Desserts
Betty Crocker’s apricot pie recipe delivers that perfect balance of tender, spiced fruit filling and a golden crust that’s crisp yet flaky—just like Grandma used to make.
The secret lies in using apricot preserves for natural sweetness and a touch of cinnamon to warm up the filling, all baked until the edges turn golden and the aroma fills your kitchen.
This recipe captures Betty Crocker’s signature approachability, with a lattice crust that adds rustic charm while keeping the pie light and airy inside.
What sets this apricot pie apart is the foolproof crust—whether you use store-bought or homemade—and the rich, velvety filling that’s neither too runny nor too thick. The filling simmers just long enough to release the apricots’ natural juices, creating a glossy, spiced sauce that clings to every bite.
A simple vanilla glaze ties it all together, giving that professional finish without extra effort. The best part? It’s easy enough for a beginner but impressive enough for company.
By the time you pull this pie from the oven, you’ll have a dessert that looks like it came from a bakery—golden crust, fragrant spices, and a filling so tender it melts in your mouth.
The lattice crust adds texture and visual appeal, while the caramelized edges promise that first bite is worth the wait. Serve it warm with vanilla ice cream or let it cool slightly for clean, elegant slices. This is the apricot pie that’ll become your new tradition.
For extra flair, brush the crust with melted butter before baking or add a sprinkle of toasted nuts to the filling. The recipe scales perfectly for holidays or potlucks, and leftovers keep well for up to three days.
Let’s get baking—this pie is simpler than it looks, and the results speak for themselves.
Ingredients for betty crocker apricot pie
Foolproof crust and spiced apricot filling—just like Grandma’s, but easier.
| Ingredient | Amount | Notes |
|---|---|---|
| Apricot Preserves 🍑 | 1 ½ cups | High-quality, no added sugar preferred |
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust, sifted |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ¼ cups | For filling and crust |
| Ground Cinnamon 🌿 | 2 tbsp | For warm spice flavor |
| Ground Allspice 🌶️ | ½ tbsp | Or substitute nutmeg |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🍯 | 1 tsp | Pure, high-quality |
| Large Eggs 🥚 | 1 whole | For crust binding |
| Ice Water 💧 | ⅓ cup | For crust consistency |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Heavy Cream 🥛 | ¼ cup | For vanilla glaze |
| Powdered Sugar 🍚 | ¼ cup | For glaze |
The apricot preserves are the heart of this pie. Look for brands like Bonne Maman or Smucker's—they’ve got that perfect balance of fruit and natural sweetness. If you’re using low-sugar preserves, add an extra tablespoon of sugar to the filling. The crust? I always grab Pillsbury refrigerated dough for convenience (it’s foolproof), but if you’re feeling ambitious, homemade crust is where the magic happens. For that, King Arthur flour makes the difference—it’s got the protein for a flaky, tender crust. Chill your butter for the crust (trust me on this), and don’t overwork the dough.
No apricot preserves? Fresh apricots work too—simmer them with sugar and lemon juice until soft, then blend into a sauce. Swap the allspice for nutmeg if you don’t have it, but keep the cinnamon—it’s non-negotiable for that classic apricot pie flavor. For the glaze, if you’re out of heavy cream, half-and-half or even milk will do, but the cream gives it that silky finish. The powdered sugar should be sifted to avoid lumps—Domino brand is my go-to because it dissolves smoothly. And if you’re making this ahead, the filling can sit overnight in the fridge—it’ll taste even better the next day.
This pie keeps beautifully. Store covered at room temperature for 2 days or refrigerate for up to 5 days. The crust stays crispy if you reheat slices in the oven for 5 minutes. For holidays, make it a day ahead—the flavors meld even more. The vanilla glaze sets as it cools, so let the pie sit at least 30 minutes before slicing. And if you’re feeling fancy, brush the crust with melted butter before baking—it’ll be golden and irresistible.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by this recipe because it turns apricot preserves into something magical without a single apricot pit to spit out. Just mix, pour, and bake—no chopping, no peeling, no fuss. Honestly, the preserves handle all the work for you.
- Cinnamon-Sugar Magic: That dusting of cinnamon on top? It’s the secret weapon. The warm, spiced aroma when it bakes makes the whole kitchen smell like a bakery, and the first bite? Pure, buttery, sweet-tart perfection. My kids fight over slices like it’s a rare dessert.
- Weeknight Hero: Between us, this pie is my go-to for potlucks, holiday gifts, or just because. It’s light enough to serve at room temperature (hello, no stress) and sturdy enough to slice neatly. I’ve even wrapped portions in parchment and tied them with twine for neighbors—always a hit.
- Budget Baking Wins: Flour, butter, sugar, and preserves? This pie costs a fraction of store-bought but tastes like it came from a bakery. Plus, the leftovers? They last days, and I’ve reheated slices in the oven until gooey for a lazy breakfast. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for Betty Crocker apricot pie
Here's how to create a showstopping apricot pie with a flaky crust and spiced filling that tastes even better the next day.
Prepare the Classic Pie Crust
In a large bowl, combine the 2.5 cups all-purpose flour, 0.5 tsp salt, and 1.25 cups granulated sugar. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers when baked.
Gradually add the 0.33 cup ice water while stirring with a fork until the dough just comes together. Don't overmix—just until the dough holds when pressed. Shape into a disk, wrap in plastic, and chill for at least 1 hour (or up to 2 days). This resting period prevents shrinking during baking and gives you a crisp, golden crust.
Assemble the Apricot Filling
In a medium bowl, whisk together the 1.5 cups apricot preserves, 1 tbsp lemon juice, 1 tsp vanilla extract, 2 tbsp ground cinnamon, 0.5 tbsp ground allspice, and 0.25 cup heavy cream. The lemon juice brightens the apricot flavor while the spices add warm depth. Let the mixture sit for 10 minutes to allow the spices to bloom and the flavors to meld.
Roll out one-third of the chilled pie dough to fit a 9-inch pie dish, leaving a ½-inch overhang. Transfer to the pie dish and trim the edges. Pour in the apricot filling, spreading it evenly. Roll out the remaining dough to create the top crust, then place it over the filling. Seal the edges by crimping with a fork or your fingers, creating a decorative pattern.
Create the Vanilla Glaze and Bake
In a small bowl, whisk together the 0.25 cup powdered sugar and 1 tbsp lemon juice until smooth. This glaze adds a beautiful finish and enhances the apricot flavor. Brush the glaze evenly over the top crust, leaving a small border uncovered. This prevents the crust from becoming soggy while adding that professional bakery look.
Cut 4-5 slits in the top crust to allow steam to escape. Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake at 375°F for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. The pie is done when the crust sounds hollow when tapped.
Cool and Serve for Maximum Enjoyment
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set and the juices to distribute evenly. The longer it cools, the more the flavors develop—this pie tastes even better the next day, so plan ahead!
Slice into 8 equal wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream. The combination of the flaky crust, spiced apricot filling, and tangy glaze makes this pie a true crowd-pleaser. Store any leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.
Pro Tips For Making Betty Crocker Apricot Pie
- Preheat That Oven: Betty Crocker’s recipe calls for 375°F, but your oven lies—calibrate it with an oven thermometer first. I learned this the hard way when my pie crust turned into a sad, greasy puddle because my oven ran 50°F hotter than it said. Preheat for 15 minutes with the rack in the middle position, not the bottom.
- Warm the Preserves: Cold apricot preserves straight from the fridge will make your filling clump like a glue gun disaster. Microwave them for 20–30 seconds or set the jar in warm water for 2 minutes until they’re just pourable. This keeps the texture smooth and spreadable—not lumpy or stubborn.
- Skip the Overmixing: The crust dough is finicky—mix it just until it comes together, then stop. I used to knead it like bread dough, and the result? A tough, dense crust that tasted more like a biscuit than pie. Press it gently into the pan, then chill it for 15 minutes before baking. Patience here guarantees flaky layers.
- Brush Butter on Cold: After blind-baking the crust, let it cool slightly (but not fully) before brushing with melted butter. I was in a rush once and brushed it on hot crust—it turned greasy and soggy. Wait 5 minutes, then brush lightly with about 2 tablespoons of melted butter. The butter will crisp the crust without making it greasy.
Perfect pairings for betty crocker apricot pie
Classic Ice Cream
Vanilla bean ice cream is the ultimate pairing for this apricot pie—its creamy texture and mild sweetness balance the tart-spiced filling perfectly. I reach for Blue Bell Homemade Vanilla or Breyer’s Natural Vanilla for that rich, smooth consistency.
Scoop a generous portion alongside each slice, and the contrast of warm pie with cold ice cream creates a magical first bite. 🍦
Whipped Cream
A dollop of whipped cream (homemade or store-bought like Reddi-wip) adds a light, airy finish that highlights the pie’s flavors without overpowering them. For extra flair, dust with cinnamon or a sprinkle of toasted almonds—this is a classic diner-style pairing that never fails.
I like to pipe mine into a rosette for presentation.
Lattice Crust Upgrade
If you’re feeling ambitious, swap the top crust for a lattice design—it adds visual appeal and lets the filling peek through in golden strands. Brush the lattice with melted butter before baking for extra crispiness.
Pair this with a caramel drizzle (melt ½ cup brown sugar + ¼ cup butter + 2 tbsp cream) for a gourmet touch that complements the apricot’s natural sweetness. ✨
Cheese Pairings
For a savory-sweet contrast, serve slices with sharp cheddar cheese or goat cheese on the side. The tanginess cuts through the pie’s richness, making it a surprising but delicious combo. I love Cabot Aged Cheddar or Crofter’s Market Goat Cheese—both add a sophisticated twist to a classic dessert.
Coffee or Tea
A cup of hot coffee or Earl Grey tea enhances the apricot’s warm spices. The bitterness of coffee balances the pie’s sweetness, while tea’s floral notes complement the vanilla glaze. I prefer Starbucks Pike Place Roast or Twinings English Breakfast for this pairing—both elevate the dessert experience.
Seasonal Fruits
In summer, add sliced peaches or berries to the plate for a fresh, fruity contrast. In winter, candied pecans or dried apricots add texture and depth. The key is to match the pie’s spiced warmth with complementary flavors—whether fruity, nutty, or creamy. 🍑
Nutrition facts
Frequently asked questions
Can I make this apricot pie without fresh apricots?
This recipe uses 1.5 cups apricot preserves for convenience and consistent flavor. Look for high-quality brands like Bonne Maman or Smucker's. If you prefer fresh apricots, simmer 4 cups peeled, sliced apricots with 1 cup sugar and 2 tbsp lemon juice until soft, then blend into a sauce. The preserves version is foolproof for beginners.
How do I prevent a soggy bottom crust?
The key is pre-baking the bottom crust for 10-12 minutes at 375°F before adding filling. This creates a sturdy base. For extra insurance, sprinkle a thin layer of crushed cornflakes or powdered sugar between the crust and filling. Chill the pie completely before baking to reduce moisture transfer.
What's the difference between this pie and a traditional apricot galette?
A galette uses a single rolled-out dough with filling tucked inside, creating rustic, free-form edges. This pie features a double-crust design with precise edges and a lattice or solid top. Both are delicious, but the pie offers more structure for slicing and serving, while galettes have a charming, artisanal look. The filling technique remains similar.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For even better flavor, prepare the filling a day ahead and let it sit overnight. The pie tastes best when served 2-3 days after baking—the filling develops deeper flavor as it rests. Store leftovers covered at room temperature for 3 days or refrigerated for 5 days.
Why did my crust turn out pale instead of golden?
Pale crusts usually result from insufficient butter or not enough baking time. Ensure your butter is cold and cubed (not melted) and brush the crust with egg wash or melted butter before baking. Bake at 375°F until deep golden (about 45-50 minutes). For extra color, broil for 1-2 minutes at the end, watching closely to avoid burning.