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.
Apricot pie is a warm, bright dessert built around the natural tang and sweetness of ripe apricots. As the fruit bakes, it softens into a jammy, golden filling that becomes tender and glossy while still holding its shape. A flaky, buttery crust adds contrast, giving each slice a balance of crisp texture and soft fruit.
You can add ingredients like lemon, vanilla, or almond deepen the flavor of this pie without overshadowing the apricots. The pie’s aroma is floral and sunny, and it slices cleanly to reveal glowing amber pieces. Served warm or at room temperature, it pairs beautifully with ice cream, whipped cream, or a splash of cold cream
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.
Nutrition
Frequently Asked Questions
Do I Need To Peel Apricots For Apricot Pie?
No. Fresh apricots have very thin skins that soften during baking. The skins practically melt into the filling, helping the apricots hold their shape while also adding color and fiber to the pie.
How Do I Know When Apricot Pie Is Done Baking?
The pie is done when the top crust is golden brown and the filling is bubbling through the vents or edges of the crust. Bubbling filling is important because it indicates the thickener has fully activated.
Can I Use Refrigerated Pie Crusts?
Yes. This recipe was specifically designed to be quick and easy by using refrigerated pie crusts. Let the crust sit at room temperature for about 15–20 minutes before unrolling to prevent cracking.
What Do Fresh Apricots Taste Like In Pie?
Apricots create a sweet-tart filling with a bright, slightly floral flavor. As the pie bakes, the fruit softens into a jammy texture while still holding small pieces of fruit throughout the filling.
Can I Add Other Fruits To Apricot Pie?
Absolutely. Apricots pair especially well with peaches, raspberries, cherries, and blueberries. Mixing fruits can add extra sweetness, tartness, and texture to the filling.
Why Is My Apricot Pie Filling Too Runny?
Runny filling is usually caused by underbaking or slicing the pie before it has fully cooled. Allow the pie to cool for at least 3 hours so the filling has time to thicken and set properly.
Can I Freeze Apricot Pie?
Yes. Apricot pie can be frozen either baked or unbaked. Wrap the pie tightly with plastic wrap and aluminum foil before freezing. For best flavor and texture, use within 2 months.
What Spices Go Well With Apricots?
Nutmeg and cinnamon complement the natural sweetness and tartness of apricots particularly well. Vanilla extract and lemon juice also help brighten the flavor of the filling.
Storage & Serving Tips
How To Store Fresh Apricot Pie
Allow the pie to cool completely before storing. Cover loosely with foil or plastic wrap and store at room temperature for up to 2 days. For longer storage, refrigerate the pie for up to 5 days.
Refrigerating Apricot Pie
Refrigeration helps maintain the texture of the filling during warm weather. Before serving refrigerated pie, allow slices to sit at room temperature for 15–20 minutes for the best flavor and texture.
Freezing Instructions
To freeze baked apricot pie, wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm in the oven before serving.
Best Way To Reheat Apricot Pie
Warm individual slices in the microwave for 15–20 seconds or place the pie in a 300°F oven for 10–15 minutes. Reheating helps restore the flaky texture of the crust.
What To Serve With Apricot Pie
Fresh apricot pie pairs wonderfully with vanilla ice cream, whipped cream, or even a spoonful of lightly sweetened mascarpone cheese. The creamy toppings balance the tartness of the apricots beautifully.
Serving Suggestions
Serve apricot pie slightly warm or at room temperature. A light dusting of powdered sugar or a drizzle of honey can add an elegant finishing touch for holidays, brunches, or summer gatherings.