter it with a bit more lemon juice.
  • Always cook fruit pies on a large rimmed cookie sheet, lined with parchment to minimize cleanup.
  • Cover top of pie with foil, if crumb layer is getting too brown.
  • Let pie cool thoroughly. Although warm fruit pies are so appealing, if they are cut before they are totally cool, all of the filling will spill out. The flavor will still be awesome, but you will lose presentation points!
  • Lasts 4-5 days.
  • Store in refrigerator.
  • Pie can be frozen prior to baking. Bake pie from frozen about 20 minutes longer.

Nutrition Information

Calories 386kcal (19%) Carbohydrates 49g (16%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 31mg (10%) Sodium 94mg (4%) Potassium 335mg (10%) Fiber 4g (16%) Sugar 24g (48%) Vitamin A 2220IU (44%) Vitamin C 12mg (13%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 386

% Daily Value*

Calories 386kcal 19%
Carbohydrates 49g 16%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 31mg 10%
Sodium 94mg 4%
Potassium 335mg 7%
Fiber 4g 16%
Sugar 24g 48%
Vitamin A 2220IU 44%
Vitamin C 12mg 13%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.