When we cooked this pie, my husband assisted me in selecting the apricots from the tree. Because we knew there would be a pie at the end, we enjoyed the finest time together. It transports us to the 1800s, when people consumed what they raised. You might not expect this pie to be as sweet. It has an excellent texture and is tangy. Add vanilla ice cream to the dish.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 cups sliced fresh apricots
- 1 lemon, cut in half
- 1 cup white sugar
- 1 cup brown sugar
- ½ cup all-purpose flour
- 2 tablespoons ground cinnamon
- 1 pastry for a 9-inch double crust pie
- 1 egg, beaten
- 1 pinch white sugar, or more to taste
- 1 pinch ground cinnamon, or more to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
- Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
- Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.
Nutrition Facts
| Calories | 531 kcal |
| Carbohydrate | 94 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 252 mg |
| Sugars | 63 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I cut both brown sugar and cinnamon by half. I also added more apricots…maybe 10 total. Tasted good, but overall my family and I thought all the sugar and cinnamon were unnecessary and took away from the natural flavor of the apricots. Next time I’ll look for a recipe with no cinnamon and less sugar. Note: we also used fresh picked/tree ripened apricots.
Loved this!!! I used Betty Crocker pie crust recipe with lard. On filling: – I used all sugar suggested, but – only two tsp of cinnamon (I can’t even imagine using two tablespoons of cinnamon in one pie). Might even try just one teaspoon cinnamon next time. – Added a teaspoon of vanilla. This was probably the prettiest, and most beautiful pie I have ever made. Definitely worth the little extra effort to do the egg wash and cinnamon sugar sprinkle on top! Can’t wait to make it again for my dad who loves apricots!
I love apricots and there aren’t many recipes here to look at, so I made this one with few modifications: I used corn starch instead of flour, only 1/2 of lime ( less sour than lemon), 1 tbsp vanilla extract mixed with fruit. I also let the fruit stand once I added lime and sugar so that I can get a sense of how much liquid will precipitate. Once I saw that, it was easy to mix in the right amount of corn starch. I think 2 cups of sugar are too much and will use 1 cup white and 1/2cup brown next time.
no changes it wasn’t too sweet, the apricots were tart, I would use 1/2 lemon next time my husband liked it, he is a brown sugar fan