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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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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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 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • 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

531 calories; protein 6.2g 12% DV; carbohydrates 93.9g 30% DV; fat 16.1g 25% DV; cholesterol 23.3mg 8% DV; sodium 251.8mg 10% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/18/2016
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 vanilla extract mixed with fruit. I also let the fruit stand once I added lime and sugar so that I can get a sense of how much liquid will precipitate. Once I saw that it was easy to mix in the right amount of corn starch. I think 2 cups of sugar are too much and will use 1 cup white and 1/2cup brown next time. Read More
(1)

Most helpful critical review

Rating: 3 stars
05/24/2016
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 Read More
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/18/2016
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 vanilla extract mixed with fruit. I also let the fruit stand once I added lime and sugar so that I can get a sense of how much liquid will precipitate. Once I saw that it was easy to mix in the right amount of corn starch. I think 2 cups of sugar are too much and will use 1 cup white and 1/2cup brown next time. Read More
(1)
Rating: 4 stars
07/14/2019
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 cinnamon in one pie). Might even try just one teaspoon cinnamon next time. - Added a teaspoon of vanilla. This was probably the prettiest and most beautiful pie I have ever made. Definitely worth the little extra effort to do the egg wash and cinnamon sugar sprinkle on top! Can t wait to make it again for my dad who loves apricots! Read More
Rating: 3 stars
05/24/2016
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 Read More
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Rating: 3 stars
08/06/2020
I cut both brown sugar and cinnamon by half. I also added more apricots...maybe 10 total. Tasted good, but overall my family and I thought all the sugar and cinnamon were unnecessary and took away from the natural flavor of the apricots. Next time I’ll look for a recipe with no cinnamon and less sugar. Note: we also used fresh picked/tree ripened apricots. Read More