This Easy Apricot Pie is perfect if you love baking but you're short on time. Whether you use a store bought crust or make your own pastry, this rustic apricot galette is low effort but seriously impressive. Simply serve with vanilla ice cream for an unbeatable homemade dessert.
Sweet, soft apricots encased in a flaky, crisp pie crust. There's just something about pie served warm from the oven. It's hard to think of a more crowd pleasing dessert.
The idea for this recipe came about like so many. I had a glut of fruit and thought what can I do with fresh apricots?
And though it looks high effort, this easy fruit pie is actually very low maintenance.
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 in the oven.
Why You Should Make This Easy Apricot Pie
- If you use a ready made pie crust this dessert takes just 10 minutes to prepare!
- With just 4 ingredients, it's a great dish to prepare 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.
- Do you enjoy simple desserts that don't take hours in the kitchen? Try my Lemon Syllabub, Easy No-Bake Key Lime Pie or my Chocolate Orange Pots.
Easy Apricot Pie Ingredients
Find the full list and quantities in the recipe 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 or you could substitute a ready baked pastry case.
If you'd prefer making your own pastry then 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 and always give the best flavor and texture. If you want to use canned apricots, ensure you drain off all the apricot juice and pat the fruit dry with kitchen paper before placing on the pastry. This helps stop the pastry becoming soggy.
How to Make Easy Apricot Pie
Find the full printable recipe below.
Roll out the pie crust into a round.
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 with beaten egg, sprinkle over sugar and bake.
This pie is best served straight from the oven with ice cream!
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, or have a pastry 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. 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 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.
Variations of Easy Apricot Pie
You can substitute any variety of fruit in this rustic apricot pie. 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.
Tips For Making Easy Apricot Pie
- To make a gluten free fresh apricot pie, use a gluten free pie crust, which will be available in most stores.
- Fresh fruit works best in my rustic apricot pie, but if using canned fruit just make sure you drain it properly and pat it dry with kitchen paper to stop the pastry bottom becoming soggy.
- 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 Apricot Galette?
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 Easy Apricot Pie?
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 Apricot Pie?
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.
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More Easy Dessert Recipe Ideas
Easy Apricot Pie
For The Pie
- 1 X 9" Pie Crust Dough - homemade or store-bought
- 1 tbsp All-Purpose Flour (Plain Flour) - or dusting the countertop
- 24 Apricots - halved and stoned
- 1 Egg - beaten
- 2 tbsp Sugar
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!