Delicious dough for pie with apricots. Lush pie with fresh apricots. Creamy pie with apricots in the oven

Oh, what a delicious apricot pie this time! The dough is just a fairy tale! Lush, rosy, delicious! Something between shortbread and cupcake. And the filling is so juicy and tender!

I feel that we will want to repeat this pie more than once: it will become the same summer hit as the pie with fresh apricots (plums, etc.) last year. And it is very easy to prepare! And it turns out to be a big pie, and this despite the fact that I divided the original portion of the ingredients in half. If you take it in the original, you will get a hefty pie for the entire baking sheet!

This pie would be good not only with apricots... I can already imagine it with blueberries... with cherries, with apples! Let's try it soon!

Ingredients:

For a 30 cm mold:
For the test:

3-3.5 cups flour;
1 glass of sour cream (200 ml);
125 g butter;
100 g sugar (half a glass);
2 medium eggs + 1 small for greasing;
0.5 teaspoon of soda;
0.5 teaspoon baking powder (optional);
¼ teaspoon salt.

For filling:

0.5 kg of fresh apricots;
100 g sugar;
0.5 tablespoon of starch.

How to bake:

The dough couldn't be easier to prepare: sift the flour and soda into a bowl. Along with the baking soda, I sprinkled another half spoonful of baking powder into the flour. To make it more magnificent. But I think it’s possible without baking powder - my cake turned out so fluffy that the pattern of stripes ended up being almost invisible. Pour sugar in there, cut soft butter into pieces, add eggs...

And sour cream, you can add that right away - I just almost forgot about sour cream.

And knead a soft dough that does not stick to your hands.

If there is not enough flour, you can add a little. Place the dough in the refrigerator for 25-30 minutes. In the meantime, you can sort and wash the apricots for the filling. We need ripe ones, preferably more or less whole, although you can put overripe ones not in halves, but in pieces - anyway, they won’t be very noticeable under the dough lattice; But for apricot cheesecake or “Scrambled Egg” cookies, it’s a different matter, you need neat halves!

We cover the mold with paper; it’s more convenient not with one circle of parchment, but with two semicircles: this will make it easier to pull the paper out from under the finished cake by pulling it to the sides (I thank Tanya from the site Finecooking.ru for this little trick!). It is better to use a whole mold, since apricot juice may escape from the springform during baking. Lightly grease the parchment with vegetable oil and sprinkle the table with flour.

Having taken out the dough, divide it into two parts: approximately 2/3 and 1/3. Roll out most of it into a circle 0.5 cm thick and transfer it to the mold using a rolling pin. Use your fingers to form neat edges.

Place the halves of apricots on the dough, closer to each other so that more can fit - you can’t have too many fruits!

I first laid it out, and then I thought - it wouldn’t hurt to sprinkle the dough with starch, as they do in fruit pies recipes, so that the starch absorbs the juice - what if the juicy apricots soak the dough, and it will taste unbaked? Therefore, in addition to sugar, I also sprinkled starch on top. But upon tasting, it turned out that my fears were in vain: the pie was perfectly baked - both the top and bottom layers of dough; the fruit didn’t soak it at all; on the contrary, it turned out to be the perfect combination of baked dough and juicy filling. You could even add more apricots :)

So, sprinkle the orange apricots with sugar...

And from the remaining part of the dough, roll out and cut into strips 0.5 cm thick, about 1.5-2 cm wide. And put them on the pie, intertwining them in the form of a lattice. Advice: do not lay out the strips too close to each other, taking into account that the dough will fit and be very noticeable. The cake came out so fluffy that the pattern became almost invisible. And when the lattice is clear, it’s very beautiful! But nothing, the main thing is delicious! And next time, having practiced, we will make it even more beautiful!

In a plate, beat a small egg (or a large yolk with a teaspoon of milk) and grease the “grid” and the edges of the pie.

Place the pie in the oven, preheated to 180-200C, and bake for 30-35 minutes until the skewer is dry and the top is golden brown.

Let the finished pie cool in the mold - when hot it is very tender and tiny - and then move it to a plate, while removing the paper from the bottom.

Cut into portions and treat yourself to a delicious apricot pie!

Have a sunny summer! 🙂

Dry yeast should be mixed with half the granulated sugar and then poured with warm milk.

You need to wait 5 minutes for the yeast to dissolve. Then you need to pour in an incomplete glass of sifted flour and mix thoroughly so that there are no lumps left. This dough - a nutrient medium for yeast. It must be left in a warm place for 10-15 minutes for the fermentation process to begin. Soon bubbles will appear on the surface of the dough, and it itself will become thicker. This means the yeast is of good quality and has already been activated.

In a large container, combine 2 eggs and the remaining granulated sugar. This recipe uses only 75g of sugar. The pie is of moderate sweetness. If desired, the amount of sugar can be increased, but not more than 50 g.

Beat eggs and sugar until the grains are completely dissolved. Then the dough should be transferred to the resulting eggnog.

The butter must be melted in the microwave or in a water bath. Warm oil needs to be poured into the dough, and then add vegetable oil.

After mixing everything well, add the sifted flour.

You need to knead a soft dough. It should turn out quite greasy, that is, it will not stick to your hands.

To proof, the dough should be covered with a towel and placed in a warm place for 2 hours. During this time, you will have to knead it twice. When the dough has risen for the third time, you can continue cooking.

At this point you need to prepare the fruit. Apricots should be washed, dried, cut into halves and pits removed. For the pie, it is better to choose ripe but strong fruits.

A good yeast dough should have a porous structure. It needs to be divided into two unequal parts, separating one fourth for decoration, since we have a recipe for an open pie.

Most of the dough should be rolled out into a layer 5 mm thick. After twisting it onto a rolling pin, you need to transfer the dough into the mold. The dough contains a lot of butter, so you don’t need to add flour to roll it out, and you don’t need to grease the pan with anything.. Form low sides.

To prevent the cake from getting soggy from fruit juice, you can sprinkle it with starch. Place apricot halves on top, skin side up.

The remaining dough must be rolled out and cut into strips. Make oblique cuts on both sides of each strip to create a “spikelet”.

Decorate by placing stripes on top in the form of a bias check. There should be enough gaps between the strips for the apricots to cook through.

Bake in the oven at 180 degrees for 30 minutes. Then brush it with egg yolk and bake for another 5-7 minutes until golden brown.

The finished aromatic pastries must be covered with a towel and left in the mold until completely cooled.

Summer is the time for fruit pies, and the most delicious and most beautiful of them is rightfully considered a sweet and sour pie with fresh apricots. This apricot pie is prepared in a hurry: quickly knead the dough, add apricots, once or twice and you're done! Pie with apricots turns out joyful, sunny, unusually aromatic and tasty. I recommend that you definitely please your family with this apricot miracle, especially since the recipe is simple and quick.

Ingredients:

700 gr. fresh apricots
1.5 cups flour
1 cup of sugar
1 tbsp. starch
3 eggs
60 gr. butter
1 tsp baking powder
1 tsp vanilla sugar
1 pinch of salt
1-2 tbsp. powdered sugar
(a 250 ml glass is used.)

So, let's start making apricot pie. For this, first of all, we need apricots, 12-13 pieces, depending on the size of the apricots and the size of the mold. We choose apricots that are sweet, fleshy, ripe, but not overripe. The ideal option is apricots, which are used for making dried apricots (not watery), but in principle any variety will do.
Wash the apricots and let the water drain. Open the apricots and remove the pits.
Before preparing the dough, turn on the oven and set the heating temperature to 180º C. You should also take care of the shape in advance. You can use any mold for an apricot pie - round, square, glass, silicone, etc., but the most convenient is a regular springform one. Moreover, the wider the mold, the more apricot slices will fit into it, the tastier and more beautiful the pie will be. I have a mold with a diameter of 26 cm, the same amount of ingredients is suitable for a mold of 24 cm.
Grease the baking dish generously with butter and sprinkle with flour; the bottom can be lined with parchment paper. Phew, the routine work is over, let's get down to the most interesting thing - the mystery of making apricot pie)))))
Pour a glass of sugar into a bowl, don’t worry, there won’t be too much. The fact is that apricots in baking turn out to be sour, even if they were quite sweet when fresh, so the dough should be sweet.
Add three eggs.

Add softened butter. You can heat the oil in the microwave, it is important that it is not hot.

By the way, what I like about this apricot pie is that the dough contains relatively little fat, so you can treat yourself to a pie without risking your figure)))))
Oh, we got a little distracted, let's get back to our pie. In another bowl, sift the flour. Everyone knows why - to remove possible lumps and saturate the flour with oxygen to make the dough more airy.
Put 1 tbsp. starch (corn or potato), a pinch of salt, vanilla sugar.
Add 1 tsp to flour. baking powder. If someone uses baking soda instead of baking powder, then take 1/2 tsp. soda and be sure to quench the soda with vinegar (there is no need to quench the baking powder with vinegar).

Mix everything well and then combine with the egg mixture.

Mix thoroughly, we should get a fairly thick, homogeneous dough. The dough for apricot pie should be thicker than for charlotte.

Pour or place the dough into the mold and distribute evenly over the entire surface. At first glance, it seems that there is not enough dough, but in fact it will still fit, rise, and there will be just enough of it.
Place the apricot halves on top of the dough, place them with the flesh facing up, but there is no need to press them into the dough, the apricots should lie freely on the surface.

We do not sprinkle apricots with sugar, honey or other sweet syrups, because... Sugar greatly stimulates the release of juice, and we should avoid this so that the dough does not turn out too wet.
That's all, put the pan with our future apricot pie in the oven, bake the pie for about 40 minutes at a temperature of 170-180°C. We are keeping an eye on the pie, because... ovens are different. You may need to adjust the temperature or baking time slightly.

We determine the readiness of the pie in the traditional way - pierce it with a toothpick or pin. If the toothpick is dry, then the dough is ready and can be removed from the oven. By the way, readiness can also be determined by the smell - the whole apartment is filled with the amazing aroma of apricot pie.
Remove the pie from the oven and carefully remove the side of the pan.
When our homemade apricot pie has cooled a little, sprinkle it generously with powdered sugar.

We don’t skimp on the powder; we sprinkle it on the apricots with all our hearts. It turns out to be a very elegant pie))))).

The most difficult thing in preparing apricot pie is waiting for it to cool completely, because it is so beautiful, smells so charmingly that it just drives you crazy... Serve the apricot pie completely cooled. Oooh, very tasty, a great treat for tea)))).
We are also trying a recipe for a quick berry pie; both fresh and frozen berries are suitable.

Bon appetit!
Delicious and healthy recipes from Alena Khokhlova

easydessert.org

Ingredients

180 g butter + some for greasing;
150 g sugar;
250 g flour;
a pinch of vanillin;
½ teaspoon baking powder;
12–14 apricots.

Preparation

Grate the frozen butter on a coarse grater. Add 50 g of sugar, flour, vanillin and baking powder and grind the mixture into crumbs.

Grease a baking dish and spread half of the pie crust over it. Cut the apricots into thin slices, removing the pits, and place on the dough.

Sprinkle the fruit with sugar and the remaining batter. Bake the pie at 200°C for about 45 minutes. Reduce oven temperature slightly during cooking.

theviewfromgreatisland.com

Ingredients

13–15 apricots;
85 g butter + some for greasing the pan;
350 g sugar;
80 ml water;
2 eggs;
75 g;
a pinch of vanillin;
140 g flour;
½ teaspoon baking powder;
¼ teaspoon salt.

Preparation

Cut the apricots in half and remove the pits. Grease a 22cm diameter baking dish and place the fruit cut side down in a single layer on the bottom.

Place 200 g of sugar in a small saucepan and pour in water. Stir until dissolved and bring to a boil over moderate heat. Cook until the syrup thickens and turns golden. Pour it over the apricots.

Beat the remaining 150 g of sugar and 85 g of butter at room temperature until smooth. Add eggs one at a time, stirring after each addition. Add sour cream and vanilla. Separately combine flour, baking powder and salt, add this mixture to sour cream and mix thoroughly.

Pour the batter over the apricots and carefully spread it into an even layer. Bake the pie at 180°C for 30–40 minutes. Check doneness with a toothpick; it should come out clean. Cool the dessert for 15 minutes and invert onto a serving plate.

delish.com

Ingredients

160 g + 1½ teaspoons flour;
100 g sugar;
¼ teaspoon salt;
100 g butter;
6–8 apricots;
2 tablespoons breadcrumbs;
2 tablespoons pistachios.

Preparation

Combine 160 g flour, 50 g sugar and salt. Add the cold butter cubes and stir until fine crumbs form. If the dough is too crumbly, pour a little cold water into it to make a homogeneous mass.

Using your hands, spread the pie crust over the bottom and sides of the baking dish. It is most convenient to use a low form with a removable bottom. Place in an oven preheated to 190°C for 20 minutes.

In a separate container, combine the remaining flour and sugar. Cut the apricots in half, remove the pits, add to the flour mixture and stir to combine.

Sprinkle the baked base with breadcrumbs. Place the apricots cut side down and bake for another 50-55 minutes until they are soft. Before serving, decorate the pie with pistachios.

kosher.com

Ingredients

115 g margarine;
2 eggs;
125 g flour;
1 teaspoon;
200 g sugar;
1 teaspoon vanilla sugar;
a pinch of salt;
7–8 apricots;
2 teaspoons lemon juice;

Preparation

Mix softened margarine and eggs. Add flour, baking powder, sugar, vanilla sugar and salt and knead into a smooth dough.

Spread the pie crust over the bottom of the baking pan. A mold with a diameter of 22 cm is best suited. Cut the apricots in half, remove the pits and place the fruit cut side down on the dough.

Pour over lemon juice and sprinkle with cinnamon sugar. Bake the pie for about an hour at 180°C until it is golden brown.

Ingredients

160 g flour;
120 g butter;
¼ teaspoon salt;
2–3 tablespoons of water;
500 g;
a pinch of vanillin;
½ teaspoon grated lemon zest;
100–120 g sugar;
5 tablespoons of sour cream or heavy cream;
2 eggs;
3 tablespoons cornstarch;
7–8 apricots.

Preparation

Mix flour, frozen and diced butter and salt until crumbly. Add water, knead the dough and form it into a flat cake. Wrap it in cling film and put it in the refrigerator for half an hour.

Beat cottage cheese, vanillin, zest, sugar, sour cream or cream, eggs and starch with a mixer until smooth.

Line a 26 cm diameter mold with parchment. Spread the chilled dough over the bottom and sides and make several pricks in it with a fork. Bake for 7–8 minutes at 200°C.

Place the curd mixture on the base and smooth it out. Cut the apricots in half, remove the pits and place the fruit cut side down on the curd, pressing lightly. Bake the pie for 40–45 minutes at 170°C.

mygingergarlickitchen.com

Ingredients

7–9 apricots;
2 tablespoons butter;
4 tablespoons sugar;
¼ teaspoon ground cardamom;
½ teaspoon ground cinnamon;
1 tablespoon cornstarch;
a little flour;
250 g;
3 tablespoons milk;
4–5 tablespoons almond petals;
1 tablespoon cinnamon sugar.

Preparation

Slice the apricots into several thin slices, removing the pits, and place in a bowl. Add melted butter, sugar, cardamom, cinnamon and starch and mix well.

On a floured surface, roll out the dough into a round and place it on a parchment-lined baking sheet. Place apricot slices in a circle in the middle and pinch the edges of the pie.

Brush the edges with milk, place some of the almond flakes on them and brush with milk again. Bake the pie at 190°C for 25–30 minutes until lightly browned. Before serving, cool the dessert and sprinkle with the remaining almonds and cinnamon sugar.

prokefir.ru

Ingredients

250 ml;
2 eggs;
180 g sugar;
50 g butter;
250 g flour;
½ teaspoon of soda;
a pinch of vanillin;
a pinch of salt;
12–15 apricots.

Preparation

Mix kefir, eggs, sugar and cooled melted butter. In a separate container, combine flour, soda, vanillin and salt. Add the flour mixture to the wet ingredients and mix thoroughly.

Cut the apricots in half, remove the pits and divide the halves into two more parts. Place a third of the dough in the baking dish and place a third of the apricots on top. Repeat layers twice more. This will ensure the apricots are evenly distributed during baking.

Place the pie in an oven preheated to 180°C for 40–45 minutes. Turn off, open the door slightly and leave the dessert for 15 minutes to cool.

delish.com

Ingredients

120 g shortbread cookies;
2 tablespoons + 200 g sugar;
3 pinches of salt;
100 g butter;
4–5 apricots;
1 tablespoon lemon juice;
450 g;
110 g sour cream;
a pinch of vanillin;
2 eggs.

Preparation

In a blender, grind the cookies with 2 tablespoons of sugar and a pinch of salt. Pour into a bowl, add melted butter and stir until smooth. Place the mixture in a baking dish and press down onto the bottom. A mold measuring 33 x 22 cm is ideal. Place in an oven preheated to 180°C for 15 minutes and cool.

Peel the apricots and remove the pits. Place the fruit in a saucepan, add 50 g of sugar, a pinch of salt and a little water. Cook, stirring, over medium heat until the sugar dissolves. Reduce the stove and cook for another 10 minutes.

Place the apricots in a blender, add lemon juice and a little more water and blend until smooth.

Combine cheese and sour cream with a mixer. Add the remaining sugar, vanillin and salt and mix again. Add eggs one at a time, beating thoroughly after each addition.

Spread the egg-cream mixture over the cooled base. Place small portions of apricot puree on top in random order and make patterns out of them using a toothpick or knife. Bake the cheesecake at 160°C for 25 minutes, cool and refrigerate for 2 hours.

povarenok.ru

Ingredients

250 g flour;
125 g butter;
4 eggs;
a pinch of salt;
250 g powdered sugar;
8–10 apricots;
2-3 tablespoons chopped almonds.

Preparation

Add grated frozen butter to the flour and grind into crumbs. Carefully separate the yolks from the whites so that they do not mix. Grind the yolks with salt, pour into the oil mixture and mix thoroughly.

If the dough turns out crumbly, add a little cold water. Form the base into a flat cake, wrap in cling film and refrigerate for 45 minutes.

Beat the whites with a mixer into a thick white foam. Continuing to stir, add powdered sugar in small parts. You should get a strong, thick foam of uniform consistency.

Roll out the chilled dough into a sheet and spread it over the bottom and sides of a tall baking pan lined with parchment. Slice the apricots into thin slices, removing the pits, onto the pie crust.

Sprinkle the fruit with almonds and place the protein mixture on top. Place in an oven preheated to 180°C for 45 minutes. When the meringue is golden brown, cover the pie with foil to prevent it from burning.

marthastewart.com

Ingredients

100 g walnuts;
3 tablespoons brown sugar;
2 tablespoons cornstarch;
¼ teaspoon salt;
a little flour;
400 g puff pastry;
1 egg;
4–5 apricots;
300 g blackberries;
50 g sugar.

Preparation

Lightly dry the chopped nuts in a hot frying pan. Then mix them with brown sugar, cornstarch and salt.

On a floured surface, roll out the dough into a rectangle and place it on a baking sheet. Stepping back about 2 cm from the edges, make shallow cuts along them with a knife. You will get a kind of frame. Make several pricks in its central part with a fork.

Brush the dough with beaten egg. Without going beyond the outlined boundaries, cover the middle of the layer with the nut mixture. Top with apricot slices and blackberries and sprinkle with sugar.

Bake the pie for 10 minutes at 220°C. Then reduce it to 200 °C and cook for about half an hour until the dough is browned and the apricot and blackberry are softened.

100 gr. butter (margarine).
3 eggs.
1 pack baking powder.
100 gr. kefir or sour cream.
1.5-2 tbsp. flour.
Vanillin.
400-500 gr. apricots
0.5-1 tbsp. sugar + for sprinkling fruit.
A pinch of salt.

Cooking step by step:

Beat sugar and butter until smooth and white.

The amount of sugar in the dough depends on the sweetness of the apricot and your preference. The dough can be sweet, and the filling can be sour, or, on the contrary, there can be a sweet filling and a slightly bland dough. Who likes it how?

I like everything sweet, so I poured the entire portion of sugar into the dough.

Beat in the eggs, pour in the kefir. Mix everything.

Pour baking powder and flour into the dough. Knead until the consistency is like a biscuit or biscuit.

Wash the fruits and remove the seeds. By the way, if you have other fruits lying around - peaches, cherry plums - feel free to add them to the pie. The combination of different fruits creates an incredible aroma.

I will make an upside-down pie, that is, I put fruit on the bottom, fill it with dough, and turn the finished pie over. It turns out the filling is on top.

You can pour part of the dough into a baking dish, lay out the filling and fill with the rest. Then the fruit will be in the middle, like a closed pie.

Well, the easiest option is to mix the dough with apricots and bake it all. It turns out no less tasty.

Sprinkle the baking dish with sugar, about 2-3 tablespoons should be enough. You can also cut butter into pieces on the bottom, 50-70 grams, and sprinkle breadcrumbs and flour on top.

Then lay out the apricots and fill them with dough.

Bake for 1 hour at 180°.

Have a delicious tea party!