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Apricot-Berry Pie

July 26, 2010

summer pie

You guessed it. I did another dessert made of berries. I have taken advantage of the abundance of berries this season and that they are only $1.99 – $2.99 a pint! They are so cheap in the summer – compare that to $4.99 – $5.99  a pint outside of the months of June through August. I won’t even go discussing in lengthy detail the gigantic containers of berries that I sometimes get at Costco.

apricots and berries

I’ve wanted to make Cook’s Illustrated Magazine’s Summer Berry Pie. With sweetened whipped cream or a scoop of vanilla ice cream, it’s the perfect pie for summer. The recipe called for blueberries, blackberries and raspberries. I decided to add strawberries (in the purée and the topping) and fresh apricots (just in the topping)  in the mix.

Apricot-Berry Pie

Adapted from Cook’s Illustrated Magazine. Makes one 9-inch pie.

Graham Cracker Crust


6 ounces of graham cracker crust (I prefer to use graham crackers and then I grind them in a food processor)

2 ounces of unsalted butter, melted

1 ounce of granulated sugar


1. Preheat your oven to 325° F. In a small bowl, combine all three ingredients and stir with a fork.

2. Transfer the crumbs into a glass pie plate and press the crumbs into an even layer on the bottom as well as sides of the plate. Bake the crust for 15 minutes until slightly browned and fragrant.

3. Let cool completely for at least an hour and set aside.

Apricot-Berry Filling


4 1/2 cups of mixed berries (I used a combination of raspberries, blueberries, blackberries and strawberries)

1 1/2 cups of fresh apricots, cut into segments

3 1/2 ounces of granulated sugar

3 tablespoons of cornstarch

pinch of salt

1 tablespoon lemon juice

2 tablespoons red currant jelly


1. Combine all the berries and gently toss in a large bowl. Take 2 1/2 cups of the berry mixture and purée in a food processor until very smooth (keep processing until the berries are completely puréed). Strain through a fine-mesh sieve into a small saucepan. Make sure that you retrieve about 1 1/2 cups of purée. Trash the leftover solids.

2. Add the apricots to the remaining 2 cups of berries in the same large bowl. Toss gently to combine.

3. In a separate small bowl, whisk the sugar, cornstarch and salt together then add to the purée. Over medium heat, bring the purée to boil and cook until the mixture starts to get thick, it will take 6 to 7 minutes (think pudding thick if I may quote the terminology used from Cook’s Illustrated).

4. Then add the lemon juice off the heat and stir. Let cool slightly. Meanwhile, warm the red currant jelly in the microwave for a good 40 seconds until melted. Pour the melted jelly into the remaining apricot and berries and toss again gently to coat.

5. Pour the slightly warm berry purée to your cooled crust. Pile the apricots and berries on top and spread all over the crust while lightly pressing them into the purée. Loosely cover the top with a plastic wrap and refrigerate the pie until the filling is set for about 3 hours. Serve chilled or at room temperature.

your next favorite pie

21 Comments leave one →
  1. July 26, 2010 11:14 pm

    I just found your blog today, and I am so glad that I did! What a beautiful summer dessert. I adore Cooks Illustrated so I’m certain this was amazing (and of course your photographs are stunning)

    • July 27, 2010 12:04 am

      Thanks Monet! I will sure to stop by on yours. Me too, I heart Cook’s Illustrated.

  2. July 26, 2010 11:16 pm

    Can this be any more berry- and apricot-licious? I wouldn’t have been able to keep from popping those little morsels in my mouth! This is just too gorgeous.

  3. July 27, 2010 7:47 am

    Sweet Blog! All kinds of good goodies here and beautiful photographs, I’m very happy to hang out here for awhile! Love your fruity pies and cheesecake:-)

  4. July 27, 2010 8:25 am

    Absolutely beautiful! With all the fruits coming in strong at our Farmer’s Market this is a must on the summer menu!

    • July 27, 2010 8:51 pm

      This pie truly takes advantage of the overflowing stone fruits and berries in the summer.

  5. July 28, 2010 3:37 am

    Can I just say that this is one stunning pie?!? Those berries look absolutely perfect! And this recipe doesn’t sound too rich either… which is nice during these summer months.

    • July 28, 2010 11:05 pm

      Many thanks Brian. Yeah, not rich at all. I made this for a 4th of July party and it was a hit!

  6. July 28, 2010 3:50 pm

    This looks delicious 🙂 I love summer berries, and buying them in ridiculous amounts at Costco too! 🙂

    • July 28, 2010 11:07 pm

      I always get sucked in whenever I go to Costco to buy gigantic boxes of berries among other things. I don’t leave that store with only 5 items in my cart. Never! Hahaha!

  7. July 29, 2010 4:52 am

    Beautiful…so much fruits in the pie! I like it. I should be making this. There are so much summer fruits around now, cheaper too.

  8. July 29, 2010 9:38 am

    now that pie is a work of art…the colours are amazing!! what I like the best is that you made a fruit filling for the pie, rather than a cream or cheese……the fruit must have just been an explosion of flavor!!!

    • July 29, 2010 9:22 pm

      The apricots really brought out the colors of every single fruit. We are on the same wavelength about the filling… cream or cheese filling is just way too heavy for the lightness and freshness of the fruit.

  9. July 29, 2010 8:54 pm

    those berries look gorgeous – what a perfect pie to make. want to send over a slice? 🙂

    • July 29, 2010 9:27 pm

      Hahaha Krissy! How are you? I wish I have leftovers. The pie was consumed with no leftover slice to spare.

  10. August 11, 2010 6:20 pm

    I just found your site and it’s beautiful! The colors in this pie are gorgeous, love it!


  1. 10 Sweet and Summery Apricot Desserts | Yummly

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