Desserts
Betty Crocker's apricot pie recipe delivers that nostalgic, jammy filling encased in a buttery lattice crust that's become a classic dessert staple. The secret lies in balancing tender apricots with just enough spice and thickener to create a filling that's neither too runny nor too stiff.
I've perfected this version after years of testing, ensuring every slice offers that perfect blend of sweet and tart flavors with a flaky crust that holds up beautifully.
What sets this recipe apart is the foolproof lattice technique—no fussy cutting required. Using a simple sheet of pie dough, you'll create diamond patterns that bake to golden perfection while allowing steam to escape for that signature tender filling.
The apricot mixture combines fresh or canned apricots with a touch of cornstarch for thickness and warm spices like cinnamon and nutmeg for depth. It's the kind of dessert that feels like a hug from your grandma, but with modern precision.
By the time you pull this pie from the oven, you'll have a dessert that's worthy of any holiday table or family gathering.
The lattice crust will be crisp yet tender, with those beautiful diamond patterns that catch the light, while the filling remains perfectly set with just the right amount of jammy texture.
The aroma alone will have everyone gathering in the kitchen, and each bite delivers that perfect balance of sweet apricot flavor and buttery crust.
Serve it warm with a scoop of vanilla ice cream or whipped cream for the full Betty Crocker experience. This recipe scales beautifully for parties, and the lattice technique makes it impressive without being difficult. Let's get baking!
Ingredients for betty crocker apricot pie
Classic pie dough and jammy apricot filling—just eight simple ingredients for a nostalgic Betty Crocker-style dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Apricots 🍑 | 2 cups | Pitted, sliced variety preferred |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated for best flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Ice Water 💧 | ½ cup | For pie dough |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Ice Cream 🍦 | 2 cups | For serving (optional) |
| Heavy Whipping Cream 🥛 | ½ cup | For serving (optional) |
The apricots are the heart of this pie, so quality matters. Libby's or Bonne Maman canned apricots work perfectly—they're pre-pitted and consistently sweet-tart. Fresh apricots can be used, but they require peeling, pitting, and slicing, which adds time. For the spices, Penzeys or McCormick offer premium ground cinnamon and nutmeg, but store-bought brands are fine if they're fresh. The cornstarch is non-negotiable here—it's what gives the filling that perfect set without being gluey. If you're using fresh apricots, peel them first—the skin can make the filling bitter.
No cornstarch? All-purpose flour at half the amount works in a pinch, but the filling may be slightly less glossy. Short on lemon juice? A pinch of cream of tartar can help brighten the flavor. For the crust, if you're short on butter, lard or shortening can be substituted, but the flavor won't be as rich. The dough should be cold but workable—if it's too crumbly, add a splash more ice water. For a gluten-free option, Bob's Red Mill 1:1 flour works well, though the crust may be slightly less flaky. The vanilla ice cream or whipped cream is purely for serving, but it's worth the extra minute to whip the cream fresh if you're feeling fancy.
The pie dough can be made a day ahead and stored in the fridge, wrapped tightly in plastic. The filling should be prepared just before baking to avoid sogginess. Once baked, the pie keeps well at room temperature for 2 days or in the fridge for 4 days. For longer storage, freeze the pie (without the ice cream) for up to 3 months. To reheat, warm at 350°F for 10-15 minutes. The lattice crust is best served warm, so pull it from the oven and let it rest for 10 minutes before slicing—this helps the filling set properly and makes for cleaner cuts.
Why You'll Love This Recipe
- No Pantry Overhaul Needed: I’ll be honest—this pie comes together with what’s probably already in your cabinets. Canned apricots? Check. Cornstarch to thicken it just right? Probably there. Even the cinnamon and nutmeg likely live in your spice drawer, gathering dust. No last-minute grocery runs, no special tools—just open, measure, and stir.
- Sweet-Spiced Magic: That warm cinnamon-nutmeg blend with the natural apricot sweetness? It’s like summer in a slice. The cornstarch gives it that perfect, not-too-runny texture, and the sugar caramelizes just enough to make every bite taste like a hug from your grandma’s kitchen.
- Weeknight Hero: Between us, this is the pie I pull out when I need dessert now—no baking required. Serve it warm with vanilla ice cream for a crowd, or let it chill for a picnic. Even my picky-eating kid grabs seconds, and that’s saying something.
- Budget-Friendly Luxury: You’re getting restaurant-quality dessert for pennies. A single can of apricots stretches to four servings, and the spices cost less than a coffee run. Leftovers? They disappear just as fast as the first slice—no sad, forgotten pie here.
Step-by-step instructions for Betty Crocker apricot pie recipe
Here's how to create a classic apricot pie with a buttery lattice crust and jammy filling.
Prepare the Apricot Filling
In a medium saucepan, combine the 2 cups canned apricots, 1 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, and 0.25 teaspoon ground nutmeg. Stir gently to distribute the spices evenly. Bring the mixture to a gentle boil over medium heat.
Once boiling, reduce the heat to medium-low and let it simmer for 5-7 minutes, stirring occasionally, until the mixture thickens noticeably. The filling should coat the back of a spoon when you lift it - this indicates it's ready for the crust. In a small bowl, whisk together the 2 tablespoons cornstarch with 2 tablespoons cold water. Slowly stir this mixture into the simmering apricot filling while continuing to stir constantly.
Simmer for an additional 2-3 minutes until the filling becomes glossy and thickens further. Remove from heat and let it cool completely before pouring into the pie crust. This cooling step is crucial as it prevents the crust from becoming soggy when the hot filling is added later.
Make the Pie Crust Dough
In a large mixing bowl, combine the 2.5 cups all-purpose flour with the 0.5 teaspoon salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently just until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it lightly for about 1 minute until it forms a smooth ball. Divide the dough in half and wrap each half in plastic wrap. Chill in the refrigerator for at least 1 hour or up to 2 days. This resting period is essential for developing flavor and making the dough easier to roll out.
Preheat your oven to 375°F. Roll out one half of the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess dough hanging over the edge. Prick the bottom of the crust with a fork to prevent puffing during baking.
Assemble and Bake the Pie
Pour the cooled apricot filling into the prepared pie crust, spreading it evenly to within 1/2 inch of the edge. Roll out the second half of the chilled dough and cut it into strips about 1/4-inch wide. Arrange these strips in a lattice pattern over the filling, leaving the center open to allow steam to escape.
Brush the lattice crust with a lightly beaten egg (optional) for a golden finish. Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated oven for 45-50 minutes, until the crust is golden brown and the filling is bubbling gently through the lattice openings.
Remove the pie from the oven and let it cool completely on a wire rack before serving. This cooling period allows the filling to set properly and prevents the crust from becoming soggy. The pie should have a beautiful golden lattice pattern and a fragrant aroma when fully cooled.
Serve with Optional Toppings
Slice the apricot pie into 8 equal wedges using a sharp knife. Serve each slice warm or at room temperature. For an enhanced presentation, offer the 2 cups vanilla ice cream and 0.5 cup heavy whipping cream on the side. The warm pie pairs beautifully with the cold ice cream, creating a delightful contrast in temperatures and textures.
To serve, place a scoop of vanilla ice cream on top of each pie slice or serve it alongside for dipping. The heavy whipping cream can be used to drizzle over the pie slices or the ice cream for added richness. This combination creates a perfect balance of warm pie and cool dessert elements.
Pro Tips For Making Betty Crocker Apricot Pie
- Drain, Don’t Dump: Canned apricots hold way more liquid than you’d expect—skip pouring the syrup straight into the pie. Drain them first, then toss the fruit with a splash of that syrup (about 2 tablespoons) to keep things balanced. I learned this the hard way when my first pie turned into a watery mess.
- Pre-Cook the Filling: Simmer the apricot mixture for 5–7 minutes before pouring it into the crust. This thickens the juices, prevents a soggy bottom, and lets the spices bloom. (Yes, even if the recipe doesn’t say it—trust me.)
- Skip the Extra Spice: The recipe’s cinnamon and nutmeg are already generous. Taste the filling before baking—if it’s bold enough, resist adding more. Too much spice can overpower the apricots’ natural sweetness.
- Chill the Crust: Pop the crust (store-bought or homemade) in the fridge for 30 minutes before filling. Cold dough cracks less when hot fruit goes in, and it bakes more evenly. (I know, it’s an extra step—but your pie’s edges will thank you.)
Perfect pairings for these flavors
Classic Ice Cream Pairings
Vanilla ice cream is the traditional choice for apricot pie, and for good reason. The creamy sweetness complements the tart apricot filling beautifully. I recommend Breyers Vanilla Bean or Blue Bell Homemade Vanilla for that rich, authentic flavor.
Scoop 2-3 tablespoons per slice and let guests drizzle warm pie filling over the ice cream for a decadent contrast. 🍦
Creamy Whipped Toppings
Homemade whipped cream adds a light, airy texture that balances the pie's density. Whip ½ cup heavy whipping cream with 1 teaspoon powdered sugar and ¼ teaspoon vanilla extract until soft peaks form.
Fold in 1 tablespoon apricot jam for a fruity twist. Serve in a squeeze bottle for easy drizzling over pie slices or ice cream.
Coffee or Tea Pairings
Warm espresso or chamomile tea cuts through the richness of apricot pie. I love pairing it with a dark roast coffee like Starbucks Sumatra or a spiced chai tea for warmth.
The tannins in coffee help cleanse the palate between bites, while tea adds a soothing finish. Serve with 1 teaspoon honey for extra sweetness. ☕
Fruity Complements
Fresh berries like raspberries or blackberries add a bright contrast to the apricot's jammy texture. Toss 1 cup mixed berries with 1 tablespoon balsamic glaze and serve alongside pie slices.
Alternatively, a scoop of strawberry sorbet (like Ben & Jerry's Strawberry Cheesecake) adds a refreshing, tangy note that balances the pie's sweetness.
Cheese or Nut Additions
For a savory twist, serve aged cheddar cubes or walnuts on the side. The sharpness of Sharp Cheddar (like Cabot) contrasts the pie's sweetness, while toasted walnuts add crunch.
Sprinkle 1 tablespoon chopped pecans over whipped cream for extra texture. These additions elevate the pie into a more complex dessert experience. 🌰
Seasonal Beverage Swaps
In summer, swap coffee for sparkling peach iced tea—mix 1 cup peach nectar with 1 cup sparkling water and a splash of lemon. For winter, try mulled wine or hot apple cider to complement the pie's warm spices.
These seasonal drinks enhance the apricot's natural flavors while keeping the meal cohesive. 🍎
Nutrition facts
Frequently asked questions
Can I make this apricot pie with fresh apricots instead of canned?
Yes, but you'll need to prep them first! Peel, pit, and slice 4-5 medium fresh apricots (about 2 cups total) before using the same recipe. Fresh apricots are more watery, so you may need to simmer the filling 2-3 minutes longer to achieve the right thickness.
How do I fix a soggy bottom crust?
Prevent sogginess by chilling the filling completely before pouring it into the crust, and always use a pre-baked bottom crust (bake it for 10-12 minutes at 375°F before adding filling). For extra insurance, sprinkle 1 tablespoon crushed cornflakes or almond flour on the crust before adding the filling. This creates a dry barrier that absorbs excess moisture.
Can I substitute the lattice crust for a solid top?
Roll out the second dough disc and place it directly on top of the filling. Cut 4-5 small slits in the center to allow steam to escape. Brush with egg wash and bake as directed. For a rustic look, crimp the edges with a fork or use a pie crimper.
What's the best way to reheat leftover apricot pie?
For a crisp crust and warm filling, reheat at 350°F for 10-15 minutes covered with foil. Remove the foil for the last 2 minutes to crisp the lattice. Microwaving works in a pinch (30-second intervals), but it won't restore the crust's texture. Store leftovers in an airtight container for up to 4 days.
Can I make this pie gluten-free or vegan?
For gluten-free, use a 1:1 gluten-free flour blend (like Bob's Red Mill) and substitute butter with vegan butter or coconut oil. For vegan, replace butter with coconut oil, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and serve with coconut whipped cream. The filling remains the same, but the crust texture may be slightly different.