Apricot pie: three recipes for making a fragrant dessert. Whip up apricot pie Simple and delicious apricot pie

06.12.2020

Very often for gourmet cooking homemade baked goods there is simply not enough time, and for dessert you definitely need to serve something tasty. Then simple recipes come to the rescue, allowing you to get tasty and decent recipes without much time and effort. dessert dishes... One of these is an apricot pie cooked on hastily... It prepares quickly, and the result exceeds all expectations.

Quick pie with apricots on kefir in a hurry

Ingredients:

wheat flour - 410 g;
chicken eggs - 3 pcs.;
granulated sugar - 210 g;
vanilla sugar- 15 g;
baking soda - 15 g;
butter - 110 g;
medium fat content - 255 ml;
apricots - 455 g;
powdered sugar.

Preparation

Break eggs into any convenient deep container, add granulated sugar and mix with a mixer or whisk until a fluffy and airy mass. Then pour in kefir, add soft butter, throw in baking soda and add sifted vanilla sugar wheat flour and mix until a homogeneous dough is obtained, in consistency like pancakes.

My apricot fruits cold water, wipe dry, divide into halves and remove the bones.

Lubricate the detachable form with butter, put half of the prepared dough into it, lay out the apricots on top and pour out the remaining dough.

We bake the cake in an oven preheated to 190 degrees for forty-five minutes.

Ready pie cool it down, take it out of the mold and crush it icing sugar.

Quick Pour Apricot Pie Recipe

Ingredients:

wheat flour - 285 g;
chicken eggs - 7 pcs.;
granulated sugar - 295 g;
baking powder - 25 g;
apricots - 690 g;
powdered sugar.

Preparation

We break up chicken eggs into a deep container, add granulated sugar, mix and turn the mixture with a mixer into a thick, dense foam. Now add a little bit of sifted wheat flour mixed with baking powder and mix it in with careful, light movements from the edges to the center of the dish.

We wash the apricots with cold water, dry or wipe dry, break in half and remove the seeds.

We coat the form with butter, carefully transfer it into it thick crust and distribute the apricot with the slices down on top of the halves. We define the pie in an oven preheated to 180 degrees and stand for forty minutes or until tender and ruddy. Cool the finished cake, and only then remove it from the mold. Sprinkle delicious slices before serving lush pie icing sugar.

Quick pie with apricots and currants

Ingredients:

flour - 110 g;
chicken eggs - 3 pcs.;
granulated sugar - 125 g;
milk - 30 ml;
baking powder - 20 g;
butter - 145 g;
apricots - 290 g;
black currant - 210 g;
powdered sugar.

Preparation

Beat soft butter with granulated sugar until lightness. Continuing to beat, add eggs one at a time. Then add the sifted wheat flour, previously mixed with baking powder, and mix until smooth.

We wash the apricots and currant berries, dry them, remove the seeds from the apricots. Put the currants in the dough and mix gently.

Grease the baking dish with butter, lay out the dough, level it well and place the apricot halves on top, melting them a little.

We define the cake in an oven preheated to 185 degrees for forty-five minutes.

Let the finished cake cool completely, then remove it from the mold and sprinkle with powdered sugar using a fine strainer.

easydessert.org

Ingredients

180 g butter + a little for lubrication;
150 g sugar;
250 g flour;
a pinch of vanillin;
½ teaspoon baking powder;
12-14 apricots.

Preparation

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

Grease a baking dish and spread half of the cake base over it. Cut the apricots into thin slices, remove the seeds, and place on the dough.

Sprinkle the sugar and the remaining dough over the fruit. Bake the cake at 200 ° C for about 45 minutes. Reduce the heating temperature of the oven slightly during cooking.

theviewfromgreatisland.com

Ingredients

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

Preparation

Cut the apricots in half and remove the pits. Grease a 22 cm dish with butter and place the fruit, cut down, in one layer on the bottom.

Put 200 g of sugar in a small saucepan and add water. Stir until dissolved and bring to a boil over moderate heat. Cook until the syrup thickens and turns golden. Drizzle over the apricots.

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

Place the dough on top of the apricots and spread gently in an even layer. Bake the cake at 180 ° C for 30-40 minutes. Check the doneness with a toothpick: it should come out of the cake clean. Cool dessert for 15 minutes and turn onto serving platter.

delish.com

Ingredients

160 g + 1½ teaspoons of flour;
100 g sugar;
¼ teaspoon of salt;
100 g butter;
6-8 apricots;
2 tablespoons bread crumbs
2 tablespoons of pistachios.

Preparation

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

Using your hands, spread the base of the pie 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.

V separate container combine the remaining flour and sugar. Cut the apricots in half, remove the seeds, place in the flour mixture and stir.

Sprinkle breadcrumbs over the baked base. Lay the apricots cut down and bake for another 50–55 minutes, until tender. Garnish with pistachios before serving.

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

Combine softened margarine and eggs. Add flour, baking powder, sugar, vanilla sugar and salt and knead until smooth.

Spread the tart base over the bottom of the baking dish. A 22 cm mold is best. Cut the apricots in half, remove the seeds and lay the fruit cut down on the dough.

Drizzle with lemon juice and sprinkle with cinnamon sugar. Bake the cake at 180 ° C for about an hour, until browned.

Ingredients

160 g flour;
120 g butter;
¼ teaspoon of 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 corn starch;
7-8 apricots.

Preparation

Combine flour, frozen and diced butter, and salt until crumbly. Add water, knead the dough and shape into a cake. Wrap it in cling film and refrigerate for half an hour.

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

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

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

mygingergarlickitchen.com

Ingredients

7-9 apricots;
2 tablespoons of butter;
4 tablespoons of sugar;
¼ teaspoon ground cardamom;
½ teaspoon ground cinnamon
1 tablespoon cornstarch
some flour;
250 g;
3 tablespoons of milk;
4-5 tablespoons of almond petals;
1 tablespoon cinnamon sugar

Preparation

Cut the apricots into several thin slices, remove the seeds, and place in a bowl. Add melted butter, sugar, cardamom, cinnamon and starch and stir well.

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

Lubricate the edges with milk, put some of the almond petals on them and brush with milk again. Bake the cake at 190 ° C for 25-30 minutes, until browned. Cool dessert before serving and sprinkle with remaining almond petals and cinnamon sugar.

prokefir.ru

Ingredients

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

Preparation

Combine kefir, eggs, sugar and cooled melted butter. Combine flour, baking soda, vanillin and salt in a separate container. Add flour mixture to liquid ingredients and mix thoroughly.

Cut the apricots in half, remove the seeds and divide the halves in half. Place a third of the dough in a baking dish and place a third of the apricots on top. Repeat the layers twice more. This will distribute the apricots evenly during baking.

Place the cake in an oven preheated to 180 ° C for 40–45 minutes. Turn off, open the door 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 tamp on the bottom. A 33 x 22 cm dish is ideal. Place in an oven preheated to 180 ° C for 15 minutes and cool.

Peel the apricots and remove the pits. Put fruit in a saucepan, add 50 g of sugar, a pinch of salt and a little water. Cook, stirring occasionally, over medium heat until 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 stir until smooth.

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

Spread the egg and butter mixture over the cooled base. Place small portions of apricot puree on top in random order and pattern them with 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 icing sugar;
8-10 apricots;
2-3 tablespoons of minced almonds.

Preparation

Add the 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 is crumbly, add some cold water. Form a cake from the base, wrap in cling film and refrigerate for 45 minutes.

Beat the whites with a mixer until they become thick, white foam. While continuing to stir, add the icing sugar in small portions. You should have a firm, dense foam with a uniform consistency.

Roll out the chilled dough into a sheet and distribute it over the bottom and sides of a tall parchment-lined baking dish. Cut the apricots into thin slices, remove the pits, onto a pie base.

Sprinkle the fruits with almonds and top with protein mass... Place in an oven preheated to 180 ° C for 45 minutes. When the meringue is browned, cover the tart with foil to keep it from burning.

marthastewart.com

Ingredients

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

Preparation

Lightly dry the chopped nuts on hot skillet... Then mix them with brown sugar, starch and salt.

Roll out the dough into a rectangle on a floured surface and transfer to a baking sheet. Step back about 2 cm from the edges, make shallow cuts along them with a knife. You will get a kind of frame. In its central part, make several punctures with a fork.

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

Bake the cake at 220 ° C for 10 minutes. Then lower it to 200 ° C and cook for about half an hour, until the dough is browned and the apricots and blackberries are soft.

Apricots are the summertime fruit, so it's time to bake apricot pie, experimenting with all sorts of different recipes.

Summer fruits and berries are filled with warm sunshine and rich in vitamins. In July and August, it's time to cook different jams, cover compotes and, of course, bake pies. Today you will learn 5 simple recipes making pies with juicy apricots. In the oven or in a slow cooker, novice and experienced housewives will be able to bake pies with delicate aromatic filling.

Pie with apricots in the oven: a recipe for sour cream

In the apricot season, you can make a lazy sour cream pie. The recipe is very simple, as they say "hastily". Baking in the oven will take no more than 25-30 minutes. At other times of the year, the pie can be prepared with any other fruit or berries.

For baking you will need:

apricots - 500g;
flour - 350g;
sour cream - 200g;
sugar - 200g;
eggs - 3 pcs;
vegetable oil - 120ml;
vanilla sugar and baking powder - 1 sachet each.

Preparation:

To begin with, beat 3 eggs and 200 g of sugar in a large container, add a bag of vanilla for the smell.

Beat with a mixer for at least 5-7 minutes until a white creamy mass!

Add 120 ml to the whipped foam sunflower oil and 200 grams of 5% sour cream. Mix everything thoroughly with a mixer.

We will add the sifted flour and baking powder in portions, use a spatula to combine all the components in a circle from bottom to top.

Pre-grease a flat baking dish with a piece of butter. Pour out the semi-liquid dough, level with a spatula and beautifully lay out the halves of juicy apricots.

It is best to use the already ripe berries, then the cake will be tastier.

Bake the pie in the oven at 180 degrees for 30-35 minutes. Decorate the top golden brown can be powdered sugar or a grid of melted chocolate. Below I have posted a photo of a piece of such a pie for viewing and whetting your appetite! Enjoy your tea!

Apricot pie: the easiest recipe

I bring to your attention the simplest recipe for a pie with apricots. This delicacy has a delicate biscuit texture with a pleasant sweetness of apricots and a light citrus aroma.

Ingredients:

large apricots - 8-10 pieces;
sour cream 30% fat - 250 gr;
flour - 180 gr;
sugar - 140 gr;
eggs - 3 pieces;
salt and soda - ¼ teaspoon;
baking powder - 1 sachet;
orange peel - 1 tbsp. spoon.

Preparation:

Mix eggs at room temperature with sugar and beat until tender white foam. Next, add 250 grams of fat sour cream and continue to beat for a couple of minutes.
Pour salt, soda and baking powder into the sifted flour. We send the resulting mixture to the whipped air mass and mix everything with a flat spatula.

Bringing in a citrus note! Rub the orange or lemon zest on a fine grater and add to the dough!

Grease the form with oil or cover it with parchment for baking. Pour the dough there, level and lay the apricot slices dimpled up. For beauty, sprinkle with granulated sugar, in the oven it will melt and give the fruit a caramel crust.

We bake at a temperature of 190 degrees for 35-40 minutes. Bon Appetit!

Apricot pie: recipe for shortbread pie (with shortbread crumbs)

Shortcrust pastry apricot pie - the favorite recipe of many housewives, including mine - includes large apricots and grated sand crumbs... So gentle and tasty pie with summer fruits, eaten to the crumb.

Let's prepare the products:

apricots or apricot jam - 300-400 gr;
flour - 3 cups;
oil -250 gr;
sugar - 100-200 gr;
eggs - 3 pcs;
soda and salt - 1/4 teaspoon each.

Preparation:

Load 3 yolks into the mixer bowl, beat them lightly, and then add granulated sugar over a tablespoon. If we prepare the pie from fresh apricots, then add 200 g of sand, if from jam - then 100 g.

Leftover proteins can be used to cook air meringue, and decorate with these small cakes apricot pie!

Next, we send soft butter to the mixer bowl. It can be pre-cut into pieces for easy whipping.

Add flour to the mixer through a sieve.

It is advisable to pre-sift it several times, then there will be a lot of air in the dough, and it will be soft and crumbly.

Together with flour, pour salt and soda slaked in vinegar.

In a mixer, knead the dough well, and then put it on a table sprinkled with flour. We remember a little the lump with our hands and with a knife we divide it into 2 parts. For the bottom of the pie, the dough will need a little more than for the top crust.

Wrap the lumps in foil and leave them in the refrigerator for 2-3 hours.

Many housewives freeze the dough and prepare the pie after 10-12 hours. Chilled workpieces rub well on a grater!

Grind a large lump on a coarse grater and distribute on a greased baking sheet.

It is advisable to make a small side of the dough to connect the lower and upper cakes. Next, lay out the apricot slices. It can be fresh fruit or sugar-boiled halves.

We rub the second lump on a grater and evenly distribute the dough over the entire surface.

We send the cake to the oven, preheated to 180 degrees, and bake for 20-25 minutes. We check the readiness with a wooden stick or a toothpick!

Check the baked goods after 10 minutes. If the cake is browned on top, but the inside is not yet ready, you can lower the temperature to 160 degrees or switch the upper and lower heating elements!

Cool the finished cake, and then remove from the mold. If desired, you can sprinkle with powdered sugar!

Pie with apricots in a slow cooker

Delicious apricot pie in the Redmond multicooker gets incredibly fluffy and airy. The recipe is very simple, and baking in a smart pan gives the hostess pleasure and a minimum of hassle!

Products for the cake:

apricots - 500 gr;
flour - 320 gr;
sour cream - 200 gr;
condensed milk - 180 gr;
sugar - 100 gr;
eggs - 3 pcs;
baking powder - 1 sachet (10 gr).

Preparation:

In a mixer, beat eggs with sugar until white. Add sour cream, condensed milk, stir with a spatula and gradually introduce flour with baking powder.

It is better to knead gently counterclockwise, from bottom to top.

Put the dough into a greased multicooker bowl. Scatter the halves of the apricots from above, slightly drowning them in the air mass.
We bake for an hour and a half in the "baking" or "multi-cook 125 degrees" mode.

Take out the finished cake using a steamer basket. Decorate completely cooled pastries with powdered sugar and mint leaves.

Puff pastry apricot pie

To make a quick apricot pie, you can use puff pastry... The recipe is very simple and does not require a lot of money, effort and time from the housewife.

Baking products:

apricots - 250-300 gr;
ready-made puff pastry - 230 gr;
sugar - 100 gr;
cookie crumb or breadcrumbs- 3-4 tbsp. spoons;
vanilla icing sugar.

Preparation:

Grease a baking sheet with vegetable oil or cover with oiled parchment for baking. We spread a circle of puff pastry, diameter - 28-30 cm. Along the edges on both sides we make short cuts with a knife (6 on each side) in order to weave a beautiful mesh over the fruit.
Pour cookie crumbs or bread crumbs into the center of the circle.

They will absorb the fruit juice and the bottom of the baked goods will not be damp.

Next, lay out the halves of the apricots. Sprinkle them with sugar and start weaving beauty. We cover the fruit one by one with strips of dough, then on the left, then on the right side, and neatly fasten the mesh in the middle.

We send the closed pie into the oven for 20-30 minutes at a temperature of 200 degrees. Sprinkle the cooled puff with vanilla icing sugar. Bon appetit and aesthetic pleasure!

And already a traditional video recipe for a pie with apricots

Bon appetit and see you new recipes!

Do you like apricots and sweet tarts? Then try the apricot tarts! Here is a selection of five simple step by step recipes pies with apricots.

The most popular recipes are selected, time-tested and millions of stomachs. Different ingredients, toppings and cooking approaches will help you quickly decide on the choice of the pie. And then you just need to repeat these simple cooking steps.

Pie with apricots on kefir

Jellied apricot pie on kefir, which is very easy to prepare, but at the same time amazes with its taste.

Ingredients:

Kefir - 220 ml.
Wheat flour - 350 g.
Apricots (fresh) - 400 g.
Chicken eggs - 3 pcs.
Sugar - 220 g.
Vegetable oil - 90 ml.
Vanilla sugar - 2 tsp;
Baking dough - 1.5-2 tsp;
Powdered sugar for decoration;

How to make this pie

Whisk the sugar (both types) with the eggs. Add butter, kefir and beat thoroughly again.
Mix flour with baking powder and add to kefir. Mix thoroughly to get a homogeneous mass without lumps.
Wash apricots and remove seeds. Cut some of the fruits into small pieces, and some into thin slices, which will decorate the cake on top.
Stir the apricot pieces with the dough.
It is advisable to take a baking dish with high sides. Lubricate it with oil and pour kefir dough.
Place apricot wedges on top of the pie.
Send to an oven preheated to 190 degrees for 45 minutes. After that, after allowing to cool slightly, decorate with powdered sugar.

Apricot jellied pie is ready - bon appetit!

Pie with apricots and cottage cheese

Wonderful Cheesecake with apricots and sour cream filling... For lovers of delicate dairy pastries.

This pie is not only very tasty, but also healthy, because cottage cheese is rich in high-grade proteins and calcium, and apricots are rich in vitamins.

Quickly satisfies hunger and provides energy for a long time, without creating a feeling of heaviness in the stomach.

Ingredients:

Dough:

Wheat flour - 1.5 cups;
Sour cream (low-fat) - 120 g.
Butter - 160 g.
Baking powder for dough - 0.5 tsp;
Salt -1 small pinch;

Pouring from sour cream and cottage cheese:

Sour cream - 230 g.
Apricots - 8-12 pcs.
Flour - 1-2 tbsp. spoons;
Vanillin - 1 pinch;
Sugar - 150 g.
Cottage cheese - 180 g.
Chicken eggs - 2 pcs.

Cooking apricot pie with cottage cheese

Beat sour cream with butter and salt. Combine flour with baking powder and mix thoroughly with sour cream. You should have a firm dough.

Cover the baking dish with paper. Put the dough into it, press everything well to the bottom and make the sides. Chop the dough in several places with a fork.

Bake in the oven at 180 degrees until the dough is half done. It should be firm enough to hold the filling.

Beat eggs with sugar, sour cream and vanilla. Mash the curd with a fork and mix with the egg mass.

Wash the apricots, remove the seeds and cut into small wedges.

Remove the base of the cake from the oven. Place some apricots on the bottom. Then pour the curd mass and cover with the remaining apricot pieces.

Send back to the oven for 45-60 minutes until tender. The dough should become rosy, and the curd mass should be thicker.

Sand cake with apricots

Shortcrust pastry pie with apricots is a great dessert that anyone can make.

This cake is also made with cottage cheese as in the recipe above. The same open filling-fill. But thanks to shortcrust pastry the cake turns out to be sweeter, it crunches pleasantly and literally melts in your mouth.

Ingredients:

Butter (or margarine) - 110 g.
Sugar - 140 g.
Vanillin - 1 pinch;
Cottage cheese - 230 g.
Wheat flour - 210-260 g.
Salt - 1 small pinch;
Eggs - 2 pcs.
Apricots (fresh or canned) - 200-300 g.

Making the cake

Melt the butter. Add sugar (100 grams), 1 egg, salt and beat with a whisk or fork until smooth.

Pour flour there and knead a thick dough. The dough should be very thick and tiring to work with. If it turns out to be watery, then add more flour.

Now put the dough in the refrigerator for 20-30 minutes to make it even denser. For now, you can make the curd filling.

Pour the remaining sugar into the curd, beat in an egg, sprinkle with vanilla. Mash with a fork and mix thoroughly. Better if you use a blender.

Wash the apricots, divide each in half and remove the seeds from them.

Grease a baking dish with any oil. Remove the dough from the refrigerator, knead a little, flatten and put in a mold. Remember to make cake boards. Now the dough needs to be carefully chopped in several places with a toothpick.

Pour the curd mass onto the dough and smooth it over the entire surface to the sides. Put the apricots on top, slightly drowning them in the curd.

Put in an oven preheated to 180 degrees for 35-40 minutes.

Yeast cake with apricots

Yeast dough pie stuffed with apricots is simplicity, homemade originality, and at the same time a kind of exotic grace.

Ingredients:

Dough:

Dry active yeast - 5 g.
Wheat flour - 500-600 g.
Vegetable oil - 50 ml.
Chicken eggs - 2 pcs.
Butter (margarine) - 130 g.
Sugar - 80 g.
Milk - 0.5 cups;

Filling:

Fresh apricots - 800-1000 g.
Starch - 1-2 tbsp. spoons;

Decoration:

Egg - 1 pc.
Powdered sugar;

Cooking process

First you need to knead the dough. Add yeast to warm milk and wait 10 minutes until frothy.

In a bowl, beat eggs with melted butter, sugar and salt. Add milk with yeast there and mix again. Add vegetable oil and mix again.

Pour flour in small portions, stir, and then knead the dough with your hands.

Is the dough too thin? Add flour. If it's too dry, add milk or butter. Be intuitive!

Now the dough should be placed in a warm place without drafts and wait 30-50 minutes. While you can prepare the filling.

Wash the apricots, dry them, divide them into halves and remove the seeds.

Knead the finished dough and divide into two parts: one slightly larger than the other.

Roll out the larger piece and place in a greased baking sheet so that the edges of the dough protrude slightly beyond its borders. This "stock" should be free of filling, since we will make bumpers from it.

Sprinkle the dough with starch and place the apricot pieces evenly on top. Lightly cover the filling with the edges of the dough, pinching in the corners. The sides of the pie are ready, which means that everything will be in order with the filling.

Roll the remaining smaller piece of dough thinly and cut into thin strips or arbitrary figures. They need to cover the filling, and at the same time decorate the cake (for example, make a grate). Remember to press the pieces of dough together so that nothing falls off anywhere.

Grease the cake with a beaten egg.

Place in an oven preheated to 180 degrees for about 40 minutes (depending on thickness) until golden brown.

When the cake has cooled, you can garnish it with powdered sugar on top.

Here's a simple recipe yeast cake with apricots, you see, there is nothing complicated in it.

I advise you to familiarize yourself with. Step by step, simple, delicious!

Apricot pie - a simple recipe

If you want fast and simple baked goods then make yourself a canned apricot pie.

The composition of this pie includes not only apricot, but also apricot syrup - why waste good, the more the dough will become more aromatic and tasty.

Ingredients:

Butter - 180 g.
Chicken eggs - 4 pcs.
Canned apricots - 1 can of 400-600 ml.
Baking powder - 1 tsp;
Vanilla sugar - 2 tsp;
Flour - 450-500 g.
Sugar - 150-200 g.

Cooking quick pie with canned apricots

Drive eggs into a cup, add sugar and vanilla sugar to them. Beat with a mixer.
Put soft butter there, pour in apricot syrup, and beat again until a homogeneous cream.
Mix flour with baking powder and add to the egg-butter mass. Mix well. You should get a dough that resembles sour cream.
Cover a baking sheet or mold with special paper. Cover with dough. Lay the apricot pieces on top.
Heat the oven to 180 degrees, put the pie in it for 25-35 minutes until an appetizing blush.

And here you can take a look at the video recipe for apricot peanut pie

How to make apricot pie even tastier

Despite the clear directions in the recipes, you can use peaches in any form: fresh, canned, frozen. Therefore, I advise you to experiment and work with what is at the moment.
The dough can be made more flavorful and tender by adding fruit yoghurts or milkshakes such as Miracle.
Apricots can be combined with any other fruit, berry and sweet fruit. It all depends on your preference.

Don't forget to take a look at the page:. They are very similar to apricot ones, but at the same time they have their own nuances.

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

Wait 5 minutes for the yeast to dissolve. Then you need to add an incomplete glass of sifted flour and mix thoroughly so that there are no lumps left. it dough - 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 that yeast good quality and have already become more active.

In a large container, combine 2 eggs and the remaining granulated sugar. V this recipe only 75 g of sugar is used. The cake is moderately sweet. If desired, the amount of sugar can be increased, but not more than by 50 g.

Beat the 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. Pour the dough with warm oil, and then add the vegetable oil.

Mixing everything well, add the sifted flour.

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

For proofing, cover the dough with a towel and place in a warm place for 2 hours. During this time, it will have to be kneaded twice. When the dough rises 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 pitted. For the pie, it is better to choose ripe, but strong fruits.

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

Most of the dough should be rolled out into a 5 mm thick layer. Having screwed it onto a rolling pin, you need to transfer the dough into a mold. There is a lot of oil in the dough, so you don't need to add flour to roll out, and you don't need to lubricate the mold with anything... Form low sides.

So that the cake does not get soaked from fruit juice, it can be sprinkled with starch. On top, lay the halves of the apricots with the skin up.

The remaining dough must be rolled out and cut into strips. Make slant cuts on both sides of each strip to form a "spikelet".

Decorate by laying out the stripes on top in the form of a slanting cell. There should be enough gaps between the strips to bake the apricots.

You need to bake in the oven at 180 degrees for 30 minutes. Then it should be lubricated egg yolk and bake for another 5-7 minutes until golden brown.

Cover the finished aromatic pastry with a towel and leave it in the form until it cools completely.