Fresh Apricot Pie

When apricots are in season, this is the pie to make. Five cups of apricot halves tossed with lemon juice, sugar, flour, and a touch of cinnamon fill a double-crust shell that bakes to flaky, golden perfection.

The lemon juice does more than add tang. It brightens the apricot flavor and prevents the fruit from oxidizing and turning brown during prep. Flour mixed into the filling absorbs the juices as the apricots cook down, so you get a set, sliceable filling instead of a soupy mess.

Dotting the fruit with butter before sealing the top crust adds richness to the filling as it melts and mingles with the fruit juices during baking. Cut slits in the top crust so steam can escape. Without vents, trapped steam makes the crust soggy.

Kitchen Tips

• Use ripe but still firm apricots. Overripe fruit breaks down too much during baking and makes the filling watery
• A hot oven at 425°F (220°C) is important. High heat sets the crust quickly and caramelizes the fruit juices before they can soak through the bottom
• Shield the crust edges with foil if they brown too fast during the 35-40 minute bake
• Let the pie cool at least an hour before slicing. The filling needs time to set or it will run everywhere

Variations

• Almond crumb topping: Replace the top crust with a streusel of butter, flour, sugar, and sliced almonds. Almonds and apricots are natural partners
• Ginger spice: Swap cinnamon for ground ginger or add both for a warmer, spicier pie
• Apricot-raspberry: Fill with half apricots and half fresh raspberries for a tart, jewel-toned filling