Hello, friends!
Today I'm making one of my favorite pies, and I just can't help but share this amazing recipe with you! This pie combines everything I love: simplicity in preparation and incredible taste. The crumbly shortcrust pastry, melting in the mouth, perfectly complements the refreshing filling of apricots and currants. Raspberry jam adds a special sweetness and a light tang to the pie, making it even more appetizing.
Every time I make this pie, it turns out absolutely superb. The pastry is incredibly tender and crumbly, and the filling is juicy and aromatic. The whole cooking process doesn't take much time, and the result always pleases me and my loved ones. This pie is perfect for both cozy family tea parties and festive tables.
What I especially like about this recipe is its versatility. You can experiment with different fillings, adding your favorite fruits and berries. If you want to treat your family and friends to something truly delicious and beautiful, be sure to try making this pie. I'm sure it will become your favorite. Don't forget to share your impressions in the comments - your feedback and suggestions are always very important to me.
Ingredients:
Flour - 170 g
Sugar - 40 g
Baking powder - 8 g (1 tsp)
Butter - 70 g
Sour cream - 70 g
Apricots - 150 g
Currants - 50 g
Filling:
Flour - 150 g
Egg - 1
Sugar - 40 g
Butter - 30 g
Sour cream - 150 g
Baking powder - 5 g
The recipe is designed for a baking tin with a diameter of 20 cm.
Preparation sequence:
1. Dough preparation:
- In a bowl, mix wheat flour (170 g), sugar (40 g), and baking powder (8 g).
- Add butter (70 g) and rub everything together until crumbly.
- Add sour cream (70 g) and mix thoroughly.
- Gather the dough into a ball and place it in the refrigerator for about 15-20 minutes.
2. Filling preparation:
- In a bowl, mix egg (1), sugar (40 g), sunflower oil (30 g), and sour cream (150 g).
- Add wheat flour (150 g) and baking powder (5 g), mix thoroughly.
3. Pie preparation and baking:
- After 15 minutes, remove the dough from the refrigerator and spread it evenly on the bottom of the baking dish, forming edges.
- Spread the jam over the dough.
- Place apricot halves (150 g) on top of the jam.
- Evenly distribute the filling on top.
- Optionally, decorate the top of the pie with currants.
4. Baking:
- Place the pie in the oven for approximately 50-55 minutes at a temperature of 180°C.
- The top of the pie should acquire a golden hue.
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