Apricot pie recipes. Quick apricot pie Delicious apricot pie

• 100 gr. butter (margarine).
• 3 eggs.
• 1 pack baking powder.
• 100 gr. kefir or sour cream.
• 1.5-2 tbsp. flour.
• Vanillin.
• 400-500 gr. apricots
• 0.5-1 tbsp. sugar + for sprinkling fruit.
• A pinch of salt.

Cooking step by step:

Beat sugar and butter until smooth and white.

The amount of sugar in the dough depends on the sweetness of the apricot and your preference. The dough can be sweet, and the filling can be sour, or, on the contrary, there can be a sweet filling and a slightly bland dough. Who likes it how?

I like everything sweet, so I poured the entire portion of sugar into the dough.

Wash the fruits and remove the seeds. By the way, if you have other fruits lying around - peaches, cherry plums - feel free to add them to the pie. The combination of different fruits creates an incredible aroma.

I will prepare an upside-down pie, that is, I put fruit on the bottom, fill it with dough, and turn the finished pie over. It turns out the filling is on top.

You can pour part of the dough into a baking dish, lay out the filling and fill with the rest. Then the fruit will be in the middle, like a closed pie.

Well, the easiest option is to mix the dough with apricots and bake it all. It turns out no less tasty.

Sprinkle the baking dish with sugar, about 2-3 tablespoons should be enough. You can also cut butter into pieces on the bottom, 50-70 grams, and sprinkle breadcrumbs and flour on top.

Then lay out the apricots and fill them with dough.

Bake for 1 hour at 180°.

Have a delicious tea party!

Dry yeast should be mixed with half the granulated sugar and then poured with warm milk.

You need to wait 5 minutes for the yeast to dissolve. Then you need to pour in an incomplete glass of sifted flour and mix thoroughly so that there are no lumps left. This dough - a nutrient medium for yeast. It must be left in a warm place for 10-15 minutes for the fermentation process to begin. Soon bubbles will appear on the surface of the dough, and it itself will become thicker. This means the yeast is of good quality and has already been activated.

In a large container, combine 2 eggs and the remaining granulated sugar. This recipe uses only 75g of sugar. The pie is of moderate sweetness. If desired, the amount of sugar can be increased, but not more than 50 g.

Beat eggs and sugar until the grains are completely dissolved. Then the dough should be transferred to the resulting eggnog.

The butter must be melted in the microwave or in a water bath. Warm oil needs to be poured into the dough, and then add vegetable oil.

After mixing everything well, add the sifted flour.

You need to knead a soft dough. It should turn out quite greasy, that is, it will not stick to your hands.

To proof, the dough should be covered with a towel and placed in a warm place for 2 hours. During this time, you will have to knead it twice. When the dough has risen for the third time, you can continue cooking.

At this point you need to prepare the fruit. Apricots should be washed, dried, cut into halves and pits removed. For the pie, it is better to choose ripe but strong fruits.

good yeast dough must have a porous structure. It needs to be divided into two unequal parts, separating one fourth for decoration, since we have a recipe for an open pie.

Most of the dough should be rolled out into a layer 5 mm thick. After twisting it onto a rolling pin, you need to transfer the dough into the mold. The dough contains a lot of butter, so you don’t need to add flour to roll it out, and you don’t need to grease the pan with anything.. Form low sides.

To prevent the cake from getting soggy from fruit juice, you can sprinkle it with starch. Place apricot halves on top, skin side up.

The remaining dough must be rolled out and cut into strips. Make oblique cuts on both sides of each strip to create a “spikelet”.

Decorate by placing stripes on top in the form of a bias check. There should be enough gaps between the strips for the apricots to cook through.

Bake in the oven at 180 degrees for 30 minutes. Then brush it with egg yolk and bake for another 5-7 minutes until golden brown.

The finished aromatic pastries must be covered with a towel and left in the mold until completely cooled.

Do you like apricots and sweet pies? Then try apricot pies! We present to your attention a selection of five simple step by step recipes apricot pies.

The recipes have been selected the most popular, time-tested and tested by millions of stomachs. Different ingredients, fillings and cooking approaches will help you quickly decide on the choice of pie. And then you just need to repeat these simple preparation steps.

Apricot pie with kefir

Jellied apricot pie made with kefir, which is very easy to prepare, but at the same time amazes with its taste.

Ingredients:

• Kefir – 220 ml.
• Wheat flour – 350 g.
• Apricots (fresh) – 400 g.
• Chicken eggs – 3 pcs.
• Sugar – 220 g.
• Vegetable oil – 90 ml.
• Vanilla sugar – 2 teaspoons;
• Baking powder – 1.5-2 teaspoons;
• Powdered sugar for decoration;

How to cook this pie

1. Whisk sugar (both types) with eggs. Add butter, kefir and beat thoroughly again.
2. Mix flour with baking powder and add to kefir. Mix thoroughly to obtain a homogeneous mass without lumps.
3. Wash the apricots and remove the pits. Cut some of the fruits into small pieces, and some into thin slices that will decorate the pie on top.
4. Mix apricot pieces into the dough.
5. It is advisable to take a baking dish with high sides. Grease it with oil and fill it with kefir dough.
6. Place apricot slices on top of the pie.
7. Place in an oven preheated to 190 degrees for 45 minutes. After this, let it cool slightly and decorate with powdered sugar.

Apricot jellied pie is ready - bon appetit!

Pie with apricots and cottage cheese

Wonderful curd pie with apricots and sour cream filling. For lovers of delicate dairy baked goods.

This pie is not only very tasty, but also healthy, because cottage cheese is rich in complete proteins and calcium, and apricots are rich in vitamins.

Quickly satisfies hunger and supplies energy for a long time, without creating a feeling of heaviness in the stomach.

Ingredients:

Dough:

• Wheat flour - 1.5 cups;
• Sour cream (low-fat) – 120 g.
• Butter – 160 g.
• Baking powder for dough – 0.5 teaspoon;
• Salt -1 small pinch;

Sour cream and cottage cheese filling:

• Sour cream – 230 g.
• Apricots – 8-12 pcs.
• Flour - 1-2 tbsp. spoons;
• Vanillin – 1 pinch;
• Sugar – 150 g.
• Cottage cheese – 180 g.
• Chicken eggs - 2 pcs.

Cooking apricot pie with cottage cheese

Beat sour cream with butter and salt. Combine flour with baking powder and mix thoroughly with sour cream. You should get a thick dough.

Line a baking pan with paper. Place the dough in it, press everything well to the bottom and make sides. Prick the dough with a fork in several places.

Bake in the oven at 180 degrees until the dough is half cooked. It should be firm enough to hold the filling.

Beat eggs with sugar, sour cream and vanilla. Mash the cottage cheese with a fork and mix with the egg mixture.

Wash the apricots, remove the pits and cut into small slices.

Remove the base of the pie from the oven. Place some apricots on the bottom. Then pour the curd mixture and cover with the remaining pieces of apricots on top.

Place back in the oven for 45-60 minutes until done. The dough should become golden brown and the curd mass thicker.

Shortcake with apricots

Pie from shortcrust pastry with apricots is a great dessert that anyone can prepare.

This pie is also prepared with cottage cheese as in the recipe above. The same open filling-filling. But thanks to the shortbread dough, the pie turns out sweeter, it has a pleasant crunch and literally melts in your mouth.

Ingredients:

• Butter (or margarine) – 110 g.
• Sugar – 140 g.
• Vanillin – 1 pinch;
• Cottage cheese – 230 g.
• Wheat flour – 210-260 g.
• Salt – 1 small pinch;
• Eggs – 2 pcs.
• Apricots (fresh or canned) – 200-300 g.

Cooking the pie

Melt the butter. Add sugar (100 grams), 1 egg, salt and beat with a whisk or fork until smooth.

Add flour there and knead into a thick dough. The dough should be very thick, and working with it should be tiring. If it turns out a bit runny, add more flour.

Now put the dough in the refrigerator for 20-30 minutes to make it even denser. In the meantime, you can prepare the curd filling.

Pour the remaining sugar into the cottage cheese, beat in the egg, sprinkle with vanilla. Mash with a fork and mix thoroughly. It's better if you use a blender.

Wash the apricots, split each one in half and remove the pits.

Grease the baking dish with any oil. Remove the dough from the refrigerator, knead it a little, flatten it and place it in the mold. Don't forget to make the sides of the pie. Now you need to carefully prick the dough in several places with a toothpick.

Pour the curd mass onto the dough and smooth it over the entire surface to the edges. Place the apricots on top, lightly drowning them in the cottage cheese.

Place in an oven preheated to 180 degrees for 35-40 minutes.

Yeast pie with apricots

A pie made from yeast dough with apricot filling is simplicity, homely originality, and at the same time a certain exotic grace.

Ingredients:

Dough:

• Dry active yeast – 5 g.
• Wheat flour – 500-600 g.
• Vegetable oil – 50 ml.
• Chicken eggs - 2 pcs.
• Butter (margarine) – 130 g.
• Sugar – 80 g.
• Milk – 0.5 cups;

Filling:

• Fresh apricots – 800-1000 g.
• Starch – 1-2 tbsp. spoons;

Decoration:

• Egg - 1 pc.
• Powdered sugar;

Cooking process

First you need to knead the dough. Add the yeast to the warm milk and wait 10 minutes until it foams.

In a bowl, beat eggs with melted butter, sugar and salt. Add milk and yeast there and mix again. Add more vegetable oil and mix again.

Add flour in small portions, stir, and then knead the dough with your hands.

Was the dough too runny? Add flour. If it is too dry, add milk or butter. Act intuitively!

Now the dough needs to be placed in a warm place without drafts and wait 30-50 minutes. While you can prepare the filling.

Wash the apricots, dry them, halve them and remove the pits.

Knead the finished dough and divide into two parts: one slightly larger than the other.

Roll out a larger piece and place it on a greased baking sheet so that the edges of the dough protrude slightly beyond its borders. This “reserve” should be free of filling, since we will use it to make the sides.

Sprinkle the dough with starch and evenly place apricot pieces on top. Lightly cover the filling with the edges of the dough, pinching it in the corners. The walls of the pie are ready, which means that the filling will be fine.

Roll out the remaining smaller piece of dough thinly and cut into thin strips or arbitrary shapes. They need to cover the filling, and at the same time decorate the pie (for example, make a lattice). Remember to press the pieces of dough together so that nothing falls off anywhere.

Brush the pie with beaten egg.

Place in an oven preheated to 180 degrees for about 40 minutes (depending on thickness) until golden brown.

When the cake has cooled, you can decorate the top with powdered sugar.

Here is a simple recipe for yeast pie with apricots; you see, there is nothing complicated about it.

I also advise you to read more. Step by step, simple, delicious!

Apricot pie - a simple recipe

If you want quick and easy baking, then make yourself a pie with canned apricots.

This pie contains not only apricot, but also apricot syrup - why waste the goodness, especially since the dough will become more aromatic and tasty.

Ingredients:

• Butter – 180 g.
• Chicken eggs – 4 pcs.
• Canned apricots – 1 jar 400-600 ml.
• Baking powder – 1 teaspoon;
• Vanilla sugar – 2 teaspoons;
• Flour – 450-500 g.
• Sugar – 150-200 g.

Making a quick pie with canned apricots

1. Beat the eggs into a cup, add sugar and vanilla sugar. Beat with a mixer.
2. Put soft butter there, pour in apricot syrup, and beat again until smooth cream.
3. Mix flour with baking powder and add to the egg-butter mixture. Mix well. You should get a dough that resembles sour cream.
4. Line a baking tray or mold with special paper. Fill with dough. Place apricot slices on top.
5. Heat the oven to 180 degrees, place the pie in it for 25-35 minutes until deliciously golden brown.

And here you can look at the video recipe for apricot pie with nuts

How to make apricot pie even tastier

• Despite clear instructions in recipes, you can use peaches in any form: fresh, canned, frozen. Therefore, I advise you to experiment and work with what you have at the moment.
• The dough can be made more aromatic and tender by adding fruit yoghurts or milkshakes, such as Miracle, to it.
• Apricots can be combined with any other fruits, berries and sweet fruits. It all depends on your preferences.

Don't forget to check out this page: . They are very similar to apricot, but at the same time they have their own nuances.

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Very often there is simply not enough time to prepare exquisite homemade pastries, and for dessert you definitely need to serve something delicious. Then they come to the rescue simple recipes, allowing you to get delicious and worthy dessert dishes without much time and effort. One of these is apricot pie, cooked on hastily. It prepares quickly, and the result exceeds all expectations.

Quick pie with apricots and kefir

Ingredients:

• wheat flour – 410 g;
• chicken eggs – 3 pcs.;
• granulated sugar – 210 g;
• vanilla sugar – 15 g;
• baking soda – 15 g;
• butter – 110 g;
• medium fat content – ​​255 ml;
• apricots – 455 g;
• powdered sugar.

Preparation

Break the eggs into any convenient deep container, add granulated sugar and mix with a mixer or whisk until fluffy and airy. Then pour in kefir, add soft butter, throw in baking soda and vanilla sugar, add sifted wheat flour and mix until a homogeneous dough is obtained, the consistency of pancakes.

Wash apricot fruits cold water, wipe dry, divide into halves and remove the seeds.

Grease a springform pan with butter, place half of the prepared dough into it, place the apricots on top and pour out the remaining dough.

Bake the cake in an oven preheated to 190 degrees for forty-five minutes.

Cool the finished cake, remove it from the pan and sprinkle with powdered sugar.

Recipe for quick apricot pie

Ingredients:

• wheat flour – 285 g;
• chicken eggs – 7 pcs.;
• granulated sugar – 295 g;
• baking powder – 25 g;
• apricots – 690 g;
• powdered sugar.

Preparation

Break the chicken eggs into a deep container, add granulated sugar, mix and turn the mixture with a mixer into a thick, dense foam. Now add very little sifted wheat flour mixed with baking powder and mix it in with careful, light movements from the edges to the center of the dish.

We wash the apricots with cold water, dry them or wipe them dry, break them in half and remove the seeds.

Grease the mold with butter, carefully transfer the fluffy dough into it and distribute the apricot halves on top, cut sides down. Place the pie in an oven preheated to 180 degrees and leave for forty minutes or until cooked and golden brown. Let the finished cake cool and only then remove it from the mold. Before serving, sprinkle the delicious pieces of fluffy pie with powdered sugar.

Quick pie with apricots and currants

Ingredients:

• flour – 110 g;
• chicken eggs – 3 pcs.;
• granulated sugar – 125 g;
• milk – 30 ml;
• baking powder – 20 g;
• butter – 145 g;
• apricots – 290 g;
• black currant – 210 g;
• powdered sugar.

Preparation

Beat soft butter with granulated sugar until fluffy. Continuing to beat, add eggs one at a time. Then add the sifted wheat flour, after mixed with baking powder and stir until smooth.

We wash the apricots and currants, dry them, and remove the pits from the apricots. Place the currants into the dough and mix gently.

Grease the baking dish with butter, lay out the dough, level it well and place the apricot halves on top, pressing them down a little.

Place the cake in an oven preheated to 185 degrees for forty-five minutes.

Let the finished cake cool completely, then remove from the mold and sprinkle with powdered sugar using a fine strainer.

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 are prepared simply, quickly, and do not require incredible 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

Based on the indicated products, the yield of yeast dough is 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 g;
• 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 - to 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”

An exquisite, bright dessert will decorate the festive table and delight your family. The highlight of this Viennese masterpiece is the combination of sweet filling, crispy dough and delicate 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 consider 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 prepared in the 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 moderately full-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. Place the airy curd dough 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. Cool the finished dish, decorate with dried fruits and sprinkled sugar if desired.

Grated apricot dessert

A simple, budget-friendly, incredibly tasty dessert 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 of 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 bright and tasty options of 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. Baked goods with apricot filling turn 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. To create dietary desserts, non-stick molds, culinary brushes, and low-fat fermented milk products are used.

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