Plum and Apricot Pie
8 servings
60 minutes
Plum and apricot pie is a true embodiment of summer coziness and sunny flavor. This recipe from Russian cuisine combines the sweetness of cane sugar, the tenderness of yogurt dough, and rich fruity tartness. Prunes add depth to the taste while walnuts provide a crunchy texture. During cooking, the fruits absorb the sweetness of the dough and become even more tender. Notably, apricots leave a light honey note that harmonizes beautifully with the nuts. This pie can be served warm, complemented with ice cream or whipped cream. It is perfect for family tea times, cozy evenings, or festive gatherings. The light tartness of plums perfectly balances the sweetness of the dough, creating a rich and memorable flavor.
1
Preheat the oven to 170 degrees, heat the mold, and grease it with butter.
- Butter: 20 g
2
Wash the fruits, remove the pits, slice them, leave 5-6 apricots halved for decoration.
- Apricots: 500 g
- Prunes: 400 g
3
Chop the nuts into fine crumbs (you can leave small pieces if you prefer a more textured nut flavor).
- Walnuts: 100 g
4
Whisk the eggs with sugar until thick foam, add a pinch of salt.
- Chicken egg: 4 pieces
- Cane sugar: 230 g
5
Dissolve the soda in yogurt, add the yogurt to the eggs, and beat again.
- Soda: 0.5 teaspoon
- Natural yoghurt: 125 g
6
Add nuts to the mixture and gradually add flour — the dough should be thick enough and resemble good sour cream (with nuts).
- Walnuts: 100 g
- Wheat flour: 200 g
7
Pour part of the dough into the mold, place pieces of fruit, sprinkle with sugar (1 tablespoon), repeat, finish with dough on top, place halved apricots on top, sprinkle with sugar.
- Apricots: 500 g
- Prunes: 400 g
- Cane sugar: 230 g
- Apricots: 500 g
8
Bake for about 30-40 minutes, check readiness with a wooden stick - despite the presence of fruits, the stick should be dry.
- Apricots: 500 g
- Prunes: 400 g
9
Warm, with ice cream, whipped cream, or just with milk.
- Cane sugar: 230 g