Best Fresh Apricot Pie Recipes

FRESH APRICOT PIE

Fresh Apricot Pie image

"This is a nice change of pace from the more traditional fruit and berry pies," says Ruth Peterson of Jenison, Michigan. "Apricots are very nutritious and delicious!"

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

Ingredients

4 cups sliced fresh apricots (about 1-3/4 pounds)
1 tablespoon lemon juice
1 cup sugar
1/3 cup all-purpose flour
Pinch ground nutmeg
Pastry for double-crust pie (9 inches)
Milk
Additional sugar

Steps:

Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. , Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 396 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 201mg sodium, Carbohydrate 64g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

FRESH APRICOT PIE

Fresh Apricot Pie image

We used to have an apricot tree, and I was fortunate enough to find this four ingredient, delicious recipe that uses a large number of apricots at a time.

Provided by Recipe Junkie

Categories Pie

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

4 1/3 cups apricots, cut up
1 1/2 cups sugar
3 tablespoons cornstarch
1/3 teaspoon salt

Steps:

Combine ingredients.
Pour into 9" pie rich pastry dough crust.
Bake at 350 for one hour.

Nutrition Facts : Calories 265.9, Fat 0.5, Sodium 131.1, Carbohydrate 66.9, Fiber 2.4, Sugar 60.9, Protein 1.7

FRESH PEACH, APRICOT AND BING CHERRY PIE

FRESH PEACH, APRICOT AND BING CHERRY PIE image

Categories Fruit Brunch Dessert Bake Picnic Mother's Day Father's Day Summer

Yield 8 slices

Number Of Ingredients 10

Ingredients

Pie Crust Dough for 9 inch pie plate (use your favorite dough recipe)
1 pound fresh peaches, peeled, pitted and sliced into 1/4-inch-thick-slices
1/2 pound fresh, ripe apricots, pitted and sliced into approximately 6 pieces
1 1/2 pound fresh bing cherries, pitted and sliced in half
2/3 cup evaporated cane juice sugar
1/8 cup light brown sugar
3 tablespoons small granulated tapioca
Juice of one orange (approx. 4 tablespoons)
Egg white, lightly beaten
Sugar for sprinkling

Steps:

Make your favorite pie dough and roll it out to fit a 9 inch pie dish with a round top and bottom. Place the bottom piece of dough into the pie dish and reserve the top until after pie is filled. Chill dough until ready to fill. Make an "x" in the bottom of each peach and submerge in boiling water for 1 minute to loosen skin. Let cool briefly and then peel skin off peaches. You may want to peel your apricots in the same way. In a large bowl, gently mix sliced peaches, apricots, cherries, cane sugar, brown sugar, tapioca and orange juice. Pour fruit mixture into the prepared pie dish. Make lattice top, cover fruit mixture and crimp to seal edges. Lightly beat egg white with a teaspoon of water. Brush lattice top with beaten egg whites. Bake at 350 degrees for 1 hour or until top is golden brown and contents are bubbling. Let cool and enjoy.

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