Apricot Pie Recipe

Indulge in this delightful Apricot Pie, a recipe inspired by the 2006 Zaar World Tour! This recipe, featured in "Best of International Cooking," boasts a flaky crust filled with sweet and juicy apricots, crunchy nuts, and a touch of warmth. Perfect for any occasion, this pie is easily adaptable using fresh, frozen, or canned apricots. Get ready to impress your friends and family with this taste of Canada!

Prep Time 30 mins
Cook Time 85 mins
Calories 3002.9 kcal
Protein 87g
Rating 5.0 (1 Reviews)
Apricot Pie 43

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot Pie

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How to Make Apricot Pie

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine 1/2 cup sliced almonds, 1/2 cup breadcrumbs, and 1/4 cup chopped walnuts.
  3. Sprinkle the nut mixture evenly over the bottom pie crust.
  4. Peel and halve approximately 4 cups fresh apricots (or use one 29 oz. can of apricot halves in heavy syrup, drained. If using canned apricots, omit granulated sugar).
  5. Arrange the apricot halves over the nut mixture.
  6. If using fresh or frozen apricots, sprinkle 1/2 cup granulated sugar over the apricots.
  7. Cut the top pie crust into 1-inch wide strips.
  8. Arrange the pastry strips in a lattice pattern over the filling.
  9. Brush the top pastry with 1 egg yolk beaten with 1 teaspoon of water.
  10. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before serving.

Nutrition Information (Approximate per serving)

Sodium

90 g

Sugar

581g

Fat

184g

Carbs

116g