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Fresh Apricot Pie

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Submitted by lel7755

Fresh apricot pie with a double crust, lemon juice, cinnamon, and butter. A classic fruit pie showcasing apricots at their peak with a flaky golden top crust.

YIELD

1 pie

PREP

10 min

COOK

40 min

READY

50 min

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

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
double crust
5 1.2
2 10
TEASPOONS ML LEMON JUICE
¾ 177
CUP ML SUGAR
¼ 59
¼ 1.3
TEASPOON ML CINNAMON
2 30
TABLESPOONS ML BUTTER

Directions

Heat oven to 425℉ (220℃).

Prepare your favorite pastry. In a large bowl, combine apricots and lemon juice.

Add sugar, flour and cinnamon; toss lightly to mix.

Turn into pastry-lined pie pan. Dot with butter. Cover with top crust (cut slits to vent steam); seal and flute edge.

Bake at 425F for 35 to 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 385 38% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 244mg 10%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 2%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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