Recipe: Wild Apricot Pie step by step with pictures | Handy.Recipes

Wild Apricot Pie

Cooked Apricot Cake

Nutritional Value

After seeing this recipe in a print cookbook about two years ago and making this pie, I fell in love with it definitively, irrevocably, and forever. You bet! Creamy, delicate pastry, rich, fragrant apricot filling and a crunchy nut crust... Delicious tart!

Author of the recipe

Ingredients for apricot pie "marvelous":


Dough

  • Wheat flour / Flour - 350 g
  • Leavening agent (without the slide) - 1 teaspoon
  • Soda - 1/3 teaspoon
  • Yogurt (thick) - 100 g
  • Chicken egg - 1 pc
  • Butter - 100 g
  • Sugar - 100 g
  • Salt - 1 pinch.

Stuffing

  • Apricot - 500 g
  • Lemon - 1/2 pc
  • Sugar - 100 g

Nut layer

  • Almonds - 100 g
  • Butter - 15 g
  • Wheat flour / Flour - 1 tablespoon
  • Brown Sugar - 1 tablespoon

How to cook apricot pie "amazing" step by step with photos


Stuffing. Wash and halve apricots, remove pips, cover with sugar and set aside for 30-40 minutes. Take dense apricots, do not overripe. Otherwise you will get extra liquid in the stuffing, and we don't need it at all.

Add to apricots a zest and juice of half a lemon, mix, put a saucepan or a pan with apricots on an average fire and boil until sugar is completely dissolved. (12 to 15 minutes, stirring occasionally) Remove from heat and cool completely. It's very convenient to prepare the stuffing in advance.

Dough. Place egg, sugar, yogurt and soft butter in mixer bowl.

Beat on low speed for about 10 seconds to just mix the ingredients together. Instead of yogurt you can use thick kefir, sour milk or yogurt. I do not recommend cooking with sour cream, because the dough is not as crumbly and rather heavy.

Then increase the speed of the mixer and in portions pour the flour sifted with baking powder, baking soda and salt. You may need less or more flour, it all depends on the thickness of the yogurt (kefir / sour milk). Or you can not involve the mixer in the process and knead the dough with your hands. It does not need to be kneaded for a long time. The dough should be soft, delicate, not sticky to your hands, but it must hold its shape. Place the dough in the fridge for 10-15 minutes.

In the meantime, prepare the nut layer of the cake. Chop the almonds into a medium crumble.

Add softened butter, flour and brown sugar (you can do with plain white sugar) Knead the mixture into a smooth crumb.

Divide cooled dough into two parts - 2/3 and 1/3. Line the bottom of a spring form (20 cm in diameter) with baking paper. Spread the larger portion of the dough out evenly along the bottom and sides of the tin, forming a rim.

Spread the filling, when it has cooled down, on the pastry.

Tear a smaller portion of the dough with wet hands into small pieces and spread evenly over the filling.

Spread the pecan crumbs evenly on top of the pie. Bake the pie in preheated up to 180°C oven for 50-55 minutes. (follow peculiarities of your oven)!) The pie should rise decently, and the pecan layer should brown well.

When ready, cool the pie in the mold for at least 20 minutes.

Then take the pie out of the tin and put it on the wire rack. IMPORTANT! Let the pie cool completely before cutting it. You can sprinkle the pie with powdered sugar before serving. But it's beautiful as it is! Yes! And you can experiment with the filling. Apple/pearl+ walnut, plum/pearl+fungnut, pumpkin+peanut... Very good combinations, tested many times.

Nutritional Value:

Whole Dish:
Calories
4183.9 Calories
Protein
70.3 g
Fat
169.7 g
Carbohydrates
607.7 g
100g:
Calories
252 Calories
Protein
4.2 g
Fat
10.2 g
Carbohydrates
36.6 g

Salt, Lemon, Flour, Wheat Flour, Sugar, Butter, Sweet, Eggs, Brown sugar, Almonds, Baking powder, Soda, Baking, Nutty, Yoghurt, apricots, Cakes, Apricot, Fudge

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