Canned Apricot Pie

This canned apricot pie recipe is one of my favorite desserts. It uses a flaky crust and a canned apricot filling. It's both tangy and sweet and perfect for making year-round.

Make your own pie crust easily by hand (or use store-bought if you're short on time). You'll nee a double crust.

Roll one out and drape into a 9-inch pie plate.

Drain the canned apricots in a colander and drip for at least 20 minutes to remove the extra juices.

Add the drained apricots to a large bowl along with the cornstarch, almond and vanilla extracts, salt, sugar, and lemon zest. Add to the pie shell.

Roll out the second pie dough piece and cut into strips.

Place the lattice on top. Flute the edges of the pastry with your fingers.

You can use a pastry brush to brush the top crust with egg wash.

Bake pie at 425°F/220°C for 15 minutes, then turn the oven down to 350°F/175°C and continue baking for a further 50-55 minutes until the filling is thick and bubbling.

Let the pie cool to room temperature for at least 4 hours before slicing to allow the filling to thicken up. If you serve it too soon, it will leak.

See the link for the full recipe!