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Brandy Apricot Ribbon Pie -

Brandy Apricot Ribbon Pie

  • Author: Country Cleaver
  • 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


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



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


  • 1 Pre-baked/Blind Baked Pie Crust



  1. Prepare the pie crust by pre-baking it, by blind baking it. Use these directions if you need help.
  2. Cool the pie crust completely.


  1. In a sauce pan, bring 2 cups of the chopped apricots, sugar and brandy to a boil. Stir frequently.
  2. Add in the pectin and bring to a boil for about 2 additional minutes.
  3. 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.
  4. Reserve 1/3 cup of this for the Apricot Cream Filling layer.
  5. When completely cool, add the remaining apricots into the cooled jam filling and stir to combine.
  6. Spread into the bottom of the cooled pie crust. Place in fridge to chill.


  1. Combine 3 Tablespoons of boiling water, and apricot gelatin stirring until the gelatin dissolves.
  2. 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.
  3. Spread the whipped apricot cream filling over the top of the apricot jam filling.
  4. Cover the pie with plastic wrap and place in the fridge to chill for at least 3 hours.


  1. In the stand mixer with the whisk attachment, whip cream, sugar and brandy until stiff peaks form.
  2. Spread evenly onto the top of the pie. Flourish with creative swirls for decoration.
  3. Serve immediately.


Recipe Adapted from America’s Test Kitchen Blue Ribbon Desserts Raspberry Ribbon Pie