2 cups Dried apricots 3/4 cup Sugar 2 Eggs 2 tablespoons Cream 1/4 cup Butter Wash apricots. Cover with water. Simmer 40 minutes, or until tender and water is evaporated. Beat until smooth. Cool. Cream butter and sugar. Add well-beaten egg yolks, cream, and apricots. Fold in stiffly beaten egg whites. Pour into baked pastry shell. Bake in moderate oven (400 F) until firm. If desired, dried peaches, prunes, or apples may be substituted for apricots.
How To make Apricot Pie's Videos
Apricot pie. This is the MOST DELICIOUS I've ever eaten!
Friends, hello! How are you doing? Today I'm making apricot pie.
Ingredients: dough: 120 g cold (!) butter 1.5 tbsp sugar (25 g) a pinch of salt 1.5 tsp baking powder (4 g) 300 g flour 1 egg 1.5 tbsp suzme yogurt or sour cream
fill: 2 eggs 350 g suzme yogurt or sour cream 120 g sugar 5 g vanilla sugar 3 tbsp cornstarch (30 g)
filling: 400-450 g apricot
Baking dish 24-26 cm.
Cooking steps: 1. Put cold (!) butter, sugar, a pinch of salt, baking powder and flour into the blender bowl. Grind the ingredients to a state of fine crumbs. If there is no blender, flour with cold butter can be rubbed with your hands or grated on a coarse grater. 2. Add egg, suzme yogurt (or sour cream). Gather the dough into a ball (do not knead for a long time). 3. Remove the dough for 15 minutes in the freezer or 30 minutes in the refrigerator. 4. For pouring in a deep bowl, mix eggs, yoghurt (or sour cream), sugar and vanilla sugar. Stir. 5. Add cornstarch and mix well. 6. Cut the apricot into slices. Instead of apricot, you can use strawberries or other berries. 7. Line the bottom of the mold with parchment paper. Lay out the dough and smooth it out. 8. Put apricots on the dough, add filling. 9. Bake in a preheated 180°C oven for 50-60 minutes. 10. Let the cake cool down a bit. Put the cake in the refrigerator for 2-3 hours to stabilize.
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Apricot pie with thyme. Very tasty!
Sand dough: Flour 17.5 oz (500 gr) Baking powder 0.3 oz (8 gr) Butter 82.5%. 7 oz (200 gr) Sour cream 20-25% 3.5 oz (100 gr) Eggs 2 pieces Sugar 3.5 oz (100 gr) Salt - a pinch
Apricot layer: Fresh apricots 42 oz (1200 gr) Sugar 3.5 oz (100 gr ) Vanilla sugar 0.7 oz (20 gr) Thyme
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INGREDIENTS: 4 1/2 cups-5 cups fresh finely chopped apricots, 1 cup granulated sugar, 1/4 tsp to 1/2 tsp cinnamon, 1/4 cup all purpose flour, 1-2 tsp fresh squeezed lemon juice, 1 tsp sugar for topping, lite cinnamon. 1 egg beaten with 1/4 tsp water beaten in egg for brushing top crust with egg wash.
INSTRUCTIONS: Chop 4 1/2 to 5 cups of fresh apricots finely, mix in with all dry ingredients and lemon juice. Fill bottom pie crust. Top with second layer of pie crust, brush with egg wash sprinkle sugar and cinnamon on top. Make 4-6 slits in center of pie for ventilation. Place foil around edge of crust. Bake 35-45 minutes in 425•F preheated oven. ( in gas oven 400•F) Cool 2 hours ENJOY ???? SERVE WITH VANILLA ICE CREAM
Old Fashion Apricot Fried Pies, using Dried Apricots, essential pantry Item
recipe Apricot Fried Pies 16 oz. dried Apricots 1/2 cup brown sugar 1/2 t. cinnamon water to cover
crust 3 cups all purpose flour 1 T. sugar 1 t. Salt 1 t. baking powder 1/2 cup lard or shortening 1 cup evaporated milk
pie mold for Fried pies
links to Fried pie videos
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Hilltop Farm Apricot Pie Filling
Hi Guys. Welcome back to Hilltop Farm. Today, join me as we can the Hilltop Farm Stewed Apricots.
Apricot Pie Recipe – Bruno Albouze
Here is the ultimate apricot pie made with a buttery crust, rosemary almond cream, apricot marmalade and topped with almond crumble & seared apricots! This recipe is inspired by Cedric Grolet.
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