Apricot Vanilla Double-Crust Pie

Oct 31, 2026 · By VanillaGoods

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Apricot Vanilla Double-Crust Pie: whole homemade apricot vanilla double-crust pie with a golden, flaky double crust with a…

Apricot Vanilla Double-Crust Pie: a fruit pie with a flaky, golden double crust. Makes 8 slices in about 5 hours.

Prep 45 min

Cook 75 min

Cooling 3 hr

Total 5 hr

Yield 8 slices

Diet —

Ingredients

Adjust yield

slices

Crust

2 ½ cups (320.0 g)all-purpose flour
1.0 cup (225.0 g)unsalted butter, very cold, cubed
1 ¼ tsp (7.0 g)fine salt
½ cup (120.0 ml)ice water

Filling

2 ¾ lb (1250.0 g)apricots, pitted and sliced
¾ cup (160.0 g)granulated sugar
6.0 tbsp (52.0 g)cornstarch
1 ½ tbsp (25.0 ml)lemon juice
1 ½ tsp (7.0 ml)vanilla extract

To finish

1.0 (50.0 g)large egg, beaten
1.0 tbsp (15.0 ml)whole milk

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Instructions

Whisk flour and salt for the crust. Cut in the cold butter until pea-size pieces remain; toss with exactly 120 ml ice water until the dough holds together when squeezed.
Divide dough into two disks (slightly larger bottom disk); wrap and chill 30 minutes. Roll bottom disk to a 33 cm circle and fit into a 23 cm (9 in) pie plate.
Combine granulated sugar, cornstarch and vanilla extract. Toss with all prepared fruit and lemon juice; let stand 10 minutes.
Spoon the fruit mixture and its juices into the shell. Roll remaining dough, lay over fruit, seal and crimp edges; cut 5 steam vents.
Beat the egg with 15 ml milk, brush the top and refrigerate assembled pie for 15 minutes. Meanwhile preheat to 425°F (218°C) with a baking sheet on a lower rack.
Bake pie on the hot baking sheet for 20 minutes at 425°F (218°C); lower to 375°F (190°C) and bake 40–55 minutes longer until the filling bubbles visibly through central vents for at least 5 minutes.
Transfer to a rack and cool at least 3 hours before cutting so fruit starch can set. Refrigerate leftover pie promptly if held beyond a short room-temperature serving period.

Tips

Apricot moisture varies. If using frozen fruit, thaw and drain it first; the listed starch assumes well-drained fruit.
Use a foil shield if the rim browns before the center bubbles. Baking time is governed by the bubbling filling, not crust color alone.

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Recipe FAQ

How long does it take to make apricot vanilla double-crust pie?

Plan on 45 minutes of prep and 1 hour 15 minutes of cooking, plus 3 hours to chill. The recipe makes 8 slices.

How should I store apricot vanilla double-crust pie?

Keep covered refrigerated up to 4 days; cool and chill promptly.

Can I make apricot vanilla double-crust pie ahead?

Yes. Keep covered refrigerated up to 4 days; cool and chill promptly.

Can I use a different form of vanilla?

Yes. This recipe uses 1.5 tsp vanilla extract (7 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Apricot Vanilla Double-Crust Pie: a fruit pie with a flaky, golden double crust. Makes 8 slices in about 5 hours.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

538 Calories / serving

24.5g Fat

74.1g Carbs

7.3g Protein

34.8g Sugar

Whole recipe (8 servings): ~4304 cal · 196g fat · 593g carbs · 58g protein · 278g sugar

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