Pear and Apricot Pie
12 servings
50 minutes
Pear-apricot pie is a refined combination of tender dough with fruity aroma, inspired by traditional Italian baking. Its roots trace back to cozy home bakeries in Italy, where fruits have always played a key role in desserts. Sweet, syrup-soaked pears and apricots add juiciness and a slight tartness to the pie, while coconut flakes provide an exotic touch. The light airy sponge perfectly envelops the fruits, creating a balance between softness and richness of flavor. This pie will be a highlight of any tea gathering, especially when paired with aromatic coffee or robust black tea. It can be served warm or chilled, allowing one to enjoy the richness of flavor and delicate texture.
1
Take the butter out of the fridge an hour before cooking and leave it at room temperature.
- Butter: 150 g
2
Place the canned fruits in a strainer and leave them there to drain excess liquid.
- Canned pears in light syrup: 420 g
- Canned apricots: 420 g
3
Mix flour, starch, coconut flakes, and baking powder in a deep bowl.
- Wheat flour: 200 g
- Cornstarch: 100 g
- Desiccated coconut: 100 g
- Baking powder (raising agent): 3 teaspoons
4
Beat room temperature butter with sugar, then add eggs one by one.
- Butter: 150 g
- Sugar: 100 g
- Chicken egg: 4 pieces
5
After mixing the dry ingredients, pour in the milk and stir everything until smooth.
- Wheat flour: 200 g
- Cornstarch: 100 g
- Desiccated coconut: 100 g
- Baking powder (raising agent): 3 teaspoons
- Milk: 100 ml
6
Take a 28 cm diameter springform pan, fill it with dough, and alternately layer pears and apricots on top.
- Canned pears in light syrup: 420 g
- Canned apricots: 420 g
7
Bake at 175 degrees for 40 minutes.
