Apricot pie
4 servings
40 minutes
Apricot pie is a delicate combination of a crispy shortcrust and juicy fruit filling that captivates from the first bite. This dessert comes from European cuisine, where it has long been a symbol of cozy family tea times. Its subtle aroma of vanilla and butter harmonizes with the natural sweetness of apricots turned into a thick, caramelized filling. The light tartness of the fruit adds a refreshing touch to the pie, making it an ideal accompaniment to a cup of fragrant tea or coffee. The simplicity of preparation allows for enjoyment on both ordinary days and special moments. Apricot pie is served warm or chilled, dusted with powdered sugar, and sometimes with a scoop of vanilla ice cream that enhances its delicate, melting flavor.
1
Preheat the oven to 180 degrees. In a saucepan or small pot over high heat, heat the apricots halved, add sugar and cook for 10-12 minutes while stirring until the mixture becomes soft, thick jam. Remove the finished filling from the heat.
- Apricots: 300 g
- Sugar: 125 g
2
For the test, you will need 2 bowls: mix flour, baking powder, vanilla sugar, and salt in one; in the other - butter and egg. Gradually add the flour mixture to the butter mixture, stirring until crumbly.
- Wheat flour: 200 g
- Baking powder: 0.5 teaspoon
- Vanilla sugar: 0.5 teaspoon
- Salt: pinch
- Butter: 80 g
- Chicken egg: 1 piece
3
Line the baking form with parchment paper (or grease the bottom very well with butter), add 2/3 of the dough and spread it evenly on the bottom. Spread the apricot filling on top and add the remaining dough as crumbs (grate or chop with a knife) as the last layer.
4
Bake in a preheated oven for about 25 minutes at 180 degrees. Cut the finished and slightly cooled pie into squares and sprinkle with powdered sugar.