Apricot Raspberry Pie Filling

Sep 14, 2026 · By VanillaGoods

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A juicy, sliceable apricot raspberry pie filling for one 9-inch pie. Makes one 9-inch pie (8 servings).

Prep 30 min

Cook 65 min

Cool 3 hr

Total 4 hr 35 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

3.0 cups (465.0 g)sliced apricots, 1/2 inch thick, from pitted apricots
3.0 cups (375.0 g)raspberries, fresh or frozen
¾ cup (150.0 g)granulated sugar
4.0 tbsp (32.0 g)cornstarch
¼ tspfine sea salt
1.0 tbsp (15.0 ml)fresh lemon juice
1.0 tbsp (14.0 g)unsalted butter, cut into small pieces
1.0 (50.0 g)large egg, beaten with 1 tablespoon milk, for brushing
1.0pastry for a double-crust 9-inch pie, homemade or store-bought, chilled

Make it at home

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Instructions

Place a rack in the lowest position of the oven, set a rimmed baking sheet on it, and heat the oven to 425°F.
In a small bowl, whisk the sugar, cornstarch, and salt so the cornstarch doesn't clump.
In a large bowl, toss the apricots and raspberries with the lemon juice, then add the sugar mixture and toss until evenly coated. Let stand for 15 minutes, until juicy.
Roll out half of the pastry and fit it into a 9-inch pie plate. Spoon in the filling and its juices, mounding it slightly in the center, and dot with the butter.
Roll out the remaining pastry and lay it over the filling (or weave a lattice). Trim, seal, and crimp the edges. Cut 4 or 5 vents in a solid top crust. Brush the top with the egg wash.
Bake on the hot baking sheet for 20 minutes. Reduce the oven to 375°F and bake until the crust is deep golden and the juices bubble thickly through the vents in the center of the pie, 35 to 50 minutes more. Cover the edges with foil if they brown too fast.
Cool on a wire rack for at least 3 hours before slicing; the filling thickens as it cools.

Tips

Let the filling bubble in the center, not just at the edges; cornstarch needs to boil to thicken.
Vanilla boost: add 1/2 to 1 teaspoon pure vanilla extract with the other flavorings for a rounder, warmer flavor.
Storage: Keep covered at room temperature for 1 day, then refrigerate for up to 3 days more.

Recipe FAQ

How long does it take to make apricot raspberry pie filling?

Plan on 30 minutes of prep and 65 minutes of cooking, plus 3 hours to cool. It makes one 9-inch pie (8 servings).

How should I store apricot raspberry pie filling?

Keep covered at room temperature for 1 day, then refrigerate for up to 3 days more.

A juicy, sliceable apricot raspberry pie filling for one 9-inch pie. Makes one 9-inch pie (8 servings).

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

461 Calories / serving

21.3g Fat

64.5g Carbs

5.3g Protein

26.9g Sugar

Whole recipe (8 servings): ~3688 cal · 170g fat · 516g carbs · 42g protein · 215g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 461 calories

What it takes to burn one serving

Brisk walking 87 min·5.1 mi·~10200 steps
Walking uphill or incline treadmill 62 min·3.1 mi·~6200 steps
Moderate cycling 47 min·9.4 mi
Swimming laps 65 min
Jogging 45 min·3.8 mi·~7200 steps
Stair climbing 43 min·~3850 steps
Dancing 75 min
Bodyweight circuit training 47 min
Cleaning, errands, or playing with the dog 107 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.