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“This pie is pretty as a picture and absolutely apricot in flavor. The fruit's golden-orange color beautifully shows through the lattice top.—Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California From Best Of Country Pies”
READY IN:
1hr 25mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 2 (6 ounce) packages dried apricots
  • 2 34 cups water
  • pastry for double-crust pie (9 inches)
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 18 teaspoon nutmeg
  • 1 tablespoon butter

Directions

  1. In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool.
  2. Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid.
  3. Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly. Yield: 8 servings.

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