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Bake apricot pie. Delicious apricot pie. Apricot pie: the easiest recipe

Apricot pie - a simple recipe with photos:

The first ingredients to tackle are the eggs. In each egg, the yolk must be carefully separated from the white. Pour the white into one container and the yolk into another.

Divide a glass of sugar into two parts. Throw one part into the protein.

Mix the rest of the sugar with the yolk.

Place the mixer into the container with the egg whites and sugar and beat well until fluffy.

Do the same with the yolk mass. To achieve the expected result, you need to beat these ingredients separately. Thanks to this whipping, the cake turns out very fluffy.

Then pour the whipped yolks into the fluffy protein-sugar mixture and mix well with a spoon.

The flour must be sifted through a sieve, then loaded into a bowl with the egg-sugar mixture.

When all the ingredients have been added, pass the mixer through the dough again, removing all lumps.

Now you need to prepare the filling for the pie. Soak the apricots in water for two minutes, then dry with a towel.

Break clean apricots into two halves and remove pits.

Grease the baking dish generously with vegetable oil, pour in the prepared dough, level with a spoon so that it is evenly laid. Place apricots on top.

Then place the mold in a preheated oven (180 degrees). After about 40 minutes, the pie will already look rosy and appetizing.

After cooling, carefully release the baked goods from the mold and cut into pieces. A quick and easy apricot pie is ready!

Oh, what a delicious apricot pie this time! The dough is just a fairy tale! Lush, rosy, delicious! Something between shortbread and cupcake. And the filling is so juicy and tender!

I feel that we will want to repeat this pie more than once: it will become the same summer hit as the pie with fresh apricots (plums, etc.) last year. And it is very easy to prepare! And it turns out to be a big pie, and this despite the fact that I divided the original portion of the ingredients in half. If you take it in the original, you will get a hefty pie for the entire baking sheet!

This pie would be good not only with apricots... I can already imagine it with blueberries... with cherries, with apples! Let's try it soon!

Ingredients:

For a 30 cm mold:
For the test:

3-3.5 cups flour;
1 glass of sour cream (200 ml);
125 g butter;
100 g sugar (half a glass);
2 medium eggs + 1 small for greasing;
0.5 teaspoon of soda;
0.5 teaspoon baking powder (optional);
¼ teaspoon salt.

For filling:

0.5 kg of fresh apricots;
100 g sugar;
0.5 tablespoon of starch.

How to bake:

The dough couldn't be easier to prepare: sift the flour and soda into a bowl. Along with the baking soda, I sprinkled another half spoonful of baking powder into the flour. To make it more magnificent. But I think it’s possible without baking powder - my cake turned out so fluffy that the pattern of stripes ended up being almost invisible. Pour sugar in there, cut soft butter into pieces, add eggs...

And sour cream, you can add that right away - I just almost forgot about sour cream.

And knead a soft dough that does not stick to your hands.

If there is not enough flour, you can add a little. Place the dough in the refrigerator for 25-30 minutes. In the meantime, you can sort and wash the apricots for the filling. We need ripe ones, preferably more or less whole, although you can put overripe ones not in halves, but in pieces - anyway, they won’t be very noticeable under the dough lattice; But for apricot cheesecake or “Scrambled Egg” cookies, it’s a different matter, you need neat halves!

We cover the mold with paper; it’s more convenient not with one circle of parchment, but with two semicircles: this will make it easier to pull the paper out from under the finished cake by pulling it to the sides (I thank Tanya from the site Finecooking.ru for this little trick!). It is better to use a whole mold, since apricot juice may escape from the springform during baking. Lightly grease the parchment with vegetable oil and sprinkle the table with flour.

Having taken out the dough, divide it into two parts: approximately 2/3 and 1/3. Roll out most of it into a circle 0.5 cm thick and transfer it to the mold using a rolling pin. Use your fingers to form neat edges.

Place the halves of apricots on the dough, closer to each other so that more can fit - you can’t have too many fruits!

I first laid it out, and then I thought - it wouldn’t hurt to sprinkle the dough with starch, as they do in fruit pies recipes, so that the starch absorbs the juice - what if the juicy apricots soak the dough, and it will taste unbaked? Therefore, in addition to sugar, I also sprinkled starch on top. But upon tasting, it turned out that my fears were in vain: the pie was perfectly baked - both the top and bottom layers of dough; the fruit didn’t soak it at all; on the contrary, it turned out to be the perfect combination of baked dough and juicy filling. You could even add more apricots :)

So, sprinkle the orange apricots with sugar...

And from the remaining part of the dough, roll out and cut into strips 0.5 cm thick, about 1.5-2 cm wide. And put them on the pie, intertwining them in the form of a lattice. Advice: do not lay out the strips too close to each other, taking into account that the dough will fit and be very noticeable. The cake came out so fluffy that the pattern became almost invisible. And when the lattice is clear, it’s very beautiful! But nothing, the main thing is delicious! And next time, having practiced, we will make it even more beautiful!

In a plate, beat a small egg (or a large yolk with a teaspoon of milk) and grease the “grid” and the edges of the pie.

Place the pie in the oven, preheated to 180-200C, and bake for 30-35 minutes until the skewer is dry and the top is golden brown.

Let the finished pie cool in the mold - when hot it is very tender and tiny - and then move it to a plate, while removing the paper from the bottom.

Cut into portions and treat yourself to a delicious apricot pie!

Have a sunny summer! 🙂

Despite the fact that apricot appeared in Russia only in the 17th century, this fruit from the Middle East very quickly gained popularity throughout the country. You can try the fruit only during a short period of summer, so it is worth preparing many different desserts that will allow you to taste it in all its facets. One of these recipes should definitely be apricot pie.

At the moment, there is a huge variety of pies that contain this fruit full of beta-carotene. If you have a problem with your eyes, then be sure to experiment with it. In this article you can learn how to prepare completely different pies using only apricot in their composition.

Simple step by step recipe

This recipe, despite its extraordinary simplicity, turns out incredibly tasty. If you really want to try some baked goods, but at the same time have absolutely no desire to waste time and effort, then this simple recipe seems to have been created especially for you.

The biscuit dough makes the pie very airy and light, and the apricots give it a very slight but pleasant sourness.

Cooking time: 1 hour 10 minutes.

Calorie content: 164 Kcal.

Steps to prepare a classic apricot sponge cake:

All apricots should be prepared first. To do this, they all need to be washed well and cut into quarters. Be sure to remove the seeds;
For the dough, the first step is to beat the eggs with sugar until a very large amount of foam appears. Basically, the volume should increase three times. Sift the flour, add baking powder and stir everything into the sugar-egg mixture. Mix everything very well with a spatula until you get the same mass;
Line the selected pan with a piece of baking paper. After this, you should pour about a third of the dough into the mold, then lay out a layer of apricots. Pour the remaining dough over the top;
Place the pie in the oven for about three quarters of an hour. The oven should first be preheated to 180 degrees. Watch the top carefully; if it starts to burn, cover the pan with foil;
When the cake is baked, you should let it stand for another five minutes and only then remove it from the mold. Turn it out onto a plate and peel off a layer of baking paper, then turn it over. Sprinkle the pie with powdered sugar and serve with tea.

Apricot pie made from rich yeast dough

Such a rich pie can easily replace even a cake on the table. Using yeast dough you can make both closed and open pies.

Be sure to mix it with a fermented milk product, regardless of whether it is kefir or sour cream. And canned apricots in it will give the pie a sweeter and juicier taste.

apples – 3 pcs;
canned apricots – 1 can;
starch – 2 tsp. l.;
sugar – 2 table. l.

Calorie content: 140 Kcal.

How to make a pie from rich yeast dough with canned apricots:

The cottage cheese should be ground through a sieve and then mixed with kefir. Mix everything well to a mass with the consistency of sour cream. Add sugar to the mixture and wait until it is completely dissolved;
Pour 100 ml of warm water into a bowl. Also put ½ table in it. l. sugar and yeast. After this, another spoonful of flour is added, which must be sifted. Stir until the yeast and sugar are completely dissolved and there are no lumps of flour. Place this bowl in a warm place;
Separately, break the egg and beat it with salt. The butter should be melted and then cooled again. Pour the beaten egg into the curd mass, add the appropriate yeast and stir everything well. After this, pour in the sifted flour. The mass should be completely homogeneous;
After this, first pour in the butter and then the vegetable oil. Next, add the remaining flour and mix everything with your hands. The final dough should be very tender, but not stick to your fingers at all;
Leave the dough to rise in the refrigerator for a couple of hours. During this time, prepare the filling. Drain the canned apricots and cut into quarters if necessary. Add a spoonful of sugar and starch to them. Peel the apples and then cut them into very thin strips. Also add sugar and starch to them;
Knead the dough and divide into 2 parts. One of them must be larger - it will become the bottom. Roll out this part into a layer and place it in a mold that has been previously greased with oil;
Place the apples on the dough first and then the apricots. The remaining dough will become a crust. It should also be rolled out very thinly and cuts made in it to form a mesh. It should be transferred to the cake and fit everything tightly at the seams. Brush the surface with egg and bake for about forty minutes until a nice crust appears. Baking temperature – 180 degrees. Leave the baked pie for 10 minutes, then serve.

Try making beef langet - a step-by-step recipe with photos in our article.

Thai warm salad - this dish can be either an appetizer or a separate dish.

Curd pie with frozen apricots

A fairly tasty pie can be made not only from fresh, but also frozen fruit. To do this, you just need to defrost them, and the cottage cheese will add sourness and juiciness to the pie.

cottage cheese – 400 g;
frozen apricots – 10 pcs.;
flour – 200 g;
butter – 100 g;
egg – 3 pcs.;
sugar – 180 g;
baking powder - 1 packet;
low-fat sour cream – 200 g;
starch - 2 tables. l.;
vanilla sugar - 1 package;
butter – 100 g;
lemon juice – ½ pc.

Calorie content: 178 Kcal.

How to bake:

Thaw the apricots completely and divide them into halves. Remove the pits and set them aside while you prepare the dough;
For the dough, melt the butter and beat the eggs into it. After this, add 2 tablespoons of sugar and beat everything with a mixer. Sift the flour together with the baking powder and add everything to the butter mixture. Knead it well and shape it into a ball. Leave it in the refrigerator for half an hour;
When the dough is ready, roll out the ball and place it in the mold. Form the sides and pierce the bottom several times with a fork;
For the filling, mix the grated cottage cheese with sour cream, season everything with sugar, both simple and vanilla. Add starch and lemon juice. Beat everything thoroughly and put the filling into the pie. Place apricots on top. This pie will be open-faced, so don't make a crust;
Bake everything for 60 minutes in the oven. Select a temperature of 180 degrees. After cooking, the pie needs to be cooled and then served.

Quick baking

If you don't have time to prepare the dough, then just use store-bought dough. Nowadays you can find good puff pastry in any store. It will dramatically reduce the cooking time of the pie and it can be prepared quite quickly.

puff pastry - 1 package;
egg – 1 pc.;
cottage cheese – 0.5 kg;
sugar – 150 g;
apricots – 10 pcs.;
starch - 2 tables. l.;
vanilla sugar - 1 package.

Calorie content: 226 Kcal.

How to cook layer cake with cottage cheese and apricots:

Thaw the puff pastry before cooking. It must be divided into sheets and then rolled out;
Place parchment paper on a baking sheet and then lightly oil it. One of the layers of dough should be placed on parchment in the middle of the baking sheet. Place the curd filling in the middle;
To prepare the filling, place the cottage cheese in a separate bowl. It should be mixed with both types of sugar, starch and egg. Beat everything thoroughly with a whisk until fluffy foam;
Place apricot halves over the filling. After this, take the second layer of dough and pinch the dough along all edges. Make several cuts or punctures in the dough;
Bake the pie for about 40 minutes. Set the temperature to about 185 degrees.

Option for “summer” baking in a slow cooker

For multicooker lovers, there is also a very interesting and simple apricot pie. You can cook it quite quickly and you don’t have to worry about it burning at all.

Time: 1 hour 40 minutes.

Calorie content: 211 Kcal.

Recipe for apricot pie in a slow cooker step by step:

Today we will prepare with you a very tasty apricot pie. Delicate, juicy biscuit combined with fruity notes will be a wonderful decoration for your day. Pastries that melt in your mouth will not leave anyone indifferent. With the onset of spring, you really want something light and unusual - these are the qualities our biscuit has. So, how to make a pie with fresh apricots? Everything is very simple: let's start preparing it - and you will see for yourself.

Ingredients:

180 grams of flour;
3 chicken eggs;
250 grams of sour cream (it’s better to take 30%);
140 grams of sugar;
a quarter teaspoon of baking soda (at the tip);
a quarter teaspoon of salt;
a teaspoon of baking powder;
a tablespoon of orange zest;
10 pieces of medium apricots;
50 grams of sugar (for sprinkling).

Very tasty pie with apricots. Step by step recipe

Delicious apricot pies have an easy-to-prepare dough. It is prepared as follows: break the eggs into a working container (they should be at room temperature). To do this, remove them from the refrigerator a couple of hours before cooking.
Then add sugar and beat with a mixer for about 2 minutes until a light foam forms.
Pour sour cream into a container with egg mixture. You can add Mascarpone cream cheese instead. Beat with a mixer for 30 seconds.
Sift the flour into a separate container, add soda and salt. After this, add baking powder. Mix everything well with a spoon.
Take the flour and gradually add it to the egg-sour cream mixture, stir until all the lumps dissolve.
Once you have a uniform consistency without lumps, add the orange zest. To do this, take a grater and lightly rub the edges of the orange peel. It is more convenient to zest a whole fruit. After adding it, mix the apricot pie dough thoroughly.
Take a baking mold. For this I choose a container measuring 20 by 30 centimeters. Line it with baking paper and pour in the dough. Level the surface with a spoon or spatula.
Afterwards we take the apricots and wash them. Break it in half, discard the pit, and place the halves, center up, on the surface of the pie.
Next, sprinkle the apricots with sugar.
Preheat the oven to 190 degrees. According to the recipe, the apricot pie should be baked for 40 minutes: however, keep in mind that the baking time depends on the kitchen utensils and equipment features - so check the oven periodically.
When ready, take out the pie and leave it to stand for 10 minutes at room temperature so that it does not suddenly settle.
After that, take it out of the mold, cut it into uniform pieces and serve.

An incredibly juicy sponge cake with sweet and sour filling will perfectly complement your tea party. On the culinary website “I Love to Cook”, in addition to the recipe for apricot pie, you will find other delicious and delicate desserts - and not only. Bon appetit!

If it's apricot season for you too, then make this pie with fresh apricots! Easy to make, but so tasty and fluffy!

I really liked the recipe, and I think that it will become one of our favorites, like a lush apple pie - by the way, they are very similar in appearance and taste :)

Ingredients:

For a mold with a diameter of 17-20 cm:

100 g sugar;
100 g butter;
2 large eggs;
150 g of flour (1 glass with a volume of 200 g with a small top, add gradually, depending on the thickness of the dough);
1 teaspoon baking powder;
A pinch of salt;
6-10 fresh apricots (large ones will need less, and small ones - more);
Powdered sugar.

How to bake:

In terms of the composition and preparation of the dough, this apricot pie is very similar to the Apricot Wave. But what I liked more was the baking know-how. If for “Volna” I laid out all the dough at once, apricots on top and baked, then for this pie the bottom layer of dough is lightly baked, then apricots are laid out on it, the rest of the dough is placed on top, and baked until done. Thanks to this trick, the apricots do not dry out, as if they were on top of the pie, and there is no “underbaked” effect from fresh fruits, as happens if they are placed in raw dough. The apricots end up in the middle, and the pie turns out very successful: fluffy, soft, with a juicy apricot filling.
I think it will be even better if you take a double portion of the products and a larger form. At first I wanted to bake the cake in a 23 cm pan, but after looking at the amount of dough, I realized that I would have to spread it in a very thin layer. And the mold with a diameter of 17 cm turned out to be too small - the cake turned out to be high, but while the top was browning, the bottom began to burn in the oven with lower heat. Therefore, next time I will take a larger mold and make a double portion of dough. And I will bake it again, because everyone at home really liked the pie and sold out almost overnight.

So, combine soft butter, eggs and sugar, beat with a mixer for 20-30 seconds.

Sift the flour, mix with baking powder and salt, gradually add to the dough, mix. The consistency of the dough should be like thick homemade cream.

Cover the bottom of the mold with parchment, grease the parchment and sides of the mold with a thin layer of vegetable oil. Distribute part of the dough, about 2/3, over the bottom of the mold and place in an oven preheated to 180-190C for 5-7 minutes. The dough should not have time to form a crust on top, but should just begin to cook slightly.

Meanwhile, prepare the apricots. Washed and dried, divide them into halves.

Having taken out the mold, place the apricot halves on the dough, lightly immersing them, and distribute the rest of the dough on top.

We continue to bake the pie with fresh apricots for another 30-40 minutes, depending on the height of the pie and the nature of your oven. When the top is browned and the wooden stick is dry when testing the highest part, the pie is ready.

Taking it out of the oven, let it sit in the pan for 10 minutes, and when it cools down a little, open the pan, move the cake to a plate (removing the paper from its bottom), and sprinkle with powdered sugar.