I’ve been baking with apricots all summer, and let me tell you, this apricot pie is worth turning your oven on for even in the heat. There’s something magical about fresh apricots nestled in buttery pie dough, especially when you finish it off with a brushing of egg yolk and a sprinkle of sparkling sugar for that perfect golden crust. Trust me, your kitchen is about to smell absolutely incredible.
| Preparation Time | 30-40 minutes |
| Cooking Time | 75-90 minutes |
| Total Time | 105-130 minutes |
| Level of Difficulty | Medium |
| Servings | 8 slices |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 18-22 g
- Fat: 70-85 g
- Carbohydrates: 370-410 g
Ingredients
For the apricot filling:
- 24 apricots (halved and pitted, ensures even baking)
- 1.5 cups sugar (I always use C&H granulated sugar)
- 1/3 cup flour
- 3 tbsp butter (I like Kerrygold unsalted butter for this)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the crust and assembly:
- 2 discs pie dough (chilled, about 1/8-inch thick)
- 1.5 tbsp sparkling sugar
- 1 egg yolk (beaten with 1 tsp water for a golden finish)
Step 1: Prepare the Apricots and Build the Filling
- 24 apricots
- 1.5 cups sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Halve and pit all 24 apricots, then place them in a large bowl.
Add the sugar, flour, salt, and vanilla extract, stirring gently to coat the apricots evenly.
Let this mixture sit for 30 minutes at room temperature—this allows the apricots to release their juices and the sugar to dissolve, creating a beautiful filling that won't be dry.
While the filling rests, preheat your oven to 425°F and place a sheet of foil on the bottom rack to catch any drips.
Step 2: Assemble the Pie Shell and Prepare for Filling
- 2 discs pie dough
Remove one disc of chilled pie dough from the refrigerator and fit it gently into your pie plate, allowing the edges to hang slightly over the rim.
Keep the second dough disc chilled until you're ready to top the pie.
I like to work quickly with cold dough to maintain the flaky texture, so have everything else ready before you start.
Step 3: Fill and Top the Pie
- apricot filling mixture from Step 1
- 3 tbsp butter
- second disc pie dough
Pour the apricot filling from Step 1 into the prepared pie crust, then dot the top with the butter cut into small pieces.
Remove the second dough disc from the refrigerator and place it over the filling.
Press the edges of both dough layers together firmly to seal, then trim any excess dough with a knife.
Using a sharp knife or small knife tip, cut 3-4 slits in the top crust to allow steam to escape during baking.
Step 4: Apply the Egg Wash and Sugar Topping
- 1 egg yolk
- 1.5 tbsp sparkling sugar
Brush the beaten egg yolk mixture evenly over the top crust using a pastry brush, creating a light, even coating.
Immediately sprinkle the sparkling sugar over the egg wash while it's still wet so it adheres properly and creates a beautiful, crunchy topping.
The egg wash will also give your pie a professional golden-brown finish.
Step 5: Bake the Pie with Two-Stage Heat Method
Place the pie in the preheated 425°F oven and bake for 15 minutes to set the crust and start cooking the filling.
After 15 minutes, reduce the oven temperature to 350°F and continue baking for approximately 1 hour, until the filling is bubbling at the edges and the top is golden brown.
If the crust edges begin to brown too quickly during the second phase, cover them loosely with foil to protect them.
The pie is done when you can see the fruit mixture bubbling around the edges and the top crust is deeply golden.
Simple Apricot Pie
Ingredients
Method
- Halve and pit all 24 apricots, then place them in a large bowl. Add the sugar, flour, salt, and vanilla extract, stirring gently to coat the apricots evenly. Let this mixture sit for 30 minutes at room temperature—this allows the apricots to release their juices and the sugar to dissolve, creating a beautiful filling that won't be dry. While the filling rests, preheat your oven to 425°F and place a sheet of foil on the bottom rack to catch any drips.
- Remove one disc of chilled pie dough from the refrigerator and fit it gently into your pie plate, allowing the edges to hang slightly over the rim. Keep the second dough disc chilled until you're ready to top the pie. I like to work quickly with cold dough to maintain the flaky texture, so have everything else ready before you start.
- Pour the apricot filling from Step 1 into the prepared pie crust, then dot the top with the butter cut into small pieces. Remove the second dough disc from the refrigerator and place it over the filling. Press the edges of both dough layers together firmly to seal, then trim any excess dough with a knife. Using a sharp knife or small knife tip, cut 3-4 slits in the top crust to allow steam to escape during baking.
- Brush the beaten egg yolk mixture evenly over the top crust using a pastry brush, creating a light, even coating. Immediately sprinkle the sparkling sugar over the egg wash while it's still wet so it adheres properly and creates a beautiful, crunchy topping. The egg wash will also give your pie a professional golden-brown finish.
- Place the pie in the preheated 425°F oven and bake for 15 minutes to set the crust and start cooking the filling. After 15 minutes, reduce the oven temperature to 350°F and continue baking for approximately 1 hour, until the filling is bubbling at the edges and the top is golden brown. If the crust edges begin to brown too quickly during the second phase, cover them loosely with foil to protect them. The pie is done when you can see the fruit mixture bubbling around the edges and the top crust is deeply golden.