Desserts
This canned apricot pie recipe delivers a golden crust and jammy filling that tastes like summer in every bite, all in under an hour. The secret lies in using canned apricots—no peeling, pitting, or extra prep—while building a flaky crust that holds up to the sweet, tangy fruit.
I developed this version after testing dozens of techniques, and it never fails to impress, even with picky eaters.
The beauty of this pie is its simplicity: just five ingredients for the filling and a foolproof crust that requires no special skills. Canned apricots provide natural sweetness and texture without the mess of fresh fruit, while a simple sugar-thickened mixture creates that perfect jam-like consistency.
The crust gets crispy and golden, creating a satisfying contrast to the soft, fruity center.
What you’ll end up with is a pie that looks and tastes like it came from a bakery—crisp edges, tender filling, and that irresistible aroma filling your kitchen. The filling sets just enough to hold its shape when sliced, yet remains soft and flavorful.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.
This recipe is perfect for weeknight baking or holiday gatherings, and leftovers keep well in the fridge for up to three days. The crust stays crisp even when reheated, making it ideal for meal prep or last-minute desserts.
Let’s get started on creating a pie that’s as easy as it is delicious.
Ingredients for canned apricot pie
Five simple ingredients for the filling, nine for the crust—all you need for summer in a pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Apricots 🍑 | 2 cans | 15 oz each, drained and chopped |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, not softened |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
Canned apricots are the star here, so pick the best quality—look for brands like Bonnie Brae or Del Monte with no added sugar. The juicier the apricots, the better your filling will be. If you can't find them, Mueller's is another solid choice. The sugar is key for that jammy texture, so don't skimp. I always grab Domino brand sugar because it's fine and dissolves perfectly. For the crust, King Arthur flour gives the best flaky texture, but any all-purpose will work. Keep that butter cold—this is non-negotiable for a good crust!
No cornstarch? Arrowroot powder at the same amount works perfectly. Running out of vanilla? Almond extract at half the amount gives a nice twist. The lemon juice can be swapped for bottled lemon juice**—just make sure it's real, not artificial. For the crust, if you don't have ice water, chilled water plus a few ice cubes works in a pinch. The filling needs to thicken properly, so if you're worried about it being too runny, add the cornstarch a bit earlier. The crust can handle a little extra butter if you want it extra flaky—just keep it cold!
This pie tastes even better the next day, so bake it ahead if possible. Store it in an airtight container at room temperature for 2 days, or in the fridge for 3-4 days. The crust stays crispy when reheated—just pop it in the oven for 10 minutes at 350°F. For serving, I love adding a scoop of homemade vanilla ice cream or a dollop of whipped cream**—it's pure comfort food. Leftovers? Slice and freeze for up to 3 months—just thaw at room temperature before serving.
Why You'll Love This Recipe
- No Pantry Stress: I’ll never stress over fresh fruit again—just open a can, drain, and dump. The apricots are already sweetened, so I skip measuring sugar like a boss, and that lemon juice? One squeeze brightens the whole thing.
- Sweet-Tart Magic: That balance of jammy apricots and buttery crust? It’s like summer in a slice. The lemon keeps it from being cloying, and honestly, the first bite makes me forget it’s “just” canned fruit.
- Picnic or Potluck Star: This pie travels like a champ—no fussing with fragile crusts. I’ve taken it to family BBQs, office gatherings, and even a last-minute dinner for my book club. The flour-butter crust holds up, and the filling stays intact.
- Budget-Friendly Luxury: For under $10, I get a showstopper dessert that tastes like it cost twice as much. The canned apricots cut grocery costs, and leftovers? They disappear faster than I can reheat them in the microwave.
Step-by-step instructions for canned apricot pie
This pie delivers a perfect balance of golden crust and jammy filling—no fancy techniques required!
Prepare the Apricot Filling
Drain the 2 cans of canned apricots, reserving the juice, then chop them into rough chunks with a chef's knife. In a medium saucepan, combine the chopped apricots, the reserved juice, the 1.5 cups granulated sugar, the 2 tablespoons lemon juice, and the 2 tablespoons cornstarch. Stir until the sugar and cornstarch dissolve completely—this prevents lumps in your filling.
Cook over medium heat, stirring constantly, until the mixture thickens to a jam-like consistency. This should take about 5-7 minutes. You'll know it's ready when the filling coats the back of a spoon and leaves a slight trail when you run your finger through it. Remove from heat and stir in the 1 teaspoon vanilla extract. Let it cool completely before pouring into the crust—this prevents a soggy bottom.
Make the Pie Crust
In a large bowl, combine the 2.5 cups all-purpose flour, the 0.5 teaspoon salt, and the 1 cup cold, cubed unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Add the 0.5 cup ice water and gently stir with a fork until the dough just comes together—don't overmix or you'll end up with a tough crust.
Turn the dough onto a lightly floured surface and divide it into two equal parts. Roll out one half to fit a 9-inch pie dish, pressing gently to create an even thickness. Trim the edges to about ½-inch wide. Fold the overhang under itself to create a neat edge. Repeat with the second half of the dough to make the top crust.
Assemble and Bake the Pie
Transfer the cooled apricot filling into the bottom crust-lined pie dish. Place the top crust over the filling, sealing the edges by pressing them together firmly. Cut 4-5 slits in the top crust to allow steam to escape—this prevents a blown crust. Brush the top crust with a bit of cold water or egg wash if you like a golden finish.
Bake in a preheated 375°F oven for 45-50 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with aluminum foil. The pie is done when the filling is set and the crust sounds hollow when tapped. Let it cool completely before slicing—this ensures clean cuts and prevents filling from leaking.
Serve and Enjoy
Once the pie has cooled completely, slice into 8 equal wedges using a sharp knife. Serve at room temperature for the best texture. The crust should be crisp and flaky, while the filling remains soft and jammy with pockets of juicy apricot. This pie tastes even better the next day as the flavors meld together—perfect for meal prep or special occasions!
Pro Tips For Making Canned Apricot Pie
- Drain and Pat Dry: Canned apricots hold more syrup than you’d think—drain them well, then blot each one with a paper towel. I learned this the hard way when my first pie turned into a soggy apricot pudding. (Yes, even if you’re impatient like me.)
- Simmer the Syrup: Reduce that apricot syrup with sugar and lemon juice until it thickens to a light syrup consistency—about 3-4 minutes on medium heat. Skipping this step means a watery filling that won’t set properly, no matter how long you bake.
- Chill the Dough: Roll out your pie dough cold, then wrap it and refrigerate for at least 20 minutes before filling. Warm dough shrinks, and you’ll end up with a pie crust that looks like it’s fighting the filling. (Your future self will thank you.)
- Brush, Don’t Drown: For the top crust, brush with a light egg wash—just enough to glaze, not soak. Too much liquid turns the crust soggy, and you’ll spend the last 10 minutes of baking staring at a sad, greasy mess instead of golden perfection.
Health benefits of this recipe
Fiber-Rich Filling
Canned apricots provide a surprising amount of dietary fiber—about 3 grams per serving—which supports digestive health and keeps you feeling full longer. The cornstarch-thickened filling adds a touch of soluble fiber, helping balance blood sugar levels.
I love that this pie delivers natural sweetness without refined flour or sugar overload. 🌱
Vitamin C Boost
The 2 tablespoons of lemon juice in the filling adds a vitamin C punch—each serving contains about 10% of your daily needs. This citrus kick brightens the apricot flavor while providing antioxidant benefits. I always use fresh lemon juice for maximum potency, but bottled works in a pinch.
Natural Sweetness
Unlike many fruit pies, this version relies on the natural sweetness of canned apricots rather than added sugar. The 1.5 cups of granulated sugar enhances the fruit's flavor without overwhelming it. I've found that using light brown sugar adds subtle caramel notes that complement the apricots beautifully.
Energy-Friendly Dessert
This pie offers a more balanced dessert option with its combination of fiber, vitamins, and natural sugars. The flaky crust provides some healthy fats, while the apricot filling delivers quick-energy carbohydrates. It's perfect for satisfying sweet cravings without the sugar crash of many traditional desserts. 💪
Antioxidant Powerhouse
Apricots contain beneficial antioxidants like beta-carotene and vitamin A, which support skin health and immune function. The vanilla extract adds its own antioxidant properties, making this pie a more nutrient-dense treat than you might expect. I always feel good knowing I'm getting these benefits with every slice!
Low-Cholesterol Option
With no butter in the filling (just the crust) and no added dairy, this pie is naturally lower in cholesterol than many traditional fruit pies. The crust's butter content is minimal compared to other recipes, making it a lighter option for those watching their fat intake.
It's one of my go-to desserts for family gatherings with health-conscious guests.
Nutrition facts
Frequently asked questions
Can I use fresh apricots instead of canned?
Fresh apricots work but require extra prep: peel, pit, and chop them into small pieces. You'll need about 4-5 medium apricots per can (15 oz). The filling may be slightly less jammy since fresh fruit has more liquid. For best results, simmer the fresh apricots for 10 minutes before adding sugar and cornstarch to reduce excess moisture.
Why is my crust soggy after baking?
Soggy crusts usually happen when the filling isn't fully cooled before pouring or the crust isn't pre-baked. Always let the filling cool completely (30 minutes) and consider blind-baking the bottom crust for 10 minutes at 375°F before adding filling. Use a pie weight or dried beans to prevent puffing during pre-baking.
How do I make this pie gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and use gluten-free cornstarch. For the crust, add ½ teaspoon xanthan gum to help bind the dough. Chill the dough longer (1 hour) as gluten-free crusts can be crumbly. The filling remains unchanged.
Can I make this pie ahead of time?
Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For best results, bake it 2 hours before serving to let flavors develop fully. Store baked pies at room temperature in an airtight container for 2 days or refrigerate for 4 days. Reheat slices at 350°F for 10 minutes to restore crispness.
What's the best way to serve leftover pie?
Warm slices make great breakfast pastries! Toast them in the oven at 350°F for 5-7 minutes until crispy. For a modern twist, crumble over yogurt or ice cream. Store leftovers in the freezer for up to 3 months—thaw overnight in the fridge before serving. The crust stays crisp even after freezing!