While you're expecting guests, are you wondering what to treat them to?

An excellent option in this case would be a pie with dried apricots and prunes - a tasty and savory treat.

Products:

Dough:

1. Butter - 200 gr.

2. Flour - 400 gr.

3. Milk - 150 ml.

4. Egg - 1 pc.

5. Dry yeast - 1 teaspoon

6. Sugar - 2 tbsp. spoons

7. Salt - a pinch

8. Vanilla sugar - 1 sachet

Filling:

1. Lemon - 2 pcs.

2. Sugar - 10 tbsp. spoons

3. Dried apricots - 200 gr.

4. Prunes (pitted) - 200 gr.

Chit:

1. Butter - 20 gr.

2. Flour - 3 tbsp. spoons

3. Sugar - 1 tbsp. spoon

4. Egg (for greasing the pie) - 1 pc.

Mold size - d=26 cm.

How to make lemon pie with dried apricots and prunes:

Dough:

Dissolve yeast and sugar in warm milk and leave for 20 minutes. to activate the yeast (a foamy cap should rise)

Pour flour into a cup, grate cold butter there on a coarse grater, add salt, vanilla sugar, rub lightly with your hands.

Break an egg into the butter crumbs, pour in the yeast diluted in milk, and knead the dough.

Place the dough in a cup, cover with a napkin and put in the refrigerator for 30-40 minutes.

Divide the finished dough into 2 equal parts. Divide one part into two more equal parts. In total, you will get three pieces of dough - one larger and two smaller.

Filling:
For the filling, wash the lemons, dry them, cut them into pieces (without peeling them), remove the seeds and pass through a meat grinder. Add sugar to lemons and stir.

Separately, mince dried apricots and prunes.

Divide the rolled lemons into two equal parts and add to the dried apricots and prunes, stirring until smooth.

Chit:

Pour flour, sugar into a bowl, grate cold butter into it and grind everything into crumbs.

Assembling the pie:

Roll out most of the dough and place it on the bottom of the pie pan; the sides of the dough should be about five centimeters high.

Each housewife bakes this delicious pie in her own way and prepares dried apricots for it in different ways. We have a collection of 10 of the fastest and most delicious pies!

• 350 gr. butter or margarine,
• 350 gr. low-fat sour cream,
• 6-7 tbsp. wheat flour,
• 2 teaspoons baking powder,
• 1/3 teaspoon salt,
• 400 gr. dried apricots,
• 1 tbsp. Sahara.

1. Rinse the dried apricots and pour boiling water over them.
2. Grind the softened butter with half the flour into crumbs.
3. Add sour cream to the crumbs and mix, add salt, gradually add sifted flour with baking powder and knead into a soft, elastic dough (the dough should not stick to your hands). Cover the dough with a towel and leave to rest for 20 minutes.
4. Remove the dried apricots from the water and grind them with sugar into a puree using a food processor or meat grinder, add a little water in which the dried apricots were soaked to the puree to get a mass with the consistency of thick sour cream.
5. Divide the dough into two parts (one should be slightly larger than the other), roll out the larger one into a layer with a diameter of 34-36 cm and place it in a mold or on a baking sheet, spread the filling on the dough in an even layer and cover with the remaining dough rolled out into a layer. Seal the edges of the pie, prick the pie with a fork (you can brush the pie with milk and sprinkle with sugar), place in an oven preheated to 180 degrees and bake for 40-50 minutes.
6. Allow the finished pie to cool slightly, sprinkle with powdered sugar and serve with tea.

Recipe 2: pie with dried apricots and prunes

• 150 grams of flour,
• 5 medium eggs
• 230 grams of sugar,
• 1 packet of baking powder,
• 3 tablespoons cocoa powder,
• 50 grams of butter,

• 1.5 cups sour cream,
• 200 grams of sugar,
• 200 grams of dried apricots,
• 200 grams of prunes,
• 100 grams of raisins,
• 250 grams of walnuts,

chocolate icing and decoration:

• 100 gram dark chocolate bar,
• 50 grams of chopped walnuts.

First make the base of the pie - a chocolate sponge cake. Preheat the oven to 180 o C. Beat the eggs with sugar until a fluffy white mass is obtained, add flour, baking powder, cocoa and knead the batter for the chocolate sponge cake. Pour the dough into a greased round pan (I use a rough pan) and bake in the oven until done, about half an hour. Prepare raisins, dried apricots and prunes - steam with boiling water for ten minutes and dry.

Carefully cut off the top of the finished cake (a round pancake 1 centimeter thick). Using a knife or spoon, remove the crumb from the bottom half, leaving the walls no more than one centimeter thick. You should get a “cast” of a biscuit baking dish.

Place the extracted crumb in a separate large bowl.

Beat sour cream with sugar. Finely chop the dried apricots, raisins, prunes, chop the nuts, pour it all into a bowl with the crumb, add whipped sour cream and mix well.

Stuff the bottom half of the pie with the mixture.

Melt the chocolate bar in a water bath. Finely chop the walnuts. Cover the filled half of the pie with the cut off top and pour chocolate icing over it.

Sprinkle the cake with chopped nuts while the frosting is still hot and let it set.

P.S. The amount of cocoa powder added to the dough can be reduced by a third. I use different nuts every time: walnuts, almonds, peanuts, hazelnuts or a mixture of them. Instead of raisins, you can add the same amount of dried apricots or prunes. I sometimes use white buttercream to decorate the pie.

Recipe 3: lemon pie with dried apricots and raisins in a slow cooker

A very tasty homemade pie in a slow cooker with lemon flavor, inside of which there will be raisins and pieces of dried apricots. The aroma during baking is simply stunning.

• butter – 150 grams;
• sugar – 150 grams;
• eggs – 4 pcs.;
• lemon zest – 1 pc.;
• lemon juice - half a lemon;
• flour – 200 grams;
• baking powder – 5 grams;
• raisins, dried apricots – 70 grams.

Take softened butter. If you don't have butter, you can of course replace it with margarine. Personally, I prefer to use butter in baking, then the pie will definitely taste better.

Add sugar. Mix until the cream and sugar mixture becomes a homogeneous mass.

Beat the eggs into a plate, mix and pour into the sugar-butter mixture.

Wash the lemon, pour boiling water over it and wipe dry. Using a grater, remove the zest from the lemon.

Cut the lemon into halves. And squeeze the juice from the lemon, only so that the seeds do not get into the dough. Mix the dough with lemon juice and zest.

Add baking powder to the flour, sift this mixture and add to the dough. Mix.
Pour boiling water over raisins and dried apricots and let stand. Then we rinse. Cut dried apricots into pieces. We roll raisins and dried apricots in flour, we do this so that they do not fall to the bottom of the lemon pie, but spread throughout the entire perimeter.

Grease the multicooker container with oil so that the cake does not stick to the pan during baking. Pour the dough into the mold and put it back into the slow cooker. Turn on the multicooker in baking mode for one hour.

When you hear the signal that the cake is ready, let it stand for a while and cool. Turn the container out of the multicooker so that the pie falls neatly onto the plate. Lemon pie with raisins and dried apricots has a certain sourness. If you want to add a sweet note, you can top the pie with sweet jam.
Cut the pie into pieces and serve with warm and aromatic tea. Enjoy your tea!

Recipe 4: Yeast pie with dried apricots

• water 6 tbsp. l.
• pressed yeast 30 g
• mayonnaise 4 tbsp. l.
• odorless vegetable oil 4 tbsp. l.
• eggs 2 pcs
• sugar 2 tbsp. l.
• flour 2.5 cups. or a little more
• raisins 200 g
• dried apricots 200 g

Dilute the yeast with warm water, add sugar, a little flour and let the yeast “work.” Add eggs, mayonnaise, vegetable oil, salt to the risen yeast and mix in the flour to form an elastic dough. Put it to proof.

Rinse the dried apricots, if necessary, pour boiling water over them

Prepare raisins

Divided the risen dough into three parts. I placed it in the mold and coated the 1st and 2nd layers with the filling.

Cut each triangle in the middle through all layers and turn it out through the middle.

This is what the inside out pieces look like.

Place the pie to proof

The cake has risen - brush with egg and it's time to go into the oven.

The pie is ready!

Recipe 5: Tatar pie Balish with dried apricots

The cake turns out quite dense, but soft. Dried apricots are used as filling. If the dried apricots are dry, then you must first soak them in hot water, rinse thoroughly and, when twisting with sugar, add a little water in which the dried apricots were soaked (so that the filling is not dry).

For the test:

• butter 250 g
• sour cream 250 g
• flour 640 g (4 cups)
• salt 1 small pinch
• baking powder 1 tsp

For filling:

• dried apricots 200 g
• sugar 240 g

Sift half the flour into a bowl, add soft butter. Grind into crumbs. Add sour cream and salt, stir. Combine baking powder with the remaining 2 cups of flour and add to the dough.

Knead a soft dough that should not stick to your hands. If necessary, you can add a little more flour. Leave the dough to rest for 15 minutes.

Rinse dried apricots

Mix together with sugar into a homogeneous mass.

Divide the dough into two unequal parts. Roll out most of it and place it in a baking dish or on a baking sheet. Distribute the filling evenly
Place the second part of the dough on top, also rolled out into a layer. Seal the edges. Prick the pie with a fork. You can sprinkle the top of the pie with sugar.

Bake for 30-40 minutes at 180 degrees.
Carefully cut the finished cooled pie into portions and place on a plate.

Recipe 6: Gubadiya pie with rice, raisins and dried apricots

For the test:

• Sour cream – 1 glass
• Egg – 1 pc.
• Salt, sugar to taste
• Tea soda slaked with vinegar - half a teaspoon
• Vegetable oil - 2 tablespoons. spoons

Fresh dough, with sour cream. The dough is not kneaded for very long; at the end of kneading, add vegetable oil. Divide into two parts, larger and smaller. Roll out the larger part into a cake and place it on a wide frying pan so that the edges of the cake hang down a little.

For filling:

• Rice – 200 g
• Cort – 300 g
• Eggs – 2 pcs.
• Raisins - half a glass
• Dried apricots, prunes – glass
• Butter – 100 g
• Sugar – 100 g

For the filling you need to prepare the ingredients: boil a glass of rice in salted water and let it drain. Hard boil two eggs. Wash and dry raisins, prunes and dried apricots.

Here, in fact, is the secret ingredient.

The filling is laid out in layers. First, a third of the cooked rice, top it with the whole kyrt, sprinkle with granulated sugar (the amount depends on taste preferences) and lay out pieces of butter.

There is another layer of rice on the dried apricots and prunes, with all the raisins on top. add pieces of butter and sugar to the raisins, again to taste.

We cover all this abundance with a second flatbread and pinch the edges.

Final chord - sprinkles.

Mix a tablespoon of flour and sugar with half a teaspoon of butter and rub with your hands until a loose mass forms. Sprinkle it over the gubadia.

Place the pan in the oven for 30-45 minutes and bake at 190-200 degrees.

Bon appetit or Ashlarygyz tamle bulsyn! 🙂

Recipe 7: Shortbread pie with dried apricots

• Wheat flour - 200 grams
• Butter – 125 grams
• Soda - 0.5 teaspoon
• Cottage cheese - 400 grams
• Chicken egg - 3 pieces
• Sugar - 300 grams
• Dried apricots – 100 grams
• Ginger - 0.5 teaspoon

To prepare a delicious shortbread pie filled with cottage cheese and dried apricots, you must first prepare the filling itself. To do this, combine cottage cheese with sugar (fifty grams of sugar will be enough), beat in the eggs and mix everything until smooth (sugar crystals should completely dissolve). To avoid delaying the process, it is convenient to use a mixer or blender for this procedure.

Cut the dried apricots into small pieces and add to the curd mixture. Add also a little ground ginger and mix everything well.

In a separate container, thoroughly mash the softened butter with the remaining sugar. Instead of butter, you can use creamy margarine.

Add soda, sifted wheat flour, mix everything well. The mass should turn into loose crumbs. Cover a baking sheet with parchment paper, pour half of the dough onto the baking sheet, level the surface.

Place the curd filling on top and carefully level the surface.

Place the remaining crumb dough in an even layer on top of the filling.

Place the baking sheet with the pie in an oven preheated to two hundred degrees, bake for half an hour. Cool the finished pie filled with cottage cheese and dried apricots completely, and only then cut into portions and serve. Bon appetit!

Recipe 8: Pie with dried apricots and nuts

• dried apricots – 400 g
• walnuts – 100 g
• chicken egg – 2 pcs.
• sugar – 100 g
• milk – 50 ml
• wheat flour - 200-250 g
• baking powder for dough – 1 teaspoon salt

Pour boiling water over the dried apricots, leave for 15 minutes, drain the water. Cut dried apricots into large pieces

mix eggs, sugar, milk, flour, salt and baking powder and knead into a thick (but not stiff) dough

add dried apricots and walnuts to the dough, mix (sort the nuts, DO NOT chop them)

put the mixture in a greased baking dish, you can sprinkle the pie with walnuts on top

Bake the pie with dried apricots and walnuts for 30 minutes at 180°C. Bon appetit!

Recipe 9: Pie with cottage cheese and dried apricots

• Ginger - 0.5 tsp. (ground)
• Dried apricots – 150 g
• Margarine – 250 g
• Wheat flour - 500 g
• Sugar - 300 g
• Soda - 1 tsp.
• Cottage cheese – 500 g
• Egg - 4 pcs

First we start preparing the dough for the pie. There is no need to knead the dough itself; it will have the consistency of crumbs. To do this, take margarine at room temperature. Sift the wheat flour. Add chopped margarine to it.

And we begin to grind. Make sure that the margarine does not stick together and you do not get pieces of dough.

Then add sugar (250 grams) and soda. We continue to grind. The result is a loose mass that must be placed in the refrigerator while preparing the filling. This way the margarine will maintain its consistency. If you leave it in a warm place, the dough may stick together, which is not what we want.

The pie filling should be tender, smooth and juicy. To do this, beat cottage cheese with 50 grams of sugar and eggs in a blender bowl. To make it easier to beat, the mass can be divided into several parts.

The result is a beautiful curd mass.

To which we add ground ginger and pre-washed and slightly chopped dried apricots. Mix everything.

Prepare a baking sheet. Since there is a lot of filling and dough too, you need to take a large pan, preferably with high sides (the cake rises during baking). Cover the pan with parchment paper. Take the crumbs out of the refrigerator and sprinkle half of them evenly over the bottom of the baking sheet.

We also apply the filling evenly throughout the crumbs.

And beautifully sprinkle the second half of the crumbs (dough) on top of the curd filling. Place in the preheated oven to bake for half an hour. We bake at a temperature of 170-180 degrees. Take it out of the oven. Eat completely chilled.

Recipe 10: pie with apples and dried apricots

• 4 apples (Semerinko variety)
• 6 pcs. dried apricots
• 4 eggs
• 1 cup sugar
• 3 tbsp. spoons of good condensed milk
• salt on the tip of a knife
• 150g flour (200 ml glass + 1/3)
• 0.5 teaspoon soda
• 1 tbsp lemon juice
• a little bit of cinnamon
• 2 lemon wedges (cut finely)
• 1 tbsp jam (optional)
• 2 tbsp powdered sugar

Sift flour, add cinnamon. Quench soda with lemon juice. Connect everything.

Sprinkle the slightly cooled pie with powdered sugar.

While you're expecting guests, are you wondering what to treat them to? If you are not planning a lavish feast, you want to limit yourself to tea drinking, you need to put something on the table to complement this drink. Usually these are some kind of sweets, cookies, cakes. An excellent option in this case would be prune pie - a tasty and satisfying treat.

Of all the known recipes, you can choose the one that seems most interesting to you. This type of dried fruit goes well with many other ingredients that you can also use to diversify your dish.

French recipe

This method of preparing treats did not get its name in vain. This is how the dish is prepared in the northwestern part of France, but in our latitudes this recipe for baking a pie with prunes is loved and very popular.

Components:

• Prunes – 200 g;
• Flour – 150 g;
• Vanilla – 10 g;
• Butter – 30 g;
• Milk – 0.5 l;
• Powdered sugar – 90 g;
• Eggs – 2 pcs.

Cooking:

Melt the butter, beat the powder, vanilla, and eggs using a whisk or mixer. Add flour to this mixture and beat again using a mixer.

Gradually add 3/4 of the milk and melted butter to these ingredients. Whisk the ingredients and add the remaining milk.

Pour the dough into the mold, add 200 grams of prunes, and bake for 40 minutes.

Serve the dish and let it cool.

With sour cream

This pie is cooked open, so it turns out not only aromatic and tasty, but also beautiful.

Components:

• Flour – 250 g;
• Vanilla – 8 g (1 sachet);
• Water – 6 tbsp. l.;
• Nut (walnut) – 100 g;
• Sugar – 70 g;
• Prunes – 250 g;
• Butter – 100 g;
• Strong tea - a glass;
• Sour cream – 350 g.

How to cook:

Brew tea and soak dried fruits in it. Very hard dried fruits can be left in tea overnight to soften them. If they are initially like this, you can prepare a pie with prunes and sour cream, skipping this step.

Chop the butter and flour (200 g) to make crumbs. Don't waste time - do everything quickly while the oil is still cold. Knead the dough by adding water to these ingredients.

Prepare a baking pan by lining it with parchment. Roll out the dough into a sheet and place in a container. Make the edges of the sheet and place it directly in the mold in the refrigerator for about half an hour.

Heat the oven by setting the temperature to 190 degrees. We send the container with the layer from the refrigerator to the oven, after piercing the dough with a fork and covering the dough with parchment. The recipe suggests this procedure so that it does not rise during baking.

Bake the layer for 20 minutes, it should take on a blush.

Prepare the sour cream mixture by combining flour (50 g), sour cream, vanilla, sugar. Stir these components thoroughly until the consistency is homogeneous and smooth. Pour the mixture evenly over the dried fruits, bake the pie at a temperature of 190 degrees for about half an hour. The readiness of the dish is determined by the consistency of the sour cream mixture - it should become thick.

The treat should be served cooled.

With dried apricots

« The duet of these two utilities is often found. We will prepare a pie with dried apricots and prunes, armed with the following products:

• Flour – 350 g;
• Vanilla - a bag;
• Butter – 150 g;
• Sour cream – 600 g;
• Baking powder (or vinegar and soda);
• Chicken egg – 1 pc.;
• Prunes – 300 g;
• Salt - a pinch;
• Sugar – 100 g;
• Dried apricots – 300 g.

Cooking:

You can soften dried fruits in tea, as in the first recipe, or simply in hot water, sending them to the “bath” for a quarter of an hour.

Remove the butter from the refrigerator to let it melt slightly. When this happens, combine it with sour cream (100 g), vanilla, add 100 grams of sugar to the rest of the ingredients, and beat with a blender or whisk. Sift flour (300 g) into this mass, add salt and baking powder. Knead the dough, which should be soft and have a homogeneous consistency.

Preheat the oven by setting the temperature to 200 degrees. Line a baking container with parchment and grease it with oil. Place the rolled out dough into a container and add whole or chopped dried fruits on top. Place the container with the future dish in the oven for about half an hour.

Meanwhile, combine 0.5 kg of sour cream with vanilla, sugar, add 50 grams of flour to the mixture and beat the ingredients with a mixer until the sugar dissolves.

Pour the prepared mixture over the pie after removing it from the oven. Return the dish to bake for another 7 minutes.

Cool the treat, put it in the refrigerator for an hour - this way it will soak in better and will be much tastier.

coffee dish

This recipe may be of interest to girls who are afraid of every extra gram on their waist. The composition of the dish is such that it can be called dietary.

To make coffee cake with prunes, you need to take the following ingredients:

• Flour – 250 g;
• Ginger, cinnamon - a pinch;
• Baking powder;
• Strong coffee - a glass;
• Brown sugar – 100 g;
• Salt - a pinch;
• Prunes – 200g.

Let's prepare it like this:

We brew coffee, for which you can use both brewed and instant products. Add honey and sugar to the drink. The darker the honey, the darker the dish will be. Stir the coffee thoroughly and let the drink cool.

Now we cut the dried fruits into slices and our filling is ready to go into the dish.

In a container, combine sifted flour, spices, salt, baking powder or soda with vinegar. Add the already cooled coffee to the dough and mix everything. It will turn out liquid.

Put dried fruits into the dough, mix, pour it into a baking container, pre-greased with oil. By this time, the oven should already be preheated to a temperature of 180 degrees.

Bake the dish for 20 minutes, checking for doneness with a match.

Three layer cake

You'll need an impressive array of ingredients to make this three-layer pie with dried apricots, prunes and lemon, but this treat will surprise everyone who tries it.

Components:

• Flour – 3 cups;
• Lemon – 1 large or 2 small citrus fruits;
• Sugar – 1 tbsp. l.;
• Milk – 150 ml;
• Dried apricots – 150 g;
• Butter – 250 g;
• Prunes – 150 g;
• Starch – 1 tbsp. l.;
• Dry yeast – 1 tsp;
• Sour cream – 1 tbsp. l.;
• Salt - a pinch.

Dough:
Butter - 200 gr.,
Flour - 400 gr.,
Milk - 150 ml.,
Egg - 1 pc.,
Dry yeast "Saf moment" - 1 tsp,
Sugar - 2 tbsp,
Salt - a pinch
Vanilla sugar - 1 sachet

Filling:
Lemon (medium) - 2 pcs.
Sugar - 10 tbsp,
Dried apricots – 200 gr.,
Prunes (pitted) - 200 gr.

Chit:
Butter - 20 gr.,
Flour - 3 tbsp.,
sugar - 1 tbsp.
Egg (for brushing the pie) - 1 pc.

Mold size - d=26 cm.

How to cook:

Dough:
Dissolve yeast and sugar in warm milk and leave for 20 minutes. to activate the yeast (a foamy cap should rise)
Pour flour into a cup, grate cold butter there on a coarse grater, add salt, vanilla sugar, rub lightly with your hands.
Break an egg into the butter crumbs, pour in the yeast diluted in milk, and knead the dough.
Place the dough in a cup, cover with a napkin and put in the refrigerator for 30-40 minutes.

Divide the finished dough into 2 equal parts. Divide one part into two more equal parts. In total, you will get three pieces of dough - one larger and two smaller.

Filling:
For the filling, wash the lemons, dry them, cut them into pieces (without peeling them), remove the seeds and pass through a meat grinder. Add sugar to lemons and stir.
Separately, mince dried apricots and prunes.
Divide the rolled lemons into two equal parts and add to the dried apricots and prunes, stirring until smooth.

Chit:
Pour flour, sugar into a bowl, grate cold butter into it and grind everything into crumbs.

Assembling the pie:
Roll out most of the dough and place it on the bottom of the pie pan; the sides of the dough should be about five centimeters high.
Place prune filling on it.
Roll out the second smaller part of the dough, cover the filling with it, and place dried apricots and lemon on the dough.

Roll out the remaining piece of dough, close the pie, pinch the edges, and brush the top of the pie with beaten egg.
Bake the pie in a preheated oven at 180 degrees. 30 min.. In 10 min. until the end of cooking, remove the pie, sprinkle crumbs on top and continue baking until done.