Apricot pie in the oven is simple

Step-by-step cooking

1. Step 1:

   

   How to bake apricot pie in the oven? This is the simplest pie possible! First, prepare the necessary ingredients according to the list. Butter should be at room temperature, so take it out of the refrigerator in advance. Take the flour of the highest grade. Eggs need large selected ones. If the eggs are small, take one more.

2. Step 2:

   

   Wash and dry the apricots. Cut each in half and remove the bones. To keep the apricots in shape and not spread out, choose ripe, but dense fruits.

3. Step 3:

   

   Beat soft butter at room temperature with sugar until fluffy.

4. Step 4:

   

   Add the eggs one by one, beating the mass with a mixer until smooth and fluffy after each. The result will be an air mass. The eggs should be well beaten, then the pie will rise well in the oven.

5. Step 5:

   

   Add the flour sifted with salt and baking powder in parts. Beat the dough either with a mixer at low speed, or mix with a spatula. It is very important to add flour in parts, because it may need more or less. It is important to focus on consistency. For example, I needed 230 g of flour.

7. Step 6:

   

   You should get a non-flowing, slightly dense, but not steep dough. The consistency should be such that the dough can hold the halves of apricots on the surface and they do not fall through.

8. Step 7:

   

   Cover a baking dish with a diameter of 20-22 cm with parchment, brush with butter and dust with flour. Transfer the dough to the prepared mold and smooth it out.

9. Step 8:

   

   Spread the apricots on top of the dough with a slice up. Again, they should not fall into the dough, but lie on the surface. If desired, you can lightly sprinkle apricots with sugar.

10. Step 9:

    

    Bake the pie in a preheated 180 ° C oven for about 50 minutes. It is better not to open the oven for the first 25-30 minutes, otherwise the pie may settle. The exact baking time depends on your oven, the chosen shape and thickness of the cake. It is better to take a closed, solid form. Not a cooking ring like mine. Because the sponge dough is quite liquid and until it seizes, it may leak a little from below. You need a very smooth ring so that there are no gaps between it and the bottom.

11. Step 10:

    

    Cool the finished cake in the mold for 10 minutes, then transfer to a dish and cut into pieces. Bon appetit!