Apple Apricot Pie

Updated Apple Pie

Apple Apricot Pie

A twist on classic apple pie that includes apricots and the best crust you'll ever try - thanks to goat milk butter

Butter square sticks out new

Made with

Goat Milk Butter

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Icon Ingredients

For Crust:

  • 1 cup Meyenberg Goat Milk Butter

  • 2 ½ cups all-purpose flour

  • 3 tsps sugar

  • ¼ tsp salt

  • 6-8 Tbsp. very cold water

  • 1 egg, lightly beaten

For Filling:

  • 4 medium-sized, tart apples

  • 6-8 ripe apricots

  • 1 Tbsp. lemon juice

  • ½ cup sugar

  • ¼ cup tapioca powder

  • 1 Tbsp. vanilla

Icon Directions


  • Cut butter into ½ inch pieces, place on a plate and freeze for 30 minutes

  • In the bowl of a food processor, mix butter, sugar and salt until well combined

  • Add frozen butter cubes and pulse up to 10 times until the butter pieces are about pea size

  • Transfer butter flour mixture to a large bowl

  • Add ice water, two tablespoons at a time, and use your hands and fingertips to lightly “fluff” it into the dough until just combined. The dough is ready when it holds together, even if a few crumbles fall off

  • Decant dough onto a flat work surface and knead gently, 3-6 times

  • Cut dough in half and shape into two equally sized discs, about 7 inches in diameter, wrap in plastic wrap and refrigerate for 30-40 minutes


  • While the dough is in the refrigerator, mix sugar and tapioca in a small bowl until evenly combined

  • Core and peel apples and cut into slices, about ½ inch thick. Add lemon juice and still until slices are coated, this prevents them from browning

  • Remove pits from apricots and cut into similarly thick slices

  • In a large bowl, combine apples, apricots and sugar mixture until all fruit slices are evenly coated. Set aside

  • Drizzle vanilla over the fruit mix only very shortly before filling the pie