Apricot and Peach Pie
8 servings
90 minutes
Apricot and peach pie is a delicate treat infused with the summer aroma of ripe fruits. Its roots trace back to Russian cuisine, where baked goods with natural ingredients are traditionally valued. The subtle combination of coconut and almond flour makes the dough airy and fragrant, while sour cream adds softness. Sweet apricots and peaches baked in layers of dough reveal their juiciness, creating a harmony of sweetness and light acidity. Fig peaches add a special touch of sophistication to the pie. This pie is perfect for cozy family tea times as well as festive tables. Served with powdered sugar, this pastry captivates with its simplicity and noble taste, leaving a gentle aftertaste of a summer garden.
1
Combine coconut and almond flour, sour cream, and mix thoroughly.
- Coconut flour: 1 glass
- Almond flour: 1 glass
- Sour cream: 1 glass
2
Wash the apricots, dry them, cut them in half, and remove the pits.
- Apricots: 7 pieces
3
Cut the apricots into small slices.
- Apricots: 7 pieces
4
Wash the peaches, dry them, cut them in half, and remove the pits.
- Peaches: 5 piece
5
Cut the peaches into small slices.
- Peaches: 5 piece
6
Wash the fig peaches, dry them, cut in half, and remove the pits.
- Flat (donut) peaches: 5 piece
7
Cut the fig peaches into small slices.
- Flat (donut) peaches: 5 piece
8
Line the baking pan with parchment, add some dough and peaches.
- Peaches: 5 piece
9
Top with some dough and apricots.
- Apricots: 7 pieces
10
Place some dough and fig peaches on top.
- Flat (donut) peaches: 5 piece
11
Place in a preheated oven at 180 degrees for 1 hour.
12
Decorate with powdered sugar for serving.
- Icing sugar: to taste
