Spiced Apricot Pie

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Jun 29, 2016

apricot pie

I was browsing through Instagram a couple of days ago and came across an apricot pie. At the moment the stores are filled with delicious fresh apricots so it seemed like the natural choice! Pies are really an easy thing to make, but it rarely happens, at least for me. I think it’s because of the needed resting time for the dough. I’m not good with resting times. It can be avoided though by making more portions of the dough and freezing them. That’s probably what I should do because I love pie!

Serves 10


Base and crust

  • 200 g butter
  • 160 g icing sugar
  • 1/2 tsp salt
  • 400 g flour
  • 4 egg yolks
  • 2-3 tbsp cold water
  • For brushing: whisked egg


  • 1 kg fresh apricots
  • 3 tbsp corn starch
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 vanilla pod, seeds scraped out
  • 100 ml sugar
  • 1 pinch of salt
  • 1 tbsp lemon zest


Knead the butter, sugar and salt well. Stir in the flour and egg yolks and let the dough come together. Add water 1 tbsp at a time (you might not need all of it). Let the dough rest in the fridge for about 1 hour.

Grease the pie dish with butter (optional). Roll out half of the dough on a lightly floured surface and place it in the dish. Make sure you have a little extra over the sides of the dish to make sure you can attach the cover. Set aside while you prepare the filling.

Preheat the oven to 190C.

Pit the apricots, cut them into 1-1,5 cm slices and place them in a large bowl.

In a separate bowl mix corn starch, cinnamon, ginger, vanilla seeds, sugar, salt and lemon zest. Pour it over the apricots and gently fold it. Pour the filling into the pie dish.

Take the other half of the pie dough and roll it out on a lightly floured surface. You can choose to make a classic crust that covers the entire pie. Make sure that the crust’s edge meets the sides of your pie and make a few slashes or holes to allow steam to escape during baking. You can also choose to make a patterned crust: I used different sized round cookie cutters to make a pattern.

Brush the crust with egg. Place the pie on the oven rack second from the bottom and bake it for 50-60 minutes.

Transfer the pie to a wire rack and let it cool a little before serving.

Apricot pie apricot pie apricot pie

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