Abundant apricot pie

As the apricot season nears its end, stock up on these delightful orange fruits and indulge in that tart stone-fruit flavour, in pie form.


  • 2 1/2 cups all-purpose flour
  • 1 Tsp salt
  • 1 cup butter
  • 6 Tbsp water, or as needed


  • 1 cup white sugar
  • 1/4 cup all-purpose flour
  • 1/4 Tsp ground cinnamon
  • 5 cups fresh apricots, pitted and quartered
  • 1 Tsp lemon juice
  • 1 Tsp sugar for sprinkling, or as desired


Preheat the oven to 220 degrees C.
1. Make the dough. Mix flour and salt together in a bowl. Cut in butter until mixture is crumbly. Using a fork, mix in water, one tablespoon at a time, until dough just holds together. Divide the dough in half and form each half into a ball.
2. Roll each ball out on a floured surface into a crust bigenough for a 22cm pie dish. Carefully lift one crust, fold it into quarters, position it into the pie dish, and unfold it to fit. Set second crust aside.

3. To make the filling, mix one cup sugar, flour, and cinnamontogether in a large bowl until thoroughly combined. Stir in apricots and lemon juice. Spoon filling over bottom crust, then top with remaining crust. Crimp crust edges together with a fork and cut away any excess. Cut slits into top crust to allow steam to escape. Cover the edges with strips of aluminum foil to prevent burning.
4. Bake on the center rack of the preheated oven about 35 to 45 minutes, until the pie turns golden and the filling is bubbling and thickened. Remove to cool and sprinkle the with remaining teaspoon of sugar.

Serve warm with vanilla ice cream and enjoy.

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