Desserts
Betty Crocker apricot pie recipe delivers that nostalgic dessert magic with a golden, flaky crust and a jammy filling that practically oozes when sliced. The secret lies in a precise balance of sugar and apricot preserves—never too sweet, never too tart—creating that signature Betty Crocker signature texture.
I've perfected this version over years of baking, ensuring the crust stays crisp while the filling remains tender and flavorful.
This recipe builds on classic techniques with modern shortcuts—like using store-bought pie dough for convenience without sacrificing quality. The lattice crust adds visual appeal while keeping the filling warm and gooey at the center.
Baking time is carefully timed to achieve that perfect golden brown, with just enough caramelization to deepen the apricot flavor.
What you'll end up with is a pie that looks like it came straight from a bakery display case—golden crust, glossy filling, and that irresistible aroma that fills your kitchen. The apricot preserves create pockets of jammy goodness in every bite, balanced by the buttery richness of the crust.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.
Leftovers keep beautifully in the refrigerator for up to three days, making this an ideal make-ahead dessert for gatherings. The recipe scales easily for larger crowds, and the lattice design transforms a simple pie into something that feels special and impressive. Ready to bake the perfect apricot pie?
Ingredients for betty crocker apricot pie
Golden crust, jammy filling—just eight ingredients transform your kitchen into a Betty Crocker bakery.
| Ingredient | Amount | Notes |
|---|---|---|
| Store-Bought Pie Dough 🍰 | 1 sheet | Unrolled, chilled for lattice crust |
| Apricot Preserves 🍑 | 1 ½ cups | High-quality, unsweetened preferred |
| Granulated Sugar 🍚 | ½ cup | White sugar for balanced sweetness |
| All-Purpose Flour 🌾 | ¼ cup | For thickening filling |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for lattice |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Ground Cinnamon 🌿 | ½ tsp | Warm spice for depth |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Vanilla Extract 🍯 | ½ tsp | Pure extract for aroma |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Heavy Cream 🥛 | ¼ cup | Optional for extra richness |
| Vanilla Ice Cream 🍦 | 1 cup | For serving (optional) |
The apricot preserves are the heart of this pie—look for brands like Bonne Maman or Smucker's Classic for that perfect balance of sweet and tart. I always grab the unsweetened kind at Whole Foods or the bulk section at Kroger because it gives you more control over the sugar. The pie dough? Pillsbury or Giada De Laurentiis are my go-tos for that foolproof, flaky texture. If you're feeling ambitious, you can make your own crust, but honestly, store-bought saves time without sacrificing quality. The lattice design is where the magic happens—those thin strips of dough create a beautiful pattern while keeping the filling warm and gooey. Pro tip: chill your dough for at least 30 minutes before rolling it out—it makes all the difference!
No apricot preserves? Substitute with homemade apricot jam—just simmer fresh apricots with sugar and lemon juice until thickened. Short on sugar? Reduce the amount slightly and add a splash more lemon juice to keep the balance. Want extra richness? Swap the heavy cream for a tablespoon of butter mixed into the filling. The vanilla extract can be omitted if you're out, but trust me, that extra depth is worth it. If you don't have a lattice cutter, don't stress—just cut the dough into strips with a knife. It won't look as fancy, but it'll still taste amazing. And if you're serving this at a gathering, make a double batch of filling—you'll want seconds!
This pie tastes even better the next day—store leftovers in an airtight container for up to 3 days. If you're prepping ahead, assemble the pie and refrigerate it overnight before baking—it makes the crust crispier. For serving, a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. The lattice crust holds up beautifully for up to 2 days at room temperature if you're keeping it covered, but honestly, it won't last that long. Freeze any leftovers for up to 3 months—just thaw overnight in the fridge before reheating. And if you're making this for a crowd, double the recipe and use a 9-inch pie dish instead of an 8-inch.
Why You'll Love This Recipe
- I’ll be real: apricot preserves are cheaper than fresh fruit, and you’re using half a jar per pie. That butter-sugar mix costs pennies but tastes like a bakery’s handiwork. Leftovers? They vanish faster than I can say “sneak a slice.”
- No-Pie-Crust Struggles: Honestly, the store-bought dough here is my secret weapon—no rolling, no docking, just unfold and fill. The apricot preserves melt into a glossy, effortless layer that tastes like summer in five minutes of spreading.
- Sweet-Tart Magic: That first bite of warm crust with the jam’s tangy-sweet punch? It’s the kind of flavor combo that makes you pause mid-slice. The sugar-butter swirl on top caramelizes into a crispy edge that’s ridiculously satisfying.
- Picnic or Potluck Ready: Between us, this pie travels like a dream—no fragile glass needed, just wrap it in foil and toss it in a cooler. My kids beg for it at school lunches, and neighbors always ask for seconds at BBQs. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker apricot pie recipe
Here's how to create a showstopping apricot pie with a golden lattice crust and jammy filling that's easy to make but looks like you spent hours.
Prepare the Apricot Filling
In a medium saucepan, combine the 1.5 cups apricot preserves, 0.5 cup granulated sugar, 0.25 cup all-purpose flour, 0.5 tsp ground cinnamon, and 0.25 tsp salt. Stir over medium heat until the mixture thickens and bubbles continuously for about 2 minutes. This creates a rich, jammy texture that won't be watery.
Remove from heat and stir in the 0.5 tsp vanilla extract and 1 tbsp lemon juice. The lemon juice brightens the apricots while the vanilla adds depth. Let the filling cool completely before using - this prevents the crust from getting soggy. I like to spread it on a baking sheet to cool faster while I prepare the crust.
Assemble the Pie Crust
Preheat your oven to 375°F. Roll out the 1 sheet store-bought pie dough on a lightly floured surface to fit a 9-inch pie dish. Press it gently into the bottom and up the sides, creating a 1-inch overhang. Trim the excess dough, leaving about ½ inch for crimping.
For the lattice top, cut the remaining dough into 12 strips about ¼ inch wide. Arrange 6 strips horizontally across the pie, spacing them evenly. Fold back every other strip and place a perpendicular strip on top, then unfold. Repeat until you've created a classic lattice pattern. Brush the lattice with the beaten 1 whole large egg for a golden finish.
Bake the Apricot Pie
Pour the cooled apricot filling into the prepared pie crust. Dot the top with 0.5 cup unsalted butter, cubed, for extra richness. Place the lattice crust on top and bake for 40-45 minutes until the crust is golden brown and the filling is bubbling at the edges.
During the last 10 minutes, you can brush the lattice with a little more egg wash if it needs extra color. The pie is done when the filling is set but still slightly jiggly in the center - it'll firm up as it cools. Let it cool completely on a wire rack before slicing.
Optional Cream Topping
For the optional cream topping, whip the 0.25 cup heavy cream until soft peaks form. Spread this over the cooled pie just before serving. The cream adds a luxurious finish that complements the tart-sweet filling perfectly.
Serve each slice with a scoop of 1 cup vanilla ice cream if desired. The contrast between the warm pie and cold ice cream creates an incredible texture experience. This pie tastes even better the next day when the flavors have fully melded together!
Pro Tips For Making Betty Crocker Apricot Pie
- CRANK THE OVEN HIGHER: The Betty Crocker recipe often calls for 375°F, but apricot preserves need 400°F to caramelize properly. I learned this after my first pie tasted flat—too much time at lower heat means mushy filling instead of that perfect jammy texture. Preheat your oven to 400°F and bake for 15 minutes before dropping to 350°F to finish.
- STRAIN THICK PRESERVES FIRST: Some apricot preserves are gloppy enough to sink like lead. Before mixing with butter and sugar, pour them through a fine-mesh sieve to remove seeds and thicken the consistency. This makes spreading easier and prevents a watery filling—trust me, you don’t want a pie that leaks like a sieve.
- BRUSH THE CRUST TWICE: The recipe usually skips this, but I’ve found that brushing the bottom crust with egg wash before filling locks in moisture, and brushing the top crust after baking gives it that golden, flaky finish. Use the same wash (1 egg + 1 tbsp water) for both steps—it’s just 30 seconds of work that makes the crust look (and taste) restaurant-quality.
- CHILL THE FILLING: Mixing apricot preserves with butter and sugar creates a warm, sticky mess that’s a nightmare to spread. After combining, refrigerate the filling for 10–15 minutes until it firms up slightly. This lets you work cleanly and prevents the crust from sogging—no one wants a pie that’s more puddle than pastry.
Essential equipment for perfect results
Pie Dish Essentials
You'll need a 9-inch glass or ceramic pie dish—I recommend Pyrex for its even heat distribution and durability. Glass conducts heat better than metal, ensuring your crust bakes evenly without burning.
Avoid dark-colored dishes, as they can over-bake the bottom. If you're making a double batch, a 9x13-inch baking dish works well for a free-form pie style. 🥧
Lattice Tools
A lattice cutter ($8-$15 on Amazon) makes this step effortless—just press and pull for perfect strips. No cutter? Use a sharp pizza wheel or bench scraper to cut ¼-inch strips from the dough.
For extra precision, roll the dough between two sheets of parchment paper before cutting. I keep my cutter in my baking tool drawer for quick access. ✂️
Pastry Brush
Invest in a silicon pastry brush (like OXO Good Grips) for egg washes—it holds more liquid than a regular brush and cleans easily. Brush the lattice with egg wash just before baking for a golden, glossy finish.
A damp cloth helps wipe up spills quickly, keeping your workspace clean. 🎨
Mixing & Measuring
Use a medium saucepan (2-3 quart size) for the filling—it gives enough surface area to prevent sticking. A whisk ensures smooth thickening of the preserves, while a fine-mesh sieve removes any lumps from the flour.
I measure my flour by spooning it into the cup and leveling with a knife for consistency. 🥄
Baking & Cooling
A wire cooling rack prevents soggy bottoms by allowing air circulation. Place it on a baking sheet to catch any drips. For even baking, rotate the pie halfway through at 25 minutes. A pie server with a sharp, serrated edge makes slicing clean cuts without crushing the lattice. 🔥
Optional Extras
For the cream topping, a hand mixer or stand mixer whips heavy cream to soft peaks in under 2 minutes. A piping bag with a star tip creates decorative swirls if you want to get fancy.
Store leftovers in an airtight container with parchment between layers to maintain freshness. 💫
Nutrition facts
Frequently asked questions
Can I use fresh apricots instead of preserves for this pie?
Yes, but you'll need to cook them down first! Simmer 4 cups pitted, sliced apricots with 1 cup sugar and 2 tbsp lemon juice until thickened (15-20 minutes). Strain to remove skins if desired, then proceed with the recipe as written. Fresh apricots add a brighter flavor but require more sugar to balance their natural tartness.
How do I fix a soggy bottom crust?
Prevent it by chilling the filling completely before pouring and pre-baking the crust for 5 minutes at 375°F with pie weights or dried beans. If it's already soggy, brush the bottom with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and rebake for 10 minutes at 350°F to crisp it up.
Can I make this pie ahead of time?
Assemble the pie (without baking) and refrigerate for up to 24 hours before baking. For best results, let it sit at room temperature for 30 minutes before baking to prevent condensation. The crust will be even flakier when baked cold. Leftovers keep for 3 days refrigerated or 3 months frozen.
What's the secret to a perfect lattice crust?
Keep your dough strips ¼-inch wide and fold them back evenly when creating the lattice. Use a ruler to space strips ½-inch apart and brush with egg wash just before baking. Chill the pie for 15 minutes after baking to set the lattice before slicing—this prevents it from falling apart.
Can I substitute the lattice crust with a solid top?
Certainly! Roll out the second dough sheet to fit the pie, cut a 2-inch circle in the center, and place it over the filling. Crimp the edges and cut slits for steam to escape. Brush with egg wash and bake as directed. The solid top will be easier for beginners but won't look as elegant as lattice.