Apricot pie from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 218) by Kate McDermott

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Notes about this recipe

  • hillsboroks on July 11, 2025

    I used very ripe sweet apricots but even so this pie was quite tart. A scoop of vanilla ice cream fixed that problem! But next time I might up the sugar to 3/4 cup. Other than that this pie was delicious!

  • Rutabaga on July 02, 2017

    Very good; I used slightly underripe apricots, which gave the pie a nice tartness. Riper apricots would have given it more sweetness and juiciness. This was my first apricot pie, but I will definitely make it again. Apricots are easy to quarter, making this an easy filling to prepare.

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