I need a recipe for an apricot pie??????

I have about 3 cups of apricots and all the recipes i have for an apricot pie call for 5-6 cups. I was wondering if anyone had a recipe for an apricot + some other fruit. By the way these are fresh apricots.

6 Answers

  • 1 decade ago
    Favorite Answer

    Apricot pie recipe is made with fresh apricots, butter, nutmeg, and sugar, along with other ingredients.


    1 cup sugar

    3 tablespoons flour

    1/4 teaspoon nutmeg

    pastry for double crust 9-inch pie

    3 cups fresh apricot halves

    1 tablespoon lemon juice

    1 tablespoon butter, cut in small pieces


    Line a 9-inch pie pan with half of the pie crust. Combine sugar, flour, and nutmeg. Fill pie crust with apricot halves and sprinkle with sugar mixture. Sprinkle lemon juice over all then dot with the butter. Cover with top crust, trim and flute edges and make several small slits in top to vent. Bake at 425° for 25 to 35 minutes


    Peach-Apricot Cobbler

    From Diana Rattray,

    Your Guide to Southern U.S. Cuisine.

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    Scroll down for more peach cobbler recipes.


    1/2 cup granulated sugar

    2 tablespoons cornstarch

    1 can (1lb 13 oz)sliced peaches, drained, juice reserved

    1 can(10 1/2 oz)apricots

    1 tablespoon butter

    1/2 teaspoon cinnamon

    1/4 teaspoon nutmeg



    1/2 cup all purpose flour

    1/2 cup granulated sugar

    3/4 teaspoon baking powder

    1/4 teaspoon salt

    2 tablespoons butter softened

    1 large egg



    1 cup heavy cream

    2 tablespoons honey, at room temperature

    1 teaspoon ground cinnamon


    In a medium saucepan, mix together sugar and cornstarch; stir in 1/2 cup reserved peach juice. Cook cornstarch and juice mixture over medium heat, stirring constantly, until mixture boils and thickens, or about 2 minutesRemove from heat; stir in butter, cinnamon, and nutmeg. Add peaches and apricots, Spoon fruit mixture into a 1 1/2 quart baking dish.

    In a medium bowl, combine flour, sugar, baking powder, salt, butter, and egg; blend well. Spoon batter over fruit mixture. Bake cobbler in a 400° preheated oven until topping is lightly browned, about 30 minutes. Transfer cobbler to a wire rack to cool slightly.

    To prepare whipped topping, beat together heavy cream, honey, and cinnamon at medium speed of an electric mixer until soft peaks form. Serve cobbler warm, topped with honey spiced whipped cream.

  • JeeVee
    Lv 6
    1 decade ago

    Possibly you've gone shopping for more apricots by now but may I suggest if you want a fruit that will complement apricots in a pie try apple?

    Or you could fill the gaps with an mixture of almond meal and raisins also if you have any dried fruit try soaking the dried fruit in tea or hot water with some spices and sugar for a few hours to soften the fruit drain offf the water or (the liquid can be re-used to mix the pie crust/pastry) and use the spiced fruit mixture to supplement the apricots?

    I also try to have at least one can of pie ready apple or apricot or another fruit filling in the cupboard.

    P.s. wandering off topic but if you or any other readers ever run out of pastry but do have ingredients for batter ... batter puddings are quick and easy .... just pour the batter mix over the fruit for a clafoutis/ batter pudding!

    Source(s): experience
  • 4 years ago

    I would just fine a peach pie recipe made w/ fresh peaches that sounds good, and sub fresh apricots for the peaches. A bit of cardamom (spice) is always nice w/ apricots, so maybe add 1/4 tsp of that to the filling.

  • Fresh Apricot Pie

    4 cups sliced fresh apricots

    1 cup sugar

    1/3 cup all-purpose flour

    Pinch ground nutmeg

    1 tablespoon lemon juice

    1 Pastry for double-crust pie (9 inches)


    Additional sugar

    In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well. Line a 9-in. pie plate with bottom crust; add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 degrees F for 45-55 minutes or until golden brown.

    --------------------------- ----------------------- -------------------

    Apricot Cheese Pie

    1/4 cups quick oats

    1/4 cup butter, melted

    1/4 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    1 cup cottage cheese

    1 (8 ounce) package neufchatel cheese

    3 eggs

    1/2 cup dates, sliced

    1/2 cup pineapple juice

    1 teaspoon vanilla extract

    1 teaspoon orange rind, grated

    3/4 teaspoon cornstarch

    1 cup apricot halves, drained (canned)

    Combine oats, butter, cinnamon and 1/4 teaspoon nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9" round pie plate.

    Bake at 425 degrees for 7 to 10 minutes, until lightly browned.

    Meanwhile, combine cottage cheese, cream cheese, eggs, dates, 1/3 cup of the pineapple juice, vanilla extract, orange zest and remaining nutmeg in a food processor, mixer or blender and mix well.

    Pour into cooled crust and bake at 350 degrees for 30 to 35 minutes until filling is set, then chill at least one hour.

    Combine remaining pineapple juice and cornstarch in a small saucepan and heat to boiling, then boil 1 minute, stirring constantly, until thickened and clear. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze evenly over apricots.

    Refrigerate until glaze is set.

    ------------------------- ----------------------- ---------------------

    Apricot Meringue Pie

    12 ounces dried apricots, chopped

    1 1/2 cups water

    2 1/2 cups sugar, divided

    3 tablespoons cornstarch

    1/4 teaspoon salt

    4 eggs, separated

    2 tablespoons butter or margarine

    1/4 teaspoon cream of tartar

    1 (9 inch) pastry shell, baked

    In a saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are softened. In a bowl, combine 2 cups sugar, cornstarch and salt; stir into apricot mixture. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir a small amount of hot filling into yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer or until glossy and clear. Remove from the heat; stir in butter. Keep warm.

    In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust.

    Bake at 325 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.

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  • 1 decade ago

    allrecipes.com...seriously... I think you'l find what you need there.

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