Apricot Pie

Rate this Recipe!

from kristineskitchenblog.com

This apricot pie recipe is one of the best ways to enjoy fresh apricots in the summer! It has a sweet apricot filling and a homemade all-butter pie crust. It's so good, especially with a scoop of vanilla ice cream!

Prep Time45

Cook Time1

Chilling Time30

Total Time2 15

Servings: servings

Calories: 482kcal

Author: Kristine Rosenblatt

Ingredients

For the Apricot Filling

6 cups pitted and sliced fresh apricots from 2 pounds whole apricots
⅔ cup granulated sugar adjust to taste, see note
¼ cup all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt

For the Pie Crust

2 ¼ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
1 cup cold unsalted butter, cut into small cubes 16 tablespoons
7 tablespoons ice-cold water

Egg Wash + Sugar Sprinkle

1 large egg
1 tablespoon milk
coarse turbinado sugar optional

Instructions

Make the Apricot Filling

Place the sliced apricots in a large bowl. Add the sugar, flour, lemon juice, cinnamon, ginger and salt. Stir gently to combine. Set aside while you make the pie crust.

Make the Pie Crust

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or two forks to cut in the butter.)
Pulse to combine the dry ingredients. Add the cold butter cubes and pulse 8-10 times, until the largest butter pieces are the size of small peas.
Add the ice-cold water and pulse just until the dough starts to come together.
Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie pan. (This is easily done by wrapping the dough round around your rolling pin to help move it.) Do not firmly press the dough into the pie pan, just gently fit it in.

Assemble the Pie

By this time, the apricots should have released some of their juices. Gently stir the apricot mixture to make sure everything is well combined and then transfer the apricots and all release juices into the pie crust.
Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.
To make a lattice top pie crust: Cut the second dough round into strips. I like to do a mixture of thinner ½-inch strips and thicker 1-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.
Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under itself and flute/crimp the edges of the crust as desired.

Brush with Egg Wash + Bake

In a small bowl, beat together the egg and the 1 tablespoon milk. Lightly brush the top of the pie crust with the egg wash. (You will not use all of the egg wash.) If desired, sprinkle coarse sugar over the top of the pie.
Refrigerate pie for 30 minutes before baking.
Meanwhile, preheat oven to 425° F with a rack in the lower third of the oven.
Bake the pie at 425° for 15 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and cover the crust with a pie shield or foil as needed to prevent the crust from over-browning.
Let the pie cool at room temperature for at least 3 hours before serving to allow the filling to set up and thicken.
Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 4 days. Once, cool, the pie can also be frozen, wrapped tightly, for up to 3 months.

Notes

Sugar: Adjust the amount of sugar depending on how sweet or tart your apricots are and how sweet you like your pie. I find 2/3 cup of sugar to be perfect for moderately sweet apricots. Tart apricots may require 1 cup or more of sugar.

Nutrition

Nutrition information is only an estimate.