Desserts
This Betty Crocker apricot pie recipe delivers the perfect balance of golden crust and jammy filling that tastes like summer in every bite.
After years of perfecting my pie technique, I've cracked the code for a tender fruit mixture that doesn't turn to mush and a flaky crust that's crispy yet sturdy enough to hold the filling. The secret lies in proper fruit preparation and a well-chilled crust before baking.
What makes this recipe truly special is how it transforms ordinary apricots into a luscious, spiced filling that caramelizes beautifully during baking.
I use a combination of cornstarch and lemon juice to create the ideal texture—thick enough to hold its shape when sliced, yet tender enough to melt in your mouth. The crust gets its signature golden color from a precise baking technique that ensures even browning without burning.
By the time you pull this pie from the oven, you'll have a dessert that looks like it came straight from a bakery display case. The crust will be perfectly golden with crisp flakes, while the apricot filling will be bubbling and jammy with just the right amount of spice.
The aroma alone will have everyone gathering in the kitchen, and the first slice will be worth every minute of preparation.
This recipe works beautifully for summer gatherings, family dinners, or when you simply need a classic dessert that never disappoints. The filling can be made ahead and refrigerated, making assembly a breeze on baking day. Let's get started on creating your perfect apricot pie.
Ingredients for betty crocker apricot pie
Six cups of apricots, a golden crust, and just the right spice blend for summer's best pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Apricots 🍑 | 6 cups | Pitted and sliced, about 12 oz |
| Granulated Sugar 🍚 | 1 ½ cups | Divided for filling and topping |
| Cornstarch 🌾 | ¼ cup | For thickening filling |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed |
| Ground Cinnamon 🌿 | 1 tbsp | Plus 1 tsp for sprinkling |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated preferred |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for rolling |
| Ice Water 💧 | ½ cup | For dough binding |
| Egg Yolk 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | ¼ cup | For egg wash |
The apricots are your star—use ripe but firm ones (the ones that smell sweet and give slightly when squeezed). Trader Joe's and Whole Foods carry the best fresh ones in summer, but frozen work in a pinch (thaw and drain well). Pitting them is faster than you'd think—just slice them in half and use a spoon. The sugar amount can be adjusted if your apricots are extra tart or sweet. I always buy organic apricots when in season, but regular ones work too. For the crust, cold butter is non-negotiable—it's what makes that flaky magic happen.
No fresh apricots? Canned apricot halves (drained and chopped) work perfectly—just add an extra 1 tbsp cornstarch to compensate. Running short on cinnamon? Cardamom or pumpkin pie spice adds a nice twist (use half the amount). The nutmeg is key for that classic pie warmth, but if you're out, allspice works in a bind. For the crust, butter-flour ratio matters—don't substitute shortening unless you want a tougher crust. And yes, you can make the filling a day ahead (it tastes even better after flavors meld).
The filling keeps 3 days in the fridge—perfect for making ahead. The crust dough should be wrapped tightly and chilled at least 2 hours (overnight is best). Once baked, this pie stays fresh 4-5 days at room temperature, though I rarely let it last that long. For leftovers, slice and freeze portions on a tray first—prevents soggy bottoms. The egg wash? Brush it on right before baking (that golden crust is worth the extra minute).
Why You'll Love This Recipe
- No Pitting Required: I’ll be real—peeling and pitting apricots sounds like a chore, but this recipe skips it entirely. Fresh apricots get sliced and simmered whole, letting their natural sweetness shine while the cornstarch thickens the filling into that perfect, jammy texture without extra fuss.
- Sunshine in a Dish: That bright, citrusy lemon juice cut through the apricots’ natural sugar, making every bite taste like summer. Honestly, the cinnamon sprinkle on top? It’s the cherry (or should I say, apricot) on top of a dessert that’s already ridiculously good.
- Leftovers That Don’t Let You Down: Between us, apricot pie is one of those desserts that actually improves the next day. The filling sets just enough to hold its shape, so you can slice it up for breakfast toast or pack it in lunches—trust me, your coworkers will be jealous of that sweet, spiced flavor.
- Budget-Friendly Luxury: Fresh apricots might seem fancy, but this recipe uses them efficiently—no waste, no overcomplicating. A handful of sugar, a pinch of cinnamon, and a squeeze of lemon juice stretch the cost per serving, making it feel like a gourmet dessert without the gourmet price tag. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker apricot pie recipe
Here's how to make this classic apricot pie with a golden crust and jammy filling that'll impress everyone.
Prepare the Apricot Filling
In a large bowl, combine the 6 cups of sliced fresh apricots with 1 cup of the 1.5 cups granulated sugar, the 0.25 cup cornstarch, 0.5 cup lemon juice, 1 tablespoon ground cinnamon, 0.25 teaspoon ground nutmeg, and 0.25 teaspoon salt. Stir gently but thoroughly to coat all the fruit evenly. The mixture should look glossy and well-coated—this ensures a thick, flavorful filling.
Transfer the fruit mixture to a large saucepan and cook over medium heat, stirring constantly for about 5 minutes. You'll see the mixture begin to bubble and thicken. Keep stirring until it reaches a thick, jam-like consistency that coats the back of a spoon. This should take roughly 8-10 minutes total. Remove from heat and let it cool completely before using—this prevents the filling from cooking too much when it goes into the pie crust.
Make the Pie Crust Dough
In a large mixing bowl, combine the 2.5 cups all-purpose flour with the remaining 0.5 cup granulated sugar. Cut in the 0.5 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for creating a flaky crust.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just combine until it forms a shaggy mass. Turn the dough out onto a lightly floured surface and knead it just until smooth, about 2-3 minutes. The dough should be cool and slightly firm to the touch. Divide it into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll Out and Assemble the Pie
Preheat your oven to 375°F. On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish, leaving a 1-inch overhang on all sides. Gently fold the overhang under to create a neat edge. Transfer the dough to the pie dish and trim any excess, leaving about ½ inch. Press the edges firmly to create a good seal.
Pour the cooled apricot filling into the crust, spreading it evenly. Roll out the second disk of dough and place it over the filling. Trim and seal the edges by pinching them together firmly. Cut 4-5 slits in the top crust to allow steam to escape. Brush the top crust with a mixture of the 1 whole egg yolk and 0.25 cup heavy cream, then sprinkle with the remaining 1 teaspoon ground cinnamon. This creates that beautiful golden finish.
Bake to Golden Perfection
Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. The filling should be set but still slightly jiggly in the center—this indicates it's cooked through but still retains that perfect jammy texture.
Remove the pie from the oven and let it cool completely on a wire rack before slicing. This resting period allows the filling to set properly and prevents it from running when you serve it. The crust should be crisp and flaky, while the filling will be thick, aromatic, and bursting with apricot flavor. Serve warm with vanilla ice cream for the ultimate dessert experience.
Pro Tips For Making Betty Crocker Apricot Pie
- Peel Apricots First: Fresh apricots are stubborn—peeling them raw is a nightmare. Drop them in boiling water for 30 seconds, then ice bath, and the skins slide off like they’re begging to leave. (Yes, even if you’re impatient like me.)
- Simmer Slow and Low: The filling won’t thicken right if you rush it. Keep the apricot mixture at a gentle boil for 10–12 minutes, stirring often—if it boils hard, it’ll turn gluey. I learned this the hard way after scraping a ruined batch off the bottom of the pan.
- Whisk the Cornstarch: Don’t just dump cornstarch into the hot filling—it’ll clump like a stubborn child. Mix it with a splash of cold water or lemon juice first, then stir in. This keeps the filling silky instead of lumpy, and trust me, you’ll taste the difference.
- Skip the Overmixing: Once the filling’s thickened, stop stirring. Overmixing after it reaches the right consistency makes it gummy. Test it by coating the back of a spoon with the filling—if it stays put, it’s done. (Your future self will thank you.)
Make-ahead tips for this dish
Filling Prep Ahead
The apricot filling can be made up to 3 days in advance—this is where I save the most time. After cooking it to that perfect jammy consistency, let it cool completely, then transfer to an airtight container and refrigerate.
When ready to assemble, simply reheat the filling gently in a saucepan over low heat for 3-4 minutes, stirring constantly, until warm but not boiling. This prevents the crust from getting soggy when you pour it in. 💫
Crust Prep Timeline
Make the crust dough the night before for foolproof results. After chilling for 1 hour, wrap it tightly in plastic and refrigerate overnight. The cold dough is easier to roll out and gives you that signature flaky texture.
I like to label my dough disks with the date to track freshness—it stays good for 2 days in the fridge. For even better handling, let the dough sit at room temperature for 10-15 minutes before rolling. 🧈
Assembled Pie Storage
If you assemble the pie (with filling and top crust) but don't bake it immediately, cover it tightly with plastic wrap and refrigerate for up to 24 hours. This is perfect when you want to bake it fresh for a dinner party.
Just add 10-15 minutes to your baking time since the filling will be cold. I always bring the pie to room temperature before baking for even cooking. ⏰
Baked Pie Preservation
Once baked, let the pie cool completely before storing. For short-term storage, keep it at room temperature in an airtight container for 2-3 days.
For longer storage, slice the pie and freeze individual portions on a tray first (prevents sogginess), then transfer to a freezer bag for up to 3 months. To reheat frozen slices, warm in a 350°F oven for 10-12 minutes or microwave for 20-30 seconds. 💡
Make-Ahead Serving Tips
For a showstopping presentation, assemble the pie the morning of your gathering and bake it just before serving. The warm crust and filling will be at their peak.
If you're prepping for a brunch, bake the pie the night before and reheat slices in the oven for 5-7 minutes to restore that fresh-baked aroma. I like to dust slices with powdered sugar right before serving for an elegant touch. ✨
Nutrition facts
Frequently asked questions
Can I use canned apricots instead of fresh?
Drain and chop 4 cups of canned apricot halves, then add an extra 1 tablespoon cornstarch to help thicken the filling. The texture will be slightly softer than fresh, but still delicious. Just be sure to drain them well to avoid a watery filling.
Why did my crust turn out pale instead of golden?
Pale crusts usually happen from underbaking or not using enough egg wash. Brush the top crust with extra egg wash (1 egg yolk + 0.25 cup heavy cream) and bake 5-10 minutes longer at 375°F until golden. Pre-baking the bottom crust for 5 minutes before adding filling also helps create color.
How do I fix a soggy bottom crust?
Prevent soggy bottoms by chilling the filled pie for 30 minutes before baking, and blind-baking the bottom crust for 10 minutes with pie weights or dried beans. If it's already baked, slice off the soggy bottom layer and serve the rest. For future pies, ensure your filling is completely cooled before pouring.
Can I make this pie gluten-free?
Yes! Use a 1:1 gluten-free flour blend for the crust and add 0.5 teaspoon xanthan gum. For the filling, the recipe remains the same. Note that gluten-free crusts may be slightly crumbly, so handle gently when rolling. Chill the dough longer (2 hours) for better structure.
What's the best way to reheat leftover pie?
For individual slices, warm in a 350°F oven for 8-10 minutes or microwave for 20-30 seconds covered with a damp paper towel. To reheat the whole pie, wrap it in foil and bake at 350°F for 15 minutes to restore crispness without drying it out.