Apricot Pie
8 servings
80 minutes
Apricot pie is a delicate treat that captivates with its aroma and vibrant fruity flavor. Its roots trace back to European baking traditions where fruits often take center stage in desserts. In this pie, apricots baked in airy dough reveal their sweetness and slight tartness, creating a perfect balance of taste. Delicate butter and vanilla give the dough softness and sophistication, while caramelized sugar on the surface adds a delicious crispy crust. This pie is perfect for cozy family tea times or celebrations, filling the home with warmth and the sweet aroma of fresh baking. Serve it slightly warm, dusted with powdered sugar to highlight its rich flavor.
1
Cut the apricots in half and remove the pits.
- Apricots: 10 pieces
2
Mix the flour with baking powder, salt, and vanillin.
- Wheat flour: 200 g
- Baking powder (raising agent): 0.5 teaspoon
- Salt: 0.3 teaspoon
- Vanillin: 0.3 teaspoon
3
Beat the eggs with milk and 150 g of sugar. Add softened butter to the eggs and knead. Then gradually add the flour.
- Chicken egg: 3 pieces
- Milk: 60 ml
- Sugar: 200 g
- Butter: 160 g
- Wheat flour: 200 g
4
Place the dough in a greased mold (ideally 21 cm). Arrange the apricots cut side up, pressing them down slightly.
- Apricots: 10 pieces
5
Bake at 180 degrees for 25 minutes. Then sprinkle with the remaining sugar and put in the oven for another 25 minutes.
- Sugar: 200 g
6
Let the pie cool slightly, remove it from the mold, and sprinkle with powdered sugar.
- Icing sugar: to taste
