Fresh Apricot Pudding Pie
6 servings
50 minutes
Apricot pudding pie is the embodiment of Italian elegance and delicate flavor. Its origin is linked to Tuscan traditions of using seasonal fruits in desserts, where freshness is always a priority. The airy dough, flavored with vanilla, cinnamon, and nutmeg, gently envelops juicy slices of apricot, creating a harmony of sweetness and light tartness. Baked to a golden crust, it acquires a tender texture reminiscent of creamy pudding. This pie is best served warm, lightly dusted with powdered sugar.
1
Preheat the oven to 190°C. Lightly grease a baking dish (22.5 cm) with melted butter. In a medium bowl, combine milk, sugar, flour, egg whites, egg, vanilla, cinnamon, nutmeg, and salt. Mix and lightly beat the mixture with a mixer on medium speed for 5 minutes.
- Butter: 1 tablespoon
- Soy milk: 1.5 glass
- Sugar: 0.3 glass
- Wheat flour: 0.3 glass
- Egg white: 2 pieces
- Chicken egg (large): 1 piece
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Salt: 0.1 teaspoon
2
Pour a certain amount of batter into the baking mold so that the thickness of the batter layer is 7 mm. Bake for 2 minutes, then remove from the oven. Place apricot slices in circles on top of the batter, starting from the center. Pour the remaining batter over the apricots.
- Apricots: 8 pieces
3
Bake until golden brown for 40-45 minutes. Remove from the oven and let cool slightly. Dust with powdered sugar and serve warm.
- Powdered sugar: to taste