Description
This classic Apricot Pie features a flaky cream cheese pastry crust filled with juicy, fresh apricots flavored with cinnamon and a hint of lemon juice. Perfect for showcasing ripe apricots in a delicious, tender pie that balances sweet and tart flavors.
Ingredients
Scale
Pastry Dough
- 1 recipe for Flaky Cream Cheese Pastry Dough (see Notes)
Filling
- 2 1/2 lbs fresh ripe apricots, pitted and sliced into 1/2″ thick slices
- 1 Tbsp lemon juice
- 1/4 cup granulated sugar
- 2 Tbsp all-purpose flour
- 1 tsp cinnamon
- 1/8 tsp salt
Egg Wash
- 1 egg whisked together with 1 Tbsp cold water
Instructions
- Prepare the pastry dough: Make your flaky cream cheese pastry dough according to the recipe provided in the notes, then chill it thoroughly to ensure easy handling and a tender crust.
- Prepare the filling: In a large bowl, gently toss the sliced apricots with lemon juice, granulated sugar, flour, cinnamon, and salt, ensuring all fruit is evenly coated.
- Roll out the dough: On a lightly floured surface, roll out two-thirds of the dough into a circle large enough to line a 9-inch pie plate. Carefully transfer the dough to the pie plate, pressing gently to fit and leaving the edges hanging over.
- Add the filling: Pour the apricot mixture into the prepared crust, spreading evenly.
- Top crust: Roll out the remaining dough to cover the pie. You can either make a full top crust, seal the edges, and cut slits for steam to escape, or create a lattice pattern for a decorative finish.
- Apply egg wash: Brush the top crust lightly with the egg wash to help it brown beautifully during baking.
- Bake the pie: Preheat your oven to 375°F (190°C). Place the pie on the middle rack and bake for 50 to 55 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool before serving: Remove the pie from the oven and let it cool completely on a wire rack, allowing the filling to set for clean slices.
Notes
- For the Flaky Cream Cheese Pastry Dough, combine 8 ounces cream cheese (softened), 1 cup unsalted butter (cold and cubed), 2 cups all-purpose flour, and 1/4 tsp salt. Pulse in a food processor until dough forms, then chill before rolling out.
- Ensure apricots are ripe but firm to hold shape during baking.
- You can adjust sugar levels depending on the natural sweetness of your apricots.
- Use fresh apricots in season for best flavor, or thawed frozen apricots if out of season.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
