The Easiest Canned Apricot Pie Recipe You Need This Season
When fresh fruit isn’t in season, rely on the pantry to deliver a delightfully sweet and tangy dessert. This Canned Apricot Pie Recipe is incredibly simple to put together, requiring minimal effort for maximum payoff. It’s the perfect go-to comfort bake for a weeknight treat or a casual gathering.
Why You Will Love This Recipe
This Canned Apricot Pie Recipe is a lifesaver when you need a quick dessert without compromising on flavor. Using canned apricots means you get perfectly sweet and tender fruit year-round, eliminating the hassle of washing, pitting, and peeling fresh produce. The filling sets beautifully, offering a wonderful balance against a buttery, flaky crust. It’s nostalgic, comforting, and undeniably easy—a true staple for any home baker.
Ingredients
- One 9-inch unbaked pie crust (store-bought or homemade)
- Two 15-ounce cans of apricot halves in heavy syrup, drained (reserve 1/4 cup of the syrup)
- 1/2 cup granulated sugar (adjust based on the sweetness of your apricots)
- 1/4 cup all-purpose flour or cornstarch (for thickening)
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1 tablespoon unsalted butter, cut into small dots (for dotting the top)
- 1 egg, beaten with 1 tablespoon of water (for egg wash)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch any potential drips.
- Prepare your pie crust. Fit one crust into a standard 9-inch pie plate. Trim and crimp the edges as desired.
- In a medium bowl, gently combine the drained apricot halves, reserved syrup, granulated sugar, flour (or cornstarch), lemon juice, vanilla extract, cinnamon, and nutmeg. Toss gently until the fruit is evenly coated with the thickener and spices.
- Carefully spoon the apricot filling into the unbaked pie crust, ensuring the apricots are evenly distributed.
- Dot the top of the filling evenly with the small pieces of butter.
- Place the top crust over the filling (or create a lattice top if preferred). Trim and crimp the top and bottom crust edges together to seal. Cut several slits into the top crust to allow steam to escape during baking.
- Brush the top crust lightly with the egg wash mixture. Optionally, sprinkle with coarse sugar for extra crunch.
- Bake the pie at 400°F (200°C) for 15 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges begin to brown too quickly, cover them loosely with aluminum foil strips.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 3 to 4 hours before slicing. This cooling time is crucial for the filling to set properly.
Expert Tips / Pro Tips
- Thickening Power: If you prefer an extra-thick filling, use cornstarch instead of flour, and increase the amount slightly to 5 tablespoons. Cornstarch provides a clearer, glossier set.
- Prevent Soggy Bottoms: For an extra barrier against a soggy bottom crust, brush the inside of the bottom crust lightly with a beaten egg white before adding the filling. Bake the bottom shell blind for about 10 minutes before filling if you are very concerned about moisture.
- Syrup Control: Always taste the syrup left over from the canned fruit. If it seems overly sweet, use less reserved syrup and perhaps add an extra splash of fresh lemon juice for balance.
- Cooling is Key: Do not rush the cooling process! A warm apricot pie will result in a soupy mess. Allow a minimum of three hours for the pectin and starch to fully set the filling.
Variations & Substitutions
- Fruit Mix: Combine the canned apricots with one can of sliced peaches or pears for a mixed fruit pie with more complex flavor layers.
- Crumb Topping: Instead of a double crust, substitute with a streusel or crumb topping made from oats, brown sugar, flour, and cold butter.
- Spice Boost: Add 1/4 teaspoon of ground ginger or a tiny grating of fresh orange zest to the filling mixture for an aromatic lift that pairs beautifully with apricots.
- Dietary Crust Swap: If you prefer a gluten-free option, ensure your base crust is certified gluten-free, following all other steps precisely.
Serving Suggestions
This Canned Apricot Pie Recipe shines brightest when served slightly warm or at room temperature. A generous dollop of freshly whipped cream elevates the dessert instantly. Alternatively, serve a slice alongside a scoop of high-quality vanilla bean ice cream. For a sophisticated touch, accompany it with a drizzle of crème anglaise.
Storage, Freezing & Reheating
Storage: Once completely cooled, cover the leftover pie loosely with plastic wrap or aluminum foil. Store at room temperature for up to two days, or refrigerate for up to four days. Refrigeration may slightly firm up the crust, so allow it to sit out for 30 minutes before serving if chilled.
Freezing: Baked apricot pie freezes well. Wrap the cooled pie tightly first in plastic wrap, then in aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating: To revive a room-temperature slice, heat individual portions in the microwave for 15-20 seconds, or bake the entire pie (or foil-wrapped slices) in a 325°F (160°C) oven for 10-15 minutes until warmed through.
Nutrition Information
The following is an approximation for one slice (1/8th of the pie), based on standard ingredient measurements. Actual values will vary based on specific ingredients used (especially crust type and sugar content in canned fruit).
| Calories | 350 kcal |
| Total Fat | 18g |
| Saturated Fat | 4g |
| Carbohydrates | 45g |
| Fiber | 2g |
| Sugars | 28g |
| Protein | 4g |
FAQ
Can I use fresh apricots instead of canned for this recipe?
Yes, you absolutely can use fresh apricots, but you will need to prepare them first. Use about 3 to 3.5 pounds of fresh apricots, pitted and halved or sliced. Since fresh fruit releases more moisture, you should increase the thickener (flour or cornstarch) to about 1/2 cup and consider omitting the reserved syrup entirely, using only lemon juice for tang.
How do I know if my pie filling is set correctly?
The pie filling is set when it looks thick and slightly gelatinous, not runny, when the center is jostled. Crucially, you must wait until the pie is completely cool—at least 3 hours—before cutting. If you cut it early, the starches won’t have fully stabilized, and the filling will spill out.
What is the purpose of the egg wash?
The egg wash (beaten egg mixed with a teaspoon of water) is brushed onto the top crust primarily to promote browning and give the pie a beautiful, glossy sheen. It also helps any sprinkled sugar adhere to the surface.
Can I make this pie ahead of time?
This Canned Apricot Pie Recipe is excellent for making ahead. You can assemble the entire pie (crust and filling) one day prior, cover it tightly with plastic wrap, and keep it in the refrigerator unbaked. If baking cold, you may need to add 5-10 minutes to the initial high-heat baking time.
Canned Apricot Pie Recipe
Ingredients
Method
- Prepare the pie dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie dish. Roll out one disk of dough and carefully fit it into the pie dish. Trim the edges and set aside.
- Prepare the filling: In a medium bowl, gently toss the drained apricots with the granulated sugar, cornstarch, lemon juice, and almond extract. Stir in the 1/4 cup of reserved syrup.
- Pour the apricot filling into the bottom crust. Dot the top of the filling with the small pieces of butter.
- Roll out the second disk of dough. Cut into strips to create a lattice top, or place the full top crust over the filling. Crimp the edges to seal. Cut a few steam vents if using a full top crust.
- Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
- Allow the pie to cool completely on a wire rack for at least 3 hours before slicing and serving to allow the filling to set properly.