Recipe: Drunken apple and apricot pie step by step with pictures | Handy.Recipes

Drunken apple and apricot pie

Cooked baked apple and apricot pie

Nutritional Value

My mother-in-law does not often come to visit us, but unexpectedly )))) so this time. On the way home from work, I thought of something quick and easy to make. I had 3 hours to spare and enough time for dessert, a small but tasty treat. Why drunk, but because the solid degrees in the making of cake, probably from a sharp cold snap, inspired. Apricots soaked in cognac, it's a real find for pies, a unique taste and aroma, as well as the dough based on white dry wine, with a filling of apples with nuts and spices, all in a total picture is an unforgettable variety of flavors and complete harmony.

Author of the recipe

Ingredients for Drunken Apple Apricot Pie:


  • Apricot (fresh) - 4 units
  • Cognac - 4 tablespoon
  • Sugar (2 tbsp.l. for apricots, 1 tbsp.l. for apples and 50 g for dough) - 125 g
  • Honey (full) - 2 tablespoon
  • Chicken Egg - 1 pc
  • Butter - 70-80 g
  • Vanillin
  • Lemon peel - 1-2 teaspoon
  • Dry white wine - 100 ml
  • Wheat flour / Flour (my glass 200 ml) - 1.5 glass
  • Leavening Agent (full) - 1 teaspoon
  • Apple (not large) - 1 pc
  • Walnuts - 2 tablespoon
  • Breadcrumbs / Breadcrumbs (or bran) - 1 tablespoon
  • Lemon juice - 2 tablespoon
  • Spices (optionally, ginger, nutmeg, cinnamon, etc.д. to taste)
  • White Chocolate - 10-15 g

How to cook drunken apple and apricot pie step by step with photos


First soak the apricots in brandy. Choose ripe but firm apricots, not smudged, otherwise they will turn into mush. The amount of apricots depends on the size of the mold. I had a very small pie, the form has a diameter of 17 cm, and even with a hole in the middle, so if the form is larger, make 1.5-2 rates of products. Put the apricot halves in the mold, so they cover the bottom completely, this will be the amount you need. Cut the apricots into halves, I have only 4 pieces, ie. е. 8 pieces. Remove the seeds, sprinkle with 2 tablespoons of sugar, pour the brandy and leave for a while, 1-2 hours, 2-3 times during this time, stir the sugar completely dissolves and apricots give juice and marinate in brandy. These apricots are the most delicious for baking.

Peel the skin of an apple, cut it into 4 pieces and slice each piece into thin slices. Drizzle with lemon juice. Grind the walnuts or chop them very finely, mix with breadcrumbs, spices and sugar.

Beat softened butter with sugar and honey into a puffy cream. Whisk until the mixture becomes light, white and fluffy and increases in size. It took me about 8-9 minutes. Add egg and beat it well with butter until it thickens a bit and becomes creamy.

Then add the vanilla, zest and wine and mix. You don't need a mixer here, just a hand whisk, don't whisk.

Pour in sifted flour with baking powder and knead a soft, viscous dough. I have 200 ml glass, so I needed 1 cup plus a little less than half of it, about 200 grams of flour.

Preheat oven to 350 degrees F. Grease a greased baking dish. A word of advice. Maybe someone can use it. My oven is old and crappy. And all modern baking molds are thin-walled, i.e. е. In my case, at the optimal temperature, the edges and bottom burn quickly, and the inside is raw dough, and if you do below the temperature, everything just dries out and will look like a big dry cake. So to avoid this, I wrap the form with foil so that the shiny side is on the outside, and put the form itself with a pan with low edges or a small pan, then I can say with full confidence that I have a normal cake, without burned edges and bottom, with a porous, juicy and baked middle )))) Place the apricots in the bottom of the tart mold, top side up, skin side down. Leave the syrup, in which the apricots were pickled. Make as many pieces of white chocolate as halves of apricots. I cut each bar lengthwise into two pieces, you can also put a whole. Put a piece of white chocolate in each apricot half, in the cavity under the pit.

Mix the apples with the nut mixture.

Spread half the dough on the apricots, then put the apple filling on the dough. Spread remaining half of dough on apples, smooth. Bake at 180 C for 35-40 minutes. It may be less, check with a wooden splinter, it should come out without dough, it may be moist but most importantly it must not have any raw dough on it.

To pierce the ready cake with a toothpick and pour the apricot brandy syrup over it. The dough itself is begging to be soaked. Therefore, if you want the amount of syrup for soaking is better to increase. You can just boil sugar and water, and then add the cognac syrup, or mix it with the syrup you have already made. But next time I will soak it better, the soaking would not be superfluous, but it was very tasty as it was.

Let it stand for 10 minutes in the form, then cover with a flat plate and gently invert it. Let cool to room temperature. Sprinkle with powdered sugar.

Nutritional Value:

Whole Dish:
Calories
2640.2 Calories
Protein
33.1 g
Fat
89.2 g
Carbohydrates
380.2 g
100g:
Calories
237.9 Calories
Protein
3 g
Fat
8 g
Carbohydrates
34.3 g

Baking Fats, Flour, Wheat Flour, Lemon Juice, Sugar, Walnuts, Butter, Sweet, Honey, Spices, Eggs, White Wine, Apple, Tender, Breadcrumbs, Fragrant, Cognac, White chocolate, Apricot, Vanillin, Lemon Cider, Biscuits, Tinder, Dough-Cakes

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