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Golden Apricot Pie

 Golden Apricot Pie
This pie is pretty as a picture and absolutely apricot in flavor. The fruit's golden-orange color beautifully shows through the lattice top.—Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California
8 ServingsPrep: 35 min. + cooling Bake: 50 min.


  • 2 packages (6 ounces each) dried apricots
  • 2-3/4 cups water
  • Pastry for double-crust pie (9 inches)
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon nutmeg
  • 1 tablespoon butter


  • In a small saucepan, combine apricots and water; bring to a boil.
  • Reduce heat and simmer for 20-22 minutes. Remove from the heat;
  • cool.
  • Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving
  • 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar,
  • cornstarch, nutmeg and reserved apricot liquid.
  • Pour over apricots; dot with butter. Top with a lattice crust. Bake
  • at 400° for 50-55 minutes or until crust is golden brown and
  • filling is bubbly. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 414 calories, 15 g fat (7 g saturated fat), 14 mg cholesterol, 215 mg sodium, 66 g carbohydrate, 2 g fiber, 3 g protein.