This apricot pie is made with sweet apricots, a hint of coriander, and the easiest homemade pie crust! Easy and one of the best best pies you'll ever taste!
Wash fruit and trim off any brown spots. Slice in half, remove pit, and slice into small slices. You do not need to peel the apricots.
Place the fruit in a bowl. Add sugar, salt, coriander, flour, and almond extract, if using.
Stir the fruit mixture gently to evenly distribute ingredients.
Roll out one half of the double pie crust recipe and arrange in 9" pie plate.
Mound fruit filling into the crust.
Dot small pieces of butter across the top of the pie filling.
Cover the pie filling with the other pie crust. We used a lattice crust here. Pinch the edges of the crusts together to seal. Sprinkle the top of the pie with some granulated sugar if you'd like.
Optional: brush pie crust with a cream, milk, vodka, or egg wash. Sprinkle with granulated sugar.
Bake the apricot pie for 8 minutes at 425°F. Lower the oven temperature to 325°F and continue cooking for another 40-45 minutes or until fruit is bubbling up in the pie and the crust is browned. If crust or edges get too brown before the filling is done cooking, cover the browned areas with aluminum foil until the pie is done baking.
Cool pie completely before slicing and serving. (Or serve warm with ice cream, but know that the filling may be more runny until it is fully cooled.)
Notes
I love the addition of almond extract in an apricot pie. The flavor is quite potent - a scant ½ teaspoon is plenty. You can use a lattice crust or a simple solid top crust. Be sure to cut slits for steam vents if you use a solid crust.The pie is done when the filling is bubbly. Use aluminum foil to protect the crust from overbrowning if the crust is done, but the fruit filling is still cooking.Cooling the pie all the way ensures a nice set. A warm pie will be a bit runny. Serve with whipped cream and/or vanilla ice cream.