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Apricot pie with canned apricots
Treat yourself and your family to an incredibly delicious, fluffy pie with a summery apricot aroma. The pie is simply delightful! The slices of sweet and sour apricots harmoniously blend with the fluffy sweet dough. The pie is so easy to prepare that it will be no trouble to bake it for morning tea. This appetizing, sunny dessert will surely lift the spirits of your loved ones if you make it for Valentine's Day or March 8th.
Ingredients
Show ingredients
- butter (or margarine) - 80 g;
- flour - 130-150 g;
- sugar - 110 g;
- eggs - 2 pcs;
- milk (kefir) - 30 ml;
- baking powder - 1 tsp;
- apricots - 10 pcs;
- nuts - 2 tbsp.
Preparation
- Ingredients for the pie with canned apricots. In summer, instead of canned fruits, you can use fresh ones in baking.
- Take the butter (or margarine) removed from the cold beforehand. Rub the soft butter with granulated sugar according to the recipe.
- Beat the raw egg into the rubbed butter with sugar, mix well.
- While continuing to rub the mixture, beat in the second egg. Mix all the ingredients thoroughly. A whisk can be used for this purpose. After adding milk, mix until the mixture is homogeneous.
- Measuring the required amount of flour, add the baking powder to it and sift. It doesn't hurt to sift it twice.
- Mix the dough with a spoon. It attains the consistency of thick sour cream.
- Take the canned apricot halves out of the jar. Carefully place the apricots in a colander to drain the syrup without crushing the delicate fruits. For baking the apricot pie, take a round mold with a diameter of 20 cm. Grease it inside with butter. After transferring the dough to the greased mold, smooth it out. Then decorate the future pie with canned apricots by simply laying the halves of apricots on top of the dough with the inner side facing down.
- Send the pie to the preheated oven. Bake at t=+180 ⁰C for 25 minutes.
- When the pie is beautifully browned, take it out of the oven.
- After 2-3 minutes, you can transfer the pie from the mold to a rack.
- Greasing the top of the pie with thick syrup or honey, sprinkle it with crushed nuts. Cut the pie (when completely cooled).
The fluffy apricot pie with canned apricots does not stale and remains soft for 2-3 days.
Пышный пирог с консервированными абрикосами не черствеет и остаётся мягким 2-3 дня.
