Dad'S Apricot Pie
A delightful apricot pie featuring sweet, tangy apricot filling encased in flaky pastry crust, perfect for dessert or tea-time treats, appealing to fruit lovers and bakers alike.
Ingredients
Instructions
- Cut up apricots.
- Put apricots in a saucepan, adding sugar, lemon juice, and water.
- Bring to a boil, stirring constantly.
- Boil until mixture thickens.
- Pour the apricot filling into an unbaked pie shell.
- Cover with fluted crust.
- Bake at 425°F for 30 minutes or until crust is lightly browned.
- Cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the apricot mixture. If fresh apricots aren't available, canned or frozen apricots can be used, just adjust the sugar based on their sweetness. Use a Good Pie Crust Every Time for the best flaky texture, and ensure your filling is well-thickened for a perfect slice.
Serving Suggestions
Serve slices of Dad's Apricot Pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat. It pairs beautifully with a side of Cranberry Apricot Sauce for a contrasting tartness. Enjoy it as a dessert at a family gathering or a casual weekend treat.
Storage & Reheating
Leftover pie can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes, or until heated through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Dad'S Apricot Pie contains roughly 273 calories, with 4g protein, 40g carbohydrates, and 11g fat. It is a good source of dietary fiber (10% of the Daily Value) and vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie recipe?
Absolutely! This pie recipe is versatile. You can substitute or mix in other fruits such as peaches, cherries, or blueberries. Just keep in mind the sugar levels may need adjustment based on the sweetness of the fruits used.
What type of pastry is best for this pie?
A flaky pastry works best for this pie. You can use a homemade crust or store-bought for convenience. Ensure the pastry is chilled before rolling out to maintain its flakiness during baking.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling. You can also gently shake the pie; if the filling jiggles slightly but is not liquid, it’s perfect. Allow it to cool before slicing for clean pieces.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).