Ginger-apricot pie with nuts and cream glaze
6 servings
90 minutes
Ginger-apricot pie with nuts and creamy glaze is the embodiment of cozy American baking flavors, blending warm spicy notes with fruity freshness. The origins of this combination trace back to the traditions of the southern states, where hearty, rich desserts are cherished. The delicate dough infused with cinnamon, ginger, and clove acquires a unique texture thanks to crushed walnuts. Apricot puree adds a soft tartness, making the flavor complex and multifaceted. The pie is finished with an airy vanilla-hued cream glaze that creates a harmonious contrast. This dessert is perfect for a cozy family tea time or as an elegant treat for celebrations. With each bite, it reveals its rich palette of flavors, leaving a pleasant and warming aftertaste.
1
Preheat the oven to 175 degrees. Generously grease the bottom and sides of a square baking pan (20x20 cm) with butter.
- Butter: 175 g
2
In a large bowl, mix flour with baking powder, soda, salt, cinnamon (3/4 teaspoon), ginger, and cloves.
- Wheat flour: 2 glasss
- Baking powder: 2 teaspoons
- Baking soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Ground cinnamon: 1.3 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground cloves: 0.1 teaspoon
3
Beat 125 g of butter, brown sugar, and vanilla extract with a mixer on high speed. After about 3 minutes, when the mixture lightens, gradually add the eggs and apricot puree.
- Butter: 175 g
- Soft brown sugar: 1 glass
- Vanilla extract: 1.3 teaspoon
- Chicken egg: 2 pieces
- Apricot puree: 1.5 glass
4
Pour the flour mixture into the prepared egg-butter mass and mix with a mixer on low speed. Bring the dough to a homogeneous consistency, add crushed walnuts, and mix thoroughly again with the mixer.
- Walnuts: 65 g
5
Place the dough in a baking pan and send it to the oven for 40-45 minutes. Let the finished pie cool in the pan for 15 minutes.
6
While the pie rests, prepare the glaze. First, beat cream cheese with 3 tablespoons of butter and a quarter teaspoon of vanilla extract at high speed. Then add powdered sugar, half a teaspoon of cinnamon, and beat at medium speed until the mixture becomes fluffy.
- Cream cheese: 150 g
- Butter: 175 g
- Vanilla extract: 1.3 teaspoon
- Icing sugar: 1 glass
- Ground cinnamon: 1.3 teaspoon
7
Carefully detach the slightly cooled pie from the sides of the pan with a knife, cover it with a plate, flip it over, and gently shake it out. Then cover the pie with a second plate and, squeezing it from both sides, flip it again.
8
Once the pie has completely cooled, evenly spread the cream glaze over its surface.
