Fresh Apricot Pie

Time 1 hour
Yields Serves 6 to 8
Fresh Apricot Pie

Mix apricots and lemon juice. Mix sugar, flour and cinnamon and stir into apricots. Pour into 9-inch pastry-lined pie plate and dot with butter. Cover with top crust, seal, flute and cut 4 to 6 slits. Cover edges with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.


Bake at 425 degrees until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.

Steve and Mary Anne Brenkwitz grow dozens of varieties of apricots, Apriums and plumcots, including many experimental types, at their farm in Tracy. Mary Anne makes this apricot pie for her family.

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