During the quarantine, I was so tired of delivering groceries that I went to the market immediately after the first opportunity arose. I don't really like markets, but only there you can choose the most beautiful and ripe fruits yourself.
This time the choice fell on apricots. Now they have the beginning of the season, but there are already fruits worth buying. The feeling of freedom haunted - in the end I could not resist and bought a whole box at once.
We ate part of the apricots with my wife, partly treated our relatives, and from the leftovers I decided to bake a pie for the arrival of the first guests. For the base, I chose chopped dough - this is a kind of shortbread. I will not delay, let's cook!
Step-by-step recipe for how to make an apricot pie
- Flour 300 g
- Butter 225 g (from the freezer)
- Ice water 75 g
- Sugar 50 g
- One pinch of salt
First, I make chopped dough. I send all the ingredients, except water, to a blender and punch to a crumb state.
Without stopping the work of the blender, I pour in cold water in a thin stream and punch until the dough begins to collect into a ball.
Roll out the dough between two layers of parchment to fit a baking dish.
I put the dough in a mold greased with butter and put it in the freezer for 30 minutes.
While the dough is cooling, you can start preparing the filling.
- Apricots 900 g
- Sugar 120 g
- Butter 60 g
- Starch 14
- 2 tablespoons water
I wash the apricots and remove the seeds. I cut them into small cubes and fry in butter for about 5 minutes.
I add sugar and starch mixed with water, mix and simmer for another 5 minutes. While the apricots are cooling, bake a shortbread base.
I prick the dough with a fork. I spread the parchment on top and pour the chickpeas. You can use rice or peas - in general, anything that will help to press the dough when baking.
I bake for 15 minutes at 220 ° C, remove the parchment with chickpeas and leave the piece for another 15 minutes at 190 ° C.
Then I let the dough cool and remove from the mold. The billet is still soft, but will soon become hard and crispy.
I shift the filling onto the base and put it in the refrigerator for two to three hours, or better overnight. After stabilization, it can be served. Let's show you what the pie looks like in a cut.
The crispy crust and bright apricot filling complement each other perfectly. After drinking tea with the guests, there were not even crumbs left of the cake.
What did you miss during the quarantine?