Prepare a pie with apricots in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Phillips, Mulinex, Vitek and other models) delicious to taste. The recipe for apricot pie is extremely simple.
Ingredients for apricot pie in a slow cooker:
- apricots - 350 g;
- flour - 1.5 cups;
- sugar 150-200 g;
- eggs 4 pcs.;
- butter 50 g.
- baking soda - 1 tsp (quench with lemon juice or apple cider vinegar).
Pie with apricots in a slow cooker: recipe
How to cook apricot pie in a slow cooker? First of all, beat sugar together with eggs in a separate container until a good foam. Of course, it is most convenient to beat with a mixer.
Add softened butter (not hot). Whisk thoroughly for one minute. Pour the flour into the resulting mixture and gently knead the dough for the apricot pie in a clockwise direction.
We send the finished dough to the multicooker. Add the apricot halves to the batter. Wash and remove bones first. Mix with a multi-cooker spoon, evenly distributing apricot slices in the dough. Close the saucepan.
A pie with apricots is baked in a slow cooker for 65 minutes on a “bake”. After the signal sound, remove with the help of a steamer basket and cool. Read other recipes for multicooker pies in the "Baking" section. Bon Appetit!
How to cook apricot pie in a slow cooker video
Happy viewing!
Modern electrical appliances in the kitchen give chefs and pastry chefs even more opportunities to realize their culinary fantasies: the invention of multi-cooker multifunctional devices made it possible to cook a wide variety of dishes even faster, easier, from complex to extremely light, such as pies with apricots in a multi-cooker. Let's start.
with apricots
In a slow cooker, you can bake fruit biscuits, the cooking principle is the same as when baking in the oven. The only aspect is that you don’t need to get it out of the mold right away, it’s better to wait for it to cool completely with the lid open.
About 700 grams of elastic (but not green) apricots, free from stones, cut into halves, dry slightly on a towel. Beat seven eggs with a blender until a stable foam, gradually pouring one and a half glasses of sugar and a pinch of vanillin. At the end of beating, add one and a half cups of flour and a teaspoon of baking powder for dough, stir until smooth and pour into a greased multicooker bowl. Spread apricot halves on top, cover with a lid, set the “baking” mode on the slow cooker for an average of 65-80 minutes. When the dough begins to rise during baking, it will effectively envelop the apricots, the pie in the slow cooker will take on a spectacular look. Only after it has cooled completely, it should be cut and decorated at your discretion: the easiest option is powdered sugar.
On kefir
In a multicooker, you can cook from simple test on kefir, for which you will need the following ingredients:
- 300 grams of flour;
- 2-3 eggs (if large - two, if small, then it is better to take three);
- 1 cup of kefir (if possible, it is better to use kefir from homemade milk);
- 100g butter;
- 120 grams of granulated sugar;
- 10-12 large fresh apricots (in principle, the amount of fruit in this pie is subjective: you need to focus on your taste preferences);
- 0.5 teaspoon of soda (no need to extinguish it);
- vanillin optional.
Beat the eggs with sugar, melt the butter and pour into the eggs, mix. Add kefir and beat the mass with a blender until a homogeneous consistency, at the end add flour and soda and mix so that there are no lumps. Pour the dough into the multicooker bowl, put the apricots cut into slices on top, bake the pie until cooked. On average, this takes one hour.
After baking, we also do not rush to take the cake out of the mold - let it cool down in it. very tasty with hot cocoa and cappuccino, but also very good with freshly brewed tea.
From sand dough
Consider a simple recipe for shortbread cake with apricots in a slow cooker, which attracts palatability. For cooking you will need:
- 3 eggs;
- flour - 250 grams;
- granulated sugar - an incomplete glass;
- butter - 150 grams;
- fresh apricots- 10 pieces of large size;
- 0.5 teaspoon of soda + a few drops of lemon juice;
- vanillin is put at will and taste preferences.
Wash the apricots, pat dry with paper towels, cut in half and remove the pits. Put the fruits prepared in this way on the bottom of the multicooker, oiled, cut up.
In a separate bowl, beat the melted butter with vanilla and granulated sugar. Then, one by one, gradually add the eggs, kneading the mixture with a blender at low speed. Next, add flour and baking powder to the mass, knead soft dough, trying not to "clog" it with prolonged kneading. Pour the finished dough into the slow cooker over the apricots and level the top with a spoon.
Set the “baking” mode and the timer to 60 minutes plus another 15 minutes to the “keep warm” mode. When the cake is baked, leave it in the slow cooker with the lid open for another 15 minutes, and then remove and cut into portioned slices.
Cheesecake
This recipe is also quite simple, despite the presence of cottage cheese. In a wide bowl, mix 100 grams of melted butter, one egg and 50 grams of sugar, beat lightly with a blender and add 0.5 teaspoons of baking powder and 200 grams of flour. Knead the dough and send it to a cold place for forty minutes.
In the meantime, prepare the filling, for which you need to lightly beat the following ingredients with a blender until smooth:
- 400 grams of fresh cottage cheese with a high percentage of fat;
- 200 grams of sour cream;
- 110 grams of granulated sugar;
- 40 grams of starch;
- a little vanillin;
- two or three eggs.
Put the multicooker bowl with dough, a layer of half a centimeter and, slightly pressing the dough with your fingers, make small sides, put the filling on top, on top of which lay the halves of fresh apricots. Bake in a slow cooker for 60 minutes and cut chilled.
What is the difference between pies from the oven and baked in a slow cooker?
As with other fruits, it also practically does not differ from oven pies, except that there is no fried golden crust - the edges of multicooker pies are soft and tender. Otherwise, they are just as fragrant, airy and appetizing. Therefore, if in doubt, bake such pies in a slow cooker or in the oven - we focus on the dough: we need crispy golden edges or soft lightness, like a soufflé.
Pie with apricots in a slow cooker is very easy to cook. My favorite recipe for such a pie contains cottage cheese. The dough turns out tender, and apricots give a characteristic sourness and an incredible aroma.
Servings: 8
A difficult recipe for a pie with apricots in a slow cooker home cooking step by step with photo. Easy to cook at home in 2 hours. Contains only 192 kilocalories.
- Preparation time: 12 minutes
- Cooking time: 2 h
- Amount of calories: 192 kilocalories
- Servings: 8 servings
- Complexity: Difficult recipe
- National cuisine: home kitchen
- Dish type: Baking, Pies
Ingredients for eight servings
- Flour - 200 Grams
- Apricots - 6-8 Pieces
- Cottage cheese - 500 grams
- Milk - 3 Art. spoons
- Sugar - 4 Art. spoons
- Vegetable oil - 3 Art. spoons
- Baking powder - 1 teaspoon
- Cream - 100 Grams
- Eggs - 3 Pieces
- Vanillin - 1 Pinch
- Starch - 1 Art. a spoon
- Semolina - 1 Art. a spoon
Step by step cooking
- This sweet pie with apricots it comes out very tender, almost airy. This effect is achieved thanks to the cottage cheese whipped with cream. Ripe apricots for the pie are selected, and adjust their number by eye.
- How to cook apricot pie in a slow cooker?
- Mix flour with baking powder in a bowl, add about 70 g of cottage cheese, sugar (set aside three tablespoons of sugar for the filling), milk, vegetable oil and mix everything thoroughly.
- Cover the dough with a lid from the pan and refrigerate for half an hour.
- Now let's take on the so-called filling.
- In the remaining cottage cheese (more than 400 gr), add three tablespoons of milk. Stir.
- Separate the whites from the yolks. Beat three yolks with three tablespoons of sugar and add to the curd mass. Send starch, semolina and a pinch of vanilla or vanilla sugar (to taste) there.
- Beat three proteins and also add them to the curd.
- Lubricate the form with oil, you can sprinkle with semolina or breadcrumbs. Spread the dough over the entire form and half of the sides. Rinse the apricots, pat dry with paper towels, cut in half and remove the pits. Place halves or quarters of fruits on the dough in a form. Spread cream cheese on top.
- Turn on the “Baking” multicooker mode and bake the cake for 60 minutes. Do not open the slow cooker while the Apricot Pie is baking or for 10 minutes after baking. All miracles of transformation occur at this time.
- Bon Appetit!
How to bake apricot pie in a slow cooker
Apricot pie bakes quickly and is eaten with appetite due to its delicate structure and special taste. From the minimum number of products, if there is a slow cooker, you can get a sweet and sour dessert for daily tea drinking. In summer, when there are a lot of fresh fruits, this option is especially relevant. Frozen fruits are also allowed.
Recipe
Apricot pie in a slow cooker comes out more magnificent and fragrant than in the oven. The cooking process takes no more than 10-15 minutes, the rest is taken care of by the miracle technique. This preserves most of the vitamins.
Source: Depositphotos
cut apricot pie
List of ingredients:
- fresh apricots - 500–600 g;
- flour - 200–250 g;
- egg - 4–5 pcs.;
- sugar - 200 g;
- margarine or butter - 30 g;
- baking powder - 4 g;
- vanillin - 5 g;
- powdered sugar for sprinkling.
In the absence of fresh fruit, canned fruits are taken in the same amount.
Cooking order:
- Beat eggs with sugar until a dense foam forms.
- Gradually add the sifted flour. Then vanillin and baking powder. Stir until an even consistency is formed.
- Divide the washed and sorted fruits into two halves. Add them to ready dough and stir gently.
- Lubricate the baking dish with fat, fill with dough with apricots.
- In the slow cooker, select the "Baking" mode and press "Start".
It will take 1 hour to bake, after which a beep will follow. Open the lid and check if the cake bakes evenly. From above it will be light, without a ruddy crust. Use a silicone spatula to remove it from the mold. Sprinkle with powdered sugar on top. This cake is delicious hot or cold.
Upside Down Pie
Cooking order:
- Make sweet caramel. To do this, take sugar, pour water and put on a slow fire. Heat for 10 minutes until the sugar is completely dissolved.
- Add butter, wait until melted. Stir until smooth. Remove from stove and set aside.
- Move on to making the dough. Beat eggs until white foam, add sugar, salt and vanilla.
- Pour the sifted flour in portions along with the baking powder.
- Separate 2 tbsp. l. dough in a separate bowl and mix it with melted butter. Combine the resulting mixture with the original mass.
- Lubricate the multicooker bowl with oil, pour caramel on the bottom. Lay the washed and dried apricot slices in a layer of caramel. Pour liquid batter on top.
- Set the "Baking" mode for 50 minutes. After the final signal, leave on heating for another 10 minutes. Carefully remove the hot cake and turn over, cut into pieces.
Such pastries are tender and appetizing, and apricots add a special sourness. Bon Appetit!
It is quite difficult to spoil apricot pies, so you really want to try it yourself and treat your loved ones with a delicacy with the pulp of sunny fruits.
Well, in a slow cooker, and this has been noticed by many, the result is always stable. Specially selected variations of recipes will allow you to choose the one that you like best.
Pie with apricots in a slow cooker - general principles of cooking
All pie recipes use fresh, well-ripened apricots. But not always such a fruit can be purchased. Therefore, fresh apricots, if necessary, can be replaced with freshly frozen or canned own juice. Fresh fruits should be thoroughly washed and pitted before use.
Apricots for pies are not used whole. They are broken into halves, cut into slices or small pieces, sometimes rubbed on a sieve or mashed with a blender. Crushed fruits are used to decorate pies, added to the dough or poured over them. Often, crushed apricots are used to prepare a filling for a pie or mix them with cottage cheese.
The dough is mostly prepared by yourself. It can be free-flowing, liquid biscuit type or sandy. For easier and faster baking, you can use frozen puff pastry.
Pies with apricots are not only delicious dessert for your daily cup of tea. Originally decorated, they can replace a birthday cake.
Quick "bulk" pie with apricots in a slow cooker
Ingredients:
300 gr. ripe apricots;
80 gr. frozen cream;
250 gr. sugar in the dough and 1.5 tbsp. l. in the filling;
50 gr. baking flour;
A small sachet of vanilla powder;
Two small spoons of baking powder;
50 gr. decoys.
Cooking method:
1. In order for the cake to turn out “successful”, the butter must be well frozen, even slightly frozen. Therefore, half an hour before cooking, put it in the freezer.
2. Transfer the flour into a wide bowl and mix it thoroughly with semolina.
3. Add regular refined sugar, vanilla, baking powder and mix well again.
4. Wash the apricots, remove the pits and cut them into strips of the same size. Add a little sugar, mix well and divide the filling into three equal parts.
5. Grease the bottom and sides of the cooking container well with softened butter or margarine and pour in a quarter of the volume of loose dough. Put a third of the filler on it and cover with part of the dough. Then put the filler back in and sprinkle it with dough again. Keep doing this until you run out of dough and filling. The very last layer should be fruity.
6. After that, rub the frozen butter with a grater on top of the pie and bake the pie on the “Baking”. This will take 45 minutes.
Bulk pie with apricots in a slow cooker
Ingredients:
Creamy homemade butter - 100 gr.;
150 gr. sugar;
230 gr. white flour;
Three eggs;
50 ml cow's milk;
Factory ripper - 1 tsp;
Sweet apricots - 15 pcs.
Cooking method:
1. Melt the butter in a small saucepan on the stove and cool it well.
2. Break the eggs into a deep bowl and add sugar to them, beat well with a mixer. Then add milk with melted butter and beat everything again.
3. Pass the flour mixed with the ripper through a sieve several times and pour the mixture into the egg mass.
4. Stir the dough with a spoon or a special silicone spatula until smooth. Don't use a mixer.
5. Carefully grease the sides and bottom of the cooking bowl with slightly softened margarine. Sprinkle lightly with ground white breadcrumbs and shake off excess by turning the bowl upside down.
6. Then pour the dough into the cooking container and spread the fruits cut in half on its surface.
7. Close the lid of the multi-pot and program "Baking" for one hour, exactly.
8. Ready pie put out of the bowl onto the wire rack. Sprinkle with powdered sugar after it has cooled.
Biscuit cake with apricots in a slow cooker
Ingredients:
Twelve ripe apricots;
Refined sugar - 100 gr.;
Half a teaspoon of factory ripper for dough;
High-quality wheat flour - 100 gr.;
A couple of sprigs of fresh mint;
Eggs - 3 pcs.
Cooking method:
1. Take three tablespoons of sugar and set it aside. Pour the remaining sugar into a large bowl. Pour in the eggs separately and beat everything with a whisk until a fluffy white foam forms.
2. Combine the sifted flour with the ripper and pour into a bowl with beaten eggs.
3. In order not to disturb the air structure, with gentle movements from the bottom up, mix the flour with the foamy mass with a whisk.
4. Turn on the slow cooker on the “Frying” option and pour the previously set aside sugar into the bowl. Without stopping stirring, wait until its grains are completely dissolved. Then dip the sprigs of mint into the syrup and hold in it for about a minute and a half.
5. Break the washed strong apricots in two, remove the seeds.
6. Remove the mint from the syrup and lower the apricot halves, convex side up.
7. Pour the fruit with the prepared dough and gently level it with a spoon or spatula.
8. Close the multicooker lid and program "Baking". Set the temperature to 180 degrees and the timer to 45 minutes.
9. Remove the finished apricot pie from the bowl only after it has completely cooled.
Layer cake with apricots in a slow cooker under jelly
Ingredients:
300 gr. frozen puff pastry;
Small banana;
400 gr. ripe apricots;
400 gr. 9% cottage cheese;
8 art. l. sugar;
1 st. l. "fast" gelatin;
Three spoons of semolina;
Three eggs.
Cooking method:
1. Put the cottage cheese in a deep bowl, add sugar with semolina, sliced banana rings. Crack the eggs here as well. Mix well and beat with a blender until a homogeneous paste-like mass is obtained.
2. Divide the defrosted dough into two equal parts. Roll out one slightly and cut a circle equal to the diameter of the bowl and transfer it to it. From the remaining dough, form sides about 6 cm high.
3. Fill the blank with curd-banana mass and bake on the “Baking” option for one hour. Then cool with the lid open and remove.
4. While the cake is cooling, prepare the jelly. To do this, you need to take well-ripened, even slightly overripe apricots. Rinse the fruit under the tap, dry well and remove the seeds. Grind half an apricot on a metal sieve, discard the skin. Add two tablespoons of sugar and gelatin to the apricot puree. Mix well and put on water bath for 20 minutes. Stir continuously throughout the whole time and make sure that the mixture does not boil.
5. Cut the remaining apricots into slices and spread them over the surface of the cooled pie. Then pour the prepared jelly over the fruit and refrigerate until it hardens.
Poppy cake with apricots in a slow cooker with curd filling
Ingredients:
Medium-fat sour cream - 50 gr.;
100 gr. beet sugar;
A teaspoon of poppy;
Two eggs;
50 gr. 72% butter;
10 gr. factory baking powder;
Two multi-glasses of baking flour (white);
One gram of vanilla powder.
For stuffing:
Two tablespoons of beet sugar;
Five ripe apricots;
180 gr. homemade or fatty purchased cottage cheese;
Four tablespoons of sour cream;
1 gr. vanilla (powder)
Cooking method:
1. Whisk the eggs and sugar until fluffy. Add sour cream, soft butter cut into pieces and beat well again.
2. Then add the flour sifted with the ripper, poppy seeds and mix the dough thoroughly with a whisk. If you can not break up the flour that has seized in lumps, you can beat it lightly.
3. Kill the cottage cheese with a blender. If it is not there, twist it in a meat grinder or grind it on a sieve.
4. Enter vanilla, sour cream with sugar and mix the curd mass well.
5. Break the apricots in half and remove the pits. Cut the pulp of two fruits into medium-sized slices and mix them with the curd mass.
6. Pour the dough into the cooking container of the multicooker greased and sprinkled with semolina. Smooth over it with a spoon. curd filling.
7. Cut the remaining fruit into thin slices and fan out on top of the filling.
8. Run the "Baking" option on the multicooker, lasting 45 minutes.
Sand cake with apricots in a slow cooker - "Zebra"
Ingredients:
One egg;
300 gr. wheat flour in. / s.;
A tablespoon of 15% sour cream;
Three spoons of sugar;
A small spoonful of baking powder;
100 gr. 72% butter.
Curd stuffing:
100 gr. fat sour cream;
A spoon potato starch;
Half a kilo of cottage cheese 9%;
Sugar - 2 tbsp. l.
Apricot filling:
350 gr. ripened apricots (you can canned fruits);
Two spoons of sugar;
A spoonful of potato starch.
Cooking method:
1. Put the butter in a wide bowl and cut it into medium-sized pieces. Add flour and quickly grind everything with your hands into small crumbs, the finer the better. Then add sour cream whipped with sugar and egg. Knead and place the dough in a bag, keep it in the refrigerator for half an hour.
2. Pour a glass of warm water into the brew bowl. Place a steam container on top of the bowl and place clean, pitted apricots in it, steam for 10 minutes with the lid closed.
3. Perebeyte cooled fruit with a blender to puree or grind them through a rare metal sieve. Pour in the starch and sugar, mix thoroughly until a paste-like state.
4. Grind the cottage cheese with a meat grinder or, like fruits, kill it with a blender. Enter sour cream, whipped with sugar, starch and mix the curd filling thoroughly.
5. Lubricate the cooking container vegetable oil and put the chilled dough into it. Using your fingers, gently flatten it along the bottom, while sculpting the sides.
6. Alternately lay out both fillings in the center of the workpiece (2 tablespoons each).
7. Then close the lid and turn on the “Baking” option for an hour. After stopping the program, do not open the lid and keep the cake in the slow cooker for another quarter of an hour.
8. After that, open and leave the cake, without removing it, until completely cooled.
Pie with apricots in a slow cooker - cooking tricks and useful tips
If you use frozen apricots in the pie, let the fruit thaw well in a colander, under which place a bowl. All excess liquid will drain when thawed and the apricots will dry well.
The loose dough pie is especially delicious on the second day. Therefore, it is better to prepare it in advance.
Lubricate the cooking container well with grease. For safety, sprinkle a layer of butter or margarine with semolina or white ground breadcrumbs. The cake will not stick to the container, and you can easily take it out.
If the cake is still not removed, do not rush to get it. Remove the cooking bowl from the housing and place it on a wet towel. After a quarter of an hour, the bottom of the cake will be damp, and you can easily get it.
