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INGREDIENTS
• 1 package (about 12 ounces) of frozen unsweetened apricot halves (or use fresh apricots if available)
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup (optional, adjust to taste)
• 1 tbsp cornstarch
• 1/2 tsp almond extract (optional, for added flavor)
• 1 semi-homemade pie crust (store-bought or homemade)
• Optional: sliced almonds or whipped cream for garnish
DIRECTIONS
- Preheat your oven to 375°F (190°C).
- If using frozen apricot halves, thaw them according to package instructions. Drain any excess liquid.
- In a blender or food processor, combine the apricot halves, unsweetened applesauce, honey or maple syrup (if using), cornstarch and almond extract. Blend until smooth and well combined.
- Roll out the semi-homemade pie crust on a lightly floured surface to fit a 9-inch pie dish. Transfer the crust to the pie dish and gently press it into the bottom and sides. Pour the apricot filling into the pie crust, spreading it out evenly.
- Place the pie in the preheated oven and bake for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly and set.
- If the edges of the crust begin to brown too quickly, cover them with foil or a pie crust shield halfway through baking.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
- Serve the sugar-free apricot pie warm or chilled. Optionally, garnish with sliced almonds or a dollop of whipped cream.
NOTES:
Adjust the sweetness of the pie filling by tasting the apricot mixture before pouring it into the crust. Add more honey or maple syrup if desired. Feel free to customize this recipe
by adding spices like cinnamon or nutmeg to the filling for extra flavor. Store any leftover apricot pie covered in the refrigerator for up to 3-4 days. Enjoy chilled or gently reheated.
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