Pie with apricots on water. Apricot pie recipes. Almond pie with apricots

Apricot is a seasonal fruit with a delicate texture. Apricot pies are famous for their divine aroma and amazing taste. You can bake a pie with fresh fruit, canned, frozen or dried apricots. Large juicy pies with the addition of sweet apricots they are prepared simply, quickly, and do not require exorbitant costs.

Fluffy apricot pie “From grandma’s piggy bank”

An incredibly tasty yeast pie will definitely replenish the culinary treasure chests of novice amateur cooks, and will also surprise experienced housewives with its unusual composition.

Ingredients

From the calculation of the indicated products, the yield yeast dough– 500 g. Half is enough for the pie.

For the test:

• granulated sugar – 150 g;
• iodized salt - to taste;
• vanilla sugar – 0.5 tsp;
• butter– 50 – 60 years;
• premium flour – 450 – 500 g;
• dry yeast, instant - 1 tsp;
• milk (3.2%) – 250 ml.

For filling:

• fresh (frozen) apricots – 1 kg;
• granulated sugar – 140 g;
• semolina for sprinkling - 2 - 3 tbsp. l.

To lubricate the top layer:

• 50 ml. milk of any fat content;
• egg yolk.

Preparation

Working with the test:

Working with apricots:

English pie with apricots based on puff pastry

Correctly selected ingredients and step-by-step instruction will allow you to plunge into the world of sophistication and feel the spirit of ancient England. A slice of layered apricot cake often accompanies a cup of traditional 5 o'clock milk tea.

Ingredients

For the test:

• 300 g flour;
• 70 g butter;
• 1 sachet (5 g) instant dry yeast;
• boiled water – 250 ml;
• 1 large egg;
• salt – 1 tsp;
• lemon juice- taste.

For delamination:

• flour – 2 tbsp. l.;
• butter, unsalted – 100 g;

For filling:

• canned apricot – 1 can, 400 g.
• apricot jam, topping - to taste.

Preparation

1. Knead the dough: mix dry ingredients, egg, flour. Cut the lemon (lime) into 3 parts, make punctures with a fork and squeeze out the juice, extract the pulp.
2. For layering: Mix flour and butter. Knead the ingredients until smooth. Cool.
3. Roll out the dough into a rectangle shape in several stages. Place chilled butter on top of the rolled out layer. Fold into an envelope and roll out. Carefully fold 4 times. Refrigerate for 20–30 minutes. Repeat the procedure 6 times.
4. Roll out the dough to the size of the mold in which the puff pastry sheets will be placed.
5. Place the first layer, spread with jam, and place the canned apricot in any shape. Tip: Apricot jam or topping goes well with condensed milk. You can lubricate the layers one by one.

Bakery

Bake the English dessert in an oven preheated to 180º for 50 minutes. Serve hot, drizzle with a little honey. Enjoy your meal!

Viennese apricot pie “Minute of bliss”

Exquisite bright dessert decorate festive table and will please your family. The highlight of the Viennese masterpiece is the combination sweet filling, crispy dough and soft jelly.

Ingredients

For the test:

• wheat flour – 1 kg;
• egg yolk – 4 pcs.;
• red wine – 2 tbsp. l.;
• melted butter – 450 g.

For filling:

• fresh pitted apricots – 600 g;
• egg white – 4 pcs.;
• ready jelly – 300 g.

Preparation

Stunning apricot pie whipped up in a slow cooker

Let's look at an incredibly tasty and surprisingly simple recipe for apricot pie based on shortcrust pastry.

Ingredients

• 350 g of premium flour;
• 250 g butter;
• 300 g powdered sugar;
• a packet of baking powder (soda and vinegar in appropriate proportions);
• eggs – 5 pcs.;
• lemon pulp;
• vanilla sugar - to taste;
• 700 g apricots (fresh or frozen).

Preparation

Shortbread dough is being prepared traditional way:

Curd pie with apricots “Tender luxury”

The universal recipe allows you to prepare a cottage cheese pie with a variable base, as well as apply the filling to your taste. A sponge apricot dessert with a curd layer turns out to be tender, moderately high in calories and incredibly tasty.

Ingredients

• biscuit dough– 450 g.
• 600 g in moderation fat cottage cheese(5 – 9% fat content);
• 200 g granulated sugar;
• 3 large eggs;
• 250 ml. whipped cream;
• 40 g corn or potato starch;
• apricots - to taste (400 - 500 g).

Preparation

1. Prepare apricots. Drain syrup from canned fruits and remove seeds.
2. Place the finished biscuit dough in a greased mold with a diameter of 26 - 30 cm. You can prepare the sponge cake at home. It is enough to combine flour, butter, sugar, eggs and baking powder in the required proportions.
3. Place the prepared filling on top of the biscuit base.
4. Rub coarse cottage cheese through a sieve, add 2 eggs, starch and mix. Carefully add the cream and stir with a spatula.
5. Air curd dough Place on top of the apricots and place in a well-heated oven.

Bakery

Half an hour is enough for baking, then you need to turn off the oven and let the dough finish for 10 - 15 minutes. Ready dish Cool, decorate with dried fruits and sprinkled sugar as desired.

Grated apricot dessert

Simple, budget, incredible delicious dessert It will definitely be remembered for its elementary technology and will add to your culinary arsenal. The costs are minimal, the results are fantastic. Pie category – sugar confectionery.

Ingredients

• margarine – 250 g;
• egg – 2 pcs.;
• flour – 500 g;
• baking powder – 2 g (standard sachet);
• apricot jam – 1 jar (300 g);
• spices - to taste;
• cocoa - a pinch.

Preparation

Almond pie with apricots

You should definitely try the recipe for melting pastries with ripe sweet apricots combined with almonds. Dietary healthy dish, which does not contain a single gram wheat flour– just a dream for nutritionists and PP connoisseurs! A mixer is required for preparation.

Ingredients

• apricots - to taste (500 - 600 g);
• 150 g almonds;
• 100 g melted butter;
• 120 g granulated sugar;
• 2 egg yolks;
• 2 squirrels;
• lime zest - to taste;
• a bag of vanillin or vanilla sugar on the tip of a knife.

Cooking steps

Classic Belish with dried apricots

The Tatar traditional dessert is famous for its abundance of varied fillings, as well as a combination of non-traditional ingredients. A simple recipe with dried apricots is one of the brightest and delicious options folk cuisine.

Ingredients

• 300 g. sour cream;
• 300 g melted butter;
• 700 g flour - to taste (wheat, almond, oatmeal);
• salt – 0.5 teaspoon;
• a packet of baking powder;

For filler:

• a glass of granulated sugar;
• apricots – 250 g;
• cinnamon – 2 g.

Preparation

1. Prepare dried apricots. Pour boiling water over and leave for 10 – 12 minutes. Drain the water and add granulated sugar. Grind the ingredients through a meat grinder and place in a cool place.
2. Mix the bulk ingredients in a deep container, add chopped butter. Grind until fine crumbs form.
3. Heat the baking dish and grease it with an oily silicone brush.
4. Place some of the sand crumbs in the first layer, pressing slightly towards the bottom.
5. The second layer is dried apricots, pureed with sugar. Sprinkle cinnamon on top.
6. Cover the layer with the remaining shortcrust pastry and place in the oven.

Bakery

Preheat the cabinet to 200 degrees, bake for 30 - 40 minutes.

1. Baking with apricot filling turns out fluffy, aromatic and incredibly tasty. Apples, raisins, and prunes go well together in the filling.
2. Use spices to sprinkle the top layer: cinnamon, cocoa, powdered sugar, extracts and essences.
3. For creating dietary desserts use forms with non-stick coating, culinary brushes, low-fat fermented milk products.

Eat tasty and healthy, cook with love and for the soul!

Summer baked goods should have a delicious fruity aroma and juicy filling. This is what apricot pie is. You don't need to have culinary skills - follow the recipe and enjoy tasty treat, which will decorate the table for evening tea.

You can make a simple pie or decorate it with whipped cream and sprinkle with grated chocolate - both white and dark.

Choose the dough that suits your preferences. If you want a crispy pie, take a puff pie. Add kefir if you prefer more airy baked goods. With yeast dough you will get a denser, more filling pie.

Creamy pie with apricots in the oven

This recipe is very simple. Use this if you don't want to roll out the dough or wait for it to rise. Baked sugar on the apricot will give the baked goods a caramel flavor.

Ingredients:

• 400 gr. apricots;
• 1 cup flour;
• 3 eggs;
• 150 ml. sour cream;
• 120 gr. butter;
• 1 tsp baking powder;
• 1/2 cup sugar;
• 1 tsp vanillin;
• a pinch of salt.

Preparation:

1. Wash the apricots, cut in half, remove the pits.
2. Let the butter soften at room temperature. Add sugar (leave a couple of spoons for sprinkling on top), salt and vanillin. Mash the mixture with a spoon.
3. Pour sour cream into the mixture, beat with a mixer. The mixture should be soft and airy.
4. Add eggs. Whisk again.
5. Mix the sifted flour with baking powder and add to the creamy mixture. Stir very thoroughly, there should be no lumps left.
6. Prepare the mold and pour the dough into it. Place apricots on top, cut side down, and sprinkle with sugar.
7. Bake for 40 minutes at 190°C.

Apricot pie with kefir

According to this recipe, you will get a liquid dough, which after baking will become an airy, light sponge cake. The sweet vanilla aroma combines well with the fruity scent of apricots.

Ingredients:

• 1 cup flour;
• 200 gr. Sahara;
• 400 gr. apricots;
• 3 eggs;
• 150 ml. kefir;
• 1 tsp vanillin;
• 1 tsp baking powder;
• 50 ml. vegetable oil.

Preparation:

1. Add vanillin and sugar to the eggs, stir until dissolved.
2. Pour in kefir and oil.
3. Combine the sifted flour with baking powder. Pour into the liquid mixture in a thin stream, stirring constantly.
4. Wash the apricots, pour boiling water over them, and remove the skin. Cut the fruits in half and remove the seeds.
5. Grind the peel with a small amount of sugar in a blender. You can add a couple of apricots to make the syrup thinner.
6. Pour the dough into the mold and place the apricots on top.
7. Bake for 40 minutes at 190°C.
8. When the pie has cooled, pour the syrup over the top.

Apricot pie made from puff pastry

Puff pastry forms a unique crispy crust when baked. Preparing such a pie is very simple - if you have a couple of layers in stock puff pastry, then you won’t have to rack your brains over baking when guests are expected.

Ingredients:

• 2 layers of puff pastry;
• 400 gr. apricots;
• 2 tbsp. Sahara;
• powdered sugar.

Preparation:

1. Roll out the dough. Place it on a greased baking sheet.
2. Wash the apricots, cut in half, remove the pits. Place on the dough. Sprinkle sugar over the entire surface.
3. Cut the second layer into strips 1 cm thick. Place the strips on top of the pie crosswise.
4. Bake for half an hour at 180°C.

Blueberry and apricot pie

An excellent example that apricot can be combined with other fruits and berries is this pie. The baked goods will have a very unusual taste, but rest assured, you will like it. Be careful not to crush the berries during the process, otherwise the dough will turn blue.

Ingredients:

• 1 cup flour;
• 1 cup of sugar;
• 4 eggs;
• 300 gr. apricots;
• 150 gr. blueberries;
• 120 gr. butter;
• 2 tbsp. sour cream;
• 1 tsp vanillin;
• 1 tsp baking powder.

Preparation:

1. Rinse the apricots and pour boiling water over them. Remove the skin from them and cut into cubes. Wash and dry the blueberries too.
2. Mix the eggs by adding sour cream.
3. Melt the butter and pour it into the eggs (it should cool before doing this).
4. Add sugar, vanillin and baking powder.
5. Beat the resulting mixture with a mixer.
6. Gently fold in the sifted flour. Mix the dough until smooth. Add berries and fruits.
7. Pour the dough into the mold. Bake for 45 minutes at 180°C.

Apricot pie with honey

If you beat the whites separately, the sponge cake will be very airy. Honey makes baked goods healthier by replacing sugar. At the same time, it gives a subtle honey aroma to the pie.

Ingredients:

• 1 cup flour;
• 150 gr. honey;
• 150 gr. butter;
• 4 eggs;
• 400 gr. apricots;
• 2 tsp lemon juice;
• 1 tsp baking powder.

Preparation:

1. Wash the apricots, cut in half, remove the pits. While the fruit is drying, start preparing the pie.
2. Separate the whites from the yolks.
3. Allow the butter to soften room temperature. Add it to the yolks. Put honey there too. Beat with a mixer.
4. Pour lemon juice into the whites and beat too. You should get white foam.
5. Sift the flour and mix it with baking powder. Add in a thin stream to the mixture with the yolks.
6. Add whipped whites. Stir.
7. Pour the dough into the mold. Place apricots cut side down.
8. Bake for half an hour at 180°C.

Yeast pie with apricots

Yeast allows the cake to rise and become rich fragrant pastries. The apricots soak the pie in juice and it turns out not dry at all.

Ingredients:

• 2 cups of flour;
• 1 kg. apricots;
• 150 gr. Sahara;
• 2 tbsp. semolina;
• 200 gr. sour cream;
• 100 gr. vegetable oil;
• 3 eggs;
• a packet of dry yeast;
• 1 tsp salt;
• 1 yolk.

Preparation:

1. Sift the flour and mix it with yeast, 2 tablespoons sugar and salt. Mix thoroughly.
2. Build a slide and make a small hole. Break eggs into it, put sour cream, pour in butter. Knead the dough with your hands.
3. Form into a ball and leave under a towel for an hour.
4. While the dough is resting, make the filling. Rinse the apricots. Grind them together with semolina and sugar in a blender.
5. When the dough has risen, divide it into 2 parts. Roll both into equal layers.
6. Place the bottom layer on a baking sheet. It has apricot filling. Cover with a second layer of dough. Grease with yolk.
7. Bake for 45 minutes at 180°C.

Apricot pie is a delicious summer pastry that will create a cozy atmosphere with loved ones over a cup of tea.

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 will need 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 fruit, as happens if you put them 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.

Carefully, since the pie is very tiny and fluffy, cut it into portions. What an interesting apricot layer in the middle!

I think this pie would be good with any fruit or berries. Try it!

Oh so delicious apricot pie it will work 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 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 soft dough, 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 solid pan, as it can escape from the springform pan during baking. apricot juice. Lightly grease the parchment 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 thought - it wouldn’t hurt to sprinkle the dough with starch, as they do in the recipes fruit pies so that the starch absorbs the juice - what if the juicy apricots soak the dough and it tastes 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.

Ready pie let it cool in the mold - when hot it is very tender and tiny - and then transfer it to a dish, while removing the paper from the bottom.

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

Have a sunny summer! 🙂

Summer is the time for fruit pies, and the most delicious and most beautiful of them is rightfully considered a sweet and sour pie with fresh apricots. This apricot pie is prepared on a quick fix: quickly knead the dough, add apricots, one or two and you're done! Pie with apricots turns out joyful, sunny, unusually aromatic and tasty. I recommend that you definitely please your family with this apricot miracle, especially since the recipe is simple and quick.

Ingredients:

• 700 gr. fresh apricots
• 1.5 cups flour
• 1 cup of sugar
• 1 tbsp. starch
• 3 eggs
• 60 gr. butter
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 1 pinch of salt
• 1-2 tbsp. powdered sugar
• (a 250 ml glass is used.)

• So, let's start making apricot pie. For this, first of all, we need apricots, 12-13 pieces, depending on the size of the apricots and the size of the mold. We choose apricots that are sweet, fleshy, ripe, but not overripe. The ideal option is apricots, which are used for making dried apricots (not watery), but in principle any variety will do.
• Wash the apricots and let the water drain. Open the apricots and remove the pits.
• Before preparing the dough, turn on the oven and set the heating temperature to 180º C. You should also take care of the shape in advance. You can use any mold for an apricot pie - round, square, glass, silicone, etc., but the most convenient is a regular springform one. Moreover, the wider the form, the more it will fit. apricot slices, the tastier and more beautiful the pie will be. I have a mold with a diameter of 26 cm, the same amount of ingredients is suitable for a mold of 24 cm.
• Grease the baking dish generously with butter and sprinkle with flour; the bottom can be lined with parchment paper. Phew, the routine work is over, let's get down to the most interesting thing - the mystery of making apricot pie)))))
• Pour a glass of sugar into a bowl, don’t worry, there won’t be too much. The fact is that apricots in baking turn out to be sour, even if they were quite sweet when fresh, so the dough should be sweet.
• Add three eggs.

• Add softened butter. You can heat the oil in the microwave, it is important that it is not hot.

• By the way, what I like about this apricot pie is that the dough contains relatively little fat, so you can treat yourself to a pie without risking your figure)))))
• Oh, we got a little distracted, let's get back to our pie. In another bowl, sift the flour. Everyone knows why - to remove possible lumps and saturate the flour with oxygen to make the dough more airy.
• Put 1 tbsp. starch (corn or potato), a pinch of salt, vanilla sugar.
• Add 1 tsp to flour. baking powder. If anyone uses it instead of baking powder baking soda, then take 1/2 tsp. soda and be sure to quench the soda with vinegar (there is no need to quench the baking powder with vinegar).

• Mix everything well and then combine with the egg mixture.

• Mix thoroughly, we should get a fairly thick, homogeneous dough. The dough for apricot pie should be thicker than for charlotte.

• Pour or place the dough into the mold and distribute evenly over the entire surface. At first glance, it seems that there is not enough dough, but in fact it will still fit, rise, and there will be just enough of it.
• Place the apricot halves on top of the dough, place them with the flesh facing up, but there is no need to press them into the dough, the apricots should lie freely on the surface.

• We do not sprinkle apricots with sugar, honey or other sweet syrups, because... Sugar greatly stimulates the release of juice, and we should avoid this so that the dough does not turn out too wet.
• That's all, put the pan with our future apricot pie in the oven, bake the pie for about 40 minutes at a temperature of 170-180°C. We are keeping an eye on the pie, because... ovens are different. You may need to adjust the temperature or baking time slightly.

• We determine the readiness of the pie in the traditional way - pierce it with a toothpick or pin. If the toothpick is dry, then the dough is ready and can be removed from the oven. By the way, readiness can also be determined by the smell - the whole apartment is filled with the amazing aroma of apricot pie.
• Remove the pie from the oven and carefully remove the side of the pan.
• When our homemade pie cool a little with apricots, sprinkle it generously with powdered sugar.

• We don’t skimp on the powder; we sprinkle it on the apricots with all our hearts. It turns out to be a very elegant pie))))).

• The most difficult thing in preparing apricot pie is waiting for it to cool completely, because it is so beautiful, smells so charmingly that it just drives you crazy... Serve the apricot pie completely cooled. Oooh, very tasty, a great treat for tea)))).
• We are also trying a recipe for a quick berry pie; both fresh and frozen berries are suitable.

Bon appetit!
Delicious and healthy recipes from Alena Khokhlova