Apricot Pie
This delicious apricot pie is made with fresh apricots and a flaky homemade crust.
Ingredients - Serves 8
- Turbinado sugar - 1 tablespoon (for sprinkling)
- Egg - 1, beaten (for egg wash)
- Pie crust - 2 store-bought or homemade crusts
- Unsalted butter - 2 tablespoons, cold and diced
- Salt - 1/4 teaspoon
- Cinnamon - 1/2 teaspoon
- Lemon juice - 1 tablespoon
- All-purpose flour - 1/4 cup
- Granulated sugar - 1 cup
- Apricots - 6 cups, pitted and sliced
Let's Get Started
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the sliced apricots, granulated sugar, flour, lemon juice, cinnamon, and salt. Mix well to coat the apricots.
- Roll out one pie crust and place it in a 9-inch pie dish. Trim any excess dough.
- Pour the apricot filling into the pie crust.
- Dot the diced butter on top of the filling.
- Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal.
- Brush the top crust with beaten egg for a shiny finish.
- Sprinkle turbinado sugar over the top crust.
- Make a few slits on the top crust to allow steam to escape during baking.
- Place the pie on a baking sheet to catch any drips.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let cool for at least 1 hour before serving.
- Serve warm or at room temperature. Enjoy!
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 15g
- Carbs: 50g
- Protein: 4g
- Sodium: 200mg
- Sugar: 30g