Fresh Apricot Pie

Preparation:  30 min. Cooking: 50 min. Total: 80 min.
Recipe photo
  • 2 Lb fresh apricots , halved and pitted
  • 2 Tbsp apricot brandy
  • 1/2 tsp vanilla extract
  • 1/2 Cup sugar
  • 1/2 Cup brown sugar, packed
  • 3 Tbsp quick cooking tapioca
  • 1/4 tsp salt
  • 2 refrigerated pie crusts
  • 3 tsp unsalted butter , cut up
Preheat oven to 450 ℉. Combine first 3 ingredients in a bowl. Combine sugars, tapioca and salt in another bowl. Gently stir apricots into sugar mixture. Let stand 15 minutes, stirring occasionally. Roll out one pastry on a lightly floured work surface to a .125 inch thickness. Arrange in a 9 inch pie pan, letting pastry overhang edge. Spoon filling into pie shell and dot with butter. Roll out remaining pastry to a .125 inch thickness. Arrange on top of filling. Cut 2 slits in top to allow steam to escape. Seal and flute by pressing together with index finger and thumb, pressing down on rim of pie pan. Place pie on a cookie sheet and bake 10 minutes. Reduce oven temperature to 375 ℉. Bake 40-45 minutes longer, until center is bubbly and crust is golden brown. Let cool completely on wire rack.
Calories
390 Cal
Fat
14 g
Carbs
62 g
Protein
4.3 g
Fiber
3 g
Sugar
36 g
Cholesterol
3.8 mg
Sodium
370 mg


Nutrients

Fiber     3 g
Fat     14 g
Sugar     36 g
Carbs     62 g
Protein     4.3 g
Calories     390 Cal

Fats

Fat, Poly     1.7 g
Fat, Mono     7.5 g
Fat, Sat     4 g
Fat, Trans     0 g
Fat, Percent     32 %

Vitamins

Vitamin, K     3.9 mcg     3.2 %
Vitamin, A     2200 IU     74 %
Vitamin, B12     0 mcg     0.1 %
Niacin     1.6 mg     10 %
Riboflavin     0.1 mg     9.5 %
Vitamin, C     11 mg     13 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     5.6 %
Vitamin, E     1.1 mg     7 %
Panto, Acid     0.4 mg     7.3 %
Choline     3.9 mg     0.7 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     51 mcg     5.1 %
Phosphorus     61 mg     8.7 %
Magnesium     19 mg     4.4 %
Copper     0.1 mcg     14 %
Fluoride     0.5 mcg     12 %
Zinc     0.4 mg     3.6 %
Cholesterol     3.8 mg     0.1 %
Sodium     370 mg     25 %
Selenium     9.2 mcg     17 %
Manganese     0.2 mg     3.2 %
Potassium     340 mg     7.2 %
Iron     1.5 mg     18 %