Fresh Apricot Pie

Total Time

Prep: 15 min. Bake: 45 min. + cooling


8 servings

Updated: Oct. 02, 2022
"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!"


  • 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.

Nutrition Facts

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