Made with fresh apricots, a simple recipe.

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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 425 degrees F (220 degrees C).

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  • Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.

  • Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.

  • Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

541.7 calories; 5.9 g protein; 69.9 g carbohydrates; 0 mg cholesterol; 292.9 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2010
My family said it was better than Claim Jumper's... that's huge! Very delicious! I made a few modifications. One I used a pre-made frozen pie crust. Two I used 1/2 cup of brown sugar and 1/2 cup of white sugar. Three I used orange juice instead of lemon since I didn't have lemon juice at the time. It made for more sweetness! Four I found a crumble topping recipe and used that instead of pastry topping since I had a pre-made crust. SOOOO good! Read More
(61)

Most helpful critical review

Rating: 2 stars
07/19/2010
The texture and appearance of this pie were appealing it lacked taste. It needed about 1/2 - 2/3 cup sugar and more cinnamon maybe 2 tsp. I will try this recipe again with the modifications. Read More
(9)
39 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/23/2010
My family said it was better than Claim Jumper's... that's huge! Very delicious! I made a few modifications. One I used a pre-made frozen pie crust. Two I used 1/2 cup of brown sugar and 1/2 cup of white sugar. Three I used orange juice instead of lemon since I didn't have lemon juice at the time. It made for more sweetness! Four I found a crumble topping recipe and used that instead of pastry topping since I had a pre-made crust. SOOOO good! Read More
(61)
Rating: 5 stars
06/24/2010
This recipe was super easy and really good. I made this with two preschoolers and it only took a few minutes to put together. We used premade pie crust but followed the directions on the filling. It turned out really well. It is a tart pie great with icecream or you might want to add more sugar if you like it more sweet. Read More
(33)
Rating: 4 stars
01/05/2011
Yum! Easy to make, simple ingredients. Tasty - very tart, but I really liked that about it. Served it warm with homemade whipped cream. Read More
(17)
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Rating: 5 stars
06/19/2011
Delicious and very easy to make. I like that the filling was not overly sweet and retained some tartness. Read More
(9)
Rating: 2 stars
07/19/2010
The texture and appearance of this pie were appealing it lacked taste. It needed about 1/2 - 2/3 cup sugar and more cinnamon maybe 2 tsp. I will try this recipe again with the modifications. Read More
(9)
Rating: 5 stars
08/09/2010
I would slice it in smaller pieces next time. The peels made it harder to eat with a fork--one-handed since I'm always holding a baby. Read More
(8)
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Rating: 3 stars
07/26/2010
I would give this four stars but I altered it to our family's liking by making it with a crumble topping as someone else did. Read More
(8)
Rating: 4 stars
05/17/2015
I used this recipe to make an apricot pie using apricots from my backyard's fruit tree. I did substitute my preferred pie crust (called Foolproof Pie Dough submitted by me on this site) but the filling was pretty much as stated except I did use 3/4 sugar and 1/2 brown sugar as I had a good portion of tart fruit. I did do an egg wash on the crust before putting in the oven so it came out a nice golden color. I would recommend doing that. I did add the sugar after as well. Next time I may do it before baking. The apricot filling was a bit watery when I was mixing it together so I added a heaping tablespoon of corn starch. I also sliced the apricots into small bits rather than quartering them. After it was baked it was still quite watery (but the crust was not soggy) so I think next time I will put in more corn starch or replace the flour with Instant ClearJel. The taste though was perfect. Not overly sweet and not too tart. All in all a good use of the fruit I had! Read More
(7)
Rating: 4 stars
08/21/2012
Exactly what I was hoping it would be! Read More
(3)