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Fresh Apricot Pie

 Fresh Apricot Pie
"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!"
6-8 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 slice) equals 396 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 201 mg sodium, 64 g carbohydrate, 2 g fiber, 4 g protein.