This easy fresh apricot pie can be ready for the oven in 20 minutes. To save a little time we’ll be using refrigerated pie crusts. When I first created this website, the first visitor I had was searching for an easy apricot pie recipe. According to the list of favorite pies in the United States, apricot pie isn’t even in the top 20 most popular pies. I’m guessing that’s because ripe apricots are rather difficult to find.
For this recipe you’ll need roughly 6 cups of sliced, pitted apricots. The exact number you’ll need is difficult to predict due to the size of apricots ranging from tiny to large. You might need only 20 apricots if they’re large or up to 30 if they’re small. Same dilemma most of us face when making an apple pie. The smaller the fruit, the more you’ll need to completely fill the pie plate.
In case you haven’t made a pie with fresh apricots, you do not need to peel apricots. The skins are very thin and become tender. They sort of melt into the filling while baking, making the skins unnoticeable in the finished pie. Leaving the skins on significantly reduces the preparation time, adds extra fiber, and helps the fruit retain its shape.
What You’ll Need
Tools & Equipment
- large bowl
- wire cooling rack
- spoon or spatula
- measuring cup
- set of measuring spoons
- 9-inch deep dish pie plate
Key Ingredients
- fresh apricots (roughly 6 cups when sliced and pitted)
- cup all-purpose flour
- granulated sugar
- vanilla extract
- lemon juice
- ground nutmeg
- ground cinnamon (optional)
Easy Fresh Apricot Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 large bowl
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 30 fresh apricots approximately 2 pounds total
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp ground nutmeg
Instructions
Prepare The Apricots
- Wash the apricots and allow them to dry.
Preheat Oven
- Preheat the oven to 400℉.
Prepare The Crust
- The refrigerated crusts should sit at room temperature for 15-20 minutes or as directed on the box.
Prepare The Filling
- Cut the apricots in half, remove the pits, and place the slices in a large bowl.
- To the apricots add the flour, sugar, lemon juice, cinnamon, nutmeg and vanilla extract. Mix well.
Assemble The Pie
- Place the bottom crust in the pie plate then pour in the apricot filling.
- Add the top crust and flute the edge. Cut 4-6 slits in the top crust to allow the filling to vent while baking.
Bake
- Bake for about 45 minutes or until the crust is golden brown and the filling starts to bubble.
- Pie is done when you can see the filling bubbling through the top.
Cool
- Allow to sit on wire cooling rack until the pie plate is cool to the touch.