Classic Apricot Pie Recipe with Flaky Golden Crust

• Fresh apricots – No peeling needed. Halve, pit, and slice. One pound yields about 2 cups sliced; you’ll need roughly 2 pounds (about 4 cups) sliced apricots for a 9-inch pie.
• Granulated sugar – Adjust between ½ and 1 cup based on the fruit’s sweetness.
• Salt – Just a pinch to enhance the fruit flavors.
• Ground coriander – A warm, citrusy spice that complements apricots.
• All-purpose flour – Two tablespoons to help thicken the filling.
• Almond extract – Optional; a small amount adds a lovely note.
• Salted butter – Dabbed over the filling before topping the pie.
• Double pie crust – Use your favorite double crust recipe or a quality store-bought crust if needed.

Substitutions and Variations

• Swap apricots for peaches or plums for a similar result.
• Replace coriander with a pinch of nutmeg or cinnamon for a different warming profile.
• Add a teaspoon of fresh lemon juice or a bit of lemon zest to balance sweetness.
• Frozen apricots or thawed fruit can be used if fresh aren’t available—adjust sugar as needed.

Step 1: Wash apricots, halve them, remove pits, and slice into wedges until you have about 4 cups of slices. Place in a large bowl.

Step 2: Add ½–1 cup granulated sugar (to taste), a pinch of salt, 1 teaspoon ground coriander, 2 tablespoons flour, and ½ teaspoon almond extract if using. Gently toss to combine.

Step 3: Stir the filling until ingredients are evenly distributed and set aside to macerate briefly.

Step 4: Roll out one half of the dough and fit it into a 9-inch pie plate. Trim excess as needed.

Step 5: Mound the apricot filling into the prepared crust so it’s slightly heaped.

Step 6: Dot the top of the fruit with small pieces of salted butter for richness.

Step 7: Roll out the top crust and cut ½” strips if you want a lattice top. A paddle or pastry wheel creates a decorative edge.

Step 8: Lay parallel strips across the pie, then weave perpendicular strips to form a lattice. Alternatively, place a full top crust and cut vents for steam.

Step 9: Trim and crimp the edges, folding any excess crust under for a neat finish.

Step 10: If desired, brush the crust with cream, milk, or an egg wash for color, and sprinkle with granulated or coarse sugar for sparkle.

Step 11: Bake at 425°F for 8 minutes, then reduce the oven temperature to 325°F and bake another 40–45 minutes. The pie is done when the filling bubbles through the lattice and the crust is deep golden.

Step 12: If crust edges brown too quickly, tent with foil while the filling finishes cooking. Cool the pie completely so the filling sets before slicing. Serve warm with ice cream if you prefer, but expect a looser filling until it cools.

Place underripe apricots on the counter or in a paper bag at room temperature. Ripening speed depends on how underripe they are; if they remain hard and lack aroma, they may not ripen fully.

Cover and keep apricot pie at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for several more days. Cooling the pie thoroughly before refrigerating helps preserve texture.

Yes. Assemble the pie and freeze it unbaked; bake from frozen, adding a few extra minutes as needed, or freeze the filling separately and assemble when ready to bake.