This easy apricot pie recipe is perfect when you want a homemade dessert without spending hours in the kitchen. Made in a rustic galette style, there’s no pie dish needed — just fold the pastry around juicy apricots for a beautifully impressive dessert with very little effort. Serve it warm with vanilla ice cream for a simple fruit dessert that still feels special.
This recipe was inspired by a glut of fresh apricots and wanting an easy way to use them. Despite its elegant appearance, this fruit pie is surprisingly low-maintenance and beginner-friendly, making it ideal for busy days or relaxed weekend baking.
And there's no need to line a tricky pie dish. You just roll out the pastry and fill the centre with fruit. Next simply fold the pastry edges back over the apricots and bake.
The apricots bake into a soft, jammy filling with lightly caramelized edges and a buttery golden crust.
Jump to:
- Why Readers Love this Easy Apricot Pie Recipe
- Easy Apricot Pie Ingredients
- How to Make Easy Apricot Pie
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- How to Freeze
- Pin This Easy Apricot Pie Recipe For Later
- What Do You Think?!
- More Easy Dessert Recipe Ideas
- Printable Recipe
- Easy Apricot Pie Recipe
- Reader Comments & Ratings
Why Readers Love this Easy Apricot Pie Recipe
- If you use a ready made pastry this dessert takes just 10 minutes to prepare!
- With just 4 ingredients, it's a great dish to make with the kids. They can roll out the pastry and help you fill the pie.
- Roasting fruit really brings out the flavor of the apricots so you don't have to add too much sugar to this rustic pie.
- For a gluten free apricot pie, substitute your regular pie crust with a gluten free alternative.
- Other popular and very easy desserts to try:
Easy Apricot Pie Ingredients
Find the full list and quantities in the recipe card below.
Pie Crust - for ease, I made my apricot pie with a storebought pie crust like this one Pillsbury Pie Crusts. If in the UK I recommend using Jus-rol Ready Rolled Pastry Sheets.
If you'd prefer making a homemade pie crust this recipe shows you how to make Easy All-Butter Flaky Pie Crust.
Apricots - fresh apricots are best to use in this simple apricot galette. I always look for ripe apricot which have the best flavor and texture. If you want to use canned apricots, ensure you drain off the extra juices and pat the fruit dry with kitchen paper before placing on the pastry. This helps stop the bottom of the pie becoming soggy.
Sugar - I've used granulated sugar, but you can use turbinado sugar (demerara sugar) or light brown sugar if you prefer.
How to Make Easy Apricot Pie
Find the full printable recipe below.
Preheat the oven temperature to 425°F | 220°C
Dust the countertop with some all purpose flour and with a rolling pin, roll out the pastry dough into a round on the floured surface. Then place onto a baking sheet.
Add halved and de-stoned apricots to the centre of the pastry.
Fold the edges of the pastry towards the centre to form a rustic edge crust.
Brush the pastry with an egg wash, sprinkle over sugar and bake.
This pie is best served straight from the oven with a scoop of vanilla ice cream! However, you can also allow it to cool a little and serve at room temperature.
Frequently Asked Questions
What is the difference between a pie, a tart and a Galette?
A pie can be sweet or savory and comprises a pie crust with a filling. Pastry is used to line a pie dish which can have shallow or high sides. Pies can be open topped (a single-crust pie), have a top crust (also known as a double crust), or a lattice top.
Tarts can be sweet or savory and differ from pies as they only have a pastry bottom and sides, they are not topped with pastry but can have a crumb topping. Tarts are made using a shallow-sided metal tart pan, often with a loose fitting bottom to allow the tart to be easily removed from the pan.
A galette is a rustic French dessert - a circle of pastry for the bottom crust with a fresh fruit filling. The fruit is placed in the center of the pastry circle and the outer edges of the pastry are folded over the fruit before it is baked in the oven. There is less form to a galette than a pie or tart.
How to remove the stone from an apricot?
Most stone fruits, like apricots, peaches, plums and nectarines, have a small stone in the centre. To remove the stone, use a sharp knife and cut length-ways around the stone, pressing the point of the knife gently against the stone as you go.
Once you have made your way around the stone, twist the fruit gently to break the fruit open into two halves. Discard the stone.
Do you need to peel apricots for pie?
No, you don't need to peel the apricots as the skin is thin and will become really tender and melt down once baked. This not only saves time when preparing the pie, but also has the health benefit of adding extra fiber to the dish.
Variations & Substitutions
You can substitute any variety of fruit in this rustic apricot pie. When making fruit pies use any of the fruits below or a combination of different fruits:
- apple or pear
- stone fruits - peach, mango, nectarine or plum
- berries - strawberries, raspberries, blackberries, blueberries
Sprinkle over a teaspoon of your favorite spice and stir through the apricots. Ground cinnamon, nutmeg, cardamon or ginger would all add a nice hint of warming spice to this fresh apricot pie.
For extra crunch, try adding some flaked almonds over the top of the apricots.
Add a touch of citrus freshness to the apricots by adding some finely grated lemon zest.
You can swap granulated sugar for soft brown sugar which has a molasses flavor, coconut sugar, honey or maple syrup.
To make a gluten free fresh apricot pie, use a gluten free pie crust, which will be available in most stores.
Tips & Tricks
- If you're worried about a soggy bottom sprinkle a little flour over the pastry before adding the aprictos and this will ensure any extra juices are soaked up.
- Fresh fruit works best in my rustic apricot pie, but if using canned fruit make sure you drain it properly. One of the best ways it to pat the fruit dry with kitchen paper - again this will help to avoid soggy pastry.
- It's also fine to use frozen fruit. But again, it's best to make sure it's throughly defrosted first and any juices are drained before you add it to the pie crust.
How To Serve
This is a dessert best served warm, straight from the oven. I like to serve mine with a scoop of ice-cream, but you could also serve with some whipped cream.
For another dessert that tastes great warm from the oven with a scoop of ice-cream, try my Double Chocolate Banana Bread.
How To Reheat
Leftovers are really easy to reheat. You can either heat it up using the oven or microwave. I prefer to use the oven. Just place the pie on a tray and heat in a warm oven for 15 minutes. If using the microwave watch the pie closely and don't overcook it as you don't want the pie crust becoming soggy.
How to Freeze
To freeze, place in the apricot pie in an airtight container and store in the freezer for up to 3 months. When ready to enjoy, you can heat the pie up in the oven, straight from frozen. Preheat the oven to 400ºF/200ºC and let the pie cook until the pastry and fruit is hot all the way through.
Pin This Easy Apricot Pie Recipe For Later
What Do You Think?!
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More Easy Dessert Recipe Ideas
Printable Recipe
Easy Apricot Pie Recipe
Ingredients
For The Pie
- 1 X 9" Pie Crust Dough - homemade or store-bought
- 1 tbsp All-Purpose Flour (Plain Flour) - For dusting the countertop
- 24 Apricots - halved and stoned
- 1 Egg - beaten
- 2 tbsp Sugar
Instructions
To Make The Pie
- Preheat the oven to 425°f | 220°c | 200°c fan | gas mark 7.
- Dust the countertop with a scattering of flour
- Unroll or roll out your pastry into a circle around 9 inches/23cm. Lay it on a baking sheet lined with parchment paper.
- Leaving a 1.5 inch border, around the edge of the pie dough, add the apricots - it doesn't need to be pretty - this is meant to look rustic!
- Fold the pastry up and over the apricots around the edge to make a border.
- Brush the pastry edges with beaten egg and shake then sugar over the apricots and pie crust.
- Bake for 35-45 minutes until crust is golden brown and fruit is tender.
- Remove from the oven and serve warm!
Chloe Edges says
I love how simple this is. And you can never go wrong with fresh apricots or pastry - the combination has to be a total winner!
Jo Keohane says
Thanks Chloe, couldn't agree more.
TinyPinkittyCat/Sarah says
Used canned apricot n peaches, tossed em in 1 tbsp.of the canned juices, 1 tsp of lemon juice, 1 tsp vanilla, and 1/2 tsp of almond extract before straining them carefully, and adding in 1 1/2 tsp cinnamon. Oil in pil crust prevented soggy crust. Turned out perfect!~
Jo Keohane says
Sounds great - so glad you enjoyed! Thanks for your comment!