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Fluffy Pie with Canned Apricots
Instructions
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. 6. Gradually, in portions, add the flour to the liquid part of the dough.
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 degrees C 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.The fluffy apricot pie with canned apricots does not stale and remains soft for 2-3 days.
Tips
- 1
Use cold butter rubbed with sugar for best finished texture. Warm melted butter produces dense oily results; properly cold butter (just softened, rubbed with sugar) produces the proper signature fluffy tender character authentic to traditional Russian-Soviet apricot pie preparations. The butter temperature matters more than home bakers typically realize for finished pie-quality and overall family-meal success consistently across batches reliably across various entertaining occasions throughout the year for proper traditional results consistently.
- 2
Drain canned apricots properly before placing on dough for proper finished texture. Wet apricots release excess syrup making the pie soggy; properly colander-drained apricots produce the proper signature distinct fruit-on-cake character authentic to traditional fruit pie preparations. The same drying principle elevates many fruit-pie preparations including butter-based shortcrust applications across various traditional international culinary occasions throughout the year reliably.
- 3
Sift flour with baking powder twice for proper finished fluffiness. Unsifted flour creates dense uneven results; properly twice-sifted flour with baking powder produces the proper signature light fluffy character authentic to traditional Russian-Soviet pie preparations. The patient sifting principle pays back significantly in finished pie-quality consistently across batches and various fruit-pie preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-baking results.
- 4
Pair the finished apricot pie with traditional accompaniments for proper presentation. Serve with hot tea, alongside vanilla ice cream, whipped cream, or with hot milk for elegant family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread tea-time accompaniments for substantial brunch spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I use fresh apricots instead? +
Yes, fresh apricots work beautifully as substitute producing equally delicious results. Each option produces distinct character: canned apricots provide year-round availability and tender texture, fresh apricots produce more vibrant flavor with firmer texture. Cut fresh apricots in half and remove pits before placing on dough. Adjust sugar slightly — fresh apricots may need a sprinkle of sugar before baking. Choose based on season for proper finished pie variations consistently throughout the year reliably across various entertaining occasions.
How long does this pie keep? +
Stored covered at room temperature, the pie keeps for 2-3 days at peak quality, maintaining soft texture. The flavors meld and improve over the first 24 hours as components marry beautifully. Refrigerate after day 2 to extend life to 4-5 days but produces firmer texture. The pie freezes adequately for up to 2 months. Best consumed within 2-3 days for the brightest most appealing finished results across multiple dessert applications throughout the year reliably across various family-meal occasions.
Can I add other fruits? +
Yes, peaches, pears, cherries, plums, or pineapple all work beautifully as additions or substitutes for apricots. Each option produces distinct character: peaches add tropical sweetness, pears add subtle aromatic notes, cherries add tart ruby color, plums add tannic depth, pineapple adds tropical brightness. Mix and match seasonal fruits for endless variations across various Russian-Soviet fruit-pie traditions throughout the year for proper personalized finished results consistently across various entertaining occasions reliably.
Why is my pie dense? +
Three usual causes: warm butter melting into the batter, insufficient baking powder, or overmixing the dough. Address proper cold butter (just softened), full 1 tsp baking powder, and gentle mixing just until ingredients combine for consistently fluffy results. The combination of proper butter temperature, accurate leavening, and gentle mixing produces dramatic texture-quality reliably across various Russian-Soviet pie preparation sessions throughout the year for proper traditional results consistently across various family-meal occasions reliably.
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