My Honey's Apple and Apricot Pie

“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
  • 170.09 g dried apricots, quartered (scissors make this easy)
  • 8 apples, cored peeled and sliced thick (we use granny smith apples)
  • 78.07 ml chopped pecans
  • 4.92 ml cinnamon
  • Crumbled Topping
  • 118.29 ml butter, melted
  • 517.37 g box French vanilla cake mix (Duncan Hines Moist Deluxe)
  • 158.51 ml Quaker Oats
  • 78.07 ml sliced almonds, crushed
  • Other ingredients needed
  • 2 (18 inch) deep dish pie shells (un-baked)
  • 78.07 ml 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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