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Apricot Pie recipe

Want to impress your dinner guests butare pressed for time? Maximize your time by using store boughtready-to-bake pie shells.

Recipe: Apricot Pie

1 (32-ounce) can apricot halves in syrup,drained
5 tablespoons granulated sugar
2 tablespoons vanilla extract
1 teaspoon lemon juice
Pastry for a (9-inch) double crust pie
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon butter or margarine, melted

  • Preheat oven to 400°F (205°C).
  • Combine apricots, sugar, vanilla and lemonjuice; set aside.
  • Separate each pie crust to 1/8-inch thick;fit bottom shell into a 9-inch pie pan. Combine flour and sugar;sprinkle evenly over pie shell crustl.
  • Arrange the apricots mixture on top; placethe remaining pie crust on top; crimp and flute the edge. Cutsteam vents; brush with butter.
  • Bake for 40 minutes or until bubbly andthe crust is browned.

    Makes 8 servings.

    Chef Mary recipe: Apricot pie

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  • Comments

    1 Comment


    I freeze several bagfuls of apricots when they are in season, thinking of this pie all the while. At holiday time, there’s nothing like a luscious taste of summer. The crunchy pecans in the topping make this dessert extra special.

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