Pie with dried apricots
8 servings
120 minutes
Apricot pie is a refined dessert of European cuisine, combining delicate shortcrust pastry with a fragrant filling of apricots soaked in sweet wine and cinnamon. The history of such pies originates from the traditions of French and Austrian baking, where fruits and dried fruits are often used to create sophisticated flavor combinations. The rich, intense flavor of apricots combined with the light acidity of wine and the warm aroma of cinnamon makes this pie perfect for a cozy family tea time. Its airy structure, crispy lattice crust, and caramelized fruit layer create a harmony of textures. Served warm with a cup of fragrant tea or coffee, it can also be a wonderful complement to dessert wine.
1
Mix flour with sugar. Pour the mixture onto a board, place the chilled butter on top, and chop it while mixing with the flour. Add an egg and knead the dough. Wrap it in film and refrigerate for 1 hour.
- Wheat flour: 250 g
- Sugar: 100 g
- Butter: 150 g
- Chicken egg: 1 piece
2
Preheat the oven to 190 degrees.
3
Rinse the dried apricots, place them in a saucepan, pour in wine, add a cinnamon stick, and simmer on low heat until the wine completely evaporates — for about 20 minutes.
- Dried apricots: 500 g
- White sweet wine: 100 ml
- Cinnamon: 1 piece
4
Roll out three-quarters of the dough and place it in a greased form. Top with dried apricots. Roll out the remaining dough and cut it into thin strips. Arrange them over the apricots in a lattice pattern. Brush with egg white and bake for 35-40 minutes.
- Butter: 150 g
- Dried apricots: 500 g
- Egg white: 1 piece