Go Back

Classic Apricot Pie with a Flaky Butter Crust

A delightful dessert featuring fresh apricots and a rich, buttery crust, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups fresh apricots, pitted and sliced Use ripe apricots for the best flavor.
  • ¾ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 tablespoon butter, cut into small pieces
Crust
  • 1 recipe for a flaky butter pie crust (homemade or store-bought) Chill the crust before rolling out for a flakier texture.
  • 1 egg beaten (for egg wash)
  • 1 tablespoon sugar (for topping) For added sweetness on the crust.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix the sliced apricots with sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the apricots.
  3. Roll out half of the pie crust and fit it into a 9-inch pie pan. Trim any excess crust hanging over the edges.
  4. Pour the apricot mixture into the pie crust, and dot the filling with small pieces of butter.
  5. Roll out the second half of the pie crust and place it over the apricot filling. Seal the edges by crimping them together.
  6. Make several small slits in the top crust to allow steam to escape.
  7. Brush the top crust with the beaten egg and sprinkle with sugar.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
  2. Allow the pie to cool for at least 30 minutes before serving.

Notes

Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for 3-4 days, or freeze for 2-3 months.