Dried Apricot Pie

Dried Apricot Pie

7 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  Bonnie

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

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Adjust Servings

Original recipe yields 1 pie



  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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Reviews (7)

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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 intensified also. I love apricot pie so I put the pie down the disposal and tried again using unsulfured apricots. I had to adjust the amount of water and simmering time because unsulfured apricots are hard and dry as well as being dark. The filling was charcoal grey, which I could have lived with, but it was also bitterly intense. I wish I could have made it work but I won't try this recipe again unless another reviewer has a suggestion which might help.



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. The last touches I made was some sliced almonds on the top of the pie for decoration.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Blackberry Pie II


next recipe:

Rustic Apricot Pie