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Apricot Pie Recipe

Apricot Pie Recipe
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★★★★★

5.2 from 17 reviews

Enjoy a delightful Apricot Pie with a flaky cream cheese pastry crust and a juicy apricot filling. This recipe is a perfect balance of sweetness and tartness, making it a wonderful dessert for any occasion.

Ingredients

Scale

For the Flaky Cream Cheese Pastry Dough:

  • See Notes Section (link to NatashasKitchen.com for detailed recipe)

For the Pie Filling:

  • 2 ½ lbs fresh ripe apricots, pitted and sliced about ½ inch thick
  • 1 tablespoon lemon juice
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt

For the Egg Wash:

  • 1 egg, whisked with 1 tablespoon cold water

Instructions

  1. Prepare the Dough: Make the flaky cream cheese pastry dough following the linked recipe. Chill the dough in the fridge for at least 1 hour.
  2. Roll Out Dough: Remove one portion of chilled dough and place it on a large sheet of parchment paper. Lightly dust with flour and roll it into a 13-inch circle. Transfer the dough to a 9-inch pie plate by placing the dough on top of the plate and peeling off the parchment paper.
  3. Prepare Lattice Strips: Roll out the second piece of dough on the same parchment paper into a 12-inch circle. Using a pizza cutter, slice into about 15 strips approximately ¾ inch wide. Set aside.
  4. Make the Filling: Preheat oven to 425°F. In a small bowl, combine sugar, flour, cinnamon, and salt. In a large mixing bowl, toss the sliced apricots with lemon juice. Sprinkle the dry mixture over the apricots and gently toss to coat.
  5. Assemble the Pie: Pour the apricot filling evenly into the prepared pie crust. Arrange the dough strips in a lattice pattern over the filling. Crimp the edges of the pie to seal. You can also use leftover dough strips to create a woven border for decoration. Press the edges firmly to prevent the crust from separating while baking.
  6. Apply Egg Wash: Brush the entire top crust and edges with the egg wash for a golden finish.
  7. Bake the Pie: Place the pie on the center oven rack and bake at 425°F for 20 minutes. Then, place a foil-lined baking sheet underneath to catch drips, reduce heat to 375°F, and bake for an additional 30 minutes until the filling bubbles. If the crust browns too fast, loosely cover the pie with foil.
  8. Cool Before Serving: Allow the pie to cool for at least 2 hours to let the filling thicken. Cutting too soon will result in a runny filling, but the flavor will still be delicious.

Notes

  • Chilling the dough is important for a flaky crust.
  • Feel free to add a scoop of vanilla ice cream when serving.

Nutrition

Keywords: Apricot Pie, Dessert, Pastry, Baking, Apricots, Fruit Pie

Find it online: https://tastybella.com/apricot-pie-recipe/