There’s something so delightful about handheld desserts, especially when they combine the buttery sweetness of sugar cookies with the tart, fruity surprise of apricot preserves. These Apricot Sugar Cookie Pies are like tiny pockets of happiness—perfect for sharing with friends or enjoying with a cup of tea. The hint of lemon zest adds a refreshing brightness that pairs beautifully with the apricot filling. I first baked these for a spring picnic, and they were gone before I could even grab a second one!
Why You Will Love Apricot Sugar Cookie Pies
These Apricot Sugar Cookie Pies are as fun to make as they are to eat.
- Sweet and tart balance: The apricot filling provides a fruity contrast to the buttery sugar cookie.
- Beautiful presentation: Crimped edges and golden tops make them look as good as they taste.
- Portable dessert: Perfect for lunchboxes, picnics, or potlucks.
Ingredient Notes for Apricot Sugar Cookie Pies
Each ingredient in these Apricot Sugar Cookie Pies contributes to their irresistible flavor and texture.
For the Dough:
- All-Purpose Flour (2 ¼ cups): Creates the structure for the cookies.
- Salt (½ teaspoon): Balances the sweetness and enhances flavor.
- Baking Powder (½ teaspoon): Adds a bit of lift to the cookies.
- Unsalted Butter (1 cup): Creamed with sugar to create a tender, rich dough.
- Granulated Sugar (1 cup): Sweetens the dough perfectly.
- Lemon Zest (from 1 medium lemon): Adds a hint of citrus brightness.
- Egg (1, room temperature): Binds the dough and adds richness.
- Vanilla Extract (2 teaspoons): Adds depth of flavor.
For the Filling and Topping:
- Apricot Preserves (½ cup): Choose a high-quality preserve for the best flavor.
- Organic Turbinado Sugar (¼ cup): Sprinkled on top for crunch and a caramelized finish.
Substitution Tip: Swap apricot preserves with peach, raspberry, or strawberry jam for variety.
Kitchen Equipment Needed
- Medium mixing bowl
- Mixer with a paddle attachment
- Parchment paper-lined baking sheets
- Rolling pin (optional, for even disks)
- Fork for crimping edges
- Paring knife
How to Make Apricot Sugar Cookie Pies
1. Prep the Ingredients
Gather and measure all ingredients. Whisk together the flour, salt, and baking powder in a medium bowl and set aside.
2. Make the Dough
In a mixer fitted with a paddle attachment, cream the butter for 30 seconds. Add the granulated sugar and lemon zest, and continue creaming for 2 minutes until fluffy. Mix in the egg and vanilla extract. Gradually blend in the dry ingredients, being careful not to over-mix.
3. Chill the Dough
Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
4. Preheat the Oven
Preheat your oven to 350°F and line baking sheets with parchment paper.
5. Form and Fill the Pies
Portion the chilled dough into 1-ounce balls (about 2 tablespoons each). Flatten each ball into a disk. Place a spoonful of apricot preserves in the center of half the disks. Top with another disk of dough and press the edges to seal.
6. Crimp and Cut
Use a fork to crimp the edges of each cookie pie for a decorative touch. Use a paring knife to make four small slits on the top for steam to escape.
7. Add the Finishing Touch
Sprinkle each pie with turbinado sugar for a crunchy, caramelized topping.
8. Bake
Bake the pies for 13 minutes, or until golden brown. Let cool slightly before serving.
Serving and Storage Tips
- Serving: These pies are delicious warm or at room temperature. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage, but allow them to come to room temperature before serving.
Variations and Substitutions
These Apricot Sugar Cookie Pies are versatile and easy to customize.
- Jam Swap: Use other preserves like raspberry, blackberry, or blueberry for a new flavor.
- Citrus Twist: Replace lemon zest with orange zest for a sweeter, more aromatic flavor.
- Nutty Filling: Add a sprinkle of finely chopped almonds or walnuts to the apricot filling for texture.
Feel free to experiment and make them your own!
Helpful Notes
- Chill Time: Chilling the dough is essential for easy handling and ensures the pies hold their shape while baking.
- Don’t Overfill: Use about 1 teaspoon of preserves per pie to avoid leakage during baking.
- Sealing the Edges: Press firmly when sealing the edges to prevent the filling from spilling out.
Tips from Well-Known Chefs
- Mary Berry: Always use high-quality preserves for the filling—it makes all the difference in flavor.
- Paul Hollywood: Chill the dough thoroughly to ensure even baking and clean edges.
- Ina Garten: Add a pinch of sea salt to the dough for an extra depth of flavor.
Frequently Asked Questions (FAQ)
Q: Can I freeze these pies?
A: Yes! Freeze unbaked pies in a single layer on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
Q: Can I use salted butter?
A: Yes, but reduce the added salt in the recipe to ¼ teaspoon.
Q: How do I prevent the dough from sticking?
A: Lightly flour your hands and work surface while shaping the dough.
Q: Can I make the dough ahead of time?
A: Absolutely. Refrigerate the dough for up to 24 hours or freeze for longer storage. Let it sit at room temperature for 10 minutes before shaping.
Q: Why are my pies leaking?
A: Be sure to seal the edges firmly and avoid overfilling with preserves.
These Apricot Sugar Cookie Pies are a delightful blend of tart, sweet, and buttery goodness, perfect for any occasion. Bake a batch today and watch them disappear in no time. Happy baking!
