Fresh Apricot Pie

Apricots are in season from late spring to mid-summer and are a delicious and colorful filling for a pie.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 8


  • 20 fresh apricots, peeled, pitted and sliced ¼" thick
  • 1 cup plus 1 Tbsp. sugar
  • ⅓ cup all-purpose flour
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 Tbsp. lemon juice
  • 1 pie shell (9"), unbaked
  • 1 pie crust (10"), unbaked and cut into 9 strips (1")
  • 1 egg, beaten


  • Heat the oven to 375°F.
  • In a large bowl, combine the apricots, 1 cup sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently until all the fruit is evenly coated. Let stand for 10 minutes.
  • Pour the apricot mixture into the pie shell and top with overlapping pastry strips. Lay out 5 strips of pie dough on top of the filling about ½" apart. Starting ½" from the edge of the pie, fold back every other strip and lay down 1 strip of pastry. Fold the pastry back down and fold back the other pieces. Lay down a second strip about ½" from the first strip. Repeat this process until all the strips are used. Trim the dough to 1" of the panʼs edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the lattice with beaten egg and sprinkle with the remaining tablespoon of sugar.
  • Bake for 40 to 45 minutes, or until the filling is bubbly in the center and the lattice is golden brown. Cool for 30 minutes before serving.