Serves 6
175 min
Apricot Pie
Recipe GLPR5e203c577dab58
A classic summer dessert featuring fresh ripe apricots baked in a flaky pie crust with a beautiful lattice top. Warm spices like cinnamon complement the natural sweetness of the fruit, while lemon juice brightens the filling. The pie is best enjoyed after cooling completely to allow the filling to set properly.
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Ingredients
2½ lbs fresh ripe apricots, pitted and sliced into ½-inch thick slices
All-purpose flour for dusting
1 unbaked 9-inch pie crust, chilled
1 additional batch pie dough for lattice strips, chilled
¼ cup granulated sugar
2 Tbsp all-purpose flour
1 tsp ground cinnamon
1 Tbsp fresh lemon juice
1 egg, lightly whisked with 1 Tbsp cold water for egg wash
Directions
Remove the chilled pie crust from the refrigerator. On a large piece of parchment paper, roll it out into a 13-inch circle, dusting lightly with flour as needed to prevent sticking to the rolling pin.
Transfer the rolled dough to a 9-inch pie plate by sliding it (still on parchment) over the pan and carefully peeling away the paper. Remove the second piece of pie dough from the refrigerator and roll it into a 12-inch circle on fresh parchment paper. Using a pizza cutter, cut this dough into approximately 15 strips, each about ¾-inch wide. Set the strips aside.
In a small bowl, combine the granulated sugar, 2 Tbsp flour, and cinnamon. Pit the fresh apricots and slice them into ½-inch thick pieces, placing them in a large mixing bowl.
Pour the lemon juice over the apricot slices and gently toss to coat evenly.
Sprinkle the sugar and cinnamon mixture over the apricots and gently fold together until the fruit is evenly coated with the spice mixture.
Pour the prepared apricot filling into the pie crust-lined pan. Arrange the reserved pastry strips in a lattice pattern over the filling, weaving them over and under. Fold the edges of the bottom crust up and over the lattice strips, pressing and crimping them together with a fork or your fingers to seal.
In a small bowl, whisk together the egg and 1 Tbsp cold water. Generously brush this egg wash over the top and edges of the pie.
Place the pie on the center rack of a 425°F oven and bake for 20 minutes. Then slide a foil-lined baking sheet onto the lower rack beneath the pie to catch any drips. Reduce the oven temperature to 375°F and continue baking for approximately 30 minutes until the filling is visibly bubbling at the edges. If the top or crust edges begin to brown too quickly, loosely cover the pie with foil.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This resting time is essential for the filling to set and thicken, making the pie easier to slice and serve.
