This Old-Fashioned Apricot Pie is a cherished family dessert adapted from my great-grandma. Sweet, tart, and perfectly jammy with a flaky, golden crust, it’s made with dried apricots and a gluten-free, dairy-free-friendly crust. Simple yet timeless, it’s a classic dessert that always tastes like home!
My great-grandmother (Nanaw), lived to be 104 and taught me so much about cooking with heart—and with whatever you had on hand. She lived through the Depression and was the queen of stretching ingredients to make something comforting, delicious, and nourishing. That mindset stuck with me, especially after going gluten-free. Which leads me to this recipe.
It actually took me over six months to recreate this apricot pie the way she used to make it—no written recipe, no exact measurements, just memory and instinct. But I finally feel like we got it down, and I’m so excited to share this version with you. It’s gluten-free, dairy-free, and vegan-friendly… but you’d never guess it. It’s also resourceful, budget-friendly, and still full of flavor, just like she would’ve made it.
Lindsay’s Tips Before You Begin
Since I’ve tested this pie multiple times, I wanted to share a few tips to help you get it just right on your first try.
- Chill the Filling for a Firmer Set. Prepare the apricot filling ahead of time, and chill it overnight. This allows the thickening agents, like cornstarch or arrowroot, to fully hydrate and firm up. Before baking, bring the filling back to room temperature so it spreads easily into the crust.
- Don’t Over-Purée the Fruit. For a better texture, avoid blending the apricots until smooth. After rehydrating, mash them gently with a fork , potato masher, or pulse briefly in a food processor. Leaving some small chunks in the filling gives the pie more body and a pleasant fruit-forward bite.
- Enhance the Flavor. A splash of almond extract or a pinch of cinnamon adds extra depth and warmth to the filling. Both pair well with apricots and are especially nice if you’re making this pie for the holidays.
- Pie Crust. I’ve tested several crust styles, but a lattice top with strips of dough is my favorite, especially with our homemade gluten-free pie crust. If you prefer less work, a simple slit top crust will work just fine, but you definitely need a top crust for this pie, without one the filling would bubble over.
- Chill the Crust Before Baking. Gluten-free crusts are more delicate than traditional doughs and can shrink or slump during baking. To help the crust hold its shape, chill the fully assembled pie in the refrigerator for 20–30 minutes before it goes into the oven. This is especially true if you’re using a lattice-style crust.
Ingredients and Notes
Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card for the complete details!
- Dried Apricots – I don’t recommend swapping fresh apricots or canned apricots for this recipe; the filling is likely to be runny. Stick with California-style dried apricots versus Turkish dried Apricots for this recipe.
Tip: California-Style dried apricots have a bright orange color, tangy flavor, and firmer texture work best in pie fillings. While Turkish apricots are softer and sweeter, they tend to create a mushier filling that doesn’t hold up as well when baked.
- Sugar – I use a combination of granulated white sugar (or raw sugar) and brown sugar (or coconut sugar) to sweeten the filling while keeping it soft and adding a subtle molasses taste.
- Butter or Plant-Based butter – Use a plant-based butter to keep your dried apricot pie dairy-free.
- Lemon Juice – This creates a bright, fresh flavor, like you would get with fresh apricots, but makes this dessert perfect to serve all year long.
- Salt – Technically optional, a little goes a long way to enhance the rest of the ingredients. I highly recommend including it!
- Cornstarch – Again, this is optional, but it helps thicken the filling, creating an almost jam-like consistency. Arrowroot starch also works, if preferred.
- Gluten-Free Pie Crust – I always use our homemade gluten-free pie crust, but a store-bought mix is totally fine. If you don’t have to be gluten-free, then you can definitely use a premade rollout pie crust.
Note: If you are using our gluten-free crust recipe, make two single batches instead of doubling one. It’s easier to manage and yields a better texture.
- Optional: I also like to add an egg wash to my crust before baking to create a golden exterior and prevent the bottom from being soggy. Then, I add a sprinkle of coarse sugar before serving.
How to Make a Dried Apricot Pie
*Check the recipe card below for detailed prep and cook times, plus substitution options.
Prep the Pie Crust
- Make the pie crust. Prepare the pie crust according to the instructions. If you’re using our gluten-free pie crust recipe, be sure to make two batches (don’t double the recipe) then shape the prepared dough into discs, wrap in plastic wrap, and place in the fridge to chill for at least an hour.
- Roll out the dough. After the dough has chilled, let it come to room temperature before rolling it out to make the pie.
Tip: Work with one crust at a time, keeping the other in the refrigerator until you’re ready to roll it out.
- Use a rolling pin to roll the dough out on a floured work surface. Place it into the bottom of an 8 or 9-inch pie plate (glass pan or metal pan work best), forming the bottom crust. Note: There’s no need to blind bake the bottom crust, unless you want an extra crisp bottom!
Prepare the Filling
- Mash. Use a fork or potato masher to gently mash the apricots until they’re thick and chunky. You’re aiming for a textured filling—not a purée.
- Boil. Submerge the dried apricots in water in a saucepan. Then, bring the liquid to a boil, reduce the heat to low, cover, and simmer to soften the apricots.
- Simmer. Stir in the remaining filling ingredients (except the cornstarch), and simmer for another couple of minutes.
- Thicken. In the meantime, whisk the cornstarch with cold water, creating a slurry. Then, stir it into the fruit mixture, and cook until it thickens. Set aside to cool.
Pro-Tip: For the best results, chill the filling in the fridge overnight!
Bake and Serve
- Assemble and bake. Pour the apricot mixture into the prepared crust. Then, add a second solid crust, or create a lattice-style crust. Fold the excess top crust over the edges and pinch it together with the bottom crust to seal. Crimp the edges of the top crust and bottom crust with your fingers or a fork.
- Chill. Chill the unbaked pie in the refrigerator for 20–30 minutes before it goes into the oven. This will help the dough to hold its structure.
- Bake. Use a pastry brush to coat the top of the pie with beaten egg, and add a sprinkle of coarse sugar, if desired. Bake until the crust is golden brown and the filling is bubbling.
Note: If the edges of the pie begin to brown too quickly, cover them with foil or a pie crust cover, and continue to bake.
- Serve. Let the pie come to room temperature. Then, transfer it to the fridge to chill and set. This helps achieve a clean slice when cutting pieces. Serve cold, topped with a scoop of regular or dairy-free vanilla ice cream or coconut whip, and enjoy!
How to Store and Freeze
Once baked and cooled, leftover pie is best kept in the refrigerator and will stay fresh for 4-5 days. Cover the pie loosely with foil, or transfer leftover slices to an airtight container. Since the filling is fruit-based and uses natural thickeners, keeping it in the fridge helps maintain the texture.
This pie freezes well for up to 2 months. Make sure to wrap it tightly with plastic wrap, followed by aluminum foil, to keep it fresh! Thaw in the fridge overnight before serving.
More of Our Favorite
Gluten-Free PIE Recipes
Gluten-Free Apricot Pie Recipe
- Total Time: 3 hours
- Yield: 8–9 slices 1x
- Diet: Gluten Free
Description
This old-fashioned apricot pie is adapted from Grandma’s recipe, using dried apricots for a delicious, sweet, tart taste. Gluten-free and dairy-free friendly!
Ingredients
Pie Crusts
- 2 batches Gluten-free pie crust (homemade or store bought mix enough for double crust)* See prep notes
Filling:
- 8 ounces dried apricots (about 1 ½ cups or 228g)
- 2 cups water
- ⅓ to ½ cup sugar (or raw sugar)
- 2 Tablespoons brown or coconut sugar, adjust to taste
- 1 Tablespoon butter or plant-based butter (I like using Miyokos Euro Butter)
- 1 teaspoon lemon juice
- Pinch salt (optional)
- 1 Tablespoon cornstarch or arrowroot starch (to thicken filling)
- 1 Tablespoon cold water (for cornstarch slurry)
Topping (Optional):
- 1 egg (for egg wash)
- 1 Tablespoon coarse sugar (for sprinkling)
Instructions
Prep notes: Be sure to allow time for the pie crust dough to chill if you’re using a homemade version.
For the Pie Crust:
- Prepare the pie crust according to the instructions. If you are using our homemade gluten-free pie crust, make two separate batches (don’t double the ingredients in one bowl).
- Shape each batch into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or overnight for best results).
- After chilling, bring one pie dough to room temperature until it’s soft enough to roll—about 15–20 minutes. Keep the second disc in the fridge until you’re ready to roll it out
- On a lightly floured surface, sprinkle a little flour on top of the dough and roll between two pieces of plastic wrap.
- Roll out the dough into a large oval or circle big enough to drop over an 8 or 9-inch pie pan. About ¼ to ⅛ inch thick.
- Carefully drape the dough over the pie pan, and gently press it down to fit. Trim the excess dough then place the pie pan in the fridge while you prepare the filling.
Make the Filling:
- In a medium saucepan, add the dried apricots and cover with 2 cups of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes or until tender.
- Remove the lid and mash the apricots gently with a fork or a potato masher.
- Stir in the sugars, butter, lemon juice (if using), and salt.
- Simmer for 2–3 more minutes. If using cornstarch, whisk it with cold water to make a slurry. Stir slurry into apricot mixture and cook for 1–2 minutes until slightly thickened.
- Let the filling cool for 10–15 minutes or better, overnight.
- While the filling cools, take the second disc of pie dough out of the fridge and let it come to room temperature.
Assemble and Bake the Pie:
- Preheat the oven to 350°F (175°C). Bring the second
- Once the filling has cooled, spoon it into the prepared pie dish over the bottom crust. Set aside while you prepare the top crust.
- Dust the second piece of pie dough with a little flour, then roll it out between two pieces of plastic wrap. Use it to create a lattice-style crust or slitted top crust (see blog post for lattice style). Place over the filling, then seal and crimp the edges.
- Brush the top crust with a beaten egg and sprinkle with coarse sugar for a golden, flaky finish.
- Optional but recommended if the filling is still a bit warm: Chill the assembled pie in the fridge for 20–30 minutes before baking. This helps the crust hold its shape while baking.
- Bake for 45–55 minutes, or until the crust is golden and the filling is bubbling.
- If the edges begin to brown too quickly, cover them with foil. Baking times may vary depending on your pie dish, so start checking around 40 minutes. See notes.
- Let pie cool to room temperature then place it in the fridge for at least 30 minutes before slicing. This helps the filling firm up even more, so you get clean slices.
- Once baked and cooled, store the pie covered loosely with aluminum foil or individual slices in an airtight container in the refrigerator for up to 5 days. Since the filling is fruit-based and uses natural thickeners, keeping it chilled helps maintain the texture.
Notes
Pie Crust Notes – No need to blind bake the crust —unless you want an extra crisp bottom.
Easy Pie Crust Substitutes – For quick and easy prep, try using my homemade gluten-free pie crust with a food processor. You may also use a pre-made pie crust mix or frozen gluten-free pie shells for the bottom pie crust, not the top.
Make-Ahead Tip – You can freeze the unbaked pie dough once you’ve shaped it into disks. Wrap the dough with plastic freezer wrap. Then, place the dough into a freezer bag. To use, place the frozen dough in the refrigerator (thawing will take a few hours), and roll it out as usual.
Pie Filling Tip – For a firmer filling, make the apricot filling ahead of time and chill overnight to thicken. Let it come to room temp before spreading into the crust.
Baking Tips – Baking times will vary (45-60 minutes) depending on the type of pie pan used and whether or not you chilled the prepared pie before baking. Metal pans tend to cook the fastest. You’ll know the pie is done when the crust is golden and firm to touch and filling has thickened and is bubbly.
Storage Tips – This pie freezes well for up to 2 months when wrapped tightly and frozen. Thaw overnight in the fridge before serving.
- Prep Time: 30 minutes
- chill time: 1 hour 30 minutes
- Cook Time: 60 minutes
- Category: dessert
- Method: oven and stove top
- Cuisine: american
Nutrition
- Serving Size: 1 slice with gluten-free crust (double crust)
- Calories: 410
- Sugar: 14.7 g
- Sodium: 148.4 mg
- Fat: 22.3 g
- Saturated Fat: 13.6 g
- Carbohydrates: 48.9 g
- Fiber: 6.1 g
- Protein: 4.5 g
- Cholesterol: 54.2 mg
My daughter and I (both gluten-free) made this together and loved it! The filling tastes like you used fresh apricots, so light and sweet. Thanks for the recipe!
That’s wonderful to hear! It’s the perfect recipe to make and share together. Thanks for taking the time to comment and share. <3