Canned apricot pie is a delightful, easy-to-make dessert that captures the bright, sweet-tart flavor of apricots year-round. Using canned apricots simplifies preparation without sacrificing taste, making it a perfect choice for quick baking or when fresh apricots are out of season. This recipe yields a classic, flaky pie crust filled with luscious apricot filling that’s both comforting and delicious.
Ingredients
- 1 (15-ounce) can apricot halves in light syrup, drained (reserve 1/4 cup syrup)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
- 1 package (14 ounces) refrigerated pie crusts, or homemade double pie crust
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat your oven to 425°F (220°C). Place a baking sheet on the lower rack to catch any drips.
- Roll out one pie crust to fit a 9-inch pie plate. Transfer the crust to the pie plate, gently pressing it into place. Trim any excess dough hanging over the edges.
- In a medium mixing bowl, combine the granulated sugar, cornstarch, cinnamon (if using), salt, and reserved apricot syrup. Stir until the cornstarch is fully dissolved.
- Add the drained apricot halves to the sugar mixture. Gently fold in the lemon juice and vanilla extract, mixing carefully to avoid breaking the apricots.
- Pour the apricot filling evenly into the prepared pie crust. Dot the filling with small pieces of butter to add richness and help create a glossy finish.
- Roll out the second pie crust and cover the pie with it. You can choose to make a full top crust or a lattice crust for decoration and venting.
- Trim and crimp the edges to seal the pie. Cut small slits in the top crust or the lattice strips to allow steam to escape during baking.
- In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush this mixture over the top crust to promote browning.
- Sprinkle coarse sugar over the top crust for added texture and sweetness, if desired.
- Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This resting time allows the filling to set properly.
Tips
- Substitution for Pie Crust: If you prefer a quicker alternative, use a pre-made graham cracker or cookie crumb crust, though traditional pie crust offers the best texture contrast.
- Adjusting Sweetness: Depending on the sweetness of your canned apricots and syrup, you might want to reduce sugar slightly. Taste the filling mixture before adding it to the crust.
- Preventing a Soggy Bottom: Blind bake the bottom crust for 7-8 minutes before adding filling to help it stay crisp.
- Common Mistake: Avoid overfilling the pie; excess filling can bubble over and burn. Use a pie plate with sides at least 1.5 inches high to accommodate the filling safely.
Serving Suggestions
This canned apricot pie is fantastic served warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert experience. For a more sophisticated touch, drizzle with a honey or caramel sauce. The pie also pairs well with a cup of black tea or a mild coffee.
Variations
For a nutty twist, sprinkle toasted almonds or pecans over the apricot filling before topping with the crust. You can incorporate spices like ginger or nutmeg for additional warmth. Alternatively, mix canned apricots with canned peaches or pears to create a mixed fruit pie. For a gluten-free version, substitute the crust with a store-bought or homemade gluten-free pie crust.
Storage and Reheating
Store leftover apricot pie covered loosely with foil or plastic wrap in the refrigerator for up to 4 days. To keep the crust crisp, place the pie on a wire rack inside the fridge rather than directly on a plate. For longer storage, wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm individual slices in a microwave for 20-30 seconds or place the whole pie in a 350°F (175°C) oven for 15-20 minutes until warmed through and crust is crisp again.
Frequently Asked Questions
Can I use fresh apricots instead of canned?
Yes, fresh apricots can be used, but since they are less sweet and have higher water content, you’ll need to adjust sugar and possibly reduce the filling on the stove to thicken it before filling the crust.
Do I need to drain the canned apricots?
Yes, draining the apricots is important to prevent excess liquid from making the pie soggy. Reserve a small amount of the syrup to mix with sugar and cornstarch to help thicken the filling.
Why do I add cornstarch to the filling?
Cornstarch acts as a thickening agent to help the apricot juices set during baking, preventing a runny filling.
How do I prevent the crust from burning?
If your crust is browning too quickly, cover the edges with foil or a pie shield halfway through baking to protect them while the filling finishes cooking.
Can I make this pie ahead of time?
You can prepare the pie up to the point of baking and refrigerate it, tightly covered, for up to 24 hours. Let it come to room temperature before baking as directed.
Is canned apricot pie safe to freeze?
Yes, freezing baked apricot pie is safe and helps preserve freshness. Wrap it well to avoid freezer burn. Thaw in the refrigerator before reheating.
With these guidelines, your canned apricot pie will be a reliable and delicious dessert that’s easy to prepare any time of year.
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