Fresh Apricot Pie

Fresh Apricot Pie

The Spruce / Cara Cormack

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
395 Calories
17g Fat
57g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 395
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 33%
Cholesterol 6mg 2%
Sodium 240mg 10%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 12%
Total Sugars 25g
Protein 4g
Vitamin C 10mg 50%
Calcium 27mg 2%
Iron 2mg 9%
Potassium 312mg 7%
*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 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.


  • 1 (9-inch) double-crust pie pastry, store-bought or homemade

  • 1/2 cup plus 1 teaspoon granulated sugar, divided

  • 1/4 cup light brown sugar, packed

  • 1/4 cup all-purpose flour

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 6 cups fresh apricots, halved and pitted

  • 2 teaspoons fresh lemon juice

  • 2 tablespoons unsalted butter, cut into 1/4-inch cubes

Steps to Make It

  1. Gather the ingredients.

    Fresh Apricot Pie ingredients

    The Spruce / Cara Cormack

  2. Preheat the oven to 425 F. Line a 9-inch pie dish with pastry.

    pie dish lined with pastry dough

    The Spruce / Cara Cormack

  3. In a small bowl, whisk together 1/2 cup of the granulated sugar, the brown sugar, flour, cinnamon, and nutmeg.

    white sugar, brown sugar, flour, cinnamon, and nutmeg in a bowl

    The Spruce / Cara Cormack

  4. Place the apricot halves in a separate large bowl and stir in the lemon juice. Add the sugar mixture to the apricots and toss gently to mix. Pour into the pastry-lined pie pan.

    apricots with sugar mixture in the pie dough

    The Spruce / Cara Cormack

  5. 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.

    pie dough on top of fruit and sealed

    The Spruce / Cara Cormack

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

    baked apricot pie

    The Spruce / Cara Cormack

  7. Sprinkle the top of the pie with the 1 teaspoon granulated sugar as soon as it comes out of the oven. Cool completely before serving.

    Fresh Apricot Pie sprinkled with sugar

    The Spruce / Cara Cormack


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.

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