Talley Farms Fresh Harvest


Apricot Pie, Fresh

Revised from Fannie Farmer Baking Book


  •  Basic Pie Dough for a 9-inch two-crust pie (in a pinch use the box crust from Betty Crocker mix, just add water, found in the cake mixes in the grocery store.)

  • 3 lb. apricots, pitted, quartered
  • 1 cup sugar
  • 5 tablespoon flour
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons butter (1/4 stick)


  1.  Preheat the oven to 425 degree F.

  2. Roll out half the dough, for the bottom crust, and fit it into the 9 inch pie pan. Roll out the remaining dough, for the top crust, and set it aside on a lightly floured surface.
  3. In a large mixing bowl, toss the apricots with the sugar, flour and lemon juice. Pile the fruit into the dough-lined pie pan and dot with the butter. Moisten the edges of the bottom crust with water and drape the top crust over the pie, pressing firmly all around the edges to seal. Trim the dough, leaving about ½ inch overhang all around. Crimp or flute the edges and cut several vents in the top of the pie.
  4. Bake for about 25 minutes, until the juices are bubbling and the top has begun to brown. Reduce the heat to 350 degree F and bake for about 25 minutes more, or until the crust is well browned. Remove from the oven and cool on a rack.
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