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My Honey's Apple and Apricot Pie

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“This recipe makes two wonderfully delicious pies which is great for OAMC. If you want less crumble topping, just double the pie ingredients, and you can make 4 lucious pies. You can freeze them just before baking to enjoy another time, (Just be sure to increase the cook time to 50-55 min for a frozen pie). The crumbled topping stores well in the freezer so you could even make one pie at a time if that is your choosing. We adapted this from Chef #422893's wonderful Apple, Apricot & Honey Crumble making it lighter (reducing down the calories, fat, and carbs) and revised it into a pie form. We have made this using Sunmaid dried fruit bits in place of the apricots (which requires no re-hydration). Enjoy. :)”
2 pies

Ingredients Nutrition

  • Apple Apricot Filling
  • 6 ounces dried apricots, quartered (scissors make this easy)
  • 8 apples, cored peeled and sliced thick (we use granny smith apples)
  • 13 cup chopped pecans
  • 1 teaspoon cinnamon
  • Crumbled Topping
  • 12 cup butter, melted
  • 1 (18 1/4 ounce) box French vanilla cake mix (Duncan Hines Moist Deluxe)
  • 23 cup Quaker Oats
  • 13 cup sliced almonds, crushed
  • Other ingredients needed
  • 2 (9 inch) deep dish pie shells (un-baked)
  • 13 cup honey


  1. FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl.
  2. CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble.
  3. ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.

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