Apricot-apple pie
8 servings
30 minutes
Apricot-apple pie is a tender and aromatic treat that combines the sweetness of dried apricots, the tartness of apples, and the nutty crunch of pecans. This dessert belongs to traditional European cuisine, where fruits are often used in baking to create a rich flavor bouquet. The origins of such recipes date back centuries when home baking was the main way to enjoy fresh fruits. The pie is soft with a golden crust, thanks to brown sugar and cinnamon that give it warm spicy notes. It can be served as a standalone dessert or with a scoop of vanilla ice cream for a more refined taste. Perfect for cozy family tea times or festive gatherings.
1
Roast the nuts in the oven for 8 minutes. Let cool and chop slightly with a knife.
- Pecan: 175 g
2
Cut the dried apricots in half and chop the apples with the skin on.
- Dried apricots: 175 g
- Apple: 175 g
3
Put flour, salt, baking powder, 2 teaspoons of cinnamon, butter, brown sugar, beaten eggs, and pour in 3 tablespoons of milk into a bowl. Whisk everything with a mixer. Then add dried apricots, apples, and nuts.
- Wholemeal flour: 110 g
- Salt: pinch
- Baking powder: 1.5 teaspoon
- Ground cinnamon: 2.5 teaspoons
- Butter: 110 g
- Brown sugar: 175 g
- Chicken egg: 2 pieces
- Milk: 4 tablespoons
- Dried apricots: 175 g
- Apple: 175 g
- Pecan: 175 g
4
Pour in the remaining milk and knead the dough (the dough should easily come off the spoon).
- Milk: 4 tablespoons
5
Place the dough in a buttered mold, flatten it, and sprinkle with crushed demerara sugar and the remaining cinnamon.
- Butter: 110 g
- Demerara sugar: 60 g
- Ground cinnamon: 2.5 teaspoons
6
Bake at 180 degrees for 1.5 hours.