Tangy and sweet dried apricot pie. Try hot slice served with vanilla ice cream.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C).

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  • Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.

  • Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.

  • Bake at 400 degrees F (205 degrees C) for 1 hour.

Nutrition Facts

559 calories; protein 4.9g; carbohydrates 105.4g; fat 15.3g; sodium 240.3mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/18/2008
A delicious pie but a bit too sweet. Next time I'll add less sugar. I put in some grated lemon rind for balance. Read More
(21)

Most helpful critical review

Rating: 1 stars
09/04/2006
I made this recipe pretty much as is except I cut the sugar in half because I like my pies to be sweet/tart. The apricot flavor of the pie was very intense - unfortunately - the sulfur taste had intensified also. I love apricot pie so I put the pie down the disposal and tried again using unsulfured apricots. I had to adjust the amount of water and simmering time because unsulfured apricots are hard and dry as well as being dark. The filling was charcoal grey which I could have lived with but it was also bitterly intense. I wish I could have made it work but I won't try this recipe again unless another reviewer has a suggestion which might help. Read More
(34)
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
09/04/2006
I made this recipe pretty much as is except I cut the sugar in half because I like my pies to be sweet/tart. The apricot flavor of the pie was very intense - unfortunately - the sulfur taste had intensified also. I love apricot pie so I put the pie down the disposal and tried again using unsulfured apricots. I had to adjust the amount of water and simmering time because unsulfured apricots are hard and dry as well as being dark. The filling was charcoal grey which I could have lived with but it was also bitterly intense. I wish I could have made it work but I won't try this recipe again unless another reviewer has a suggestion which might help. Read More
(34)
Rating: 3 stars
03/06/2005
I added 1/2 cup of sliced almonds and used slab apricots which are already cut. I only had to bake for 30 minutes otherwise the crust would have burned. It also may be a little too sweet. The last touches I made was some sliced almonds on the top of the pie for decoration. Read More
(21)
Rating: 4 stars
07/18/2008
A delicious pie but a bit too sweet. Next time I'll add less sugar. I put in some grated lemon rind for balance. Read More
(21)
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Rating: 4 stars
11/12/2004
Tried this recipe today. Substituted hazelnut liqueur for orange liqueur and this worked well. Apricots were also a bit dry from me leaving the lid off too long when stirring so I added the juice of one small Meyer lemon. Apricots I used were home-dried Blenheims and thus a bit sweeter and drier than most store-bought would be so the added lemon was a good idea. Flavor is excellent but a bit intense for a whole pie. Would recommend this as a perfect filling for small individual tarts. Read More
(13)
Rating: 4 stars
05/18/2007
A good use of a big bag of dried apricots. One piece is very filling! Read More
(10)
Rating: 5 stars
07/19/2015
I made this for Thanksgiving potluck and everyone loved it (especially me). It's slightly tart with a deep apricot flavor. Wonderful. The only downside was that there were no leftovers. Thank you so much for sharing the recipe. Read More
(5)
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Rating: 2 stars
09/04/2012
Way too sweet... Read More
(3)
Rating: 4 stars
04/19/2020
I cut back on the sugar to 1 cup but next time I will only use 1/2 cup. Very sweet but we did enjoy the pie. Read More
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