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Classic Apricot Pie with a Flaky Butter Crust

A delightful dessert that combines sweet fresh apricots with a tender, buttery crust, perfect for gatherings and cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 2 cups fresh apricots, pitted and sliced Use ripe apricots for the best flavor.
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 pinch salt
For the Crust
  • 1 pie crust homemade or store-bought Chill your butter and flour before making the crust for a flakier texture.
  • 1 tablespoon butter, cut into small pieces
  • 1 egg beaten (for egg wash)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the sliced apricots, sugar, flour, vanilla extract, lemon juice, and a pinch of salt. Stir gently to mix.
  3. Roll out the pie crust and place it in a pie pan.
  4. Pour the apricot mixture into the crust. Dot the top with small pieces of butter.
  5. Cover the pie with another layer of crust or create a lattice top. Seal the edges well.
  6. Brush the top crust with beaten egg for a golden finish.
Baking
  1. Bake in the oven for about 30-35 minutes, or until the crust is golden and the filling is bubbling.
  2. Let the pie cool for at least 15 minutes before slicing.

Notes

Serve warm or at room temperature, delicious on its own or with ice cream or whipped cream. Store leftovers in the refrigerator for 3-4 days, or freeze tightly wrapped for up to 3 months. You can mix in other fruits like peaches or berries, or add a crumble topping instead of a top crust.