Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

We used to have an apricot tree, and I was fortunate enough to find this four ingredient, delicious recipe that uses a large number of apricots at a time.

Ingredients Nutrition


  1. Combine ingredients.
  2. Pour into 9" pie rich pastry dough crust.
  3. Bake at 350 for one hour.


Most Helpful

Oh.My.Goodness! This is a FABULOUS pie. Simple and delicious. No-muss, no-fuss that allows the fresh fruit flavor to shine. We used our homegrown apricots and it came out wonderfully sweet-tart. I subbed flour for the cornstarch and I dotted the top of the fruit with a tablespoon of cut-up cold butter. The recipe doesn't specify, but assumed this is a 2-crust pie. I just used storebought crusts and I spinkled the top crust with a little sugar before baking. I used 6 cups of diced fruit (skins on!) because I made a deep dish pie. Mine was done after about 40 minutes - any longer and it would have burned. I want to definately make this again - and I WILL because I still have almost 10 pounds of apricots to use up! Thanks Recipe Junkie!

SaraFish June 25, 2007

Delicious. Can't wait for apricot season to come around again, so I can make this recipe again. I served it to a nice trim senior citizen who had moved from the East Coast to Hawaii and she liked it so much she had 2 big pieces. I used tapioca to combat the runnyness.

alvinakatz July 10, 2013

The taste of this pie was actually pretty good, but it was very soupy and it spilled over in the oven and made a HUGE mess. I've never had a pie spill over that much. After all the spilling, however, the pie filling came out very thick, almost like jam. Oh, yeah, this quantity of apricots made 2 deep dish pies for me.

Goody2shz July 01, 2013

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