This quick & easy apricot pie recipe uses canned apricot pie filling to save time without sacrificing quality and flavor. It can be prepared in less than 5 minutes and proudly sitting on your cooling rack in less than an hour. We’ve added additional spices to complement the spices already in the filling. When I first launched this website, I was shocked to see this quick and easy apricot pie recipe immediately become the most pie recipe.
Apricot pie isn’t even on the list of most popular pies in the U.S. but there are areas where different variations come into play. In states like Texas, Oklahoma, and Tennessee, pies are made with fried apricots, not baked. If you’re ever on a road trip to the West Coast, stop into Santa Clara County, California. The county is historically known as the “Apricot Capital of the World” and has a long tradition of fresh apricot pies and tarts.
An apricot pie is a bright, comforting dessert built on simple ingredients that shine when prepared correctly. As the pie bakes, the apricots soften into a tender, jam-like filling that balances natural tartness with just enough sweetness. The fruit releases its juices slowly, creating a glossy, amber-colored center that thickens into a soft, spoonable texture without losing the character of the apricot pieces.
This recipe uses refrigerated pie crusts. If you’re interested in making your own flaky crust, check out our Article on How To Make Flaky Homemade Pie Crust. If you haven’t used refrigerated pie crusts, be sure to read the instructions on the package. The crusts should sit at room temperature to allow the fat in the dough to warm up. Most bakers give up on refrigerated crusts because they didn’t read the box. The crusts should sit at room temperature for 15-20 minutes.
Apricot pie made with canned filling and a refrigerated crust is a wonderfully simple way to enjoy the bright, sunny flavor of apricots without any of the prep work fresh fruit requires. The canned filling is already thickened and sweetened, so it bakes into a glossy, golden‑orange layer that tastes warm, tangy, and slightly floral. As it heats, the apricots soften into a silky, jam‑like texture that feels both nostalgic and refreshing, giving the pie a summery character no matter the season.
Using a refrigerated crust makes the process even easier while still delivering that flaky, golden base every fruit pie needs. The crust browns evenly, stays sturdy under the juicy filling, and provides a buttery contrast that highlights the apricot’s natural brightness. Whether topped with a full crust, a lattice, or a simple sugar‑sprinkled round, the pie comes out looking rustic and homemade with very little effort. It’s a reliable, vibrant dessert that feels special without demanding much time.
What You’ll Need To Make This Pie
Utensils & Equipment
- Sheet of aluminum foil
- 9-inch deep dish pie plate
- Medium mixing bowl
- Spatula or spoon
- Wire cooling rack
Key Ingredients
- Canned apricot pie filling
- Refrigerated pie crusts
- All-purpose flour
- Nutmeg
- Vanilla extract
Quick & Easy Apricot Pie Recipe
Utensils & Equipment
- 1 medium bowl
- 1 spatula or spoon
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 sheet of aluminum foil
Ingredients List
- 2 21 ounce cans apricot pie filling
- 1/4 tsp nutmeg
- 1/2 tsp vanilla
- 1 Tbsp flour
- 2 pie crusts
Instructions
Preheat Oven
- Preheat the oven to 425℉.1/2 tsp vanilla
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie. This is to catch any juices that bubble out of the pie while baking.
Prepare The Crust
- The crusts should sit at room temperature for 15-20 minutes.
- Place bottom crust in pie plate. Be sure the crust is centered in the plate so the top edge is even around the rim.
Mix It Up
- In medium mixing bowl, add the pie filling, nutmeg, vanilla, and flour.
- Mix well, making sure that the flour is well blended into the filling.
Fill It Up
- Spoon the filling into the bottom crust
Top It Off
- Add the top crust. Pinch the bottom and top crust together to create a scalloped edge. You can also do a lattice crust if you know how.
- Cut 4 – 6 slits in the top crust to allow the filling to vent while baking.
Bake
- Bake on medium rack at 425℉ for 35-45 minutes.
- Pie is done when top crust is golden brown and filling starts to bubble.
Cool Down
- Allow to cool on wire cooling rack for at least 2 hours.
