Fresh apricots are spiced with cinnamon and ginger in this succulent pie recipe featured at a state fair pie contest.
Gingered Apricot Pie
- Prep Time 30 min
- Total 3 hr 0 min
- Ingredients 8
- Servings 8
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 4 cups fresh apricots, peeled and sliced
- 3/4 cup granulated sugar
- 5 tablespoons all-purpose flour
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter or margarine
- 2 tablespoons turbinado (raw) sugar
Instructions
-
Step1Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Trim excess dough from edge of pie plate; reserve excess dough.
-
Step2In large bowl, mix apricots, granulated sugar, flour, ginger and cinnamon. Fill pastry-lined pie plate with apricot mixture. Dot with butter. Top with second crust. Wrap excess top crust under bottom crust edge. Cut slits in several places in top crust to allow steam to escape. If desired, use reserved dough to create shapes (leaves, flower petals etc.) to decorate top of pie. Lightly brush top of pie with water. Sprinkle with turbinado (raw) sugar.
-
Step3Bake 40 to 45 minutes. After 20 minutes, cover edge of crust with 2- to 3-inch wide strips of foil to prevent excessive browning.
Nutrition
370
Calories
14g
Total Fat
3g
Protein
59g
Total Carbohydrate
29g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 270mg
- 11%
- Potassium
- 230mg
- 6%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 29g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 6%
- 6%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
4Tips from the
Pillsbury Kitchens
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