For a richer flavor, consider using brown sugar instead of white sugar. A splash of lemon juice can brighten the apricot flavor. Adding a pinch of cinnamon or nutmeg to the filling enhances the warm, comforting notes. If using store-bought pie crust, be sure to blind bake the bottom crust for 15 minutes before adding the filling to prevent a soggy bottom. Serve warm with vanilla ice cream, whipped cream, or a dollop of Greek yogurt.
Dried Apricot Pie
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS33
A symphony of sweet and tart, this dried apricot pie offers a delightful dance on the palate. The concentrated flavor of the apricots, mellowed by a touch of orange liqueur, creates a comforting and sophisticated dessert. Perfectly paired with a scoop of vanilla ice cream or a dollop of crème fraîche.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate105 g
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Fiber6 g
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Protein5 g
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Saturated Fat4 g
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Sodium240 mg
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Sugar78 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 400 degrees F (205 degrees C). (5 minutes)
02 Step
Recipe View Thinly slice the dried apricots. Rinse under cold water to remove any dust. Place the apricots in a medium saucepan with the water. Bring to a gentle boil over medium-high heat, then reduce heat and simmer for 5 minutes, or until the apricots are slightly softened. (15 minutes)
03 Step
Recipe View In a small bowl, whisk together the cornstarch, orange liqueur, and 1 tablespoon of the hot apricot cooking liquid until smooth and no lumps remain. This creates a slurry that will thicken the pie filling. (2 minutes)
04 Step
Recipe View Stir the cornstarch mixture into the simmering apricots. Add the granulated sugar and stir until dissolved. Cook for another 2-3 minutes, stirring constantly, until the filling has thickened slightly and is glossy. Remove from heat and let cool slightly. (5 minutes)
05 Step
Recipe View Pour the apricot filling into the unbaked pie shell. Cover with the top crust, crimping the edges to seal. Cut several vents in the top crust to allow steam to escape. (10 minutes)
06 Step
Recipe View For a golden-brown crust, brush the top with milk or an egg wash (1 egg beaten with 1 tablespoon of water). This step is optional but highly recommended. (2 minutes)
07 Step
Recipe View Bake at 400 degrees F (205 degrees C) for 1 hour, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, tent the pie loosely with foil. (60 minutes)
08 Step
Recipe View Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)
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Please Rate
Robb Quitzon
Jun 18, 2025I made this for Thanksgiving and it was a huge hit! Everyone loved the tangy-sweet filling.
Viva Tromp
May 24, 2025The crust came out perfectly golden brown. I will definitely make this again!
Annabelle Daugherty
Jan 1, 2025This pie is absolutely delicious! The orange liqueur adds a wonderful depth of flavor.