Recipe Monday: Lisa’s Famous Apricot Pie


There’s always that dish from the holidays where your grandmother would just say, “Well, you just add a pinch of this and a pinch of that.” And you’re thinking, “But how much is a pinch, and how does yours end up perfect every time?” 


Thus the reasoning behind this recipe. My husband’s grandmother, who lived to 94, would whip up apricot pies for the holidays, and I’ve never been the same. So I’m going to translate this to recipe-speak and hope everyone tries this for a November to Remember. 


Dried Apricot Pie Recipe



3 12-ounce bags dried apricots, chopped fine (If you can find the variety from California, buy those. The Turkish ones aren’t as tart.)

Water to cover

1 cup sugar

Uncooked pie crust (top and bottom)



Cook down the apricots with water. It will take about 30-45 minutes. DO NOT WALK AWAY AS THEY WILL BURN. (Learned that lesson about 20 years ago.) They will get soft enough to mash down with a potato masher. 


Then add a cup of sugar and let that sugar dissolve. Now put this deliciousness in an uncooked pie crust. Top with the other pie crust. Make the fancy edges and all but cover them with foil when you cook the pie. That too can burn. (Again. I know this from experience.) Put slits in the top of the crust and bake at 425 degrees for 15 minutes and then bring the temperature down to 375 and bake for another 25 minutes. Pull off the foil for the last 10 minutes of baking. Pull that jewel out of the oven. 


Let it rest for about 15 minutes, and serve with vanilla ice cream. This is such a good tart dessert. 


NOTE: Full disclosure: I order my apricots from You’ll need to do that now. They are the best. Or any California online producer of dried apricots. 


READ MORE: Thanksgiving Pre-Orders & Restaurant Openings 2021