Fragrant apricot pie
8 servings
50 minutes
Aromatic apricot pie is the embodiment of summer mood and the coziness of home baking. Its flavor is based on the harmony of tender dough infused with floral honey aroma and the sweet tartness of apricots. Honey, used instead of sugar, gives the pie a refined sweetness and softness, while whipped egg whites make it airy and light. This dish has roots in Russian cuisine, where fruits are traditionally used in desserts to highlight natural flavors and simplicity in preparation. The pie is perfect for warm family evenings, tea parties, and special occasions. Serving it with honey glaze makes it not only beautiful but also richer in taste. Each slice of this pie is a memory of sunny summer and enjoyment of nature's harmony.
1
Preheat the oven to 180 degrees.
2
Cut the apricots in half and remove the pits.
- Apricots: 300 g
3
Separate the whites from the yolks. Soften the butter at room temperature.
- Butter: 150 g
- Chicken egg: 4 pieces
4
Whip butter with 100 grams of honey until smooth. Add yolks and mix.
- Butter: 150 g
- Wildflower honey: 130 g
- Chicken egg: 4 pieces
5
Whip the egg whites with lemon juice into a thick foam.
- Lemon juice: 2 teaspoons
6
Mix flour and baking powder with the honey-cream mixture, then gently fold in the egg whites.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
- Butter: 150 g
- Wildflower honey: 130 g
- Chicken egg: 4 pieces
7
Place the dough in a greased non-stick mold (you can line the mold with parchment paper).
8
Place the apricot halves cut side down on the dough. Bake for 30 minutes.
- Apricots: 300 g
9
Before serving, drizzle the pie with the remaining honey.
- Wildflower honey: 130 g
