There’s just something so comforting about a slice of easy apricot pie. With its golden, flaky pastry and juicy fruit filling, this classic dessert is the kind of simple, nostalgic baking that never goes out of style. And best of all? It’s made using pantry staples – including canned apricots – so you can whip one up any time the craving hits.
If you love a fuss-free dessert like my Apple Crumble, Golden Syrup Dumplings or Lemon Delicious Pudding, then this pie is going straight to the top of your favourites list.
This humble pie is proof that the simplest things are often the best. Whether you make your own pastry from scratch (which is easier than you might think!) or use store-bought sheets to save time, this homemade apricot pie with canned fruit turns out beautifully every time.
I love using tinned apricots in syrup – they’re sweet, juicy, and available year-round. You’ll simmer them briefly with sugar, lemon juice and a hint of cinnamon before wrapping it all up in pastry and baking to golden perfection. It’s a little bit rustic, a lot delicious, and perfect served warm with a scoop of homemade vanilla custard or vanilla ice cream.
Why You're Going To Love This Recipe
✔️ Made with tinned apricots – no peeling or slicing fresh apricots = zero fuss
✔️ Includes both conventional and Thermomix methods
✔️ Budget-friendly and pantry staple ingredients
✔️ Can be made with homemade or store-bought pastry
✔️ Perfect to make ahead (freezes beautifully!)
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Pie Ingredients
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
This apricot pie recipe uses everyday baking staples. Here's a quick note on a couple of key ingredients:
- Lemon juice & cinnamon – just enough to balance the sweetness and give depth to the filling.
- Tinned apricots – use apricots in syrup (not juice) for the best flavour and texture.
- Cornflour – helps thicken the filling so it’s not runny.
- Raw sugar – adds a lovely crunch on top when sprinkled before baking.
Variations
🍑 Gluten-free – Use a gluten-free pastry or your favourite GF shortcrust pie crust.
🍑 Shortcut version – Swap the homemade pastry for store-bought shortcrust or puff pastry.
🍑 Peach or pear pie – Swap the apricots for canned peaches or pears.
🍑 Mini pies – Make individual pies using muffin trays – perfect for parties or lunchboxes.
How To Make Apricot Pie
This old-fashioned apricot pie is simple to prep and even easier to eat! Here’s how to make it from scratch:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Make the Pastry - Process flour, sugar and butter until it looks like breadcrumbs. Add iced water and mix to a dough. Chill for 30 mins.
- Step 2: Make the Filling - Drain apricots (save 1 cup syrup). Simmer syrup, sugar, lemon juice and ground cinnamon. Add apricots and dissolved cornflour. Cook until thickened. Cool.
- Step 3: Assemble the Pie - Roll out ⅔ of pastry, line pie dish. Add the apricot pie filling. Roll out remaining pastry for the top. Seal edges and cut slits for steam.
- Step 4: Bake - Brush with the egg wash, sprinkle with sugar, and bake at 180°C fan-forced for 30–40 mins until golden brown.
- Step 5: Serve with custard or ice cream.
Top Tip
Use the syrup from the canned apricots (not water or juice) – it adds the perfect sweet, sticky base to the filling.
Recipe Tips
- No need to blind bake – the pie base cooks through perfectly without pre-baking.
- Don’t skip the chilling time – it makes the pastry easier to work with and prevents shrinking.
- Let the filling cool slightly before adding it to the pie base – hot filling can make the pastry soggy.
- Crimp or seal edges well so the filling doesn’t bubble out.
- Cut slits or a small shape in the top of the pie to release steam while baking.
- Storing – keep in the fridge for up to 3 days in an airtight container.
- Freezing – wrap well and freeze for up to 3 months. Defrost in the fridge overnight and reheat in the oven.
Apricot Pie FAQs
Yes – just stew them slightly with a little sugar and water until tender before using.
Shortcrust works beautifully, but puff pastry on top adds a lovely flakiness too.
Definitely! Make it a day ahead and reheat in the oven. It also freezes really well.
This allows steam to escape so your filling doesn’t bubble over or make the top soggy. If you prefer, you can use strips of pastry to create a lattice effect.
More Fruity Dessert Recipes You'll Love
Here are a few more of my favourite fruity desserts:
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Apricot Pie
Ingredients
For the pastry:
- 300 g (2 cups) plain flour
- 45 g (3tbs) caster sugar
- 150 g butter chopped
- 2-3 tbs ice cold water
For the filling:
- 1650 g apricots in syrup 2 x 825g tins
- 1 cup apricot syrup reserved from tinned apricots
- 70 g (⅓ cup) raw sugar
- 1 tbs lemon juice
- 1 teaspoon cinnamon
- 45 g (⅓ cup) cornflour dissolved in ⅓ cup cold water
- 1 egg lightly beaten
- 3 tbs raw sugar for sprinkling
Instructions
Conventional Method
- To make the pastry, place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs. Slowly add the iced water and mix until a smooth dough forms. If using a Thermomix: To make the pastry in the Thermomix, place the flour, sugar and butter into the bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs). Add the iced water and knead for 2 minutes on Interval speed.
- Knead the dough into a ball on a lightly floured surface.
- Wrap in plastic wrap and place it into the fridge for a minimum of 30 minutes. If using store-bought pastry sheets, place them onto the bench to defrost.
- Preheat oven to 180 degrees celsius fan forced. Grease a 24cm pie dish and set aside.
- Strain the apricot syrup from the tinned apricots (reserving 1 cup for use in the pie filling). Discard the remaining apricot syrup.
- Meanwhile, place the apricot syrup (1 cup), raw sugar, lemon juice and cinnamon into a saucepan. Bring to a simmer while stirring until the sugar has dissolved (approximately 2 minutes).
- Add the apricots and stir to combine. Stir through the dissolved cornflour and cook for 1-2 minutes or until the cornflour has thickened the juices. Set aside to cool.
- Divide dough into 2 portions (⅔ for the base and ⅓ for the top) and then roll out each portion until 3-5mm thick.
- Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
- Add the apricot mixture to the pie dish and spread out evenly.
- Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
- Brush the lightly beaten egg over the top of the pie. Sprinkle over the raw sugar (optional).
- Cut 3-4 slits (or cut out a shape) into the top of the pastry - this allows the steam to escape.
- Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.
Notes
- No need to blind bake – the pie base cooks through perfectly without pre-baking.
- Don’t skip the chilling time – it makes the pastry easier to work with and prevents shrinking.
- Let the filling cool slightly before adding it to the pie base – hot filling can make the pastry soggy.
- Crimp or seal edges well so the filling doesn’t bubble out.
- Cut slits or a small shape in the top of the pie to release steam while baking.
- Storing – keep in the fridge for up to 3 days in an airtight container.
- Freezing – wrap well and freeze for up to 3 months. Defrost in the fridge overnight and reheat in the oven.
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