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Mom's Gourmet Apricot Pie

Apple, cherry and blueberry usually get all the glory when it comes to fruit pies. But Mom's Gourmet Apricot Pie is in a category all by itself! It uses a traditional pie shell, but has a creamy filling and brown sugar streusel instead of a top crust. You'll need to do a little advance planning to stew the apricots before you're ready to make the pie. Soak them in a saucepan full of water for 2-3 hours. Bring to a boil, then cover and simmer for about 15 minutes until the fruit is nice and tender. When cool enough to handle, cut into small pieces. This may seem cumbersome — but trust us — it's worth it! To get Mom's Gourmet Apricot Pie started, beat Smith's Sour Cream with extract, eggs, sugar and salt. Fold in the stewed apricots, then pour into your unbaked pie shell (either homemade or store bought). While that's baking, mix together the topping ingredients, then sprinkle over the top and finish baking according to the recipe instructions. Let it chill before serving, and spoon on a dollop of whipped topping. After everyone tastes Mom's Gourmet Apricot pie, those other fruit pies might be taking a back seat!

How to Make



  • 2 cups Smith's sour cream
  • 4 tbsp flour
  • 3/4 tsp almond extract
  • 2 eggs
  • 1 cup sugar
  • 1/2 tsp salt
  • 3/4 cup dried apricots, stewed, drained and cut into pieces (be sure to use dried apricots, not canned)


  • 1/2 cup light brown sugar
  • 1/3 cup flour
  • 1/4 cup unsalted butter

Other ingredients:

  • Cool whip
  • Pie shell


  1. Beat Smith's sour cream, flour, almond extract, eggs, sugar and salt well.
  2. Fold in apricots.
  3. Pour into unbaked pie shell.
  4. Bake at 400 F for 25 minutes.
  5. Remove from oven and immediately sprinkle topping over pie and return to oven to bake 20 minutes longer.
  6. Chill in refrigerator. Serve with whipped cream.


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