Apricot pie

Apricot pie

Category: Bakery products

Ingredients
For the test:
Flour	3 glasses
sugar	100gr
eggs	2 pcs
oil drain. or margarine	200gr
baking powder	5 g
vanillin	on the tip of a knife
salt	1/2 tsp
filling
apricots	400gr
apricot or peach yogurt	250 g
eggs	2 pcs
starch	2 tbsp. l.
For the top layer
butter	50 g
cream or milk	2 tbsp. l.
sugar	100 g
walnuts or roasted almonds	100gr

Cooking method

• Squeaking on the forum, it seems, I did not find such a recipe. So:
• Chop the butter with a knife and half the flour, baking powder, vanilla and salt into fine crumbs. Then pour in the rest of the flour, mix.
• Beat eggs separately with sugar. Mix the egg-sugar mixture with the flour mass and stir vigorously. Refrigerate for 1-2 hours.
• To prepare the filling: Mix eggs, yoghurt and starch into a uniform filling. I used cornstarch (simply because there were no potatoes at home). In the original recipe, the type of starch was not specified. Cut the apricots into halves. I have frozen apricots that have already been pitted.
• Prepare the top layer. Melt butter in a saucepan, pour milk or cream into it (I have milk). Boil. Pour in sugar and boil until it is completely dissolved. Add nuts and let them lightly glaze.
• Remove the dough from the refrigerator, roll it out to the size of a split form, form the sides. Pour out the liquid filling. Lay out the apricots. You can probably also vice versa, first apricots, then pour on them. all the same apricots will partially drown. Carefully lay the glazed nuts on top. Bake in an oven preheated to 200 C for about 30 minutes. My oven is capricious after 30 minutes. the pie was outwardly ready, but the middle of the filling was still "walking", so I held it for another 10 minutes. So use your oven.

The dish is designed for

big

Time for preparing:

2 hours

Cooking program:

oven

National cuisine

international

Note

Well, what can I say - a very tasty combination of crumbly shortcrust pastry, sour apricots and crunchy glazed nuts. Enjoy cooking and eating. Well, a cutter:


Recipe Source: Great Pies / Ed. comp. A.I. Krivko. - Kh .: Argument Print, 2012 .-- 96 p.

This is my favorite shortbread dough !!! And the filling is interesting - I bookmark it, thank you very much!

To your health! A very simple and delicious pie!

What an unusual shortbread dough recipe! I'd like to try it. The filling is also interesting. In winter, you can probably cook with dried apricots? Thank you.

Thank you, an interesting dough and have long dreamed of attaching apricots somewhere. I bookmark

lungwort, with dried apricots of course you can. But in terms of flavor ..... Sour apricots and sweet dried apricots. So that it doesn't work out sugary.

BlackHairedGirl, yes, the dough is delicious. I'm generally not very shortbread, but I liked it.

I brought you my thanks along with a pie


Delicious pie! Thanks for the recipe!
I had peaches and added some lemon juice to make it not cloying.
The dough is the way I like it - I will bake it now!

[tuskarora]

tuskarora, thanks for the interesting recipe! Do apricots need to be completely defrosted for this pie?

MariS, what an appetizing cutter ...... I'm glad I liked it.

izumka, it's better not completely, otherwise it will be difficult to lay them out. Just so that you can separate one from the other.