Apricot Pie with Crumb Topping
Apricot Pie with Crumb Topping is a medium American recipe that serves 8. 260 calories per serving.
Prep: 40 min | Cook: 45 min | Total: 1 hr 40 min
Cost: $24.82 total, $3.10 per serving
Ingredients
- 2 cups All-Purpose Flour (for crust, sifted)
- 3 tbsp Powdered Sugar (for crust)
- 0.25 tsp Salt (for crust)
- 1 tsp Baking Powder (for crust)
- 0.5 cup Cold Butter (cut into cubes, kept chilled)
- 1 large Egg (room temperature)
- 17.6 oz Apricots (pitted and halved)
- 2 tbsp Butter (unsalted, for sautéing apricots)
- 0.33 cup Sugar (granulated, for apricot filling)
- 0.5 cup Flour (for crumb topping)
- 2 tbsp Sugar (granulated, for crumb topping)
- 0.25 cup Butter (cold, for crumb topping)
Instructions
Make the crust dough
In a mixing bowl combine the flour, powdered sugar, salt, and baking powder. Add the cold butter cubes and cut them into the dry ingredients until the mixture resembles coarse crumbs. Beat the egg and stir it into the mixture until a dough forms.
Time: PT10M
Chill the dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
Time: PT15M
Prepare the apricot filling
While the dough chills, melt 2 tbsp butter in a skillet over medium heat. Add the pitted apricot halves and sprinkle with 1/3 cup sugar. Cook, stirring occasionally, for 5‑8 minutes until the apricots soften and the liquid thickens into a syrup.
Time: PT12M
Temperature: Medium heat
Make the crumb topping
In a small bowl combine 1/2 cup flour, 2 tbsp sugar, and 1/4 cup cold butter. Use a fork to rub the butter into the dry ingredients until the mixture forms coarse crumbs.
Time: PT5M
Assemble the pie
On a lightly floured surface roll the chilled dough to a ¼‑inch thickness and fit it into the 8‑inch mold, trimming excess. Spoon the apricot filling into the crust, then sprinkle the crumb topping evenly over the fruit.
Time: PT5M
Bake the pie
Place the pie on a baking sheet and bake in a pre‑heated oven at 356°F (180°C) for 35‑40 minutes, or until the crust is golden and the crumb topping is crisp.
Time: PT38M
Temperature: 356°F (180°C)
Nutrition Facts
- Calories
- 260
- Protein
- 3 g
- Carbohydrates
- 38 g
- Fat
- 11 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will affect texture)
- Instead of Powdered Sugar: Granulated Sugar (processed in food processor)
- Instead of Salt: Kosher Salt
- Instead of Baking Powder: Cream of Tartar (combined with baking soda)
- Instead of Cold Butter: Margarine (for dairy‑free)
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Apricots: Peaches (similar sweetness)
- Instead of Butter: Coconut Oil (for dairy‑free)
- Instead of Sugar: Honey (use less)
- Instead of Flour: Almond Flour (gluten‑free, changes texture)
- Instead of Sugar: Brown Sugar
- Instead of Butter: Margarine
Equipment Needed
- Mixing Bowl
- Pastry Cutter or Fork
- Rolling Pin
- 8‑inch Pie Mold
- Saucepan or Skillet
- Oven
- Baking Sheet (optional)
- Cooling Rack (optional)
- Spatula
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Chill the dough for at least 15 minutes to ensure a flaky crust
- Cook the apricot filling until the syrup thickens to avoid a soggy bottom
- Bake until the crumb topping is golden and crisp
Chef Tips from the Video
- Use a light dusting of flour on the rolling surface to prevent sticking
- For extra shine, brush the crust with a beaten egg before baking
- A pinch of almond extract in the filling adds a subtle depth of flavor
Troubleshooting
Crust is tough or hard
Make sure the butter stays cold and avoid over‑mixing; add a tablespoon of ice water if the dough feels dry.
Filling is watery
Cook the apricots longer until the liquid reduces, or add a teaspoon of cornstarch slurry.
Crumb topping stays soggy
Bake a few minutes longer and ensure the topping is evenly spread; using chilled butter helps keep it crisp.
Storage
Refrigerator: Store leftovers covered in the refrigerator for up to 3 days
Freezer: Freeze individual slices wrapped in plastic and foil for up to 1 month
Room temperature: Can sit at room temperature for up to 2 hours after baking
Make-Ahead Tips
- The crust dough can be prepared a day ahead and kept refrigerated
- The apricot filling can be made up to 2 days ahead and reheated gently before assembling
Frequently Asked Questions
What is the cultural significance and history of apricot pie in American cuisine?
Apricot pie became popular in the United States during the early 20th century as home gardeners began cultivating apricot orchards in the Midwest and West. It is often associated with summer harvest festivals and showcases the fruit’s sweet‑tart flavor in a comforting baked form.
What are the traditional regional variations of apricot pie in American cooking?
In the Pacific Northwest, apricot pie is sometimes spiced with a hint of cinnamon or ginger. In the South, a splash of bourbon or a streusel topping replaces the crumb topping, giving the pie a richer, caramelized flavor.
How is apricot pie traditionally served in the United States?
It is typically served warm or at room temperature, often accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar adds a decorative finish.
During what occasions is apricot pie traditionally enjoyed in American culture?
Apricot pie is a popular dessert for summer picnics, Fourth of July barbecues, and farmers‑market gatherings where fresh apricots are in season.
What other American desserts pair well with apricot pie?
Apricot pie pairs nicely with classic American desserts such as apple crumble, peach cobbler, or a simple vanilla custard, creating a fruit‑focused dessert spread.
What are the most common mistakes to avoid when making apricot pie at home?
Common errors include over‑mixing the crust dough, which makes it tough, under‑cooking the apricot filling, leading to a soggy bottom, and not chilling the dough long enough before rolling.
Why does this apricot pie recipe use a crumb topping instead of a traditional lattice crust?
The crumb topping adds a buttery crunch that contrasts with the soft apricot filling and is quicker to assemble than a lattice, making the recipe more approachable for home cooks.
Can I make the apricot pie ahead of time and how should I store it?
Yes, you can bake the pie a day ahead. Let it cool completely, then cover it loosely with foil and store it in the refrigerator. Reheat gently in a 300°F (150°C) oven for 10‑15 minutes before serving.
What texture and appearance should I look for when the apricot pie is done baking?
The crust should be golden‑brown, the crumb topping crisp and lightly caramelized, and the apricot filling should be bubbling around the edges, indicating the syrup has set.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on simple, home‑cooked recipes that often feature classic desserts and quick weeknight meals, emphasizing clear step‑by‑step instructions.
How does the YouTube channel Unknown's approach to American dessert cooking differ from other cooking channels?
The channel Unknown prioritizes minimal ingredient lists and practical tips for everyday cooks, avoiding overly technical jargon and instead offering relatable, budget‑friendly variations of classic American desserts.
Last updated: August 25, 2026
