Tasty Homemade Apricot Pie Filling

Looking for a simple apricot pie filling recipe that turns fresh (or even canned) apricots into something special? This is my go-to recipe that I’ve been using for years. It’s perfectly balanced – not too sweet, not too tart – and works great in a traditional double-crust pie or as a topping for cheesecake.

I make this filling at least three times every summer when apricots are in season, and my kids always know to expect an apricot pie on the weekend. There’s something so comforting about the warm, fruity aroma that fills the kitchen while it’s cooking.

What Kind of Apricots Should I Use?

Fresh apricots are the star of this pie filling, and you’ll want to look for ones that are ripe but still firm when gently squeezed. The best apricots for pie filling will have a deep golden-orange color and give off a sweet fragrance – avoid any that are too hard or have green spots. If your apricots aren’t quite ripe when you buy them, let them sit at room temperature for a day or two until they soften slightly. When prepping them, look for fruit that’s free from bruises or blemishes, and make sure to remove any brown spots before slicing. If fresh apricots aren’t in season, you can use frozen ones – just thaw and drain them well before using.

Options for Substitutions

When making this pie filling, you have some flexibility with ingredients, but some are essential for safe canning:

• Clear Jel®: This is a must-have for canning pie fillings – regular cornstarch or flour won’t work as safe substitutes. If you’re making the filling to use right away (not canning), you can use cornstarch, but use only half the amount listed for Clear Jel®.
• Fresh apricots: If fresh apricots aren’t in season, you can use frozen apricots – just thaw and drain them first. Canned apricots aren’t recommended as they’ll become too mushy.
• White sugar: For safe canning, stick with plain white sugar. If making for immediate use, you can try coconut sugar or a sugar-splenda blend, but the color and texture might be different.
• Jarred lemon juice: Don’t substitute fresh lemon juice – the jarred kind has consistent acidity needed for safe canning. This ingredient is non-negotiable for food safety.
• Almond flavoring: This is optional – you can leave it out or try vanilla extract instead. Some folks like to add a dash of nutmeg or ginger instead of cinnamon.

Watch Out for These Mistakes While Cooking

The biggest challenge when making apricot pie filling is getting the right consistency – using regular cornstarch instead of Clear Jel® can lead to a runny filling that won’t hold up during the canning process or baking. Another common mistake is not properly measuring the lemon juice, which is crucial for safe canning and balancing the sweetness of the apricots – always use bottled lemon juice rather than fresh since it has consistent acidity levels. When working with the apricots, avoid over-stirring once they’re heated as this can break down the fruit too much and create a mushy texture – instead, fold them gently into the thickened mixture. For the best results, make sure your apricots are ripe but still firm, and slice them uniformly so they cook evenly and create a smooth, professional-looking filling.

What to Serve With Apricot Pie?

This sweet and tangy apricot pie calls for some classic accompaniments that’ll make each slice even more special. A scoop of vanilla ice cream is the perfect partner – it melts slightly into the warm pie and creates an amazing contrast of temperatures. You can also go with a dollop of freshly whipped cream or a drizzle of caramel sauce if you’re feeling extra indulgent. For a nice balance of flavors, serve your pie with a cup of hot coffee or black tea, which helps cut through the sweetness and makes the whole dessert experience even more enjoyable.

Storage Instructions

Can: Once your pie filling is properly canned in sterilized jars with tight-fitting lids, store them in a cool, dark place like your pantry. They’ll keep well for up to 12 months. Just make sure each jar is properly sealed – you should hear that satisfying ‘pop’ when they cool down!

Keep Fresh: If you’re not canning the filling, you can keep it in an airtight container in the fridge for up to 5 days. The Clear Jel® helps maintain the consistency, so it won’t get watery or separate.

Use: When you’re ready to use your canned filling, just open a jar and pour it right into your pie crust – no need to heat it up first. For refrigerated filling, give it a quick stir before using, as it might thicken slightly while chilling.

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: 4400-4600
• Protein: 10-15 g
• Fat: 0-5 g
• Carbohydrates: 1100-1150 g

Ingredients

For small batch filling:

• 0.75 cup chilled water (ensure it’s cold to prevent lumps)
• 0.25 cup plus 1 tbsp clear jel® (thickener for pie fillings)
• 0.125 tsp almond flavoring (enhances apricot flavor)
• 1 cup white sugar
• 0.125 tsp cinnamon
• 3.5 cups sliced apricots
• 0.25 cup lemon juice

For large batch filling:

• 5.25 cups chilled water
• 1.75 cups lemon juice (I use Santa Cruz Organic lemon juice)
• 6 qt sliced apricots (about 12 lbs fresh apricots)
• 2 cups plus 3 tbsp clear jel® (I use Bernardin clear jel®)
• 1 tsp cinnamon (freshly ground preferred)
• 1 tsp almond flavoring
• 7 cups white sugar

For fruit preparation (common to both batches):

• 1 gal water
• 0.5 tsp ascorbic acid (or six 500 mg Vitamin C tablets)

Step 1: Prepare the Apricots

Start by slicing the apricots; there’s no need to peel them.

Place the slices in a mixture of 1/2 teaspoon of ascorbic acid crystals or six 500-milligram vitamin C tablets dissolved in 1 gallon of water.

This will help prevent the fruit from browning.

Step 2: Blanch the Fruit

Take 6 cups of the sliced apricots at a time and place them in a gallon of boiling water.

Once the water returns to a boil, continue boiling for 1 minute.

Drain the apricots but keep them warm in a covered bowl or pot to maintain their heat.

Step 3: Prepare the Syrup

In a large kettle, combine water, sugar, Clear Jel®, and optionally, cinnamon and/or almond extract.

Stir and cook this mixture over medium-high heat until it thickens and begins to bubble.

Add lemon juice and continue to boil the sauce for an additional minute, stirring constantly.

Fold in the drained apricot slices and continue heating the mixture for 3 minutes.

Step 4: Fill the Jars

Working quickly, fill hot jars with the apricot mixture, maintaining a 1 1/2 inch headspace.

Remove any air bubbles and adjust the headspace if necessary.

Wipe the rims of the jars with a dampened clean paper towel to ensure a proper seal.

Adjust the lids onto the jars and prepare for processing.

Step 5: Process the Jars

Process the filled jars in a water bath canner for 30 minutes.

After the processing time is complete, leave the jars in the water for a few minutes before carefully removing them.

Place the hot jars on a dishtowel on the counter and let them cool overnight.

As they cool, the lids will seal properly, ensuring the contents are preserved.