Fresh Double Crust Apricot Pie

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/13/19
Double crust apricot pie

bhofack2 / Getty Images
Prep: 25 mins
Cook: 35 mins
Total: 60 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
465 Calories
29g Fat
49g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 465
% Daily Value*
Total Fat 29g 38%
Saturated Fat 17g 83%
Cholesterol 93mg 31%
Sodium 368mg 16%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 11%
Protein 4g
Calcium 70mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious, fresh apricot pie recipe is made with a filling of fresh apricot halves and a touch of nutmeg and lemon juice.

We included our favorite all-butter pastry recipe, but feel free to use a favorite recipe or use ready made pie pastry. ​If you want to be creative, cut dough strips to make a lattice crust or cover the filling with cut-out stars or circles. 

Ingredients

  • For the Pastry:
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 8 ounces butter (cold, cut into small pieces, and chilled)
  • 8 to 12 tablespoons water (ice water)
  • For the Filling:
  • 1 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon nutmeg
  • 3 cups apricot halves (fresh and peeled)
  • 1 tablespoon lemon juice
  • 1 tablespoon butter (cut into small pieces)
  • For the Egg Wash:
  • 1 egg yolk
  • 1 tablespoon milk (or light cream)

Steps to Make It

Pastry

  1. Combine the 2 1/2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of sugar in a large bowl. Whisk to blend thoroughly.

  2. Add the 8 ounces of chilled cut-up butter and work it into the flour mixture with a pastry blender or fingers until crumbly with some pieces of butter about the size of peas. 

  3. Add about 5 tablespoons of the ice water (make sure there isn't any ice in it) and stir gently to mix. Continue adding ice water, a teaspoon or so at a time, until the mixture begins to clump together. 

  4. Turn it out onto a floured surface and press the dough until it begins to hold together. Knead a few times and divide it into two flattened discs. Wrap each disc in plastic wrap and refrigerate for about 45 minutes.

  5. Take a disc out of the refrigerator and roll out on a floured surface. Place a sheet of wax paper or parchment over the dough to make rolling easier. Roll it out to make a circle about 11 to 12 inches in diameter. Fit the pastry into the pie plate and refrigerate until you are ready to fill the pie.

  6. Heat the oven to 425 F / 220 C.

Filling

  1. Combine 1 cup of sugar, 3 tablespoons of flour, and 1/4 teaspoon of nutmeg in a small bowl. Fill the pie shell with the apricot halves and sprinkle with the sugar and flour mixture.

  2. Sprinkle 1 tablespoon of lemon juice over all and then dot with the 1 tablespoon of butter.

  3. Roll out the remaining disc of dough and place it over the filled pie. Trim and flute edges.

Egg Wash

  1. Combine the 1 egg yolk and 1 tablespoon of milk in a small bowl. Stir to blend.

  2. Brush egg wash lightly over the top crust.

  3. Make small slits to vent and allow steam to escape.

  4. Bake the pie in the preheated oven for 25 to 35 minutes.

Recipe Variations

  • Use 3 cups of sliced peaches or nectarines instead of apricots.
  • Add 1 cup of fresh blueberries to the apricot filling.

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