The most delicious apricot pie recipe. Apricot Yeast Cake

04.11.2019 Salads

Oh, what a delicious apricot pie this time! The dough is just a fairy tale! Lush, rosy, delicious! Something between shortbread and cupcake. And the filling is so juicy, tender!

I feel we will want to repeat this pie more than once: it will become the same hit of Summer as a pie with fresh apricots (plums, etc.) last year. And he is preparing very simply! And a big pie comes out, and this despite the fact that I divided the initial portion of the ingredients in half. If you take in the original, you get a hefty cake for the whole pan!

Such a pie will be good not only with apricots ... I already imagine it with blueberries ... with cherries, with apples! Let's try it soon!

Ingredients:

On shape 30 cm:
For the test:

3-3.5 cups flour;
1 cup sour cream (200 ml);
125 g butter;
100 g sugar (half a cup);
2 medium eggs + 1 small for lubrication;
0.5 teaspoon of soda;
0.5 teaspoon of baking powder (optional);
¼ teaspoon of salt.

For filling:

0.5 kg of fresh apricots;
100 g of sugar;
0.5 tablespoon of starch.

How to bake:

The dough is prepared nowhere easier: sift flour and soda into a bowl. I, along with soda, poured another half a spoonful of baking powder into flour. To be more magnificent. But, I think, it is possible without baking powder - my cake turned out so magnificent that the pattern from the stripes in the end turned out to be almost invisible. Pour sugar in the same place, cut into pieces soft butter, add eggs ...

And sour cream, you can immediately put it - I just almost forgot about sour cream.

And knead a soft dough that does not stick to your hands.

If the flour is not enough, you can add a little bit. We send the dough for 25-30 minutes in the refrigerator. In the meantime, you can sort and wash the apricots for the filling. We need ripe, preferably more or less whole, although it is possible to put the ripe ones not in halves, but in pieces - all the same, under the lattice from the dough they will not be very noticeable; here for apricot cheesecakes or “Fried Eggs” cookies is another matter, there you need neat halves!

We cover the form with paper, it is more convenient not in one circle of parchment, but in two semicircles: it will be easier to pull the paper out from under the finished cake, pulling it to the sides (for this little trick I thank Tanya from Finecooking.ru!). It is better to use the whole form, since apricot juice can escape from the detachable during baking. Lubricate the parchment with vegetable oil, and sprinkle the table with flour.

Having taken out the dough, we divide it into two parts: approximately 2/3 and 1/3. We roll out most of it into a circle 0.5 cm thick and use a rolling pin to transfer it to a mold. Fingers form neat sides.

We put the halves of apricots on the dough, closer to each other, so that it fits more - there are not many fruits!

I first laid it, and then I thought - and it would not hurt to sprinkle the dough with starch, as they do in fruit cake recipes, so that the starch absorbs the juice - suddenly juicy apricots wet the dough, and it will be unbaked to taste? Therefore, from above, in addition to sugar, I also used starch. But during the tasting, it turned out that I was afraid in vain: the cake was perfectly baked - both the upper and lower layers of the dough; the fruits didn’t wet it at all, on the contrary, it turned out to be the perfect combination of baked dough and juicy toppings. Even more apricots could be put :)

So, sprinkle with orange apricots sugar ...

And from the rest of the dough we roll and cut strips 0.5 cm thick, about 1.5-2 cm wide. And put them on the cake, twisting them in the form of a wire rack. Tip: put strips not too close to each other, taking into account the fact that the dough will fit, and very noticeable. The cake came out so magnificent that the drawing became almost invisible. And when the lattice is clear, it is very beautiful! But nothing, the main thing is delicious! And next time, having trained, we will make it even more beautiful!

In a plate, beat a small egg (or a large yolk with a teaspoon of milk) and grease the "wire rack" and the edges of the pie.

We put the pie in the oven, preheated to 180-200C, and bake for 30-35 minutes: until dry skewers and a rosy top.

Let the finished cake cool in shape — when it is hot it is very tender and tiny — and then transfer it to the dish, while removing the paper from the bottom.

Cut into portions and enjoy a delicious apricot pie!

Have a nice summer! 🙂

margarine or butter - 100 grams,
chicken eggs - 2 pieces,
flour - 200 grams,
sugar - 150 grams
baking powder - 1 teaspoon,
salt - 1 pinch,
apricots - 4-6 pieces,
cherry to taste
raspberries - optional.

Tasty cake with fresh apricots recipe with photo:

Wash apricots, dry on a towel or napkin, remove the seeds and cut into small slices. Apricots should only be used fresh (I don’t advise cooking with canned ones, they are juicier and the dough can be very wet, and the flavor will be completely different).

Remove the seeds from the cherry, drain the excess juice (if any). You can also add a few raspberries to the cake (optional). It is better to lay raspberries in the middle of the cake for beauty.

Get margarine or butter in advance from the refrigerator (we need softened, but not melted).

Put a soft butter mass in a bowl. Add sugar.

Beat with a mixer for 2 minutes at low speed, then increase the speed and beat for another 3 minutes.

Add eggs to this mixture and beat until smooth and lush.

Pour baking powder into the dough and add a small pinch of salt). The baking powder can be replaced with slaked soda in vinegar (0.5 tsp soda for 1 tsp vinegar).

Pour flour in several stages (necessarily sifted, it will add extra splendor and airiness to the cake) and mix. The dough should be like very thick sour cream. Vanillin can be added to the dough to taste, but not necessarily.

Put the dough in a baking dish (if your mold is not silicone, it must be lubricated with odorless vegetable oil).

Put apricot slices on the dough, gently squeezing them into the dough. Do not press hard, about half, so that in the finished pie there is a beautiful pattern on top.

Lay out the berries of a cherry (I don’t advise using a lot of berries, otherwise the cake will be too sour), you can also add several raspberries if desired.

Preheat the oven in advance, put a pie with fresh apricots and bake at a temperature of 180 degrees, for 35-40 minutes.

Allow the cake to cool completely in shape, then carefully transfer to a dish and decorate as desired (you can sprinkle with powdered sugar or make a condensed milk pattern).

Very often, there is simply not enough time to prepare delicious home-made pastries, and something delicious is sure to be served for dessert. Then simple recipes come to the rescue, allowing you to get tasty and worthy dessert dishes without much time and effort. One of them is apricot pie cooked in haste. It prepares quickly, and the result exceeds all expectations.

Quick whip apricot pie with kefir

Ingredients:

wheat flour - 410 g;
chicken eggs - 3 pcs.;
granulated sugar - 210 g;
vanilla sugar - 15 g;
baking soda - 15 g;
butter - 110 g;
medium fat content - 255 ml;
apricots - 455 g;
powdered sugar.

Cooking

Break eggs into any convenient deep container, add granulated sugar and mix with a mixer or whisk to a lush and airy mass. Then we pour in the kefir, add soft butter, throw baking soda and vanilla sugar, pour in the sifted wheat flour and mix until a homogeneous dough is obtained, according to the consistency of pancakes.

My apricot fruits are washed with cold water, wiped dry, split into halves and remove the seeds.

Lubricate the demountable mold with butter, put half of the prepared dough into it, lay the apricots on top and pour the remaining dough.

We bake the cake in an oven preheated to 190 degrees for forty-five minutes.

Cool the finished cake, remove from the mold and crush with powdered sugar.

Recipe for a quick filling pie with apricots

Ingredients:

wheat flour - 285 g;
chicken eggs - 7 pcs.;
granulated sugar - 295 g;
baking powder - 25 g;
apricots - 690 g;
powdered sugar.

Cooking

We break the eggs into a deep container, add granulated sugar, mix and turn the mixture with a mixer into a thick, dense foam. Now add a little bit of sifted wheat flour mixed with a baking powder and mix it with gentle, gentle movements from the edges to the center of the dish.

Wash apricots with cold water, dry or wipe dry, break in half and remove the bones.

We coat the form with butter, carefully transfer the magnificent dough into it and distribute the apricot slices on top of the slices down. We determine the cake in the oven preheated to 180 degrees and stand for forty minutes or until tender and rosy. Cool the finished cake, and only then remove it from the mold. Before serving, sprinkle with appetizing slices of a lush cake with powdered sugar.

Quick cake with apricots and currants

Ingredients:

flour - 110 g;
chicken eggs - 3 pcs.;
granulated sugar - 125 g;
milk - 30 ml;
baking powder - 20 g;
butter - 145 g;
apricots - 290 g;
blackcurrant - 210 g;
powdered sugar.

Cooking

Beat soft butter with sugar until light. Continuing to beat, add one egg at a time. Then pour the sifted wheat flour, previously mixed with baking powder, and mix until smooth.

Rinse the apricot fruits and berries of the currant, dry, remove the seeds from the apricots. Spread the currants in the dough and mix gently.

Oil the baking dish with butter, lay out the dough, level it well and place the apricot halves on top, slightly melting them.

We determine the cake in an oven preheated to 185 degrees for forty-five minutes.

We give the finished cake to cool completely, then remove from the mold and sprinkle with powdered sugar, using a small strainer.

Apricot is a seasonal fruit with a delicate texture. Apricot pies are famous for their divine aroma and amazing taste. You can bake a pie with fresh fruit, canned, frozen or dried apricots. Large juicy cakes with the addition of sweet apricots are prepared simply, quickly, do not require fabulous expenses.

Airy apricot pie “From Grandma’s piggy bank”

An incredibly tasty yeast cake will surely replenish the culinary piggy banks of beginner amateur culinary specialists, as well as surprise with the unusual composition of experienced housewives.

Ingredients

From the calculation of these products, the yield of yeast dough is 500 g. Half is enough for a pie.

For the test:

granulated sugar - 150 g;
iodized salt - to taste;
vanilla sugar - 0.5 tsp;
butter - 50 - 60 g;
premium flour - 450 - 500 g;
dry, instant yeast - 1 tsp;
milk (3.2%) - 250 ml.

For filling:

fresh apricots (frozen) - 1 kg .;
granulated sugar - 140 g;
semolina for powder - 2 - 3 tbsp. l

To lubricate the top layer:

50 ml milk of any fat content;
egg yolk.

Cooking

Work with the test:

Work with apricots:

English puff pastry apricot tart

Properly selected ingredients and step-by-step instructions will plunge into the world of sophistication, feel the spirit of ancient England. A piece of puff apricot pie often accompanies a cup of tea with traditional 5 o’clock tea milk.

Ingredients

For the test:

300 g flour;
70 g butter;
1 sachet (5 g.) High-speed dry yeast;
boiled water - 250 ml .;
1 large egg;
salt - 1 tsp;
lemon juice to taste.

For separation:

flour - 2 tbsp. l .;
butter, unsalted - 100 g;

For filling:

canned apricot - 1 can, 400 g.
apricot jam, topping - to taste.

Cooking

Knead the dough: mix dry ingredients, egg, flour. Cut the lemon (lime) into 3 parts, make punctures with a fork and squeeze the juice, remove the flesh.
For separation: Mix flour and butter. Knead the components to a homogeneous mass. Cool.
Roll out the dough into a rectangle in several steps. Put chilled butter on top of the rolled seam. Collapse envelope, roll out. Gently roll 4 times. Remove for 20 to 30 minutes in the cold. Repeat the procedure 6 times.
Roll out the dough to the size of the form into which the puff sheets will fit.
Lay the first layer, grease with jam, put canned apricot in any shape. Tip: Apricot jam or topping goes well with condensed milk. Lubricate layers alternately.

Bakery products

Bake English dessert in an oven warmed up to 180º for 50 minutes. Serve hot, pour a little honey. Enjoy your meal!

Viennese Apricot Pie Minute of Bliss

Refined bright dessert will decorate a festive table and will please home. The highlight of the Vienna masterpiece is a combination of sweet filling, crispy pastry and gentle jelly.

Ingredients

For the test:

wheat flour - 1 kg .;
egg yolk - 4 pcs.;
red wine - 2 tbsp. l .;
melted butter - 450 g.

For filling:

fresh pitted apricots - 600 g;
egg white - 4 pcs.;
finished jelly - 300 g.

Cooking

Stunning apricot pie whip in a slow cooker

Consider an unusually delicious and surprisingly simple shortcake apricot cake recipe.

Ingredients

350 g. Premium flour;
250 g butter;
300 g sugar powder;
a baking powder bag (soda with vinegar in appropriate proportions);
eggs - 5 pcs.;
flesh of lemon;
vanilla sugar - to taste;
700 g apricots (fresh or frozen).

Cooking

Shortcrust pastry is prepared in the traditional way:

Cheese cake with apricots "Tender luxury"

A universal recipe allows you to cook a curd cake with a variable base, as well as apply the filling to taste. A biscuit apricot dessert with a curd layer turns out to be tender, moderately high-calorie and insanely tasty.

Ingredients

sponge cake - 450 g.
600 g to the extent of fat cottage cheese (5 - 9% fat content);
200 g of granulated sugar;
3 large eggs;
250 ml whipped cream;
40 g. Corn or potato starch;
apricots - to taste (400 - 500 g).

Cooking

Prepare apricots. Drain the syrup from the canned fruit and remove the seeds.
Put the finished biscuit dough in a greased form with a diameter of 26 - 30 cm. You can prepare a biscuit at home. It is enough to combine flour, butter, sugar, eggs and baking powder in the required proportions.
Put the prepared filling on top on a biscuit base.
Rub coarse curd through a sieve, add 2 eggs, starch and mix. Carefully introduce cream, mix with a spatula.
Put the airy curd dough on top of apricots and send it to a well-heated oven.

Bakery products

Half an hour is enough for baking, then you need to turn off the oven and let the dough go for 10 - 15 minutes. Cool the finished dish, arrange with dried fruits, sugar powder if desired.

Grated apricot dessert

A simple, budget, incredibly tasty dessert is sure to be remembered for elementary technology and will replenish the arsenal of the culinary piggy bank. The costs are minimal, the result is fantastic. The category of cake is sugar confectionery.

Ingredients

margarine - 250 g;
egg - 2 pcs.;
flour - 500 g;
baking powder - 2 g (standard bag);
apricot jam - 1 can (300 g);
spices to taste;
cocoa - a pinch.

Cooking

Almond Pie with Apricots

You should definitely try the recipe for melting pastries with ripe sweet apricots in combination with almonds. A healthy dietary dish that doesn’t include a single gram of wheat flour is just the dream of nutritionists and lovers of PP! A mixer is required for cooking.

Ingredients

apricots - to taste (500 - 600 g);
150 g almonds;
100 g of melted butter;
120 g of granulated sugar;
2 egg yolks;
2 squirrels;
lime zest - to taste;
a bag of vanillin or vanilla sugar on the tip of a knife.

Cooking steps

Classic Belish with dried apricots

Tatar traditional dessert is famous for its abundance of variable fillers, as well as a combination of unconventional ingredients. A simple recipe with dried apricots is one of the bright and tasty options of folk cuisine.

Ingredients

300 g sour cream;
300 g of melted butter;
700 g flour - to taste (wheat, almond, oatmeal);
salt - 0.5 tsp;
baking powder bag;

For filler:

a glass of granulated sugar;
uryuk - 250 g;
cinnamon - 2 g.

Cooking

Prepare dried apricots. Pour boiling water and leave for 10 - 12 minutes. Drain and add granulated sugar. Wipe the components through a meat grinder and send a cool place.
In a deep container, mix bulk ingredients, add chopped butter. Grind to a state of small crumbs.
Preheat the baking dish, grease with an oily silicone brush.
Put part of the sand crumbs in the first layer, slightly pressing them to the bottom.
The second layer is dried apricots, mashed with sugar. Sprinkle with cinnamon on top.
Pour the rest with shortcrust pastry and send to the oven.

Bakery products

Preheat the cabinet to 200 degrees, bake for 30 - 40 minutes.

Pastries with apricot filling are lush, aromatic and incredibly tasty. Perfectly combined with apples, raisins, and prunes.
Use spices to powder the top layer: cinnamon, cocoa, icing sugar, extracts and essences.
To create diet desserts, non-stick forms are used, culinary brushes, skim milk products.

Eat deliciously and correctly, cook with love and for the soul!

If you also have an apricot season, then prepare this pie with fresh apricots! Uncomplicated in execution, and what a delicious and magnificent!

I really liked the recipe, and I think that it will become one of our favorites, like a magnificent apple pie - by the way, in appearance and taste they are very similar :)

Ingredients:

On a shape with a diameter of 17-20 cm:

100 g of sugar;
100 g butter;
2 large eggs;
150 g of flour (1 glass of 200 g with a small top, pour gradually, looking at the density of the dough);
1 teaspoon of baking powder;
A pinch of salt;
6-10 fresh apricots (large ones will need less, and small ones will need more);
Powdered sugar.

How to bake:

In composition and preparation of the dough, this apricot pie is very similar to the "Apricot Wave". But what I liked more was the baking know-how. If for Volna I laid all the dough at once, apricots on top and baked, then for this pie the bottom layer of dough is slightly baked first, then apricots are laid out on it, the rest is dough on top, and baked until ready. Thanks to this trick, apricots do not dry out as if they were on top of the pie, and there is no “baked” effect from fresh fruits, as it happens if you put them in raw dough. Apricots are in the middle, and the cake is very successful: lush, soft, with juicy apricot filling.
I think it will be even better if you take a double portion of products and a large form. At first I wanted to bake a cake in a 23 cm form, but, looking at the amount of dough, I realized that I had to smear it with a very thin layer. And the mold with a diameter of 17 cm turned out to be small - the cake turned out to be high, but while the top was browned, the bottom in the oven with lower heating began to burn. Therefore, next time I will take a larger form, and make a double portion of the dough. And I’ll bake it again, because the cake was really liked by all the housekeepers and scattered almost in the evening.

So, we combine soft butter, eggs and sugar, beat with a mixer for 20-30 seconds.

Sift the flour, mix with baking powder and salt, gradually add to the dough, mix. The consistency of the dough should turn out like a thick homemade cream.

We close the bottom of the form with parchment, grease the parchment and the sides of the form with a thin layer of vegetable oil. We distribute part of the dough at the bottom of the form, about 2/3, and send it to the oven preheated to 180-190С for 5-7 minutes. The dough should not have time to grab on top of the crust, but only slightly begin to cook.

In the meantime, prepare the apricots. Washed and dried, divide them into halves.

Having taken the form, put the halves of apricots on the dough, slightly immersing them, and distribute the rest of the dough on top.

We continue to bake a cake with fresh apricots for another 30-40 minutes, depending on the height of the cake and the nature of your oven. When the top turns red, and the wooden stick is dry when you sample the highest area - the pie is ready.

After taking it out of the oven, let it stand for 10 minutes, and when it cools down a little, open the form, move the cake onto the dish (removing the paper from its bottom) and sprinkle with powdered sugar.