Fresh Apricot Pie Recipe

Apricot pie

Philippe Desnerck / Photolibrary / Getty Images

  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 8 to 10 servings

This fresh apricot pie recipe takes advantage of the summer's bounty. Apricot harvest season in the United States is from June to mid-August depending on the variety and location where grown. So grab your bushel of apricots and make this simple-but-luscious dessert. You can start with store-bought pie crust dough to speed things, up or make your own.

Apricots have such tender skin and are such a fragile fruit, there really is no need to blanch and peel them. Just cut in half along the seam line and pit them. You don't even have to slice the apricots for this recipe.


  • 9-inch double-crust pie shell (store-bought or homemade)
  • 1/2 cup plus 1 teaspoon granulated white sugar, divided
  • 1/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 cups fresh apricot halves
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons unsalted butter, cut into 1/4-inch cubes

Steps to Make It

  1. Heat oven to 425 F. Place one of the pie crusts into a 9-inch pie dish.

  2. In a small bowl, whisk together 1/2 cup white sugar, light brown sugar, flour, cinnamon, and nutmeg.

  3. Place apricot halves in a separate large bowl and stir in lemon juice. Add the sugar mixture to the apricots and toss gently to mix. Pour into pie crust.

  4. Evenly distribute the butter cubes on top of the apricot mixture. Top with remaining pie crust and crimp the edges to seal. Cut slits in the top of the crust for vents.

  5. Place pie plate on a sheet pan and bake for 35 to 40 minutes, or until golden and apricot filling just begins to bubble through the slits.

  6. Sprinkle the top of the pie with the 1 teaspoon white sugar as soon as it comes out of the oven. Cool before serving.

Choosing Fresh Apricots

If you are not familiar with apricots, you may not be sure what to look for in the produce section of your supermarket or at the farm stand. Apricots are a stone fruit, smaller than a peach and softer than a plum. Ripe apricots are a golden orange color with a hint of red, and the skin should be smooth and void of any wrinkles, dents, or cuts. You want to make sure the apricots are at least the size of a golf ball and should be firm to the touch but give a little when pressed; avoid very soft or mushy fruit. You can buy hard apricots and ripen them at home, but do not buy hard apricots that are slightly green; they will not ripen properly. 

If you buy unripened apricots, place them in a paper bag and fold down the top. Leave the bag on the counter away from a heat source or direct sunlight. Within two to three days you should have ripened apricots; they should smell sweet and be a bit soft to the touch. If you bring home ripe apricots, store them in a closed container in the refrigerator and use within two to three days.