Simple pie with dried apricots

The same, unique taste of baking with dried apricots. A recipe for true connoisseurs of the memorable taste of baked dried apricots, with its pleasant, barely perceptible bitterness. In fact, any filling will fit here. But I advise you to try the pie with dried apricots. It's really an exquisite treat.

UnicornSteak

The author of the recipe

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Composition / ingredients

servings:

For dough:

Flour

260

Eggs

Butter

Sugar

Salt

0.5

Baking powder

For filling:

Dried apricots

200

Sugar

For submission:

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 5 g

Fats 10 % 8 g

Carbohydrates 84 % 67 g

356 kcal

GI: 15 / 0 / 85

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to bake a simple pie with dried apricots? In a bowl, add flour with sugar and baking powder. Add flour gradually, in small portions, focus on the desired consistency of the dough. Consider the fact that you may need a little more or less flour. Add a pinch of salt to improve the taste of the dough. Mix the dry ingredients. Then enter the chicken egg and softened butter.
Step 2:
Knead the shortbread dough. Form a ball. Wrap in plastic wrap and put in the refrigerator for half an hour.
Step 3:
Wash the dried apricots without seeds. Transfer to a saucepan with cold water and boil for ten to fifteen minutes after the water boils. Drain the water.
Step 4:
Put the boiled dried apricots in a blender and chop it. Mix dried apricots with sugar. The amount of sugar is given conditionally. Add taking into account the sweetness of your dried apricots, it can be different. The filling is ready.
Step 5:
Release the shortbread dough from the film and separate two thirds with a knife. Roll out this large part of the dough to a height of three to four millimeters.
Step 6:
Spread the dough in a greased form so that a side about three centimeters high is formed. Prick the cake with a fork.
Step 7:
Roll out the smaller part of the dough into a thin layer and cut into long strips one centimeter wide with a knife.
Step 8:
Pour the dried apricot filling on the dough. Slightly adjust the height of the sides so that they look harmonious.
Step 9:
Decorate the pie with strips of dough. Bake in a preheated oven to two hundred degrees for about forty minutes. Just before serving, sprinkle the cake with powdered sugar.

My shortbread dough has always come out relatively firm. This time it turned out to be very tender and crumbly. I think at the expense of baking powder. After all, I've never added it to the shortbread dough before. I will now.
By the way, if you suddenly run out of baking powder for the dough (or baking powder in another way), then it can be replaced with baking soda with the addition of citric acid. Proportion 5:3. 5 parts soda plus 3 parts citric acid. You can even prepare such a mixture for the future. Or simply extinguish the soda with lemon juice or vinegar - the effect is the same.
Such a pie will be good to cook in winter. You can add cinnamon and a little ground cloves to dried apricots. These spices will favorably emphasize the taste of the filling. And the pie will become so cozy, winter.
Serve the pie with hot tea and in pleasant company.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before cooking).

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Make it a rule that the amount of flour is never determined in advance when preparing flour and bread products! This indicator will always fluctuate, since flour can be of different humidity, differ in the degree of grinding and the level of gluten, and other indicators, which inevitably affects its ability to bind to the liquid mixture in the dough. Since it is impossible to do a laboratory test at home to determine all the parameters and indicators of flour, we recommend acting on the principle of "flour in water", that is, take liquids exactly according to the recipe, and add flour to the liquid component not all at once, but in parts, achieving the desired consistency (while flour may take a little more or on the contrary, less than in the recipe). Thanks to this technique, the proportions of the ingredients are more accurately preserved and the quality of the dough is not lost.