Homemade Apricot Pie Recipe

Ingredients

• 2.5 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter-flavored shortening
• 6 tablespoons water, or as needed
• 1 cup white sugar
• 0.25 cup all-purpose flour
• 0.25 teaspoon ground cinnamon
• 5 cups fresh apricots, pitted and quartered
• 1 teaspoon lemon juice
• 1 teaspoon sugar for sprinkling, or as desired

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C).
2. For the pie dough: In a bowl, combine flour and salt. Using a pastry cutter, cut in shortening until the mixture resembles coarse crumbs. Gradually add water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Divide the dough in half, shaping each portion into a ball.
3. On a lightly floured surface, roll out each ball of dough into a circle large enough to fit a 9-inch pie dish with some overhang. Gently transfer one crust into the pie dish, folding it into quarters first, then unfolding to fit. Set the second crust aside.
4. For the apricot filling: In a large bowl, mix together 1 cup of sugar, flour, and cinnamon until well combined. Gently fold in the apricots and lemon juice. Spoon the filling evenly over the bottom crust. Top with the remaining crust. Use a fork to crimp the edges together, trimming any excess dough. Cut vents into the top crust to allow steam to escape during baking. Protect the edges with aluminum foil strips to prevent over-browning.
5. Bake in the preheated oven on the center rack for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly and thickened. Transfer to a wire rack to cool completely. Sprinkle the top with the remaining 1 teaspoon of sugar before serving.

Nutrition

• Calories: 542 kcal
• Fat Content: 28 g
• Fiber Content: 3 g
• Sugar Content: 35 g
• Sodium Content: 293 mg
• Protein Content: 6 g
• Carbohydrate Content: 70 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g