Crispy Apricot Pie “Sweet Memories”



For pie crust:

  • 4 cups of white flour
  • 1½ cups of water
  • 1½ cups of small unsalted butter cubes
  • 2½ tbsp. vanilla sugar
  • 1 pinch of salt
  • 1 egg whites

For filling:

  • 8 big apricots
  • 1 seeded vanilla bean
  • 1 tsp. lemon juice
  • 1 tsp. of freshly ground cardamom
  • ¼ cup of white flour
  • ¾ cup brown sugar
  • 1 tsp. heavy cream
  • 1 pinch of salt


  1. Combine flour, vanilla sugar and salt to make a pie crust. Add butter to form pieces that are not bigger than pea.
  2. Add cold water and make a dough
  3. Divide dough into 2 pieces in the form of flat discs. Dough should be cooled in the refrigerator, wrapped in baggies. Take it out from the refrigerator in 1 hour.
  4. While you cool the dough, prepare the filling and preheat oven to 425F (250 C). Peel apricots and slice them. Add lemon juice to the mix of sliced fruit.
  5. Combine flour, cardamom, vanilla bean, brown sugar and salt in a separate bowl.
  6. Add it to the fruit mixture and set the filling aside to macerate for a quarter of an hour.
  7. Take a disc of dough made for pie crust and flatten it to make it round. Place the disc into the baking pie shell and use egg whites with pastry brush to moisten edges.
  8. Put the filling on a crust slowly; don’t fill the pie all the way to the top.
  9. Roll out the second half of dough to make the top for a pie. Cover the pie and seal the edges pressing them down with fingers and removing excess dough.
  10. Make the vents with a knife. Pierce the top to cut 10-12 slits.
  11. Place into the oven and bake it for 20 minutes, then reduce heat to 350F (180C) and cook for another 20 minutes until pie becomes golden brown.
  12. Take the pie out. Its better if the pie is cooled off for 2-3 hours before you serve it.