Betty Crocker Apricot Pie Recipe: Golden Crust Over Jammy Fruit Layers

Betty Crocker’s apricot pie recipe delivers that perfect balance of a golden, flaky crust and a jammy, spiced apricot filling that tastes like summer in every bite.

This classic dessert brings together tender fruit layers, a buttery crust, and just the right amount of cinnamon to create a pie that’s both comforting and impressive. I’ve tested countless variations to perfect this recipe, ensuring it’s foolproof for home bakers while staying true to Betty Crocker’s trusted style.

The secret to this apricot pie lies in the pre-cooked filling, which prevents a soggy bottom while concentrating the natural sweetness of the fruit.

You’ll start with a simple, all-purpose crust that’s easy to roll out and bake to a perfectly golden brown, then fill it with apricots simmered in sugar, cornstarch, and warm spices. The result?

A pie with a crisp, shatteringly thin crust and a filling that’s thick enough to hold its shape but still juicy enough to satisfy.

By the time you pull this pie from the oven, your kitchen will smell like a bakery, and the sight of that glazed, bubbling fruit peeking through the lattice crust will have everyone gathering around.

The apricots caramelize slightly during baking, deepening their flavor while keeping the texture tender. This is the kind of pie that earns compliments without trying—simple enough for a weeknight but special enough for company.

Serve it warm with a scoop of vanilla ice cream or let it cool slightly for clean slices. The crust stays crisp, the filling remains jammy and fragrant, and the spices—cinnamon, nutmeg, and a hint of vanilla—tie everything together in a way that feels both nostalgic and new.

Let’s get baking!

Ingredients for betty crocker apricot pie

Golden crust, jammy apricot filling—just 13 ingredients for Betty Crocker’s perfect summer pie.

The crust starts with cold butter—don’t skip chilling it. Kirkland Signature or Land O’Lakes unsalted butter works great, but avoid anything with additives. For the flour, King Arthur or Gold Medal all-purpose is my go-to—both bake up light. The secret to a flaky crust? Keep everything cold. I like to freeze the butter cubes for 20 minutes before mixing. The apricots? Look for high-quality canned apricots—Bonney or Libby’s are reliable. Avoid those with added sugar or preservatives. The filling needs to be thick but still juicy, so don’t rush the simmering time.

No canned apricots? Fresh apricots work too—just peel, slice, and simmer until tender. Short on cornstarch? Arrowroot powder at the same amount works just as well. The spices are key here—Penzeys or McCormick for ground cinnamon and nutmeg ensures good flavor. If you only have whole nutmeg, grate it fresh. The vanilla extract matters—Nielsen-Massey or McCormick pure vanilla extract adds depth. For the lattice crust, I use store-bought pie dough if I’m short on time, but homemade tastes better. The heavy cream glaze? Whipped with powdered sugar gives that bakery-style finish.

This pie tastes even better the next day—keep it at room temperature for 2 hours before serving. Store leftovers in the fridge for 4-5 days, covered tightly. The crust stays crisp for about 2 days if kept at room temperature. For freezing, slice before freezing and reheat at 350°F for 15 minutes. The filling thickens when chilled, so warming slices brings back that perfect jammy texture. I always bake an extra crust—freeze it for future pies—it’s worth the effort.

Step-by-step instructions for Betty Crocker apricot pie recipe

Here's how to create a classic apricot pie with a flaky crust and jammy fruit filling.

In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures a flaky texture when baked.

Gradually add 0.5 cup granulated sugar and mix until evenly distributed. The sugar will help create a tender crust. Add 1 whole large egg and mix just until the dough begins to come together. Avoid overworking it, as this will make the crust tough. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour to firm up.

In a medium saucepan, combine the 2 cups drained, sliced canned apricots, 0.33 cup cornstarch, 1.5 teaspoons ground cinnamon, 0.25 teaspoon ground nutmeg, 0.5 teaspoon pure vanilla extract, and 1 tablespoon lemon juice. Stir well to coat all the apricot slices evenly with the spices.

Cook over medium heat, stirring constantly, until the mixture thickens and bubbles for 3-4 minutes. The filling should coat the back of a spoon and hold its shape when spooned. Remove from heat and let cool for 10 minutes. This step is crucial for preventing a runny pie filling.

Preheat your oven to 375°F. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish, leaving a 1-inch overhang on all sides. Transfer the dough to the pie dish and trim the edges, leaving the overhang intact. Prick the bottom of the crust with a fork to prevent puffing.

Pour the cooled apricot filling into the crust, mounding it slightly in the center. Fold the overhang under itself to create a decorative edge. Brush the crust with a beaten egg (save the remaining egg white for the lattice glaze).

Roll out the remaining dough to about 1/8-inch thickness. Cut into 1-inch wide strips using a pizza cutter or sharp knife. Arrange half the strips horizontally across the pie, spacing them 1/2 inch apart. Fold back every other strip, then weave the remaining strips over and under to create a lattice pattern.

Brush the lattice with the reserved egg white mixed with 0.25 cup heavy cream and 2 tablespoons powdered sugar for a glossy finish. Sprinkle the top with a pinch of granulated sugar for extra shine and caramelization. This glaze will add a beautiful golden color when baked.

Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the lattice. The pie is done when the crust is firm to the touch and the filling is set.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a soggy crust. Serve warm or at room temperature with a dollop of whipped cream for the perfect dessert experience.

Perfect pairings for this recipe

Classic Ice Cream

This apricot pie shines when paired with vanilla ice cream—the creamy, cool contrast balances the warm, spiced filling beautifully. I recommend Blue Bell or Breyers for that classic vanilla flavor.

For extra indulgence, try homemade whipped cream with a sprinkle of ground cinnamon on top. The cold dairy cuts through the richness while enhancing the apricot’s natural sweetness. 🍦

Creamy Cheese Plating

Add a dollop of cream cheese or mascarpone to each slice for a luxurious touch. Warm the cheese slightly to make it spreadable, then top with a drizzle of honey or caramel sauce.

The tangy cream cheese complements the apricot’s jammy texture, while the honey adds a delicate floral note. I love using Philadelphia cream cheese for its smooth consistency. 🧀

Spiced Whipped Cream

Elevate your pie with spiced whipped cream—whip 1 cup heavy cream with 2 tablespoons powdered sugar, ½ teaspoon vanilla extract, and a pinch of ground cinnamon. Pipe it artistically over slices or serve on the side.

The warmth of the spices ties into the pie’s filling, creating a cohesive flavor experience. For extra flair, garnish with toasted almonds or crushed pistachios. ✨

Warm Beverage Pairings

Serve this pie with a warm drink to enhance its cozy appeal. A cup of Earl Grey tea with its bergamot notes pairs wonderfully, or try chai latte for a spiced contrast.

For coffee lovers, vanilla chai latte or espresso with a dash of cinnamon complements the pie’s flavors. The warmth of the drink makes each bite feel even more comforting. ☕

Crunchy Toppings

Add texture with toasted nuts or biscotti crumbles. I like pecans or walnuts toasted in butter for a buttery crunch, or amaretti cookies crushed over the top. The contrast of crunch against the soft filling and crust makes every bite exciting.

For a sweet crunch, sprinkle crushed graham crackers or gingersnaps on top before baking. 🌰

Seasonal Fruit Additions

In summer, top slices with fresh berries like raspberries or blackberries for a bright, juicy contrast. In fall, try roasted pears or apples with a sprinkle of cinnamon.

These additions not only add visual appeal but also enhance the pie’s seasonal flavors. The acidity of fresh fruit cuts through the sweetness beautifully. 🍓

Frequently asked questions