Desserts
This canned apricot pie recipe transforms pantry staples into a dessert that tastes like summer all year round. The secret lies in balancing sweet, spiced apricot filling with a buttery lattice crust that adds just the right crunch.
I developed this version after struggling with soggy bottoms and uneven textures—now it comes out golden, flaky, and perfectly set.
The beauty of using canned apricots is their consistent sweetness and natural pectin, which means no extra thickening agents. A simple sugar-spice mix (cinnamon, cardamom, and a pinch of salt) enhances their flavor without overpowering.
For the crust, I recommend a double-crust approach with a lattice top—it bakes up crisp yet tender, with those signature diamond patterns.
By the time it emerges from the oven, you’ll have a pie with a caramelized, slightly blistered crust and a filling that’s thick but still juicy. The lattice stays crisp even when sliced, while the apricots hold their shape beautifully.
This is the kind of dessert that tastes like a vacation—warm, fragrant, and impossible to resist.
Perfect for holiday gatherings or a cozy weeknight treat, this pie keeps well for up to 5 days. Serve it with vanilla ice cream or whipped cream for the full experience. Let’s get baking!
Ingredients for canned apricot pie
Six simple ingredients create a pie that tastes like summer sunshine every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Apricots 🍑 | 2 cans | 28 oz each, unsweetened or lightly sweetened |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar for depth |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for lattice |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Ground Cardamom 🌿 | ½ tsp | Or 1 tsp vanilla extract |
| Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Large Eggs 🥚 | 1 whole | Cold for lattice |
| Ice Water 💧 | 2 tbsp | For dough elasticity |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving suggestion |
| Heavy Whipping Cream 🥛 | ½ cup | Optional for topping |
The apricots make this pie shine—look for 28-oz cans with minimal syrup. Trader Joe's and Whole Foods carry the best quality, but any brand works. Drain them well before using, and if they're packed in syrup, give them a quick rinse. The sugar here balances their natural sweetness, but if you prefer it sweeter, add another 2 tbsp. Cardamom is key for that vacation-like flavor—Penzeys sells it pre-ground, or toast whole pods in a dry pan for 2 minutes to release the aroma. The butter for the crust? Use European-style if you can—it stays flaky longer.
No cardamom? Double the cinnamon and add 1 tsp orange zest for brightness. Running short on sugar? Swap for maple syrup or honey at a 1:1 ratio, but reduce the apricot juice by 2 tbsp. For the crust, King Arthur flour gives the best texture, but any all-purpose works. If your dough feels too dry, add 1 tsp more ice water. The lattice pattern? Cut strips about 1/2-inch wide—use a pizza cutter for clean lines. And if you're nervous about soggy bottoms, sprinkle a thin layer of crushed cookies or cornflakes between the filling and top crust before baking.
This pie tastes even better the next day—store in an airtight container for up to 5 days. For the lattice, bake it separately for 5 minutes before adding filling to keep it crisp. Freeze portions for up to 3 months—thaw overnight in the fridge. The filling can be prepped ahead and refrigerated for 2 days before baking. And if you're serving a crowd, double the crust recipe—it's worth it for that golden crunch.
Why You'll Love This Recipe
- No Pantry Haul Needed: Honestly, I love that this pie only needs five ingredients—no fancy substitutions or last-minute grocery runs. Just open a can of apricots, measure sugar and butter, and you’re already halfway there. That flaky crust? Store-bought or homemade, either works—no judgment here.
- Sweet-Spiced Magic: The cinnamon in the filling doesn’t just hint at warmth—it wraps around those tender apricots like a hug. Between us, the caramelized sugar and butter make the crust so buttery, you’ll want to eat it first. (Yes, I’ve done it.)
- Weeknight or Holiday: This pie is my secret weapon for lazy Sundays and Thanksgiving leftovers. Serve it warm with vanilla ice cream for a cozy night in, or slice it cold for a picnic—no one will guess it’s basically a shortcut. (Not that shortcuts are bad.)
- Budget-Friendly Luxury: A single can of apricots stretches to two pies, and the rest of the ingredients? Basic. I’ve made this for under $5 a serving, and it still feels like a treat. Plus, leftovers? They disappear faster than I can say “second slice.”
Step-by-step instructions for canned apricot pie
Here's how to create a pie with a golden lattice crust and a filling that bursts with apricot flavor.
Prepare the Apricot Filling
Drain the 2 cans of canned apricots, reserving the juice. In a large bowl, combine the drained apricots with the 1.5 cups granulated sugar, 1.5 teaspoons ground cinnamon, and 0.5 teaspoon ground cardamom. Gently stir until the sugar dissolves and the apricots are evenly coated. This ensures every bite has that perfect balance of sweetness and spice.
Next, pour the reserved apricot juice into a small saucepan and bring it to a gentle simmer over medium heat. Let it reduce for 3-4 minutes until it thickens slightly. This step intensifies the apricot flavor and helps create a thicker filling. Once thickened, pour the reduced juice back into the bowl with the apricots and stir well. Set the filling aside while you prepare the crust.
Make the Pie Crust Dough
In a large mixing bowl, combine the 2.5 cups all-purpose flour, 0.5 teaspoon kosher salt, and an additional 1 tablespoon flour for the lattice. 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 for creating a flaky crust.
Add the 1 whole large cold egg and mix gently until the dough begins to come together. Then, gradually add the 2 tablespoons ice water, 1 tablespoon at a time, mixing just until the dough holds together when pressed. Avoid overmixing—this can make the crust tough. Shape the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the dough relax and makes rolling easier.
Assemble the Pie
Preheat your oven to 375°F. Roll out one of the chilled dough discs on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish and trim the edges to create a neat border. Press the dough gently into the pie dish to ensure it adheres well to the bottom and sides.
Pour the prepared apricot filling into the crust, spreading it evenly. Roll out the second dough disc and use a pizza cutter or sharp knife to cut it into 1-inch wide strips. Arrange the strips in a lattice pattern over the filling, alternating directions for a classic look. Brush the lattice with a bit of cold water to help it stick together and create a golden finish.
Bake to Golden Perfection
Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling gently. The edges should be crisp, and the filling should be set with a slight jiggle in the center. If the crust starts to brown too quickly, cover it loosely with aluminum foil to prevent over-browning while the filling finishes cooking.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time allows the filling to set completely and ensures clean slices. Serve the pie with 1.5 cups vanilla ice cream and a dollop of 0.5 cup heavy whipping cream for the ultimate dessert experience.
Pro Tips For Making Canned Apricot Pie
- Drain and Pat Dry: Canned apricots hold syrup like a sponge—skip this, and your pie filling will turn into a soggy mess. Dump them into a colander, let them drain for 2 minutes, then blot each fruit with a paper towel. (Yes, it’s tedious, but your crust will thank you.)
- Pre-Cook the Filling: Don’t just dump cold apricots into the pie—simmer them with sugar and cinnamon for 5 minutes first. This caramelizes the fruit and thickens the syrup so it doesn’t pool at the bottom. (I learned this the hard way after cutting into a pie that looked like a syrup bomb.)
- Chill the Dough: Roll out cold dough straight from the fridge—it’s less likely to shrink or tear when you transfer it to the pie dish. If it’s too stiff, let it sit for 10 minutes, but don’t overwork it. (Your future self will hate you if you skip this and end up with a lumpy crust.)
- Brush Butter on Crust: Before adding the filling, spread a thin layer of melted butter over the bottom crust. It creates a barrier that prevents the apricot syrup from making the crust soggy. (This isn’t just a fancy trick—it’s the thing that keeps your pie from turning into a pie soup.)
Troubleshooting this recipe
Soggy Crust Fix
If your crust turns soggy, the issue is usually excess moisture from the filling. Before baking, sprinkle a thin layer of crushed graham crackers or cornflakes between the filling and top crust—about ¼ cup will do.
This creates a barrier that absorbs moisture while keeping the lattice crisp. For extra insurance, blind-bake the bottom crust for 10 minutes at 375°F before adding filling. 💡
Uneven Filling
Lumpy filling happens when apricots aren't evenly distributed. After draining, chop half the apricots into quarters while leaving the other half whole for texture contrast. Stir the filling gently but thoroughly, then press it down firmly into the crust before adding the lattice.
If it still looks uneven, use a spoon to smooth the top before baking. 🌶️
Underbaked Center
An underbaked center means the pie needs more time or a hotter oven. If the filling is bubbling but still jiggly after 50 minutes, increase the oven temperature to 400°F for the final 10 minutes.
Cover the edges loosely with foil if they brown too quickly. For next time, try reducing the apricot juice by 2 tbsp before mixing to thicken the filling further. ⏰
Lattice Not Holding
If your lattice collapses or doesn’t stay crisp, the strips may be too wide or the dough too soft. Cut strips ½-inch wide (not wider) and brush them with cold water or egg wash before arranging.
For extra stability, weave the strips in a herringbone pattern instead of diamonds. Chill the lattice on a baking sheet for 15 minutes before adding to the pie. 🧁
Filling Too Runny
Runny filling usually means the apricots released too much liquid. Next time, reduce the juice for 5 minutes instead of 3-4 to thicken it more. For an immediate fix, sprinkle 1 tbsp cornstarch mixed with 1 tbsp cold water over the filling and stir well before baking.
This acts as a natural thickener without altering flavor. 💫
Crust Too Pale
A pale crust often means the butter wasn’t cold enough or the oven wasn’t hot enough. Next time, use European-style butter (like Plugrá) for better color and flakiness.
Brush the lattice with egg wash before baking, and place a small baking sheet on the oven rack below the pie to reflect heat upward. If it’s already baked, broil for 1-2 minutes for a quick color boost. 🔥
Nutrition facts
Frequently asked questions
Can I use jarred apricot preserves instead of canned apricots?
Jarred preserves work perfectly—they're already thickened and sweetened, so you can skip the juice reduction step. Just use 1.5 cups of preserves instead of the drained apricots and reduce the sugar to 1 cup to balance the sweetness. The texture will be slightly smoother but still delicious.
How do I make this pie without a lattice crust?
For a simpler crust, roll out the second dough disc and cut it into strips to create a criss-cross pattern instead of a full lattice. Alternatively, use a single whole top crust and cut decorative slits for steam to escape. Brush with egg wash for extra shine. The flavor stays the same—just the presentation changes!
Why does my apricot filling look too watery?
Canned apricots release liquid when drained, which can make the filling thin. To fix this, reduce the reserved juice for 5 minutes instead of 3-4 to thicken it more. For an instant fix, mix 1 tbsp cornstarch with 1 tbsp cold water and stir into the filling before baking. This works like a natural thickener.
Can I substitute cardamom in this recipe?
Yes! If you don't have cardamom, double the cinnamon to 3 teaspoons or add 1 teaspoon orange zest for brightness. Both options enhance the apricot flavor without altering the recipe's integrity. Cardamom just adds that unique vacation-like aroma.
How long can I store this pie before serving?
This pie tastes even better the next day! Store it in an airtight container at room temperature for up to 5 days. For longer storage, freeze portions (wrapped tightly) for up to 3 months. Thaw overnight in the fridge for best results. The filling sets perfectly after cooling.