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Rustic Apricot Pie

Rated as 3.75 out of 5 Stars

"My husband helped me pick the apricots off the tree when we made this pie. We had the best time together because we knew there would be a delicious pie at the end. It takes us back to 1800's when people ate what they grew. This pie is not as sweet as you might think. It is tart with a good texture. Serve with vanilla ice cream."
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1 h 15 m servings 531
Original recipe yields 8 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
  3. Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
  4. Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.

Nutrition Facts

Per Serving: 531 calories; 16.1 93.9 6.2 23 252 Full nutrition

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Read all reviews 3
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I love apricots and there aren't many recipes here to look at, so I made this one with few modifications: I used corn starch instead of flour, only 1/2 of lime ( less sour than lemon), 1 tbsp va...

Loved this!!! I used Betty Crocker pie crust recipe with lard. On filling: - I used all sugar suggested, but - only two tsp of cinnamon (I can’t even imagine using two tablespoons of cinnamo...

no changes it wasn't too sweet, the apricots were tart, I would use 1/2 lemon next time my husband liked it, he is a brown sugar fan