Ingredients
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Apricots – 1 ½ lb (700 g)
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Butter – 1 ½ sticks (170 g)
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Wheat Flour – 4 cups (500 g)
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Cinnamon – ½ tsp
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Baking Powder – 10 g
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Sugar – ½ lb (220 g)
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Eggs – 3
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Vanilla Sugar – 2 tbsp
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Salt – to taste
Recipe
When I eat an apricot pie, it feels like I taste the summer. To make such a delicacy, you don’t need a lot of time or expensive foods: just several ingredients for the crust and fruits for the topping. If the latter is available to you, then I’m happy to share with you a recipe for the crust that makes this lattice pie so unforgettable.
In summer use apricots for this recipe, but when they aren’t in season you can substitute them for apples. Such a pie will turn out very delicious too!
Steps
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1
Done
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Soften the butter and rub it with sugar. Beat the eggs into the mixture and knead the dough until smooth. Then add flour and knead a soft, non-sticky dough. Cover the dough with plastic wrap and refrigerate for 40 minutes. |
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2
Done
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Remove the pits from the apricots and cut the halves into two wedges. Mix the slices with 2 tbsp of flour, cinnamon, vanilla sugar and a pinch of salt. Sometimes I use honey instead of vanilla sugar. |
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3
Done
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Roll out three quarters of the dough into a large layer and place it in a springform pan. Form the sides, pierce the crust and place the apricots on top of it. |
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4
Done
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Roll the remaining dough into a rectangular layer and cut into ⅓-inch (1 cm) wide strips. Place half of them on top of the apricots. |
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5
Done
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Start weaving as shown on the photo. |
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6
Done
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Press down the edges of the pie with a fork. You can also decorate the edges with leaves made from leftover dough. |
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7
Done
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Bake the pie for 50 minutes at 350 °F (180 °C). |
I love to serve the apricot pie with ice cream. If I don't have ice cream on hand, I use whipped cream. I really hope that you will have time to fully enjoy the pie this year and in all the following seasons.
