Apricot pie with apricots - 17 cooking recipes

During the season, a pie with fresh apricots can be prepared in at least half an hour - the speed depends on the quality of the oven or multicooker. You can choose from recipes with open, closed, jellied, shortbread and sponge cakes.

Apricot pie with apricots

You can prepare apricot pie in a dozen different ways: in the oven, in the oven, in the microwave. Make it sandy, flaky, biscuit-like. Made from liquid or elastic dough. With patterns laid out on top or simple aspic. Whatever method is chosen, it is worth remembering that these fruits release a lot of juice during heat treatment. This threatens several troubles, one of which is: the cake will not rise as it should, and although its lower part will be baked, it will sag.

How to avoid this? First, choose a proven recipe and follow its instructions. Secondly, choose a pie whose dough is a bit runny. Especially if you are cooking for the first time. And mix the apricots directly with the dough in the manner of charlotte. Or place them on top, but skin side down. Instead of sugar, you can take any sweetener that tolerates heat well (same as sucralose).

Another option: use fruit not as a filler, but as a decoration on the finished pie.

Best choice for the beginning chef

If this is your first time making apricot pie, opt for liquid sponge dough with the addition of starch and butter. Take fruits for him that are ripe, strong, sweet, with whole skin. They need to be washed, broken into halves, and the seeds removed. Pour the dough into the mold, place the apricots, soft side up, without pressing them in. When the cake rises, the fruit itself will “drown” in it. The baked goods will bake well and remain juicy.

Canned apricots are also good for pie. Their advantage is that they do not produce a lot of juice. It is enough just to drain excess moisture from them, first through a colander, then with a paper towel.

Adviсe: