Apricot Pie Recipe

This Apricot Pie Recipe is everything a nostalgic summer dessert should be: golden, delightfully tart, and bubbling with bright apricot flavor beneath a flaky, cream cheese pastry lattice. Whether you’re lucky enough to have baskets of fresh apricots or you’re just craving that sun-kissed fruitiness in every bite, this pie delivers a delightful burst of sweet and tangy magic, perfect for any occasion or none at all. It’s the kind of recipe you’ll want to bake each year while apricots are at their juicy peak.

Ingredients You’ll Need

The ingredient list for this Apricot Pie Recipe is blissfully simple, yet every element plays an essential role in bringing out balance, color, and that signature aroma. Let’s break down why each component matters and how it shapes your finished pie.

• Flaky Cream Cheese Pastry Dough: Rich, tender, and easy to work with, this is the secret to a melt-in-your-mouth crust; see the Notes section or visit NatashasKitchen.com for the full recipe.
• Fresh ripe apricots (2 ½ lbs, pitted and sliced): Opt for deeply colored, fragrant apricots for the juiciest, most flavorful filling—slice to about ½ inch for the ideal texture.
• Lemon juice (1 tablespoon): Just a splash brightens the apricot flavor while helping balance the sweetness.
• Granulated sugar (¼ cup): Not too much—let the fruit shine, but enough to coax out the natural juices and sweetness.
• All-purpose flour (2 tablespoons): This little bit thickens the filling so each slice holds together beautifully once cooled.
• Cinnamon (1 teaspoon): Warm spice elevates the apricot and adds cozy, aromatic notes that make this pie irresistible.
• Salt (⅛ teaspoon): Even just a pinch sharpens all the flavors and subtly enhances the sweetness.
• Egg (1, whisked with 1 tablespoon cold water): The egg wash is your ticket to that show-stopping glossy, golden finish on the crust.

How to Make Apricot Pie Recipe

Step 1: Prepare the Dough

Begin by making the flaky cream cheese pastry dough as outlined in the linked recipe; this step is truly worth the extra effort for its unbeatable tenderness and taste. Chill the dough for at least 1 hour—don’t rush it! A cold, rested dough is key to a crisp, flaky crust that won’t shrink or slump in the oven.

Step 2: Roll Out the Dough

Once chilled, take one portion of your dough and place it on parchment paper. A light dusting of flour prevents sticking. Roll it out into a 13-inch circle; aim for even thickness. Drape the dough gently into a 9-inch pie plate, peeling away the parchment as you go so it settles in without tearing.

Step 3: Prepare Lattice Strips

Roll out the second half of dough just as you did the first, this time into a 12-inch circle. Use a pizza cutter for quick, uniform strips about ¾ inch wide (you’ll get around 15 strips). Lay these aside for weaving your beautiful lattice top later.

Step 4: Make the Filling

Preheat your oven to 425°F so there’s no delay when you’re ready to bake. In a small bowl, blend together the sugar, flour, cinnamon, and salt—this ensures the dry ingredients are evenly mixed before adding the fruit. Toss the apricots with lemon juice, then scatter the sugar mixture over the top and gently fold to coat all the slices. The aroma at this step is pure summer!

Step 5: Assemble the Pie

Pour the apricot filling into your prepared crust—scrape in all those juices, too! Arrange the strips into a lattice over the fruit, weaving them over and under for a classic look. Crimp the edges firmly; use extra strips for a decorative border. A tight seal helps prevent leaks and gives a stunning, rustic edge.

Step 6: Apply Egg Wash

Whisk your egg with cold water and lightly brush it across the lattice and the edges. This simple touch is behind every bakery-worthy golden crust.

Step 7: Bake the Pie

Set your pie on the center oven rack. Bake at 425°F for 20 minutes—this initial burst of heat helps set the crust. Slide a foil-lined baking sheet beneath to catch drips, reduce oven temperature to 375°F, and continue baking for about 30 more minutes until the filling bubbles up thickly and the crust is a deep golden brown. If the edges get too dark, tent with foil.

Step 8: Cool Before Serving

This is the hardest part: let the pie cool at least 2 hours. Doing so allows the filling to set so each slice shows off those sunset-hued apricots and stays beautifully together when plated. The wait, I promise, is worth it!

How to Serve Apricot Pie Recipe

Garnishes

For a gorgeous finish, dust your Apricot Pie Recipe with a little powdered sugar right before serving, or crown each slice with a dollop of barely-sweetened whipped cream. A scoop of vanilla ice cream melting alongside is a classic that never, ever gets old.

Side Dishes

Pair your pie with a fresh green salad for brunch, or serve with a platter of summer berries for extra color and brightness. A cup of hot coffee or glass of iced tea turns any afternoon into a celebration when enjoyed with a slice.

Creative Ways to Present

Try baking the pie in mini tart pans for individual desserts, or cut it into rustic slabs for a picnic-style treat. For parties, pre-slice and serve each portion in sturdy cupcake liners for easy, cheerful sharing—Apricot Pie Recipe meets finger food!

Make Ahead and Storage

Storing Leftovers

Keep leftover Apricot Pie Recipe covered at room temperature for up to 24 hours. If you still have some left after that, transfer it to the fridge, where it will stay fresh for up to 3 days. Cover loosely with foil or plastic wrap to avoid sogginess.

Freezing

To freeze, wrap individual slices or the whole pie tightly in plastic wrap, then foil. Freeze for up to 2 months. When a craving strikes, simply thaw overnight in the fridge before reheating gently to revive that magical texture.

Reheating

For best results, reheat slices of Apricot Pie Recipe in a 350°F oven for about 10 minutes, or until warmed through and the crust crisps up again. A brief microwave zap works in a pinch, but the oven preserves that signature flakiness.

FAQs

Can I use canned or dried apricots?

Fresh apricots are best for the true essence of this Apricot Pie Recipe, but if you need to substitute, use well-drained, unsweetened canned apricots or rehydrate dried apricots in hot water before using. The flavor and texture may vary, but you’ll still enjoy that familiar tang.

Is the pie crust recipe really necessary, or can I use store-bought?

The homemade cream cheese crust is a game changer, delivering incredible texture and richness. However, if you’re short on time, a quality store-bought crust makes this Apricot Pie Recipe weeknight-friendly without sacrificing too much flavor.

Can I make the pie a day ahead?

Absolutely! In fact, making the Apricot Pie Recipe a day ahead allows the flavors to meld and the filling to set completely. Just keep it covered at room temperature, then slice and serve when you’re ready for dessert.

How do I keep the bottom crust from getting soggy?

To prevent soggy bottoms, make sure your dough is very cold when it goes in the oven, and bake the pie in the lower third of your oven for the first 20 minutes. Using the right amount of flour in the filling also helps absorb excess juices.

What can I do with leftover pie?

If you have leftovers, transform a slice of the Apricot Pie Recipe into a decadent breakfast with a scoop of Greek yogurt, or reheat and top with almond slivers and a drizzle of honey for an elevated treat. It’s never a bad thing to have extra pie!

Final Thoughts

There’s something timeless and joyful about baking a fruit pie from scratch, and this Apricot Pie Recipe truly brings out the best of summer in every slice. I hope you’ll grab some fresh apricots and give this recipe a try—it’s pure sunshine in pie form, and I know it’ll become a favorite in your kitchen too!

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