Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (312 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon fine salt
- 1 cup (226 g) unsalted butter, cold and cubed
- 6–8 tablespoons (90–120 ml) ice water
- 2 pounds (900 g) fresh apricots, pitted and sliced
- 2/3 cup (134 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon (15 ml) lemon juice + 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup (35 g) sliced almonds, toasted
- 2 tablespoons (28 g) unsalted butter, diced (for filling)
- 1 large egg + 1 tablespoon (15 ml) milk (egg wash)
- 1 tablespoon (12 g) turbinado sugar (optional topping)
Do This
- 1. Make pie dough; chill 1 hour.
- 2. Toss sliced apricots with sugar, cornstarch, lemon, extracts, salt, and toasted almonds.
- 3. Roll bottom crust; fit into a 9-inch pie plate.
- 4. Fill with apricots; dot with butter.
- 5. Add lattice top, crimp edges; chill 15 minutes.
- 6. Brush with egg wash; bake at 425°F (218°C) 15 minutes, then 375°F (190°C) 45–55 minutes until bubbling.
- 7. Cool at least 3 hours before slicing.
Why You’ll Love This Recipe
- Sweet-tart apricots bake into a glossy, jammy filling with bright lemony tang.
- Almond extract and toasted almonds add a warm, bakery-style flavor that pairs perfectly with stone fruit.
- The lattice crust looks special but is very doable with simple strips.
- Reliable thickening: slices hold their shape (no soupy pie).
Grocery List
- Produce: fresh apricots (2 lb / 900 g), 1 lemon
- Dairy: unsalted butter (2 sticks / 226 g + 2 tbsp / 28 g), milk (1 tbsp) or cream (1 tbsp), 1 large egg
- Pantry: all-purpose flour, granulated sugar, turbinado sugar (optional), cornstarch, fine salt, vanilla extract, almond extract, sliced almonds
Full Ingredients
All-Butter Pie Dough (Double Crust for Lattice)
- 2 1/2 cups (312 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon fine salt
- 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 6–8 tablespoons (90–120 ml) ice water (start with 6 tablespoons / 90 ml)
Apricot Almond Filling
- 2 pounds (900 g) fresh apricots, pitted and sliced into 1/2-inch wedges (about 6 cups)
- 2/3 cup (134 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon fine salt
- 1/3 cup (35 g) sliced almonds, toasted and cooled
- 2 tablespoons (28 g) unsalted butter, cut into small pieces (to dot over filling)
Egg Wash and Finish
- 1 large egg
- 1 tablespoon (15 ml) milk (or cream)
- 1 tablespoon (12 g) turbinado sugar (optional, for sparkle and crunch)
Step-by-Step Instructions
Step 1: Make the pie dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and work them in with a pastry cutter (or your fingertips) until you have a mix of pea-size pieces and a few slightly larger flakes.
Drizzle in 6 tablespoons (90 ml) ice water and stir with a fork until the dough starts to clump. If it looks dry and won’t hold together when you squeeze it, add more ice water 1 tablespoon (15 ml) at a time (up to 8 tablespoons / 120 ml total).
Turn the dough onto a clean counter and gently press it together (don’t knead). Divide into two portions: one slightly larger piece (about 55%) for the bottom crust and a slightly smaller piece (about 45%) for the lattice. Flatten into two discs, wrap tightly, and refrigerate for 1 hour.
Step 2: Toast the almonds and prep your tools
Set a rack in the lower third of the oven and place a rimmed baking sheet on the rack (you’ll bake the pie on it to catch drips and help the bottom crust cook through).
Toast sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring often, until lightly golden and fragrant. Immediately transfer to a plate to cool.
Step 3: Mix the apricot filling
In a large bowl, combine the sliced apricots, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, almond extract, and salt. Add the toasted sliced almonds and toss gently until the fruit is evenly coated.
Let the filling sit for 10 minutes while you roll the dough. This helps the sugar start drawing out juices, and the cornstarch can hydrate for better thickening.
Step 4: Roll the bottom crust and line the pie plate
On a lightly floured surface, roll the larger dough disc into a 12-inch circle (about 1/8-inch thick). Transfer it to a 9-inch pie plate, easing it in without stretching. Trim so you have about 3/4 inch overhang.
Refrigerate the lined pie plate while you roll the lattice dough (this keeps the butter cold so the crust bakes flaky).
Step 5: Roll and cut lattice strips
Roll the second dough disc into an 11-inch circle. Cut into 10 to 12 strips, each about 3/4-inch wide (a pastry wheel or knife works well). Place strips on a parchment-lined tray and chill for 10 minutes if they’re getting soft.
Step 6: Assemble the pie and weave the lattice
Preheat the oven to 425°F (218°C). Keep the preheating baking sheet in the oven.
Spoon the apricot filling into the chilled bottom crust, scraping in any juices from the bowl. Dot the top of the fruit with the 2 tablespoons (28 g) butter pieces.
Lay half the dough strips across the pie, evenly spaced. Fold back every other strip, lay a new strip perpendicular, then unfold. Repeat, alternating which strips you fold back, until you have a woven lattice.
Trim excess strip ends, then fold the bottom crust overhang up and over the ends of the lattice strips. Crimp firmly to seal.
Step 7: Chill briefly, then egg-wash
Refrigerate the assembled pie for 15 minutes (this helps the lattice keep its shape and improves flakiness).
In a small bowl, whisk the egg with the milk. Brush the lattice and edges lightly (avoid pooling). Sprinkle with turbinado sugar if using.
Step 8: Bake until bubbling and glossy
Place the pie on the preheated baking sheet. Bake at 425°F (218°C) for 15 minutes.
Without opening the oven for long, reduce the temperature to 375°F (190°C) and continue baking for 45–55 minutes, until:
- the crust is deep golden brown, and
- the filling is bubbling in multiple spots (especially near the center), with thick, glossy juices.
If the edges brown too fast, cover them with a pie shield or strips of foil after about 30–35 minutes of total bake time.
Step 9: Cool fully for clean slices
Cool the pie on a rack for at least 3 hours before slicing. The filling continues to thicken as it cools; cutting too early can make it runny even if it was bubbling in the oven.
Pro Tips
- Use “bubbling” as your doneness signal: A fruit pie is truly set when the filling boils long enough to activate the starch. Look for steady bubbles near the center, not just at the edges.
- Keep everything cold for flaky layers: If the dough softens while you work, chill it for 10 minutes and then continue.
- Taste your apricots: If they’re very tart, increase sugar to 3/4 cup (150 g). If very sweet, reduce to 1/2 cup (100 g).
- Prevent a soggy bottom: Bake on a preheated sheet pan on a lower rack so the bottom crust gets a strong blast of heat.
- Almond extract is potent: Measure carefully; too much can taste medicinal. Stick to 1/2 teaspoon for a clear almond note.
Variations
- Apricot-Amaretto twist: Replace the almond extract with 1 tablespoon (15 ml) amaretto and keep the vanilla.
- Extra-nutty almond topping: Add 2 tablespoons (18 g) finely chopped toasted almonds to the turbinado sugar and sprinkle over the lattice before baking.
- Ginger-bright filling: Add 1 teaspoon finely grated fresh ginger to the filling for a gentle heat that pairs beautifully with apricot.
Storage & Make-Ahead
Room temperature: Keep the cooled pie loosely covered at room temperature for up to 1 day.
Refrigerator: Store covered in the refrigerator for up to 4 days. For the best texture, let slices sit at room temperature for 20–30 minutes before serving.
Reheating: Warm slices on a baking sheet at 325°F (163°C) for 10–12 minutes to revive the crust.
Make-ahead dough: Pie dough discs can be refrigerated for up to 3 days or frozen for up to 2 months. Thaw overnight in the refrigerator before rolling.
Make-ahead baked pie: Bake, cool completely, then wrap and freeze for up to 2 months. Thaw overnight in the fridge, then re-crisp in a 350°F (177°C) oven for 20–25 minutes.
Nutrition (per serving)
Approximate (1/8 of pie): 430 calories, 21 g fat, 54 g carbohydrates, 6 g protein, 3 g fiber, 26 g sugar, 260 mg sodium.
