Apricot Pie

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With its crispy golden pastry and sweet, juicy apricot filling, this easy apricot pie is the most deliciously comforting dessert, and it’s made from pantry staples!

Taking just 20 minutes to prepare from scratch, this easy homemade pie will have everyone coming back for second helpings.

When it comes to comforting winter desserts, it just doesn’t get any better than a slice of warm homemade fruit pie fresh from the oven served with a scoop of vanilla ice cream or drizzled with custard.

Just like my classic apple pie and apple blueberry pie, this canned apricot pie is sure to become a family favourite.

With its flaky, buttery homemade pastry, crunchy top covering sweet apricot filling, this apricot pie recipe uses canned apricots. Just like my apricot crumble, this means you can enjoy this dessert all year round!

Why You’re Going To Love This Recipe

• NO need to blind-bake the pastry in my apricot pie recipe, and if you’re short on time, you can use pre-made pastry sheets.
• Perfect comfort food – with its flaky, melt in the mouth pastry, crunchy top, and juicy sweet apricot filling, this pie is always a family favourite!
• Budget recipe – using canned apricots in the pie means you can enjoy this pie at any time of the year, and keep the costs down.
• You can make this apricot pie with a Thermomix or using my conventional method – both methods are written in the recipe card below.

What You Need 

Just a handful of basic pantry ingredients are all you need to make this scrumptious apricot pie recipe.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Pastry

• Plain flour – also known as all-purpose flour.
• Caster sugar – also known as superfine sugar, this sugar is perfect for making pastry as the smaller sugar crystals dissolve easily.
• Butter – you can use salted butter or unsalted butter to make the pastry.
• Ice cold water – using ice cold water makes a flakier pastry.

For The Apricot Filling

• Apricots in syrup – can be bought in large 825g tins from the supermarket. You need both the apricots and 1 cup of the syrup for the filling.
• Raw sugar – adds a caramel sweetness to the fruit.
• Lemon juice – use either fresh lemon juice or store-bought lemon juice.
• Ground cinnamon – the warm spice of cinnamon works so well with apricots.
• Cornflour  – used to thicken the apricot juices which avoids soggy pastry.
• Egg – lightly beaten.
• Extra raw sugar – for sprinkling over the top of the pie to create a delicious crunchy pastry top.

Equipment Required

• Food processor or Thermomix.
• Rolling pin.
• 24cm pie dish.
• Saucepan.
• Stove top and oven – I specify fan-forced temperatures in my recipes. If using a conventional oven, increase the temperature by 10-20 degrees celsius.

Step By Step Instructions

Just 20 minutes prep time is all it takes to make this scrumptious apricot pie from scratch!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Make The Pastry

Place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs. Slowly add the iced water and mix until a smooth dough forms. 

If you are using a Thermomix: Place the flour, sugar and butter into the bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs). Add the iced water and knead for 2 minutes on Interval speed. 

Knead the dough into a ball on a lightly floured surface. 

Wrap the ball of dough in plastic wrap and place it into the fridge for a minimum of 30 minutes. 

Note: If using store-bought pastry sheets, place them onto the bench to defrost. 

Preheat oven to 180 degrees celsius fan forced. Grease a 24cm pie dish and set aside.

Step 2 – Make The Apricot Filling

Strain the apricot syrup from the tinned apricots, reserving 1 cup for use in the pie filling.

Place the reserved apricot syrup, raw sugar, lemon juice and ground cinnamon into a saucepan. Bring to a simmer while stirring until the sugar has dissolved (takes approximately 2 minutes). 

Add the apricots and stir to combine.

Stir through the cornflour that has been dissolved in water until well combined.

Simmer for 1-2 minutes or until the cornflour has thickened the juice.

Set apricot mixture aside to cool. 

Step 3 – Assemble The Pie

Divide the pastry dough into 2 portions (⅔ for the base and ⅓ for the top) and then roll out each portion until 3-5mm thick. 

Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.

Add the apricot mixture to the pie dish and spread out evenly.

Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish.

Brush the lightly beaten egg over the top of the pie. Sprinkle over the raw sugar (optional).

Cut 3-4 slits (or cut out a shape) into the top of the pastry – this allows the steam to escape. 

Step 4 – Bake

Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.

Expert Tips

• Drape the pastry over your rolling pin to make it easier to lift and place over the pie dish.
• Egg wash – before baking, I recommend brushing a lightly beaten egg over the top of the pastry. This gives the top a beautiful golden sheen with a lovely crispy texture. 
• Sprinkling over raw sugar – before baking gives the top a beautiful crunch when cooked. It also adds a little extra sweetness to the pie. 
• Cut slits or cut out a shape – in the pastry top to allow steam to escape when baking the apricot pie. 
• Store-bought pastry vs homemade pastry – if you’re short on time, or don’t have a food processor or Thermomix, then by all means use store-bought pastry and rest assured that your apricot pie will still taste amazing. You can either use shortcrust pastry on the base and the top, or a combination of shortcrust pastry on the bottom and puff pastry on the top. However, if you have the time and equipment, then making your own pastry is a game changer in this recipe! 
• Storing – apricot pie can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it can be frozen for up to 3 months. 

FAQs

Can I freeze apricot pie?

Yes! This apricot pie can be frozen for up to 3 months.

How do I know my apricot pie is cooked?

As all ovens differ slightly, it is best to test to see if the pie is cooked. When cooked, the pastry is golden and firm to the touch and the apricot filling is piping hot in the centre of the pie.

Do I need to rest my apricot pie before serving?

If you let your apricot pie rest for 15-20 minutes before serving the apricot filling will thicken slightly making it easier to cut in to serves. That’s if you can wait that long!

Here are a few more of my favourite warm and comforting desserts:

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Apricot Pie

With its crispy golden pastry and sweet, juicy apricot filling, this easy apricot pie is the most delicious comforting dessert, and it’s made from pantry staples!

Course: Dessert
Cuisine: pies, western
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Chilling Time: 30 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 8 serves
Calories: 392kcal

Ingredients

For the pastry:

1. 300 g (2 cups) plain flour
2. 45 g (3tbs) caster sugar
3. 150 g butter chopped
4. 2-3 tbs ice cold water

For the filling:

1. 1650 g apricots in syrup  2 x 825g tins
2. 1 cup apricot syrup reserved from tinned apricots
3. 70 g (⅓ cup) raw sugar
4. 1 tbs lemon juice
5. 1 tsp cinnamon
6. 45 g (⅓ cup)  cornflour dissolved in ⅓ cup cold water
7. 1 egg lightly beaten
8. 3 tbs raw sugar for sprinkling

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Instructions

Conventional Method

1. To make the pastry, place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs. Slowly add the iced water and mix until a smooth dough forms. If using a Thermomix: To make the pastry in the Thermomix, place the flour, sugar and butter into the bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs). Add the iced water and knead for 2 minutes on Interval speed.
2. Knead the dough into a ball on a lightly floured surface.
3. Wrap in plastic wrap and place it into the fridge for a minimum of 30 minutes. If using store-bought pastry sheets, place them onto the bench to defrost.
4. Preheat oven to 180 degrees celsius fan forced. Grease a 24cm pie dish and set aside.
5. Strain the apricot syrup from the tinned apricots (reserving 1 cup for use in the pie filling). Discard the remaining apricot syrup.
6. Meanwhile, place the apricot syrup (1 cup), raw sugar, lemon juice and cinnamon into a saucepan. Bring to a simmer while stirring until the sugar has dissolved (approximately 2 minutes).
7. Add the apricots and stir to combine. Stir through the dissolved cornflour and cook for 1-2 minutes or until the cornflour has thickened the juices. Set aside to cool.
8. Divide dough into 2 portions (⅔ for the base and ⅓ for the top) and then roll out each portion until 3-5mm thick.
9. Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
10. Add the apricot mixture to the pie dish and spread out evenly.
11. Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
12. Brush the lightly beaten egg over the top of the pie. Sprinkle over the raw sugar (optional).
13. Cut 3-4 slits (or cut out a shape) into the top of the pastry – this allows the steam to escape.
14. Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.

Notes

RECIPE NOTES & TIPS:

• Apricots – apricots in syrup can be bought in large 825g tins from the supermarket. Strain the apricot syrup (keeping 1 cup of syrup for the filling). 
• Store-bought pastry vs homemade pastry – if you’re short on time or don’t have a food processor or Thermomix, then by all means use store-bought pastry and be rest assured that your apricot pie will still taste amazing. You can either use shortcrust pastry on the base and the top, or a combination of shortcrust pastry on the bottom and puff pastry on the top. However, if you have the time and equipment, then making your own pastry is a game changer in this recipe! 
• NO need to blind-bake the pastry in my apricot pie recipe.
• Egg wash – before baking, I recommend brushing a lightly beaten egg over the top of the pastry. This gives the top a beautiful golden sheen with a lovely crispy texture. 
• Sprinkling over raw (granulated) sugar – before baking, a sprinkle of raw sugar gives the top a beautiful crunch when cooked. It also adds a little extra sweetness to the pie. 
• Cut slits or cut out a shape – in the pastry top to allow steam to escape when baking the pie. 
• All ovens are slightly different so ’s how to check to see if your pie is cooked: the pastry will be golden and firm when touched and the filling will be piping hot in the centre.
• Storing –  apricot pie can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it can be frozen for up to 3 months. 

Recipe by CookGoodRecipes.com

Nutrition

Calories: 392kcal | Carbohydrates: 57g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 131mg | Potassium: 60mg | Fiber: 1g | Sugar: 19g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg