Apple pie with apricot jam
4 servings
43 minutes
Apple pie with apricot jam is a refined dessert of French cuisine that captivates with its delicate taste and aroma. This pie combines a crumbly buttery base, caramelized apples, and a light tartness from the apricot jam, which adds a glossy crust and exquisite sweetness. Traditionally, such pies are made in cozy family cafes in France, where the aromas of baking fill the air with warmth. This dessert is perfect for cozy tea gatherings, and its rich flavor pairs wonderfully with vanilla ice cream or a cup of aromatic coffee. The simplicity of preparation makes it accessible even for novice cooks, while the combination of fruity freshness and creamy dough turns every treat into a true celebration.
1
In a bowl, rub flour and 150 grams of chopped butter into fine crumbs. Pour in 3 tablespoons of ice water. Knead the dough. Wrap it in plastic wrap and refrigerate for an hour.
- Wheat flour: 1.5 glass
- Butter: 250 g
2
Take the dough out of the refrigerator. Dust the work surface with flour and roll out the dough to fit the baking dish (about 28 cm in diameter). Place the dough in the dish and trim the excess. Leave the dough in the dish for another hour.
3
Preheat the oven to 180 degrees. Peel the apples, cut them in half, and remove the cores. Slice the apples into thin half-moons and place them in the pastry dish. Sprinkle with sugar and grated remaining butter. Bake until golden brown for about an hour.
- Yellow apples: 7 pieces
- Sugar: 2 tablespoons
- Butter: 250 g
4
Meanwhile, heat the apricot jam in a small saucepan until it becomes liquid and strain it through a fine sieve.
- Apricot jam: 0.5 glass
5
Remove the pie from the oven, let it sit for 5-10 minutes. Transfer to a plate and brush the top with jam.
- Apricot jam: 0.5 glass
6
Serve completely chilled.