Moist Canned Apricot Pie

Growing up, I thought canned fruit was only meant for quick snacks or camping trips. My mom would stock our pantry with those familiar metal cans, but they rarely made it into our baked goods. It wasn’t until I found my grandmother’s old recipe box that I discovered her secret to making pies year-round.

Turns out, canned apricots make an amazing pie filling – and they’re a lot easier than waiting for fresh apricots to come into season. While fresh fruit is great, there’s something comforting about knowing you can whip up this sweet, tender pie any time of year with just a few pantry staples and about 15 minutes of prep time.

What Kind of Canned Apricots Should I Use?

For this pie, you’ll want to look for apricot halves packed in light syrup rather than heavy syrup or juice. Most major brands like Del Monte, Dole, or your store’s generic brand will work perfectly fine – just make sure to drain them well while reserving some of the syrup for the filling. If you can find them, apricots packed in their own juice are also a good choice since they tend to have a more natural taste. When opening your cans, check that the apricots are intact and not too mushy, as you want them to hold their shape in the pie. If the halves are particularly large, you might want to cut them into quarters before adding them to your filling.

Options for Substitutions

This pie recipe can be adapted with several easy swaps if you need them:

• Canned apricots: While canned apricots are the star here, you can use other canned fruits like peaches or pears. Just make sure to keep the same total weight and adjust the sugar based on how sweet your fruit is.
• Caster sugar: Regular granulated sugar works just fine if you don’t have caster sugar. The texture might be slightly different but the taste will be the same.
• Butter: For the pastry, you can use margarine or vegetable shortening instead of butter. Keep in mind that butter gives the best flavor, so if you substitute, you might notice a slight difference in taste.
• Cornflour: You can swap cornflour (cornstarch) with all-purpose flour – just use twice the amount since flour isn’t as strong a thickener. Arrowroot powder works too, using the same amount as cornflour.
• Raw sugar topping: For the crunchy topping, regular granulated sugar or demerara sugar will work. You could even skip it if you prefer a less sweet pie.
• Egg wash: If you need an egg-free option, brush the top with milk or cream instead. The shine won’t be quite as golden, but it’ll still look nice.

Watch Out for These Mistakes While Baking

The biggest challenge when making a canned apricot pie is dealing with excess moisture – be sure to drain your apricots thoroughly and only use the exact amount of syrup called for, or you’ll end up with a soggy bottom crust. Working with pie dough requires a gentle touch, as overworking the pastry will lead to a tough crust instead of that perfectly flaky texture we’re after – mix just until the dough comes together and chill it properly before rolling. Another common mistake is rushing the cooling process – this pie needs at least 3-4 hours to set completely at room temperature, otherwise the filling will run everywhere when you cut into it. For the best results, make sure your cornflour mixture is completely smooth before adding it to the filling, and don’t skip the egg wash on the crust – it’s what gives you that beautiful golden-brown finish.

What to Serve With Apricot Pie?

This sweet and tangy pie practically begs for a scoop of vanilla ice cream on the side – the cold, creamy contrast really makes the warm apricot filling shine! If you’re not in the mood for ice cream, a dollop of freshly whipped cream or even a spoonful of thick Greek yogurt works great too. For a cozy touch in cooler weather, serve your pie with a cup of hot coffee or black tea. You might also want to drizzle a little honey over your serving for an extra touch of sweetness that pairs really well with the apricots.

Storage Instructions

Counter Storage: Your apricot pie can hang out on the counter for about 2 days if covered with foil or kept in a pie keeper. Just make sure it’s completely cool before covering it up to prevent any moisture from making the crust soggy.

Refrigerate: Want to keep your pie fresh a bit longer? Pop it in the fridge in an airtight container or wrapped well in foil, and it’ll stay good for up to 5 days. The filling might get a bit firmer when chilled, but that’s totally normal!

Warm Up: If you’re craving a slice of warm pie, just pop your piece in the microwave for about 20-30 seconds, or place it in a 350°F oven for about 10 minutes. The filling will get nice and bubbly again, just like when it was fresh from the oven.

Preparation Time	30-45 minutes
Cooking Time	30-40 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 30-40 g
• Fat: 150-170 g
• Carbohydrates: 400-450 g

Ingredients

• 300 grams plain flour (approx. 2 cups)
• 45 grams caster sugar (about 3 tablespoons)
• 150 grams butter, cut into pieces
• 2 to 3 tablespoons ice-cold water
• 1650 grams canned apricots in syrup (from two 825g cans)
• 1 cup reserved syrup from the canned apricots
• 70 grams raw sugar (around 1/3 cup)
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 45 grams cornflour, mixed in 1/3 cup cold water (approx. 1/3 cup)
• 1 egg, lightly whisked
• 3 tablespoons raw sugar for topping

Step 1: Prepare the Pastry Dough

To make the pastry using a food processor, place the flour, sugar, and butter into the processor and process until the mixture resembles fine breadcrumbs.

Slowly add iced water, mixing until a smooth dough forms.

If using a Thermomix, place the flour, sugar, and butter into the bowl and mix for 10 seconds on Speed 6, or until the mixture resembles fine breadcrumbs.

Then, add the iced water and knead for 2 minutes on Interval speed.

Knead the dough into a ball on a lightly floured surface.

Wrap the dough in plastic wrap and place it in the fridge for at least 30 minutes.

If using store-bought pastry sheets, place them on the bench to defrost.

Step 2: Prepare the Apricot Filling

Preheat your oven to 180 degrees Celsius (fan-forced).

Grease a 24cm pie dish and set it aside.

Strain the syrup from the tinned apricots, reserving 1 cup for the pie filling and discarding the rest.

In a saucepan, combine the reserved apricot syrup, raw sugar, lemon juice, and cinnamon.

Bring to a simmer while stirring until the sugar dissolves, about 2 minutes.

Add the apricots and stir to combine.

Stir in the dissolved cornflour and cook for 1-2 minutes, or until the cornflour thickens the juices.

Set the mixture aside to cool.

Step 3: Roll and Assemble the Pastry

Divide the chilled dough into two portions: 2/3 for the base and 1/3 for the top.

Roll out each portion to a thickness of 3-5mm.

Place the larger piece of pastry over the greased pie dish and press down to cover the base and sides.

Trim any excess dough from the edges.

Add the cooled apricot mixture to the pie dish, spreading it out evenly over the base.

Place the smaller piece of pastry over the top of the fruit filling.

Lightly crimp the edges with your fingertips to seal the pastry around the rim of the dish.

Step 4: Decorate and Bake the Pie

Brush the top of the pie with a lightly beaten egg and sprinkle some raw sugar over it for added sweetness, if desired.

Cut 3-4 slits or a shape into the top of the pastry to allow steam to escape during baking.

Bake the pie in the preheated oven for 30-40 minutes, or until the pastry is lightly golden and crispy.

Once baked, allow the pie to cool slightly before serving.

Enjoy your homemade apricot pie!