Classic Apricot Lattice Pie (Large Batch)
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, large-batch recipe yielding four beautiful apricot lattice pies with a sweet and warmly spiced filling. Perfect for gatherings and celebrations, featuring a homemade crust and golden finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 40 mins | None | 4 9-inch pies |
🔪 Key Equipment
- Large saucepan
- Mixing bowls
- Wire whisk
- Four 9-inch pie tins
- Rolling pin
- Baking sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 pounds | Pie Dough | Divided |
| 1 1/2 | #10 cans Canned Sliced Apricots | Drained, juice reserved |
| 3 cups | Juice from apricots + Water | Combined liquid |
| 3 ounces | Cornstarch | None |
| 1 1/4 cups | Cold Water | For slurry |
| 1 pound 4 ounces | Sugar | None |
| 1 1/2 teaspoons | Salt | None |
| 3/4 teaspoon | Mace | Ground |
| 1 1/2 teaspoons | Cinnamon | Ground |
| 2 tablespoons | Lemon Juice | Fresh |
Instructions
Step 1: Prep Crust and Filling Base
- Preheat oven to 425°F (220°C). Divide 2 lbs of pie dough into four 8-ounce pieces, roll out, and line four 9-inch pie tins to form the bottom crusts.
- Drain the canned apricots, reserving the juice. Combine the reserved juice with enough water to make 3 cups of liquid and bring this to a boil in a large saucepan.
Step 2: Thicken and Spice the Filling
- In a separate bowl, whisk the cornstarch into the 1 1/4 cups of cold water to make a smooth slurry.
- Pour the slurry into the boiling juice mixture, stirring constantly until the mixture thickens.
- Stir in the sugar, salt, mace, cinnamon, and lemon juice. Bring the mixture back to a full boil, then remove from heat and let it cool completely.
- Once cooled, gently fold in the drained sliced apricots.
Step 3: Assemble and Bake
- Divide the apricot filling evenly among the four prepared pie crusts.
- Divide the remaining 2 lbs of pie dough into four 8-ounce pieces. Roll out each piece and cut it into 1/2-inch wide strips. Weave the strips over the filling to create a lattice top, then trim and crimp the edges to seal.
- Bake at 425°F for 40 minutes, or until the crust is golden brown and the filling is bubbly.
💡 Make-Ahead & Storage: The filling can be prepared ahead and stored in the refrigerator for up to 2 days before assembling and baking the pies.
Original Recipe Scan
