Pie with dried apricots and apples
6 servings
60 minutes
Apricot and apple pie is a fragrant and delicate treat that combines the sweetness of ripe apples with the rich flavor of dried apricots. This dessert has European roots, where the combination of fruits and dough has long been valued for its harmony of flavors. Vanilla and cinnamon add subtle spicy notes to the pie, making it especially cozy. The white semi-sweet wine used to soak the apricots gives them an exquisite touch. The pie is airy thanks to the carefully whipped egg whites, while the caramelized apples on top create an enticing texture. It pairs wonderfully with a cup of tea or coffee and makes an ideal addition to a family dinner or friendly tea gathering. It can be served warm or chilled, allowing you to enjoy its softness and rich flavor.
1
Pour hot water over the dried apricots, let it sit for 5-10 minutes, then rinse. Chop the apricots finely, pour wine over them, and let it sit again (all the wine is absorbed!).
- Dried apricots: 80 g
- White semi-sweet wine: 3 tablespoons
2
Separate the whites from the yolks and beat well.
- Chicken egg: 4 pieces
3
Beat the yolks with sugar until white, mix in the butter. Add vanilla.
- Chicken egg: 4 pieces
- Sugar: 130 g
- Butter: 130 g
- Vanillin: 1 g
4
Sift the flour and baking powder into the butter-yolk mixture and mix well. Then gently fold in the beaten egg whites and mix again. If the dough is too thick, I thin it out a bit with milk.
- Wheat flour: 250 g
- Baking powder: 1 teaspoon
5
We also mix dried apricots into the dough.
- Dried apricots: 80 g
6
We wash, peel, and cut the apples into quarters, making cuts on each piece.
- Apple: 3 pieces
7
Grease the mold well with oil, add the dough, and level it.
- Butter: 130 g
8
We place the apples on the dough and sprinkle with cinnamon.
- Apple: 3 pieces
- Ground cinnamon: to taste
9
We send the pie to bake in an oven preheated to 170–180 degrees for 40–50 minutes. If necessary, if the top starts to burn, it can be covered with foil.