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Gingered Apricot Pie

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By Pillsbury Kitchens
Updated Jan 6, 2010
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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
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Ingredients

Instructions

  • Step 
    1
    Heat 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.
  • Step 
    2
    In 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.
  • Step 
    3
    Bake 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
4
*Percent Daily Values are based on a 2,000 calorie diet.

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