Classic Apricot Pie with a Flaky Butter Crust
Why make this recipe
Classic Apricot Pie is a delightful dessert that brings together the sweet, tart flavor of apricots with a rich, flaky butter crust.
This pie is perfect for summer gatherings, family dinners, or simply a sweet treat at home.
Making this pie from scratch allows you to enjoy the fresh taste of apricots at their best, and it offers a warm, comforting aroma that fills your kitchen.
Plus, it’s a wonderful way to impress your guests with a homemade dessert!
How to make Classic Apricot Pie
Ingredients:
- 2 cups fresh apricots, pitted and halved
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 tablespoon butter, cut into small pieces
- 1 recipe for flaky butter crust (made from 2 1/2 cups all-purpose flour, 1 cup unsalted butter, 1/2 teaspoon salt, and 6-8 tablespoons cold water)
Directions:
- Preheat your oven to 375°F (190°C).
- Prepare the flaky butter crust by mixing the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough holds together. Divide the dough in half, shape them into disks, and refrigerate for at least 30 minutes.
- While the dough chills, mix the apricots, sugar, lemon juice, vanilla extract, salt, and cornstarch in a large bowl. Allow the mixture to sit for about 15 minutes to let the flavors develop.
- Roll out one disk of dough on a floured surface to fit your pie dish. Place the rolled dough in the dish and fill it with the apricot mixture. Dot the filling with small pieces of butter.
- Roll out the second disk of dough and place it on top of the pie. Cut slits in the crust to allow steam to escape. Seal the edges by crimping with your fingers or a fork.
- Bake the pie for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool before serving.
How to serve Classic Apricot Pie
Classic Apricot Pie is best served slightly warm or at room temperature.
You can slice it up and serve it plain or with a scoop of vanilla ice cream or a dollop of whipped cream on top.
The combination of the warm pie and cold ice cream makes for a delicious dessert experience.
How to store Classic Apricot Pie
To store your apricot pie, let it cool completely and then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days.
If you’d like to keep it longer, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil, and it will last for up to 2 months in the freezer.
When you’re ready to enjoy it, just thaw it in the refrigerator overnight and reheat if desired.
Tips to make Classic Apricot Pie
- Use fresh apricots for the best flavor. If they’re in season, try to pick them ripe for maximum sweetness.
- Don’t be afraid to adjust the sugar based on the sweetness of your apricots.
- For an extra flavor twist, consider adding a pinch of cinnamon or nutmeg to the filling.
- Make sure your butter for the crust is very cold. This helps create a flaky texture.
- If you want a thicker filling, you can increase the cornstarch slightly.
Variation
You can switch up the apricots with other fruits, like peaches or cherries, for a different flavor.
You can also create a mixed fruit pie by combining apricots with berries like blueberries or strawberries.
FAQs
Can I use canned apricots for this pie?
Yes, you can use canned apricots, but make sure to drain them well to avoid a soggy pie.
Can I make the dough ahead of time?
Absolutely! You can make the buttery pie crust ahead of time and keep it in the fridge for up to 2 days or freeze it for a month.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling. You can also check the edges of the crust for a nice golden color.
