Fresh Apricot Pie Recipe

4 1 2
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Fresh Apricot Pie Recipe

Read Reviews
4 1 2
Publisher Photo
"This is a nice change of pace from the more traditional fruit and berry pies," says Ruth Peterson of Jenison, Michigan. "Apricots are very nutritious and delicious!"
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 4 cups sliced fresh apricots (about 1-3/4 pounds)
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • Pinch ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • Milk
  • Additional sugar

Directions

Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat.
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar.
Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Fresh Apricot Pie in Taste of Home August/September 1998, p8

Nutritional Facts

1 slice: 396 calories, 14g fat (6g saturated fat), 10mg cholesterol, 201mg sodium, 64g carbohydrate (34g sugars, 2g fiber), 4g protein.

  • 4 cups sliced fresh apricots (about 1-3/4 pounds)
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • Pinch ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • Milk
  • Additional sugar
  1. Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat.
  2. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar.
  3. Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Fresh Apricot Pie in Taste of Home August/September 1998, p8

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deannasnz User ID: 6542477 82711
Reviewed Dec. 18, 2012

"Not enough sugar. I might make it again with more sugar if I happened to have lots and lots of fresh apricots."

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