Summer Pie with Apricots and Blueberries
Baking and Desserts • Russian
Description
Canned apricots can be used. I replaced the blueberries in the recipe with blackberries.
Ingredients
- Pitted Wild Apricots 10 oz
- Chocolate eggs 4 pieces
- Fresh Berries 5 oz
- Butter 5 oz
- Vanilla salt 0 oz
- Natural Yogurt 0 oz
- Wheat Flour 10 oz
- Sugar 10 oz
- Baking Powder 0 oz
- Mint Leaves to taste
- Powdered Sugar 1 tablespoon
Step-by-Step Guide
Step 1
Cut the apricots in half and remove the pits. Place the fruit in boiling water, then drain. Rinse with cold water. Peel the skin off. Cut into pieces. Melt the butter and let it cool. In a bowl, crack the eggs, add the yogurt, and mix. While beating the mixture with a mixer, gradually pour in the melted butter.
Step 2
Add sugar to the yogurt mixture, then add vanilla and baking powder. Mix with a mixer until creamy, until the sugar dissolves.
Step 3
Then gently fold in the flour into the mixture. Next, add the berries and fruit. Mix very carefully (be careful not to crush the berries, otherwise they will turn the dough blue).
Step 4
Grease a baking dish with butter and sprinkle with flour. Fill with the batter. Place in an oven preheated to 345°F. Bake the pie at this temperature for about 1 hour. Then cool, remove from the mold. Dust with powdered sugar, and decorate with mint and berries if desired.
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