Description
A sweet and tangy apricot pie that blends old-fashioned Southern comfort with a modern twist. Vegan-friendly, dairy-free, and freezable.
Ingredients
2 lbs fresh ripe apricots, pitted and sliced
1 cup granulated cane sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon lemon juice
1/8 teaspoon salt
2 tablespoons plant-based margarine
1 double 9-inch pie crust (bottom and top)
1 tablespoon aquafaba (vegan egg wash alternative)
Instructions
Preheat oven to 375°F (190°C).
Mix sliced apricots, sugar, cinnamon, cardamom, flour, lemon juice, and salt in a large bowl. Let sit for 10 minutes.
Place one pie crust in a 9-inch pie dish. Pour apricot mixture into crust and dot with margarine.
Add top crust, crimp edges, and cut slits in center to vent. Brush with aquafaba.
Bake for 50–55 minutes or until crust is golden and filling is bubbly.
Cool for at least 15 minutes before slicing. Refrigerate for cleaner cuts.
Notes
Use fresh apricots when in season. Frozen or canned apricots (in juice) work as well.
For a gluten-free option, use a gluten-free flour blend and crust.
Store leftovers in an airtight container in the fridge up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 245
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: apricot pie, vegan fruit pie, summer dessert, fruit desserts