Dried Apricot Pie

Dried Apricot Pie


"Tangy and sweet dried apricot pie. Try hot slice served with vanilla ice cream."


1 h 30 m servings 559 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 105.4g
  • 34%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
  3. Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
  4. Bake at 400 degrees F (205 degrees C) for 1 hour.
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  1. 7 Ratings


I made this recipe pretty much as is except I cut the sugar in half because I like my pies to be sweet/tart. The apricot flavor of the pie was very intense - unfortunately - the sulfur taste had...

A delicious pie, but a bit too sweet. Next time I'll add less sugar. I put in some grated lemon rind for balance.

I added 1/2 cup of sliced almonds and used slab apricots which are already cut. I only had to bake for 30 minutes, otherwise the crust would have burned. It also may be a little too sweet. Th...

Tried this recipe today. Substituted hazelnut liqueur for orange liqueur and this worked well. Apricots were also a bit dry from me leaving the lid off too long when stirring, so I added the j...

A good use of a big bag of dried apricots. One piece is very filling!

I made this for Thanksgiving potluck and everyone loved it (especially me). It's slightly tart with a deep apricot flavor. Wonderful. The only downside was that there were no leftovers. Tha...

Way too sweet...