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Apricot pie

This pie turns out airy, light, with juicy flecks of fruit. It's quick and easy to make. Instead of apricots you can use peaches or nectarines.

air pie with apricots

Compound (for a 24-26 cm mold):

  • apricots (fresh or canned) - 500 gr.
  • sugar - 200 gr.
  • vanilla sugar - 1 tsp.
  • butter or margarine - 200 gr.
  • eggs - 5 pcs.
  • leavening agent - 2 tsp. (or 1 tsp. baking soda)
  • flour - 220 gr.

Cooking:

Separate the whites from the yolks of the eggs, whip the whites into a stiff foam. Check the readiness by turning the bowl with whites – well-whipped whites will not leak out and will remain in the inverted bowl.

Check the readiness by turning the bowl with whites – well-whipped whites will not leak out and will remain in the inverted bowl.

whipped whites

Melt butter slightly and melt with sugar and vanilla sugar. Add the yolks and mix.

yolks whipped with butter

After that, pour the baking powder and flour into the mixture and knead a dough that is not very thick.

pie dough

Add the egg whites to the batter and mix gently.

whites and batter

whipped protein batter

Grease a mold with butter or line with baking paper. Pour half of the dough into the mold, top with apricot halves.

dough with apricots

Pour in the remaining dough and smooth the surface of the pie.

apricots in dough

Bake the pie in a preheated oven at 180 degrees for 45-50 minutes. Check for doneness with a razor.

apricot pie

Sprinkle the finished cooled pie with powdered sugar. 

powdered sugar pie

Enjoy!" 

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