Ingredients:

Making apricot pie

• Step 1

  

  1 Grind softened butter with sugar
• Step 2

  

  2Mix flour with sugar and soda.
• Step 3

  

  3Combine the grated butter with sugar and flour and mix until crumbly.
• Step 4

  

  4Add eggs and milk. Mix everything well until smooth. The dough turns out slightly liquid. Add apricots (I cut into slices)
• Step 5

  

  5 Mix everything carefully and evenly again.
• Step 6

  

  6 Line the pan with baking paper and grease with butter. Lay out the dough.
  I have a form measuring 17x28. You can use a round one with a diameter of 22-24.
• Step 7

  

  7Bake at 180 degrees until dry. It took me about 50 minutes.

  Apricots can be replaced with chopped peaches or nectarines - this will also be very tasty.

  The simplest, fastest and most delicious pie recipe is charlotte. It can be prepared not only with traditional apples, but also with any fruit you want. Including apricots. It turns out very tasty, try it!

  Sponge cake with apricots

  You will need:

  • 1 kg apricots
  • 4 eggs
  • 1 cup of sugar
  • 1 cup flour
  • 1/8 tsp. salt
  • pinch of nutmeg
  • a pinch of dried ginger

  Source:

  How to cook:

  Preheat the oven to 200 degrees.

  Wash the apricots, remove the seeds and cut into halves, and then each half into 2-3 more slices.

  Grease the mold with oil and place the apricots in it.

  Beat eggs with sugar, then add flour and beat again. Add spices and salt to the dough. Pour the dough over the apricots and place in the oven for 50 minutes.

  Cool and serve.

  Pie with cherry filling

  
  

  Required: 52.59 RUR

  Instead of cherry jelly, you can use jelly made from regular gelatin and homemade blackcurrant or cherry jam (compote, juice).

  When the butter melts and boils, remove the pan from the oven and stir the mixture little by little, add flour. When the oil has cooled, knead the dough with your hands.

  Prick the shortbread with a fork.

  Dilute the jelly in half the amount of water indicated on the bag.

  Preparing the base

  	Prick the shortbread with a fork. Bake the base at 180 degrees for 15 minutes.

  Preparing the filling

  Preparing the filling

  Dilute the jelly in half the amount of water indicated on the bag. Heat, but do not boil, until the gelatin dissolves. If you prepare jelly yourself, then a bag of instant gelatin (25g) needs to be stirred in 0.5 tbsp. water and add 1 tbsp. syrup from the jam, heat (do not boil) until the gelatin is completely dissolved. If the jam is sugared, add a little water, stir and strain through a strainer. If the gelatin is not instant, it should be left to swell for 30-40 minutes and then combined with berry syrup.

  Cooking the pie

  Pie with vegetable oil and sour cream

  
  

  So, we need to get hold of the following products:
  
  

  • 3 eggs
  • 200 grams of sugar (you can add a little more vanilla)
  • 150 ml vegetable oil
  • 150 g flour
  • 150 g sour cream
  • half a teaspoon of baking powder
  • 7-8 apricots

  Beat the eggs with sugar, then pour in the butter, then add sour cream, finally sift the flour and add baking powder.
  
  

  The dough is ready. We cut the apricots into 4 parts.
  
  
  This time I didn’t bake in a silicone mold, so I lined the mold with baking paper and carefully poured the dough, placing apricots around the entire perimeter.
  
  
  After 35 minutes of baking at 200 degrees, take the delicacy out of the oven, cool, cut into pieces and enjoy.

  Bon appetit.
  
  
  

  Tart with cottage cheese

  Very often there is simply not enough time to prepare exquisite homemade pastries, and for dessert you definitely need to serve something delicious. Then simple recipes come to the rescue, allowing you to get delicious and worthy dessert dishes without much time and effort. One of these is a quick-cooked apricot pie. 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 the apricot fruits with cold water, wipe them dry, divide them 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.

  • 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.

  
  Beat in the eggs, pour in the kefir. Mix everything.
  Pour baking powder and flour into the dough. Knead until the consistency is like a biscuit or biscuit.
  

  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!

  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 in a hurry: quickly knead the dough, add apricots, once or twice 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 mold, the more apricot slices will fit into it, 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 someone uses baking soda instead of baking powder, 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 apricot pie has cooled a little, 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

  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.

  
  

  A good yeast dough should 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 it should be greased 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.