Quick & Easy Apricot Pie Recipe
This quick and easy apricot pie can be ready for the oven in 5 minutes. It uses canned apricot pie filling and a refrigerated crust.
Servings 8 servings
Calories 356kcal
Cost $9.50
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.
Notes
Nutrition information based on Pillsbury pie crusts and Lucky Leaf Apricot pie filling. If you use a different brand of either product, nutrition information will vary.
