Double-Crust Apple-Apricot Pie Recipe

Name: Double-Crust Apple-Apricot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon all-purpose flour, plus more for rolling; Perfectly Flaky Yogurt-Butter Pie Dough; 1 egg white, beaten; 5 large apples (2 1/2 pounds), such as Granny Smith peeled, cored, quartered and thickly sliced; 1/2 cup sugar, plus more for sprinkling; 1/2 cup diced dried apricots (2 1/2 ounces); 1 teaspoon finely grated orange zest; 1 teaspoon ground cinnamon; 1 tablespoon cold unsalted butter, cut into small dice; 2 tablespoons milk

Servings: persons

1
On a floured work surface, roll out the larger disk of dough to a 13-inch round.
2
Fold the round in quarters and transfer to a 9-inch glass pie dish; unfold the pastry and gently press it into the pie plate.
3
Lightly brush the bottom of the dough with some of the egg white.
4
Roll out the smaller disk of pie dough to a 12-inch round.
5
Fold the round in quarters, transfer it to a wax paperlined baking sheet and unfold.
6
Freeze the pie shell and the 12-inch round of dough for 15 minutes.
7
Preheat the oven to 400.
8
In a bowl, toss the apples with the 1/2 cup of sugar and the apricots, zest, cinnamon and 1 tablespoon of flour.
9
Scrape the apples into the pie shell and dot with the butter.
10
Brush the edge with some of the egg white and top with the second round of dough.
11
Press the edges together and, using scissors, trim the overhang to 1/2 inch.
12
Fold the edge under itself and crimp decoratively.
13
Brush the pie with the milk and sprinkle with sugar.
14
Cut slashes in the top of the pie to vent steam.
15
Bake the pie in the lower third of the oven for 1 hour, until the crust is deep golden and the filling is bubbling through the vents; tent with foil during the last 20 minutes of baking.
16
Cool completely before serving.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon all-purpose flour, plus more for rolling, Perfectly Flaky Yogurt-Butter Pie Dough, 1 egg white, beaten, 5 large apples (2 1/2 pounds), such as Granny Smith peeled, cored, quartered and thickly sliced, and more.

Yes, Double-Crust Apple-Apricot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double-Crust Apple-Apricot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions