Brandy Apricot Ribbon Pie
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If you love fruit pie, give the underrated apricot a try with this Brandy Apricot Ribbon Pie!

Dish Count :: 1 Pie Pan, 1 Stand Mixer with Whisk Attachment, Pie Weights
This is one of those recipes that I had my Ah-Haaa!! moment over, and it did not disappoint in that tastebud department either. In the photography department though – not my strongest stuff. This pie got me so excited, I mean I took off my Sunday morning yoga pants and trucked it to the antique store to get a new silver platter to show these slices off to you… And it flopped. The photos – not the pie.
I could blame it on the 4th of July holiday happiness hangover, but we kept it low key this year with just pool time, grill time and over eating time. So, sadly – this pie might not looks like a million bucks – but it really, REALLY does taste like it.

Raspberry Ribbon pies are like a thing in our family during the summer holiday, especially my bonus mom’s. It’s our go-to pie. But with the abundance of apricots right now, I wanted to bring these little fruits out of the shadows and give them a place to shine on their own… When I told my dad I was recreating the recipe, he flipped his lid. So I will have to bake another one for all of them next time I see them. Oh, darn.
Three layers of apricot bliss, kissed with brandy and topped with cream, if you haven’t ventured into the ribbon pie world, now is most definitely the time.
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Brandy Apricot Ribbon Pie
- Prep Time: 30 minutes
- Chill Time: 3 hours
- Cook Time: 1 hour
- Total Time: 4 hours 30 minutes
- Yield: 1 pie 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
If you love fruit pie, give the underrated apricot a try with this Brandy Apricot Ribbon Pie!
Ingredients
Apricot Fruit Jam Filling
- 3 cups Apricot, roughly chopped for jam, and divided
- 1/4 cup Brandy
- 1 1/2 cup Sugar
- 1/4 cup Pectin
Apricot Cream Filling
- 3 Tbsp Apricot flavored Gelatin, or plain or another flavor if you choose
- 3 Tbsp Boiling Water
- 1/3 cup Apricot Jam puree, *from Jam step*
- 1 cup Heavy Cream
Whipped Cream Top
- 1 cup Whipping Cream
- 2 Tbsp Sugar
- 1 Tbsp Brandy
Crust
- 1 Pre-baked/Blind Baked Pie Crust
Instructions
CRUST
- Prepare the pie crust by pre-baking it, by blind baking it. Use these directions if you need help.
- Cool the pie crust completely.
APRICOT JAM FILLING
- In a sauce pan, bring 2 cups of the chopped apricots, sugar and brandy to a boil. Stir frequently.
- Add in the pectin and bring to a boil for about 2 additional minutes.
- Remove from the heat and press the apricots through a strainer to remove the large bits of apricot. The jelly will be smooth. Set aside to cool.
- Reserve 1/3 cup of this for the Apricot Cream Filling layer.
- When completely cool, add the remaining apricots into the cooled jam filling and stir to combine.
- Spread into the bottom of the cooled pie crust. Place in fridge to chill.
APRICOT CREAM FILLING
- Combine 3 Tablespoons of boiling water, and apricot gelatin stirring until the gelatin dissolves.
- In a stand mixer with a whisk attachment, Add in the gelatin mixture, 1/3 cup of apricot jelly, and 1 cup of heavy whipping cream. Whisk the mixture until the cream is stiff.
- Spread the whipped apricot cream filling over the top of the apricot jam filling.
- Cover the pie with plastic wrap and place in the fridge to chill for at least 3 hours.
WHIPPED CREAM TOPPING
- In the stand mixer with the whisk attachment, whip cream, sugar and brandy until stiff peaks form.
- Spread evenly onto the top of the pie. Flourish with creative swirls for decoration.
- Serve immediately.
Notes
Recipe Adapted from America’s Test Kitchen Blue Ribbon Desserts Raspberry Ribbon Pie
The star crust is so fun Megan!!
I’m sorry. The star shaped crust?!?! Are you kidding me?? Perfection.
OMG! This pie looks amazing and I love that cute crust!
Cooked apricots are the best. I am so making this!
Sometimes low key is the way to go and its refreshing to not have to fix and style food before a shoot… this still looks awesome the flavors sound incredible!
You know, I’ve only ever had apricots once before. ONCE. I must change that and make this pie!
This is such a wonderful, unique flavour!! I love it!
You’re crazy if you think these photos are anything but stunning! I love the pie – and the silver platter! I have a similar one, I think every thrift store must sell it!
I couldn’t pass up this platter as soon as I saw it! It was too perfect with the cutouts and everything. I’m glad I bought it, if you have it, it means I followed someone with good taste 😉
That touch of brandy sounds wonderful with the apricot!
the photos look great!!! love the Apricot Fruit Jam Filling!!! I love apricot pie!!!
I admit I usually pass over apricots in favor of other summer fruits, but I’m not sure why. Going to pick some up the next time I’m at the market. This pie looks killer!
Wow this pie looks fantastic. I love that crust and the filling…oh yum!
Ugh I HATE when that happens! BUT I still think it looks phenomenal and has me seriously CRAVING pie!!!!
Thanks Nicole, that’s a compliment coming from you – I love your photos!!
I think this pie looks amazing and something that my husband would absolutely LOVE.
Then I absolutely think this needs to be made for him. Buy a pre-made crust if you can – so you don’t turn on your oven at all this summer!!
Um, there is always room for pie! And brandy:)
Exactly!! Always.
The combination is superb and I love the star-shaped crust!!
Thanks girl! I’m a sucker for a pretty crust, I swear it makes the crust taste better.
Apricots are my favorite and your photos are wonderful!
Thanks so much Ginny!! I hope you stock up on apricots, they are so delicious right now!
I think I will be getting a bunch of apricots in my CSA box this week, so I’ll have to make a dessert out of them after seeing this!
Some things are just hard to shoot, sometimes it’s the lighting, and sometimes it’s just not meeting our own expectations. I think your pie looks good and sounds wonderful! Apricots are awesome!
I’ve never heard of ribbon pie, but it looks glorious! Light and fresh with rich, apricot summertime flavors. The colors and styling of these photos are gorgeous, by the way!
Apricots and brandy are a divine combo!
Sounds delicious! And, that star crust is so much fun.
That crust! These flavors! Perfection. I wish I was having a slice of this for dessert tonight 🙂
Wow! This is one gorgeous pie! I have an apricot tree in my yard, so I make an apricot pie every year, but I’ve never thought of adding brandy!
GAH! As a food blogger, I’m torn. That pie looks absolutely incredibly delicious, and I want to have a slice sssooo bad, but your photos, darling? With that gorgeous turquoise table and those rich, vibrant apricots – the photography is as rich, moody and delicious looking as I’m sure it tastes. They are BOTH tempting me. I am swooning! Pinned.
Awww gosh, Kristi – Thank you!!!
Boozy apricot pie, yes please! I just got a similar silver plate from a thrift store. Wasn’t sure how I’d photograph with it, but didn’t want to pass up. Looks great in your photos!
I love apricots – they’re available for such a short time! Beautiful way to celebrate them!
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