Name: Tender Apricot Pie Recipe
Prep time: 2 h 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds sliced apricots; 1 tablespoon sugar; 1 tablespoon cornstarch; juice of 1/2 lemon; 1/2 teaspoon vanilla or almond extract (optional); 2 1/2 cups all purpose flour; 1 teaspoon salt; 3/4 cup unsalted butter, cold and cut in pieces; 1/4 cup shortening (butter flavor Crisco recommended); 1/4 cup ice water

If you’re craving a fruit pie that feels like a warm hug on a summer day, this Tender Apricot Pie Recipe is exactly what you need. Juicy apricots meet a perfectly flaky crust in a way that’s simply irresistible—let me show you how to make this classic dessert at home.

A slice of peach pie with a thick, crumbly golden crust on top and bottom, showing a vibrant orange peach filling inside. The filling looks juicy and soft with chunks of peaches visible beneath the crispy crust edges. The pie slice sits on a wooden surface with some crumbs around it. Nearby there are two halved fresh peaches with smooth orange skin and bright flesh. A metal pie cutter is placed to the right of the pie slice. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Apricot Pie Recipe
Top Tip
How to Serve Tender Apricot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Apricot Pie Recipe

Why You'll Love This Recipe

I remember the first time I sliced into a homemade apricot pie—the aroma, the flaky crust, the balance of tart and sweet—it quickly became a favorite in my kitchen, and I’m excited to share this easy-to-follow version with you.

Flaky, buttery crust: The mix of cold butter and shortening makes the texture perfectly tender and crisp.
Bright and fresh filling: Ripe apricots combined with lemon juice enhance that iconic tartness.
Simple, wholesome ingredients: No fancy extras—just basics that highlight the fruit’s natural flavor.
Perfect summer dessert: Ideal for serving with a scoop of vanilla ice cream or whipped cream on warm evenings.

Ingredients & Why They Work

Before you start, make sure you have fresh, ripe apricots—they’re the star here, so the fresher, the better. I like to use a good-quality unsalted butter for richness, and butter-flavored shortening adds that unbeatable flakiness to the crust.

Flat lay of fresh sliced apricots heaped naturally, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of fine cornstarch, a small white ceramic bowl with fresh lemon juice, a simple vanilla bean pod next to a small white ceramic bowl holding clear vanilla extract, a neat pile of all purpose flour on white ceramic plate, a few chunks of cold unsalted butter arranged on white ceramic plate, small pieces of cold butter-flavored shortening on white ceramic plate, a small white ceramic bowl of clear ice water, all ingredients arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sliced apricots: Ripe and juicy for sweet-tart flavor and beautiful texture in the filling.
Sugar: Balances the natural tartness of the apricots; adjust depending on fruit sweetness.
Cornstarch: A subtle thickener that keeps the filling from turning runny.
Lemon juice: Enhances brightness and prevents fruit from browning.
Vanilla or almond extract: Optional, but adds a lovely depth of flavor to the filling.
All-purpose flour: The base for the pie crust to create structure and tenderness.
Salt: Balances sweetness and enhances the crust’s flavor.
Unsalted butter: Cold and cubed for flakiness and rich buttery taste.
Shortening (butter flavor): Ideal for extra tenderness and a flaky texture in the crust.
Ice water: Brings the dough together without warming the fats, keeping crust tender.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Tender Apricot Pie Recipe is how easily you can make it your own. Whether you want to emphasize sweetness, add a little extra zing, or even adapt it to fit your dietary needs, there are simple tweaks that make the pie uniquely yours—and just as delicious!

Extra Sweetness: If you prefer a sweeter bite, especially when your apricots are on the tart side, try adding an extra tablespoon of sugar to the filling. I find this really balances the flavors beautifully without overwhelming that fresh apricot tang.
Gluten-Free Crust: For a gluten-free twist, swap the all-purpose flour with your favorite gluten-free blend, making sure it’s suitable for baking pies. The buttery, flaky texture will still come through with a bit of careful handling.
Flavor Variations: I love the subtle warmth almond extract adds, but vanilla is equally lovely. Feel free to experiment with a splash of rose water or a pinch of cinnamon for a surprising depth of flavor.
Top Crust Options: Instead of a solid top crust, you can try a lattice design to showcase the gorgeous apricot filling, letting that natural shine peek through the beautiful woven crust.
Vegan Adaptation: Replace the butter and shortening with plant-based alternatives for a vegan-friendly version. Be sure to chill your crust well for that flaky texture!

Step-by-Step: How I Make Tender Apricot Pie Recipe

A clear glass pie dish holds a single-layer pie crust with its edges slightly thick and folded over the rim in a rustic style. On top of the crust is a layer of shiny, bright orange peach slices, some thick and some thin, filling the dish fully with natural texture and juice visible. The pie sits on a white marbled surface with a wooden rolling pin blurred in the background. The light softly highlights the juicy texture of the peaches and the rough edges of the raw dough. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Oven and Pie Dough

First things first, preheat your oven to 375°F. This ensures it’s hot and ready to give us that perfectly baked, golden crust. Next, we'll tackle the pie dough. In a food processor, pulse together 2 ½ cups of all-purpose flour and 1 teaspoon salt until combined. Add ¾ cup cold, cubed unsalted butter and ¼ cup of butter-flavored shortening—this combo adds incredible flakiness and flavor. Pulse about 20 times until the mix looks like coarse cornmeal. Slowly add ¼ cup ice water, pulse by pulse, until the dough just holds together when you pinch it. Don’t overwork it; you want tender, flaky layers, so stop once it’s cohesive. Turn it out, form into two disks, wrap tightly in plastic, and refrigerate for 2 hours or overnight.

Step 2: Preparing the Apricot Filling

While the dough chills, it’s time to bring the filling to life. Toss 2 pounds of sliced fresh apricots with 1 tablespoon sugar, 1 tablespoon cornstarch, and the juice of half a lemon. The cornstarch helps thicken the juicy filling, while lemon juice brightens those sweet, tart apricot flavors. If you love a hint of fragrance, add ½ teaspoon of vanilla or almond extract here—it’s optional, but I adore the added warmth it brings.

Step 3: Rolling and Assembling the Pie

Once your chilled dough feels firm but pliable, roll out one disk on a floured surface to fit your pie plate. Gently transfer it to the dish and trim any excess dough hanging over the edges. Pour your apricot filling evenly over this bottom crust, spreading gently so the fruit fills every corner. Next, roll out the second dough disk for the top crust. Cover the filling, seal the edges by pressing gently with the back of a fork, and cut small slits in the center. These slits let steam escape as the pie bakes, preventing bubbles and keeping the crust beautifully intact.

Step 4: Baking to Golden Perfection

Pop your pie into the preheated oven and bake for about 45 minutes. You’ll know it’s done when the crust turns golden brown and you see the filling bubbling through those vents. That bubbling fruit juice is a sign the filling is cooking to thick, luscious goodness inside.

Step 5: Cooling and Serving

This part requires patience! Let your pie cool completely—about an hour or more—before slicing. This resting time allows the juices to set, ensuring every slice holds together perfectly and delivers that tender apricot goodness without running all over the plate. Serve it plain or with a scoop of vanilla ice cream for a classic summer treat.

Top Tip

Mastering this Tender Apricot Pie Recipe is easier with a few insider tips that I’ve picked up over time—these small touches really elevate the final result and make baking a joy.

Chill Your Dough Thoroughly: Chilling the dough for at least 2 hours helps prevent shrinking during baking and gives you that beautifully flaky crust every time.
Don’t Overdo the Water: When pulsing the dough, add ice water little by little and stop as soon as it holds together. Too much moisture can make the crust tough and sticky.
Blind Bake Not Needed: For this tender apricot pie, there’s no need to pre-bake the crust. Just keep an eye on the edges and cover with foil if they brown too quickly.
Let It Cool Completely: Patience here pays off—let the pie cool before slicing to ensure the filling sets perfectly without running all over the plate.

How to Serve Tender Apricot Pie Recipe

A close-up of a whole pie with a golden, slightly textured crust featuring crimped edges around the rim, sitting on a cooling rack. The crust shows gentle rises and bumps indicating the filled fruit inside beneath a pale golden surface. In the blurred background, a white bowl holds several apricots with orange and reddish hues, placed against a soft light source. The scene rests on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh whipped cream or a scoop of vanilla ice cream are classic pairings that complement the sweet-tart filling beautifully. For a fresh twist, sprinkle toasted almond slices or a dusting of cinnamon on top. A light drizzle of honey or a few fresh mint leaves also brighten the presentation and flavor.

Side Dishes

Serve this apricot pie as a refreshing finish to summer barbecues or light dinners. It pairs wonderfully with simple salads, grilled chicken, or a cheese platter featuring soft cheeses like brie or goat cheese. For brunch, slice it alongside a cup of fresh brewed coffee or tea for a delightful treat.

Make Ahead and Storage

Storing Leftovers

After your pie has cooled completely, cover it loosely with plastic wrap or foil and store it in the refrigerator. It will keep beautifully for up to 3 days. This way, you can enjoy your Tender Apricot Pie Recipe fresh and flavorful even days after baking.

Freezing

You can freeze the unbaked pie to save time on a busy day. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. When ready, bake straight from frozen—just add about 10 extra minutes to the baking time, and you’ll have fresh pie with minimal effort.

Reheating

Reheat slices gently in a preheated oven at 325°F for about 10-15 minutes until warm. Avoid microwaving to keep the crust crisp and flaky. If reheating a whole pie, cover the edges with foil to prevent over-browning during warming.

Frequently Asked Questions:

Can I use frozen apricots for this pie?

Yes! If using frozen apricots, thaw and drain them well before mixing with sugar and cornstarch to avoid excess liquid in the filling.

Why is lemon juice added to the filling?

The lemon juice brightens the flavor and balances the sweetness, enhancing the natural tartness of the apricots for a more vibrant pie.

Can I substitute almond extract for vanilla?

Absolutely! Both extracts add a lovely aroma. Almond extract pairs especially well with apricots, giving the pie a classic, nutty note.

How do I prevent a soggy crust?

Make sure to chill your dough before baking and avoid adding too much water when forming the crust. Also, cornstarch helps thicken the filling, keeping it from making the bottom crust soggy.

Final Thoughts

There’s something truly special about homemade fruit pies, and this Tender Apricot Pie Recipe is one I come back to every summer. With its flaky crust and vibrant filling, it captures the season’s essence in every bite. I hope these tips and ideas inspire you to bake this beautiful pie and share it with loved ones—because good food made from scratch tastes even better when shared.