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Apricot pie

Sponge cake is an ideal cake with fruit and berry filling.

His dry crumbly dough perfectly keeps within the framework of tender pulp and is soaked with fruit juices just enough to become fragrant and slightly moist, and not turn into soaked mass.

Such pie can be made with cherries. If a cherry very sour, then pour it with two tablespoons of sugar before laying on the dough.

And if you want to add a light chocolate note, put in that part of the dough that is intended for sprinkling, 2-3 tsp. cocoa.

What do you need:

  • 600 g apricots
  • 500 g flour
  • 300 g butter
  • 200 g sugar
  • 1 egg
  • 1 lemon
  • 1 bag (8 g) of baking powder
  • 1/4 tsp salt
  • 50 grams of almond
  • 1 tsp ground cinnamon

What to do:

Apricots and lemon wash and dry.

Remove the bones from the apricots, remove the zest from the lemon using a fine grater.

Grind almonds in a blender.

Melt the butter.

The oven is heated to 200 degrees.

Sift the flour with baking powder into a large bowl, add sugar, lemon zest, salt and cinnamon, mix.

Add butter and egg and knead crumbly dough using a mixer.

Grease the split mold with a diameter of about 26 cm. Spread half the dough on the bottom of the mold and press lightly.

Sprinkle the dough with half a serving of almonds and put the halves on it. apricots, tightly pressing them together.

Sprinkle a layer of apricots with a second portion of almonds, chop the remaining dough on top.

Bake an apricot pie in the middle of the oven for 40-50 minutes until golden brown appears.

Take out pie from the oven, cool in the form, then gently shift to a platter and serve.

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough. Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.

When you need to calm down internally, bake cupcakes.

Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Cherry pie

The most important thing in the preparation of cherry desserts is to find the one who takes the bones out of the cherry.

Elena Ilyina found and made a wonderful cherry pie.

See below.

Breton pie

The recipe was brought to me by a friend from a trip to the south of France.

She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from the chef.

See below.

Blueberry Muffins

The classic recipe for muffins is simple: in one bowl all the liquid ingredients and sugar are mixed, in the second — all the dry ingredients and berries. Then.

See below.

Strawberry Tartlets

I recently discovered a terrific combination — strawberries and olives.

But this time we will not shake the basics, just put the strawberries in a crispy basket … See below.

Cottage Cheese Casserole with Banana

As an interest in the cottage cheese casserole lost by Elena Ilyina in childhood, she returned to her again at a conscious age — a recipe for happiness.

See below.

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