Apricot Pie
Baking and Desserts • European
Description
When it becomes impossible to enjoy fruits in their 'raw' form (forgive me, residents of northern regions), and they start to fall from the branches overripe and too lazy to pick, you can make a pie. Pies are great because the fruits (by the way, infinitely diverse) hardly change in flavor, and they are also easy and quick to prepare. I had a bunch of apricots that I turned into a wonderful pie. If you use very soft ripe fruits, you won’t need more than half a cup of sugar. However, if your fruits are sour and a bit firm, feel free to add more sugar.
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Baking Powder ½ spoons
- Salt a pinch
- Vanilla salt ½ spoons
- Sugar 5 oz
- Pitted Wild Apricots 10 oz
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. In a saucepan or small pot over high heat, heat the halved apricots, add sugar, and cook for 10–12 minutes while stirring, until the mixture becomes a soft, thick jam. Remove the finished filling from the heat.
Step 2
For the dough, you will need 2 bowls: in one, mix the flour, baking powder, vanilla sugar, and salt; in the other, combine the butter and egg. Gradually add the flour mixture to the butter mixture, stirring until crumbly.
Step 3
Line the baking pan with parchment paper (or grease the bottom very well with butter), spread 2/3 of the dough evenly on the bottom. Top with the apricot filling and add the remaining dough in crumbles as the final layer (grate it or chop it with a knife).
Step 4
Bake in a preheated oven for about 25 minutes at 355°F. Once the pie is ready and has cooled slightly, cut it into squares and dust with powdered sugar.
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