Easy and Refreshing Icebox Fresh Apricot Pie Recipe
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Make a tart and delicious apricot pie for any summer occasion with this easy recipe. With a short availability, eat them while you can!
Apricots are a delicious treat that summer brings us every year. If you are lucky enough to live in an area with lots of orchards, you will surely have some of these delightful and tart apricots nearby.
My husband loves these little stone fruits and looks forward to them yearly. His love of apricots exceeds most other foods! So, I have been trying to make him more and more treats with these delicious fruits.
I always love watching apricot tree orchards in bloom as well. They are so beautiful as you drive by acres and acres of these lovely fruit.
Fresh Apricot Pies
One of the best restaurants in the area always serves refreshing fruit pies with fresh apricots when they are in season. They have a nice, flaky bottom crust with a layer of fresh fruit, and then a dollop of whipped cream on top. Simple but delicious.
I always wanted just a little more substance to the pie,
That’s why I created this refreshing, tart easy apricot pie. It has a nice creamy filling that is not too sweet but perfectly compliments the ripe apricot fruits.
I wanted this to be a quick pie to make while it cools and gives you a nice break from the hot summer sun.
Many Baking Options
You could also easily make this pie into tarts or a mini pie for each family member.
While not part of a low calorie diet, this recipe can be easily made with fresh and homegrown ingredients to help ease the guilt!
Apricots are also a great source of dietary fiber and have zero total fat or cholesterol. See! Pie can be good for you!
This simple and easy pie will have your family and friends asking you to make it over and over again!
Fresh Apricots
Ripe Apricots will be firm and give a little, but not squishy. They should not be green but may be any combination of yellow and oranges.
Not all grocery stores carry fresh apricots, so you may have to shop around a bit to find some good apricots. If you really needed to, you could move to peaches if you can’t find any of these lovely apricots!
Crust
I am using a store-bought pie crust here because I have not perfected my crust recipe yet, but it will be linked here when I do!
Vanilla Pudding
Homemade vanilla pudding is a delicious way to add richness to the pie. The cream is smooth and easy to make. You can make a day or two and store it in the fridge ahead of time if you would like as well.
Heavy Cream
The heavy cream is whipped and mixed with the pastry cream to lighten the pie but keep its silky texture.
How to make Icebox Fresh Apricot Pie
Blind Bake
Make your pie crust in a 9-inch pie dish according to the recipe. Fully blind bake the pie crust.
Heat oven to 375 degrees. Place pie dough into a 9-inch pie plate. Make sure to press the edges of the pastry above the rim to avoid the crust shrinking too much.
And bake with pie weights (or beans) for 15 minutes.
Take the pie crust out, remove the weights, and prick with a fork.
Place back into the oven and bake the pie crust for 8 minutes or until the crust is golden brown and delicious.
Vanilla Pudding
Mix the eggs, egg yolk, sugar, salt, and cornstarch in a heat-proof bowl.
Place butter onto the counter to come to room temperature.
In a medium saucepan, heat cream until steaming.
Slowly add heated cream to the egg mixture while stirring constantly to avoid scrambling your eggs.
After tempering your eggs, pour the egg mixture into the saucepan. Once steaming again, cook for 2 minutes while stirring constantly.
Take the pan off the heat and add vanilla. Set aside to cool.
Once cool to the touch, add room temperature unsalted butter to the mixture and stir until well combined.
Add sour cream and stir until combined.
Once combined, smooth the pie filling into the cooled bottom crust and place it into the refrigerator.
Let set overnight or for 8-10 Hours.
Next Day:
With a sharp knife, cut apricots into small pieces (Or make a sauce in the blender like I did) and mix with sugar. I added a Tablespoon of instant clear jel to thicken the mixture. You do not have to do this
Place the apricot mixture on top of the pie filling.
Notes:
If you want to add fresh apricots (and the apricot juices) sliced on top, place on top of the pie filling. To keep the apricots from turning brown, mix a cup of water and a tablespoon of lemon juice and toss you slices into the mixture for a minute or so while you finish the rest of the slicing.
If you want an extra crunch, sprinkle granola or almond slices on top!
If you want a cream and jam swirl, swirl the two pie fillings with a knife before setting the pie into the refrigerator.
Tada! You have made your homemade apricot pie for all your summer events! It will surely become one of your family’s favorite desserts!
Icebox Apricot Pie
This refreshing and tangy apricot pie is sure to get your tongue tingling and cool you off on a hot day!
Ingredients
- 2 Eggs
- 2 Egg Yolks
- 1/2 cup Sugar
- 3 Tablespoons Corn Starch
- 1/2 teaspoon Salt
- 1 cup Heavy Cream (or Milk)
- 1 Tablespoon Vanilla
- 1 Pie Crust
- 1 cup Apricots (chopped or pureed)
- 1/2 cup Sugar
- 1 Tablespoon Instant Clear Jel (Optional)
Instructions
- Heat oven to 375 degrees.
- Place pie dough into a 9-inch pie plate.
- Bake with pie weights (or beans) for 15 minutes.
- Take the pie crust out, remove the weights, and prick with a fork.
- Place back into the oven and bake the pie crust for 8 minutes or until the crust is golden brown and delicious.
Vanilla Pudding
- Mix the eggs, egg yolk, sugar, salt, and cornstarch in a heat-proof bowl.
- Place butter onto the counter to come to room temperature.
- In a medium saucepan, heat cream until steaming.
- Slowly add heated cream to the egg mixture while stirring constantly.
- After tempering your eggs, pour the egg mixture into the saucepan.
- Once steaming again, cook for 2 minutes while stirring constantly.
- Take the pan off the heat and add vanilla. Set aside to cool.
- Once cool to the touch, add room temperature unsalted butter to the mixture and stir until well combined.
- Add sour cream and stir until combined.
- Once combined, smooth the pie filling into the cooled bottom crust and place it into the refrigerator.
Let set overnight or for 8-10 Hours.
Next day:
- With a sharp knife, cut apricots into small pieces (Or make a sauce in the blender) and mix with sugar. Add an optional 1 Tablespoon of instant clear jel.
Place the apricot mixture on top of the pie filling.
Keep Refrigerated and covered with plastic wrap until ready to serve.
Notes
If you want to add fresh apricots (and the apricot juices) sliced on top, place on top of the pie filling. To keep the apricots from turning brown, mix a cup of water and a tablespoon of lemon juice and toss you slices into the mixture for a minute or so while you finish the rest of the slicing.
If you want an extra crunch, sprinkle granola or almond slices on top!
If you want a cream and jam swirl, swirl the two pie fillings with a knife before setting the pie into the refrigerator.
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