Eggless Mini Apricot Pies

These Eggless Mini Apricot Pies capture the essence of summer in every bite! These mini pies feature a flaky and buttery crust that cradles a luscious filling of juicy apricots coated in a sticky honey glaze. The combination of the natural tartness of the apricots with the delicate sweetness of the honey creates a beautiful balance of flavors, making these a must bake while apricots are in season this summer!

If you're looking for more summer pie recipes, check out Blueberry Slab Pie Without Eggs, Honey Lemon Apple Pie, or Mixed Berry Hand Pies with Glaze.

A Quick Look At The Recipe

• Recipe Name: Eggless Mini Apricot Pies
• Ready In: 5 hours 5 minutes
• Makes: 6 mini pies
• Main Ingredients: butter, all purpose flour, apricots
• Flavor Profile: buttery, sweet apricot with honey
• Dietary Info: eggless, no seed oils
• Difficulty: Medium
• Why You’ll Love It: individual summer pies with glaze!

Why You'll Love This Recipe

• Eggless Apricot Pie: I brush the pie crust with honey and water (my favorite pie wash)! This makes a naturally eggless apricot pie!
• Buttery and Flaky Crust: This Apricot pie recipe has a buttery and flaky pie crust!
• Perfectly Sweet: Every bite of these Eggless Mini Apricot Pies offers a burst of fruity goodness, complemented by the irresistible golden crust because it's brushed with honey.
• Mini Pies: Everyone knows if you make it mini, you make it better. And this mini apricot pie recipe is the ultimate handheld treat!
• Seasonal: Apricots are in season from May to July, so if you see them at your local farmers market or at the grocery store, now is the time to buy them! There's something sacred about seasonal fruit and it makes enjoying it that much sweeter because you can only get it during part of the year! So, when you have fresh apricots, this Apricot pie recipe is a must bake!

Apricots are one of my favorite seasonal fruits. Their small size, light sweetness, and perfect texture are just a dream to eat and also enjoy in desserts! When added to pie, apricots are similar to peaches as they are both a stone fruit. So, if you love peach pie, you will love this take on apricot pie!

While I'm calling them mini pies they are really an apricot galette because they are not made in a pie dish, and they have a flat crust that is folded into the center. A galette is just a pie without the dish! And, this makes these mini apricot pies super easy to make because you don't need to have mini pie dishes when you make them galette style! Plus, I personally like galettes even more than pies because the ratio of filling to crust is more even and the crust gets even crispier (and the crust is my favorite part!).

If you have extra apricots, also try Apricot Cheesecake Tart, Small Batch Organic Apricot Jam Without Pectin, or The Best Jam Thumbprint Cookie Recipe with apricot jam!

Ingredients

• Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure the butter is cold, straight from the fridge. Cold butter is what creates that flaky pie crust.
• Apricots: Use fresh apricots. You'll need to pit them and slice, but I don't peel them. If you don't have apricots, you can also make this recipe with peaches which would be similar.
• Honey: I use organic raw honey both inside the filling and for the pie wash. I'm obsessed with using my signature mixture of honey and water for pie wash in place of eggs. That makes these mini apricot pies naturally eggless and it also gives the crust an insane golden brown color and sweet finish.
• Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. Different kinds of cinnamon will taste drastically different. So, if you were a fan of these mini pies when I served them at my bake shop, this cinnamon really maters!

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips for Eggless Mini Apricot Pies

• Make sure your butter is cold! Read my How to Make Pie Crust in a Mixer post if you are new to baking pie, as it gives you tons of tips, tricks and more info on why having super cold butter for flaky pie crust is crucial!
• Make sure to mix your filling very well. Because these are mini pies, you want to make sure the apricots, sugar, honey, cinnamon, flour and cornstarch are all mixed thoroughly so you don't have bits of one in one pie and not another.
• Make sure your mini pies are completely cooled before glazing them. I know it will be super hard to wait, but the glaze is best if it's put onto cooled pies.
• You can also skip the glaze and add vanilla bean ice cream on top instead!

Make This an Eggless Apricot Pie

Easily make this a classic apricot by just by forming the pie curst into two portions for a double crust. The top should weigh about 170 grams and the bottom should weigh about 311 grams. Wrap in plastic wrap this way and chill. Then, just roll out the bottom pie crust, place in a 9-inch pie pan, add all the filling, and top with the top pie crust. Make sure to make 4 vent holes in the top. And, bake it per the recipe instructions.

How to Make Eggless Mini Apricot Pies

2. Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.

3. Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer.

4. Divide dough into six pieces, weighing about 3 ounces (85 grams) each. Form each piece of dough into a disk and place on a baking sheet or individually wrap with plastic wrap if chilling overnight. If on a baking sheet, wrap the sheet with plastic wrap. Allow to chill in the fridge for at least 4 hours or overnight before rolling out pies.

5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. To make the filling: In a medium bowl, add the sugar, flour, cornstarch, honey, and cinnamon and mix together.

6. Pit and slice apricots into thin slices.

7. Add the apricots to the bowl with the flour and coat completely. Set aside. To make the pie wash: In a small dish, add the water and honey. Microwave for 20 seconds to melt the honey so it combines with the water.

8. On a floured surface remove the plastic wrap from the six dough disks. Roll out to ¼-inch thick, that are about 6-inches in diameter. Transfer to the prepared baking sheets.

9. Place a generous amount of filling into the middle of each dough, leaving about a 1-inch boarder.

10. Fold the boarder into the middle to create a crust. Using a pastry brush, brush the crust of each mini pie with the honey and water wash.

11. Bake for 50 minutes or until golden brown. Let cool completely on baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

12. To make the glaze: In a small bowl, add the powdered sugar and milk and whisk together until smooth.

13. Drizzle over the top of each pie.

Serving & Storage Tips

If you want to skip the glaze, feel free to add a scoop of vanilla ice cream on top! Or, these also go incredibly well with my Salted Caramel No Churn Ice Cream. The sweet and tart apricots pair beautifully with the sweet caramel ice cream. I also love making an Iced Blueberry Latte and enjoying one of these apricot pies as an afternoon treat (makes me feel like I'm in a bakery again!).

You can make these ahead of time. Pie is a great dessert to bake the day before a party. This allows the filling time to set. Just be sure to store in a cool, dry place (like out on the counter). Don't put under a cake dome as the pie crust can become soggy.

Recipe FAQ's

More Eggless Pie Recipes

Blueberry Slab Pie Without Eggs

Brown Butter Apple Pie Without Eggs

Peach Crumble Pie

Eggless Strawberry Honey Galette