Apricot pie with walnuts
8 servings
50 minutes
Apricot pie with walnuts is a delicate and aromatic treat that embodies the coziness of home baking. The roots of this recipe trace back to Russian culinary traditions, where nuts and fruits have always been important dessert ingredients. The pie's base is soft with subtle hints of cinnamon, while the filling is a delicate walnut paste that gives it a rich flavor. Juicy apricots add a refreshing tartness, and the apricot jam glaze makes the top glossy and appetizing. It is perfect for cozy family tea times or festive occasions, served warm or chilled. The balanced combination of sweetness, nutty depth, and fruity freshness makes this pie a true culinary masterpiece.
1
Grease a low round mold with a diameter of 20 cm with oil. Place flour and cinnamon in a food processor with softened butter and mix until the dough resembles crumbs. Add sugar and one egg, and mix.
- Pancake flour: 175 g
- Cinnamon: 0.5 teaspoon
- Butter: 75 g
- Sugar: 50 g
- Chicken egg: 2 pieces
2
Transfer the dough to the prepared pan and press it down evenly with the back of a spoon.
3
Grind the walnuts into flour. Add sugar and the white of one egg, knead into a uniform soft paste. Spread the mixture on the dough, leaving 1 cm from the edge.
- Walnuts: 100 g
- Sugar: 50 g
- Chicken egg: 2 pieces
4
Carefully drain the apricots and dry them, saving 4 tablespoons of juice. Arrange them cut side down on the filling. Bake at 180 degrees for 30-35 minutes until risen.
- Apricots in their own juice: 410 g
- Apricots in their own juice: 410 g
5
Put jam and apricot juice in a pot and bring to a boil. Cook for about 2 minutes. Spread glaze on top. Serve warm or cold.
- Apricot jam: 3 tablespoons
- Apricots in their own juice: 410 g