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Deep-dish Apricot Pie

Yield 1 (9-inch) pie
To serve a crowd, double the recipe, including pastry, and spoon from the dish like a cobbler.


  • 2 large eggs
  • 1 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup whipping cream
  • 3 tablespoons unsalted butter, melted
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups coarsely chopped walnuts
  • 1 1/2 cups dried apricots, cut into 1/2-inch pieces
  • 1 cup fresh apricots, peeled, pitted, and sliced into quarters
  • Double-Crust Pastry

How to Make It

  1. Whisk together first 3 ingredients in a large bowl. Whisk in cream and next 3 ingredients. Stir in walnuts and apricots.

  2. Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate. Spoon apricot mixture into piecrust. Roll remaining pastry to 1/8-inch thickness. Place over filling; seal and crimp edges. Cut slits in top to allow steam to escape.

  3. Bake at 375° for 1 hour, tenting if necessary. Cool on wire rack.

  4. Note: 3/4 cup dried apricots may be substituted for fresh. Pour hot water to cover; let stand 20 minutes. Drain apricots, and cut in half; use in addition to 1 1/2 cups dried apricots.