Pie with prunes dried apricots and nuts three-layer

Step-by-step cooking

1. Step 1:

   

   Prepare the products. The dough will be shortbread, but it is yeast. Therefore, remove the oil from the refrigerator in advance, it should be soft. Wash the lemons well and wipe dry. Soak the dried fruits in warm water for 10 minutes, then rinse under running water. Spread them out between napkins so that excess moisture goes away. Also wash and dry the peeled nuts.

2. Step 2:

   

   Prepare the sourdough. Heat the milk so that the finger is warm, but not hot, it is 38-40C. Pour warm milk into a spacious cup, add sugar and dry yeast. Stir and leave in a warm place without drafts to activate for 15-20 minutes. If the foam cap does not appear, the yeast is not active and should be replaced. Pour the finished sourdough into a bowl for kneading dough. Add the flour sifted with salt in parts, mix the dough with a strong spatula.

3. Step 3:

   

   At the end of the kneading, add soft butter and quickly mix with flour. I do it with cold, dry hands, first in a cup, then on the table.

4. Step 4:

   

   It turns out an elastic, almost homogeneous dough that does not stick to your hands. Roll it into a ball, transfer it to a clean cup, cover with a towel and leave for proofing for 45 minutes-1 hour (as appropriate). Put it in a warm place! I leave it in the oven turned off, preheated to 40C, on the lower level.

5. Step 5:

   

   While the dough is coming, prepare the lemon filling. Remove the zest from the lemons without capturing the white layer. Then remove the entire white layer, it is he who gives bitterness! Remove the seeds from the lemons. Punch the sliced lemon in a blender, adding sugar. The mass turns out to be quite liquid, put it in a saucepan with a thick bottom. Pour a few spoonfuls of juice into the starch, stir it in a separate cup so that there are no lumps and return to the saucepan.

6. Step 6:

   

   Heat the lemon mass on the lowest heat, without letting it boil. Stirring constantly, cook until thickened, it's fast enough. The lemon filling is ready when a groove is held in it from holding the spatula. Remove from the heat and, stirring, cool. Be sure to taste it, adjust the amount of sugar if necessary. The cream should not be bitter. Cover it with a film.

7. Step 7:

   

   Prepare the filling from dried fruits. In separate cups, turn the prunes and dried apricots into a meat grinder. Then add 1 tablespoon of lemon juice or a little less concentrate to each cup. Pour in a little water, so much that it turns out not a liquid puree. Add and adjust the sugar to taste, mix until smooth. The taste of the filling should initially please you, it will not change in baking.

8. Step 8:

   

   Prepare the products for streusel. Butter should also be soft. Prepare a streusel (it's sprinkled on top, looks like crumbs from flour). To do this, chop the walnut very finely in a blender.

9. Step 9:

   

   Sift flour into a bowl, add sugar and chopped walnuts. Add soft butter and rub everything with your hands.

11. Step 10:

    

    You should get such a flour crumb. It should not be homogeneous, it's good when there are lumps of different sizes, it will look beautiful on the cake.

12. Step 11:

    

    By this time, the dough will have time to come up, it will increase in size by almost 2 times. That's how my dough rose after 1 hour.

13. Step 12:

    

    Put the dough on the table, it does not stick, do not add flour. Crumpling, form a loaf. Divide the dough into 4 parts, one larger and 3 approximately equal.

14. Step 13:

    

    Grease the mold (I have d 20 cm) with soft butter, dust with flour, shake off the excess. From most of the dough , form a bottom with a side of about 5 cm. The dough can be rolled out or stretched with your hands without effort, forming a circle. Try to make the thickness uniform, about 0.7 cm. Put the prune filling on the bottom, spread evenly with a spoon.

15. Step 14:

    

    Close the prunes with the second round of dough. Spread a layer of dried apricots on the dough.

16. Step 15:

    

    Cover dried apricots with the third part of the dough. Lay out the lemon cream, and sprinkle generously with chopped walnuts on top.

17. Step 16:

    

    Put the last, fourth circle of dough on top and, gently pressing down, expel the trapped air. Pinch the edges, make punctures with a fork to release steam so that it does not swell during baking. Let the pie rest while the oven heats up. First bake at t 80C for 30 minutes. Then increase to 190C, take out the pie, apply the streusel evenly over the entire surface.

18. Step 17:

    

    And bake until cooked for about 45 minutes, depending on your oven. The top begins to blush quickly, be sure to cover it with foil. Remove the foil about 10 minutes before the end. I baked for almost an hour, in an electric oven without convection, on the middle tier. I turned off the oven after 50 minutes, and the pie stood in it for another 10 minutes. Check the readiness for a dry skewer. Cool the pie in the mold, then remove. Cut the pie preferably cooled.