Summer pie with apricots and blueberries
8 servings
90 minutes
Summer pie with apricots and blueberries is a fragrant embodiment of sunny summer in Russian cuisine. Its history roots in the traditions of seasonal baking when fresh fruits and berries became the basis for homemade desserts. The delicate yogurt dough, soaked in butter and vanilla, perfectly complements the sweet-sour apricots and tart blueberries, creating a balance of flavors and textures. This pie delights the eye – its golden crust adorned with powdered sugar and fresh mint makes it not only delicious but also aesthetically perfect. Ideal as a treat for tea, especially on cozy summer evenings. Easy to prepare, it carries the warmth of home and the taste of summer freshness.
1
Cut the apricots in half and remove the pits. Place the fruits in boiling water, then drain. Rinse with cold water. Peel off the skin. Cut into pieces. Melt the butter and let it cool. In a bowl, crack the eggs, pour in the yogurt and mix. While beating with a mixer, add the melted butter.
- Apricots: 230 g
- Butter: 125 g
- Chicken egg: 4 pieces
- Plain (natural) yoghurt: 25 g
2
Add sugar to the yogurt mixture, then add vanillin and baking powder. Mix with a mixer until creamy consistency, until the sugar dissolves.
- Sugar: 250 g
- Vanilla sugar: 10 g
- Baking powder (raising agent): 6 g
3
Then mix the flour into the resulting mass. Next, add the berries and fruits. Mix very carefully (be careful not to crush the berries, otherwise they will color the dough blue).
- Wheat flour: 250 g
- Blueberry: 120 g
- Apricots: 230 g
4
Grease the baking pan with oil and sprinkle with flour. Fill with dough. Place in an oven preheated to 175 degrees. Bake the pie at this temperature for about an hour. Then cool, remove from the pan. Dust with powdered sugar, decorate with mint and berries if desired.
- Butter: 125 g
- Wheat flour: 250 g
- Icing sugar: 1 tablespoon
- Mint leaves: to taste
