Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Apricot Pie
NUTRITION · PER SERVING135M COOK
CAL 23%·PRO 15%
CARBS 57G49% OF CAL
6G FIBER0G ADDED0G INTRINSIC23G OTHER28G TOTAL SUGAR
FAT 25G48% OF CAL
9G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Apricot pie features fresh apricots in a sweet, spiced filling with an all-butter crust. It's bright and fruity, best served warm with vanilla ice cream in summer.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups pitted and sliced fresh apricots (from 2 pounds whole apricots)
- ⅔ cup granulated sugar (adjust to taste, see note)
- ¼ cup all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes (16 tablespoons)
- 7 tablespoons ice-cold water
- 1 large egg
- 1 tablespoon milk
- coarse turbinado sugar (optional)
At a glance
PER SERVING · TIME 135M
CAL 23%·PRO 15%
CARBS 57G49% OF CAL
6G FIBER0G ADDED0G INTRINSIC23G OTHER28G TOTAL SUGAR
FAT 25G48% OF CAL
9G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 1h
- Sodium
- 232mg
- Total sugar
- 28g
- Added sugar
- ≥17g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 449mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.