There’s something so comforting about a homemade fruit pie with a golden lattice crust. This classic apricot lattice pie combines sweet, juicy apricots with a buttery pastry crust for a dessert that feels both rustic and special. The apricots become tender and jammy as they bake, while the crisp pastry adds the perfect contrast.
A light dusting of powdered sugar makes it even prettier, but honestly, this pie is delicious just as it is—or served warm with a scoop of vanilla ice cream.
Why You’ll Love This Apricot Lattice Pie
- Buttery and flaky: The pastry bakes up beautifully golden and crisp.
- Sweet and fruity: Fresh apricots create a naturally bright, jammy filling.
- Beautiful presentation: The woven lattice crust makes this pie perfect for gatherings.
- Simple ingredients: You only need a handful of pantry and seasonal staples.
- Perfect for summer: It’s an especially lovely way to use ripe, juicy apricots.
What Does Apricot Lattice Pie Taste Like?
The filling is sweet, slightly tangy, and wonderfully fruity, with the apricots softening into a thick, fragrant filling as they bake. A touch of lemon brightens the fruit, while vanilla and cinnamon add gentle warmth.
The crust is crisp around the edges, tender underneath, and beautifully golden on top. Every bite gives you that delicious combination of flaky pastry and soft, juicy fruit.
Helpful Tips for the Best Apricot Pie
Use ripe but firm apricots. They should have plenty of flavor without being so soft that they completely fall apart while mixing.
Don’t skip the lemon juice. It balances the sweetness of the fruit and keeps the filling from tasting flat.
Let the pie cool before slicing. The filling continues to thicken as it cools, making it much easier to get neat slices.
Watch the crust. If the edges begin browning too quickly, loosely cover them with aluminum foil during the final part of baking.
Frequently Asked Questions
Can I use canned apricots?
Yes. Drain them very well and pat them dry before using. Because canned apricots are usually softer and sweeter than fresh ones, the texture and sweetness of the finished pie will be slightly different.
Can I use frozen apricots?
Yes. Thaw them first and drain away excess liquid. If the fruit is particularly juicy, add a little extra flour or cornstarch to help thicken the filling.
How do I keep the bottom crust from becoming soggy?
Make sure the filling is not excessively watery and bake the pie until the bottom crust is deeply golden. Baking the pie on a preheated baking sheet can also help the bottom crust cook more effectively.
Can I make the pie ahead of time?
Absolutely. You can bake it several hours ahead and let it cool completely before serving. It can also be refrigerated and gently rewarmed before serving.
How should I store leftover apricot pie?
Cover the cooled pie and refrigerate it for up to 4 days. Let individual slices come closer to room temperature or warm them gently before serving.
Classic Apricot Lattice Pie
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 50 minutes
Servings: 8 slices
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cut into small cubes
- 6–8 tablespoons ice water
For the Apricot Filling
- 6 cups fresh apricots, pitted and sliced
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Top
- 1 large egg
- 1 tablespoon milk or water
- 1 tablespoon coarse sugar, optional
- Powdered sugar, optional, for serving
Instructions
1. Prepare the pastry. In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and work it into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
2. Add the water. Drizzle in the ice water, one tablespoon at a time, gently mixing until the dough begins to come together. Avoid overworking it.
3. Chill the dough. Divide the dough into two portions, with one portion slightly larger for the bottom crust. Shape each into a disk, wrap, and refrigerate for at least 30 minutes.
4. Make the filling. Add the sliced apricots to a large bowl. Gently toss with the sugar, flour, cornstarch, lemon juice, vanilla, cinnamon, and salt. Let the mixture sit for about 10 minutes so the fruit can release some of its juices.
5. Roll the bottom crust. Preheat the oven to 400°F. On a lightly floured surface, roll the larger dough disk into a circle large enough to fit a 9-inch pie dish with a little overhang. Carefully transfer it to the dish and gently press it into the bottom and sides.
6. Add the apricots. Spoon the prepared apricot mixture into the crust, spreading the fruit into an even layer. If there is a large amount of liquid at the bottom of the bowl, leave some of it behind to prevent an overly wet filling.
7. Create the lattice. Roll out the remaining dough and cut it into strips. Arrange the strips over the filling, weaving them together to create a classic lattice pattern. Trim the excess dough and crimp the edges to seal.
8. Brush with egg wash. Whisk the egg with the milk or water. Lightly brush the lattice and crust edges with the egg wash. Sprinkle with coarse sugar if desired.
9. Bake. Place the pie on a baking sheet to catch any bubbling juices. Bake at 400°F for 20 minutes. Reduce the oven temperature to 375°F and continue baking for another 30–40 minutes, or until the crust is deeply golden and the filling is bubbling.
10. Cool before serving. Remove the pie from the oven and let it cool for at least 2 hours. This allows the filling to set properly. Dust with powdered sugar just before serving if desired.
Serving Suggestion
Serve slices slightly warm with vanilla ice cream, whipped cream, or a spoonful of lightly sweetened whipped cream. The contrast between the warm apricot filling and cool, creamy ice cream is especially delicious.
Recipe Notes
- If your apricots are very tart, you can increase the sugar by 1–2 tablespoons.
- For a more pronounced almond flavor, add 1/2 teaspoon almond extract to the filling.
- Place the pie on a baking sheet before baking to make cleanup easier if the filling bubbles over.
- Allow the pie to cool thoroughly before cutting for cleaner slices.
