Prep notes: Be sure to allow time for the pie crust dough to chill if you’re using a homemade version.

For the Pie Crust:

1. Prepare the pie crust according to the instructions. If you are using our homemade gluten-free pie crust, make two separate batches (don’t double the ingredients in one bowl).
2.  Shape each batch into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or overnight for best results).
3.  After chilling, bring one pie dough to room temperature until it’s soft enough to roll—about 15–20 minutes. Keep the second disc in the fridge until you’re ready to roll it out
4. On a lightly floured surface, sprinkle a little flour on top of the dough and roll between two pieces of plastic wrap.
5. Roll out the dough into a large oval or circle big enough to drop over an 8 or 9-inch pie pan. About ¼ to ⅛ inch thick.
6. Carefully drape the dough over the pie pan, and gently press it down to fit. Trim the excess dough then place the pie pan in the fridge while you prepare the filling.

Make the Filling:

1. In a medium saucepan, add the dried apricots and cover with 2 cups of water.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes or until tender.
3. Remove the lid and mash the apricots gently with a fork or a potato masher.
4. Stir in the sugars, butter, lemon juice (if using), and salt.
5. Simmer for 2–3 more minutes. If using cornstarch, whisk it with cold water to make a slurry. Stir slurry into apricot mixture and cook for 1–2 minutes until slightly thickened.
6. Let the filling cool for 10–15 minutes or better, overnight.
7. While the filling cools, take the second disc of pie dough out of the fridge and let it come to room temperature.

Assemble and Bake the Pie:

1. Preheat the oven to 350°F (175°C). Bring the second
2. Once the filling has cooled, spoon it into the prepared pie dish over the bottom crust. Set aside while you prepare the top crust.
3. Dust the second piece of pie dough with a little flour, then roll it out between two pieces of plastic wrap. Use it to create a lattice-style crust  or slitted top crust (see blog post for lattice style). Place over the filling, then seal and crimp the edges.
4. Brush the top crust with a beaten egg and sprinkle with coarse sugar for a golden, flaky finish.
5. Optional but recommended if the filling is still a bit warm: Chill the assembled pie in the fridge for 20–30 minutes before baking. This helps the crust hold its shape while baking.
6. Bake for 45–55 minutes, or until the crust is golden and the filling is bubbling.
7. If the edges begin to brown too quickly, cover them with foil. Baking times may vary depending on your pie dish, so start checking around 40 minutes. See notes.
8. Let pie cool to room temperature then place it in the fridge for at least 30 minutes before slicing. This helps the filling firm up even more, so you get clean slices.
9. Once baked and cooled, store the pie covered loosely with aluminum foil or individual slices in an airtight container in the refrigerator for up to 5 days. Since the filling is fruit-based and uses natural thickeners, keeping it chilled helps maintain the texture.