Open Apricot and Almond Pie
Baking and Desserts • World
Description
Open apricot and almond pie
Ingredients
- Milk 10 fl oz
- Salt to taste
- Sugar 5 oz
- Butter 5 oz
- Wheat Flour 20 oz
- Chocolate eggs 5 pieces
- Pitted Wild Apricots 15 pieces
- Ground Almonds 5 oz
- Powdered Sugar to taste
- Rum 2 tablespoons
- Dry yeast 0 oz
Step-by-Step Guide
Step 1
Pour 250 ml of milk into a saucepan and warm it to body temperature. Rub the yeast into 500 g of flour until it forms a fine crumb. Then also rub in 60 g of butter, add salt, 40 g of sugar, then 2 eggs and the milk. Knead the dough and let it rise, covered, for 1 hour.
Step 2
On a floured surface, divide the dough into 2 parts, roll into 2 balls, cover with a towel, and let rest for 20 minutes.
Step 3
Grease and line two baking sheets with parchment paper. Roll each ball into a circle with a diameter of 25 – 30 cm, place on the baking sheets, and let rest for 15 minutes.
Step 4
Cut the apricots into quarters and remove the pits. Spread the dough with almond cream, leaving a 2.5 cm border. To make the cream, beat 125 g of butter with 125 g of sugar. Add 125 g of ground almonds and mix. Sprinkle in 25 g of flour and, continuing to beat, add 2 eggs. Add 2 tablespoons of rum.
Step 5
Preheat the oven to 480°F.
Step 6
Arrange the apricots on the surface of the dough. Let rest for 45 minutes.
Step 7
Brush the edges of the pies with an egg beaten with salt.
Step 8
Reduce the temperature to 390°F, place the pies in the oven, and bake for 20 – 25 minutes. If the pies start to burn, reduce the heat to 375°F.
Step 9
Dust the finished pies with powdered sugar.
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