Pirіg with apricots - the most delicious recipes for various dough and fruit fillings. Food pie with fresh apricots Tasty and light apricot pie

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I will say without humble modesty that a pie with fresh apricots is the best for cooking in the oven, and the recipe is even easier. Wine is more like all my household, sound the stench can not be found, the docks of wine will be cool! Believe me, the tastiest and simplest apricot pie, which comes out so fast.

I just love the wine, it’s not necessary for a long time, step by step, change the large number of warehouses, and the result will always come out of mischief.

As soon as I start yogo vipkati, then in the kitchen, wonderful smells begin and the smell of summer is directly felt. Zagalom this pie is just a bomb, I recommend it to everyone! It's all about the new: sour-licorice, lower, fragrant, topped with a top ball, seeping fruit juice.
Through the addition of olії, it’s hard to come out of the vase, it’s even more tasty, like for cupcakes, it’s similar to a voluminous food biscuit. If you don’t add yoga, then you’ll go for a charlotte kshtalt, but I think that it will be a bit dry.

Pirіg with apricots can be prepared in any form for vypіkannya vіdpovіdnogo rozmіru, even with teflon, even with silicone. I have a favorite for a vipіchka - a round rose with a diameter of 24 cm.
And now I will tell you how to cook a miracle: take the recipe!

Ingredients:
For the base:

borosno wheat - 200 grams;
Vershkov oil - 120 grams;
tsukrovy pіsok - 150 g;
chicken eggs - 2 pieces;
rozpushuvach - 1 teaspoon;
vanilla essence - 1 teaspoon;
sil - 1/8 teaspoon;
tsukrova powder - for sippannya.

For filling:

medium apricots - 12-13 pieces.

How to cook an apricot pie.

Zukor zbiti with butter | oil | until I become a homogeneous cream.

Introduce the eggs one at a time into the otrimana, beating vigorously.

Add vanilla essence, mix.

Boroshno neatly ask, so that we will sour yoga, such a time will have the greatest vigor.

Vsipati borosno at once from the sill and fluffy, thicker, but not cooler.

Pour it into the form with a culinary spatula or a great spoon.

Wipe apricots and cut them up and remove their tassels.

Viklasti with a equal ball of halves of fruit on a thick, scruffy bottom. Apricots are not guilty of trampling, but simply lie on the surface.

Vipіkati in the back of the day rose to 180 ° C oven close to 40 hvilin, the hour is approximate, focus on the peculiarities of your oven shafi. Check the readiness with a wooden stick, for example, with a syrnik.

Ready-made pie form and sip with sucrose powder, for an equal ball through a strainer, while still warm. It’s necessary, so that the powder “sticks” well.

That's it, savory pie with fresh apricots, ready! You can narizati, serve it to the table and treat your friends!

I will share with you some joys of cooking:

Vershkov's oil must be vicorated to soften up to room temperature.
In this recipe without shkodi for relish, you can replace the vanilla essence with 1 tablespoon of vanilla zucru;
Instead of apricots, plums, peaches and nectarines can miraculously come here, winter can be canned.
Natomist rozpushuvacha I often crushed vicorist with my own hands with soda and citric acid, and even if not vicorist soda was quenched with otstom.
The volume of the test for resurfacing is for a round shape with a diameter of 21-24 cm or a square with a side of 20 cm.
Before that, how to fill the dough in the form, її better brush with oil, or cover it with parchment paper, so that later it would be easier to prepare the pie.
If the apricots are not enough stigmatized, then even before you put them in the oven, you can sip the beast with zukr.

In our homeland, we love to have a biscuit with cold milk, and if guests come, then I serve yoga with vanilla frosting - looking like a proper restaurant dessert. The axis is so easily able to rule over oneself and another small reception of tea by the stretch of the day, to fill up the big hour and enjoy the moment. And who spoils us with salami, if not ourselves?

Try to cook my apricot pie, you will be guaranteed to drink wine and splashes of your household! The video below shows how easy it is to grow in a short hour.

As soon as the apricot season is upon you, cook this pie with fresh apricots! Inconsistent with the Vikonan, but what a savory food!

I have already been honored with the recipe, and I think that you will become one of our favorites, like a real apple pie - to the point, the look and taste of the stench are even more similar :)

Ingredients:

For a form with a diameter of 17-20 cm:

100 g zucru;
100 g of butter | oil |;
2 large eggs;
150 g of boroshn (1 bottle with a volume of 200 g with a small top, sip step by step, marveling at the density of the dough);
1 teaspoon rozpushuvacha;
Dribka salt;
6-10 fresh apricots (great ones need less, and others - more);
Tsukrov powder.

Yak specti:

Behind the warehouse, this pie with apricots, which is prepared for dough, is already similar to “Apricot Whill”. And what I was more worthy of was the price of know-how at vipikanny. As for “Khvili”, I put all the dough into the bowl, and boiled the apricots to the beast, then for this pie, the lower ball of the dough is lightly boiled on the back, then the apricots are laid on the new one, on top - the rack of the dough, and boiled until ready. Zavdyaki such cunning and apricots do not sigh, yakby stench was known to the beast of the pie, and the effect of "unbaked" in the form of fresh fruits is not, like a boo, like to put them at the sire. Apricots opineyayutsya in the middle, and the pie comes out farther away: food, soft, from a juice-filled apricot filling.
I think it will be even shorter, if you take a smaller portion of the product in that great shape. I wanted to bake a pie in 23 cm form, but, marveling at the size of the dough, I realized that I could smear it with a thin ball. And the mold with a diameter of 17 cm appeared to be hushed up - the cake was high, ale, until the top was reddened, the bottom of the oven with the lower heating began to burn. That coming time, I will take the form of a larger yakomog, and I will make a bigger portion of it. And I’ll bake yoga anew, for we’ve been able to make a feast for us at home and have blossomed for the evening.

Then, add soft butter, eggs and zukor, beat with a mixer for 20-30 seconds.

Boroshno ask, change with fluff and sill, step by step add to the dough, change. By consistency, it can be as thick as homemade tops.

The bottom of the form is curved with parchment, the parchment is smeared and the sides are formed with a thin ball of olive oil. Rozpodіlyaєmo along the bottom form a part of the dough, close to 2/3, and put it in the oven to 180-190С for 5-7 strands. Quietly, you can’t catch up to the beast with a quick bite, but just a little bit of getting ready.

Tim is preparing apricots for an hour. Let's dry them, divide them into halves.

Having taken out the form, we placed the halves of apricots on the dough, the trochs zanuruyuchi їх, and the animal was divided into another dough.

Prodovzhuєmo vipіkati pie with fresh apricots sche 30-40 hvilin, fallow in the height of the pie and the nature of the oven. If the top is reddened, and the wooden stick will be dry when trying the next dilyanka, the pie is ready.

Having taken it out of the oven, let it stand for 10 hvilin in the form, and if the troch is okholone, we open the shape, move the pie to the dish (taking paper from the bottom of it), and sip on the sucrose powder.

Accurately, to that the pie is even more crooked and pishny, narizaemo yogo in portions. The axis is a kind of tsikavy apricot prosharok at the middle!

I think such a pie would be a garnier with some fruits and berries. Try it!

Traditional summer sausages, pies with fruits and berries, can be prepared in winter, replacing fresh fruits with canned food (as an option, jam or jam). Pirіg with apricot marmalade is a winter analogue of a brew with fresh apricots, the taste of which is not left behind. Until then, such a country is more than “shvidka”, and її preparing a loan no more than a year.

Half a bottle of tsukru,
6-7 art. jam from apricots,
1.5 bottles of boroshn,
1 tsp kitchen soda,
1 egg
odorless oil for greasing pans.

Recipe 2: Pie with Apricots and Peaches

500 g fresh or canned apricots (or peaches)
150 g zucru
2 tsp vanilla zucru
150 g butter or margarine
5 eggs
2 tsp rozpushuvacha (or 1 tsp slaked soda)
200-250 g boroshn

Rubbed butter s | iz | zukr and vanilla zukr.

Vіdokremiti proteins vіd zhovtkіv. Zhovtki add to olії z | іz | zukrom, mix it up.

Add rozpushuvach that borosno, zamіsiti not thickly.

Beat the whites.

Add|Add| squirrels in a thick, gently mix.

Form (I vikoristala form with a diameter of 24 cm) to coat with oil, put half of the dough.

Apricots on the dough.

Viklasti quietly, what is left, rozrivnyat.

Put the oven in the oven up to 180 degrees. Vip_kati stretching 45-50 minutes|minutes|.

Recipe 3: Tyrolean Apricot Pie

Vershkove oil - 100g;
egg - 2 pcs.;
zukor - 100g;
rozpushuvach - 1 tsp;
borosno wheat - 250g;

For filling:

apricots - 500g;
zukor - 2 tbsp;
vanilla tsukor - 2 tsp;
for embellishment: zucrova powder - 2 tbsp.

Razm'yakshene vershkov oil | oil |, eggs, zukor mix into a single cream.

Please shine brightly. Zmіshati borosno, razpushuvach that strength. Add qiu sumish to the egg cream and mix it up the same way. Vono can come out like thick sour cream.

Recognize the shape of the viklasti with parchment paper and pour half the dough there. Whip at 190C for about 10 minutes|minutes|.

Promiti apricots, divide them into halves and remove the tassels. Mix halves with zukr and vanilla zukr.

Pull the form with the cake out of the oven, lay apricot halves on the cake.

Fill the apricots with dough, as soon as it is overfilled. Vipіkati approximately 40-50 hvilin|minutes|. The finished pie is left out of the form of a sprat of whilin. Transfer the pie to a dish and sip the sum of the zukrovy powder with the vanilla zukr. Їsti pie is better hot or warm.

Recipe 4: The simplest apricot pie

The recipe is even simpler and does not require special skills and possessions, it is enough to eat all the ingredients and make everything up to the oven shafi for 30-40 khvilin. A light dessert before evening tea at the dacha or the balcony is ready. Like the filling itself, you can beat the pears, drain or stole the pears.

Borosno wheat 130 g
Chicken eggs 2 pcs.
Zukor 220 g
Oliya Vershkove 125 g
Rozpushuvach 1 tsp.
Apricot 400 g

For the pie, we take borosno, tsukor, eggs, soft butter and apricots.

easydessert.org

ingredients

180 g of butter + troch for oiling;
150 g zucru;
250 g boroshen;
a pinch of vanilla;
½ teaspoon of fluff;
12-14 apricots.

Cooking

Grate frozen olive oil on the great third. Add 50 g of zucru, boroshno, vanilla and rozpushuvach and rozіtrit sumіsh u krycht.

Grease the mold for the vip with oil and cut half of the base for the pie. Cut the apricots into thin pieces, remove the tassels and lay them on the dough.

Sip fruit with zukr and dough, which is left out. Whip the cake at 200 °C around 45 min. During the process of cooking the troch, lower the oven temperature.

theviewfromgreatisland.com

ingredients

13-15 apricots;
85 g of butter + not too rich for brushing molds;
350 g zucru;
80 ml of water;
2 eggs;
75 g;
a pinch of vanilla;
140 g borosna;
½ teaspoon of fluff;
¼ teaspoon salt.

Cooking

Root the apricots and remove the tassels. Grease a mold with a diameter of 22 cm with oil and put fruit on the bottom from bottom to bottom in one ball.

In a small saucepan put 200 g of zucru and pour in water. Stir to a crisp and bring to a boil on a dead fire. Cook until the syrup thickens and turns golden. Pour over the apricots.

Beat 150 g of zucru, which is left out, and 85 g of room temperature until a uniform consistency. Introduce eggs one at a time, after the skin supplement. Put sour cream and vanilla. Okremo, mix well, loosen up that strength, mix it up with sour cream and mix it thoroughly.

Lay a dough on an apricot tree and gently spread it with a smooth ball. Bake the pie at 180 °C 30–40 min. Flip your readiness for help with a toothpick: it’s your fault to come out of a clean pie. Cool the dessert for 15 minutes and turn it on a serving dish.

delish.com

ingredients

160 g + 1½ teaspoons of boron;
100 g zucru;
¼ teaspoon of salt;
100 g of butter | oil |;
6-8 apricots;
2 tablespoons of breadcrumbs;
2 tablespoons of pistachios.

Cooking

Take 160 g of borosna, 50 g of zucru and sil. Add cubes of cold butter|butter| and stir until the death of the other crykhts. As soon as it was cold, pour it into the new troch of cold water, so that a homogeneous mass would come out.

With your hands, spread the base of the pie along the bottom and sides of the mold for baking. The best way to victorious is a low shape with a big bottom. Set the oven to 190 ° C for 20 minutes.

In the okremіy єmnostі, go ahead, what is left, and tsukor. Root the apricots, remove the tassels, add the sum to the boroshnyan and mix it.

Posipte the base baked with breadcrumbs. Put the apricots deep down and bake for another 50-55 minutes until the stench becomes soft. Decorate the pie with pistachios before serving.

kosher.com

ingredients

115 g margarine;
2 eggs;
125 g boroshen;
1 teaspoon;
200 g zucru;
1 teaspoon vanilla zucru;
a drop of salt;
7-8 apricots;
2 teaspoons of lemon juice;

Cooking

Spread the base for the pie along the bottom of the vial. The best pidide form with a diameter of 22 cm.

Drizzle with lemon juice and sip zucr and cinnamon. Whisk the pie for about a year at a temperature of 180 ° C, do not sip the wines.

ingredients

160 g boroshn;
120 g of butter | oil |;
¼ teaspoon of salt;
2-3 tablespoons of water;
500 g;
a pinch of vanilla;
½ teaspoon grated lemon zest;
100-120 g zucru;
5 tablespoons of sour cream or fat tops;
2 eggs;
3 tablespoons of corn starch;
7-8 apricots.

Cooking

Beat with a mixer sir, vanilin, zest, tsukor, sour cream or tops, eggs and starch to a uniform consistency.

Cover with parchment a form with a diameter of 26 cm. Vipkati 7-8 minutes at a temperature of 200 °C.

Put on the basis of the sirn sumish and sort it out. Open the apricots, remove the tassels and place the fruits on the cheese, cut down, lightly squeezing. Vipkati pie 40-45 minutes at a temperature of 170 °C.

mygingergarlickitchen.com

ingredients

7-9 apricots;
2 tablespoons of butter;
4 tablespoons of zucru;
¼ teaspoon ground cardamom;
½ teaspoon ground cinnamon;
1 tablespoon of corn starch;
troch borosna;
250 g;
3 tablespoons of milk;
4-5 tablespoons of almond pellets;
1 tablespoon zucru with cinnamon.

Cooking

Cut the apricots into sprats of thin chastices, remove the tassels and place them in a bowl. Add rosemary olive oil, zukor, cardamom, cinnamon and starch and mix well.

On a sticky borosh surface, spread it in a thin round layer and place it on a sheet of parchment. In the middle, lay a few apricots in a stake and pinch the edges of the pie.

Grease the edges with milk, put in a part of the almond pellets and brush with milk again. Bake the pie at a temperature of 190 ° C for 25–30 minutes, do not sip the wines. Before serving, cool down the dessert and sip on the white pelyusts that you have run out of, and zucrum with cinnamon.

prokefir.ru

ingredients

250 ml;
2 eggs;
180 g zucru;
50 g of butter | oil |;
250 g boroshen;
½ teaspoon soda;
a pinch of vanilla;
a drop of salt;
12-15 apricots.

Cooking

Mix yogurt, eggs, zukor and melted butter, which is cold. In an okremіy єmnostі zadnayte borosno, soda, vanilіn and sіl. Add|Add| boroshnyanu sum up to rare ingredients and thoroughly mix.

Razrіzhte apricots navpіl, viymіt tassels and divide the halves into two parts. Place a third of the dough on the mold for brewing and place a third of apricots on the beast. Repeat balls for girls. In this order, apricots are equally rozpodіlyayutsya pіd h vipіchki.

Place the pie at the roaster to 180 ° C in the oven for 40-45 minutes. Vimknіt, clean the doors and fill in the dessert for 15 minutes, chilling the wine.

delish.com

ingredients

120 g pіsochny oven;
2 tablespoons + 200 g zucru;
3 triska salt;
100 g of butter | oil |;
4-5 apricots;
1 tablespoon lemon juice;
450 g;
110 g sour cream;
a pinch of vanilla;
2 eggs.

Cooking

At the blender, add 2 tablespoons of zucrue and a pinch of salt. Visipte into a bowl, add oil to the melted butter|butter| and mix to a uniform consistency. Put the sum in a container for a drink and tamp it down on the bottom. Ideally, the shape is 33x22 cm in size.

Peel the apricots from the skins and remove the tassels. Add fruit to the pan, add 50 g of zucru, some salt and a little water. Cook, help, on the middle fire, the docks will open up tsukor. Change the stove and cook for another 10 minutes.

Add apricots to the blender, add|add| lemon juice and a little more water and mix until a homogeneous consistency.

Use a mixer to mix the cheese and sour cream. Put tsukor, which is overflowing, vanilin and strength and mix again. Introduce eggs one at a time, resolutely beating after skin supplementation.

Rozpodіlіt Yaєchno-vershkovu sumіsh on the basis of knowledge. On top, it’s enough to add small portions of apricot puree and make small portions of them for the help of a toothpick or a knife. Bake the cheesecake at 160 °C for 25 minutes, cool and store in the refrigerator for 2 years.

povarenok.ru

ingredients

250 g boroshen;
125 g of butter | oil |;
4 eggs;
a drop of salt;
250 g tsukrovy powder;
8-10 apricots;
2-3 tablespoons of chopped almonds.

Cooking

Add the frozen olive oil to the boroshna tertu and grind it in the krycht. Gently remove the zhovki from the whites so that the stench does not mix. Rinse the zhovtki z sill, pour into the oil mixture and mix thoroughly.

As soon as it’s quiet to go out, add a little cold water. Form a shortbread from the base, burn it at the grub and clean it up from the refrigerator for 45 minutes.

Beat the squirrels with a mixer at a thick white pin. Continuing to respect, sip the tsukrovu powder in small parts. You can have a thick mitzna of a homogeneous consistency.

Rozkotіt іsto cooled with a layer and rozpodіlіt yogo along the bottom and sides of a high mold for a cupcake, covered with parchment. Cut the apricots into thin pieces, leaving the tassels on the base for the pie.

Sip fruit with an almond, and give the beast a white mass. Set the oven to 180 ° C for 45 minutes. If the meringue is browned, cover the pie with foil so that it does not burn.

marthastewart.com

ingredients

100 g hairy peas;
3 tablespoons brown zucru;
2 tablespoons of corn starch;
¼ teaspoon of salt;
troch borosna;
400 g of leaf dough;
1 egg;
4-5 apricots;
300 g of dinner;
50 g zucru.

Cooking

Lightly dry roasted peas in a hot frying pan. Let's mix them up with brown zucr, starch and sill.

On a sticky borosh surface, cut it out with a straight cut and transfer yoga to deco. Approximately 2 cm in the edges, make shallow cuts with a knife. You will have your own frame. At the її central part, make a sprat with a fork.

Brush with a beaten egg. Do not go beyond the armchair frame, cover the middle of the ball of pea sum. On top lay apricot chalks and dinner and sip zukr.

Vipkati pie 10 minutes at a temperature of 220 °C. Then lower the temperature to 200 ° C and cook for about a year more, until it is crispy and the apricot and the evening are not mushy.

Do you like apricots and licorice pies? Then try apricot pies! For your consideration, here is a selection of five simple pokrok recipes for pies with apricots.

Recipes selected by the most popular, re-verified by the hour and millions of shlunkiv. Different ingredients, toppings, and that go before cooking to help you choose the best choice of cake. And then it will be necessary to repeat these simple steps of preparation.

Pie with apricots on kefir

Zalivny apricot pie on kefir, which is just ready to be prepared, but at the same time it marvels with its savory flavors.

Ingredients:

Kefir - 220 ml.
Wheat borosno - 350 g.
Apricots (fresh) - 400 g.
Chicken eggs - 3 pcs.
Zukor - 220 rubles
Roslinna oliya - 90 ml.
Vanilla tsukor - 2 teaspoons;
Rozpushuvach testa - 1.5-2 teaspoons;
Tsukrova powder for healing;

How to prepare this pie?

Beat the zukor with a wine glass (you see offended) with eggs. Add oil | oil |, kefir and beat again.
Boroshno mix with fluff and add | add | to kefir. Relatively mix, so that the same mass without breasts came out.
Remember the apricots and spare the brushes. Part of the fruits are cut into small pieces, and part into thin chastochki, like a beast, decorate the pie.
Shuffle z|іz| dough shmatochki apricots.
The form for brewing is taken with high sides. Make up її olієyu and pour kefir with dough.
Lay apricot clusters on top of the pie.
Bring the oven to 190 degrees for 45 chills. After that, after giving a little bit to cool down, decorate with scarlet powder.

Filled pie with apricots is ready - a good appetite!

Pirіg with apricots and sir

Miraculous syrian pie with apricots and sour cream filling. For lovers of lower milk whiskey.

This pie is not only savory, ale and korisny, even rich with full proteins and calcium, and apricots with vitamins.

Shvidko vgamovuє hunger and provide energy for a long time, at the same time I don’t create a heavy burden in the shell.

Ingredients:

Tisto:

Wheat borosno - 1.5 bottles;
Sour cream (low fat) - 120 g.
Vershkov butter - 160 g.
Rozpushuvach for dough - 0.5 tsp;
Strength -1 small pinch;

Filling with sour cream and syrah:

Sour cream - 230 g.
Apricots - 8-12 pcs.
Boroshno - 1-2 tbsp. spoons;
Vanilin - 1 pinch;
Zukor - 150 g.
Sir - 180
Chicken eggs - 2 pcs.

Gotuemo apricot pie with cheese

Whisk sour cream with butter and sill. Boroshno zadnati with fluffy and thoroughly mixed with sour cream. It’s better to come out louder.

Line the form for brewing with paper. Viklasti in it quietly, kindly squeeze to the bottom and rob the sides. In a few places, prick with a fork.

Vipіkati in the oven for 180 degrees before the readiness of the dough. Vono can be finished with a knife, so that the filling can be trimmed.

Beat eggs z|іz| zukrom, sour cream and vanilla. Sir rose with a saw that mixed with egg mass.

Remember the apricots, clean up the tassels and cut into small clumps.

The basis of the pie is pulled out of the oven. Lay apricots on the bottom. Let's pour it over with sulfuric masa and crush the beast with pieces of apricots, which are gone.

Bring it back to the oven for 45-60 minutes until done. Tisto may become rum'yanim, and the sirn masa thickens.

Sandwich pie with apricots

Pirіg іz pisochnogo tіsta with apricots is a miracle dessert, like a home-made leather.

This pie is also prepared with cheese, as in the recipe. Such is the filling-filling. Ale zavdyaki pіskovomu dough pirig come out malt, vin acceptably crunch and literally tan in the mouth.

Ingredients:

Vershkov butter (or margarine) - 110 g.
Zukor - 140 g.
Vanilin - 1 pinch;
Sir - 230 rubles.
Boroshno wheat - 210-260 r.
Strength - 1 small dribka;
Eggs - 2 pcs.
Apricots (fresh canned) - 200-300 g.

Pie making

Vershkov oil | oil | melt it. Add in a new zukor (100 grams), 1 egg, beat with a whisk or a fork to a homogeneous mass.

Vsipati there and flour | borosno | and knead thicker. The silence can be thicker, and the robot can stomp with it. Even though it was rіdkuvato, then pіdsipte more flour.

Now take the dough for 20-30 minutes from the refrigerator, so that it becomes even thicker. In the meantime, you can prepare the sirn filling.

At the sir, sip tsukor, which is full, beat in an egg, sip with vanilla. Rozim'yati videlkoyu so remiliously mix. In short, as if speeding up with a blender.

Remember the apricots, divide the skins and shave their tassels.

Form for vipіkannya smear be-yakim oil. Pull it out of the refrigerator, troch rose, flatten it and make it form. Don't forget to build the side of the pie. Now it is necessary to neatly prick a few places with a toothpick.

Vivality on the crisp sirn masu and rozrovnyati on all surfaces up to the sides. Apricots were called to the beast, lightly drowned in Syria.

Put the oven in the heat up to 180 degrees for 35-40 chills.

Driedzhovy pie with apricots

Pirіg іz drіzhdzhovogo іsta z stuffing z apricots - tse simplicity, home-made originality, and at the same time as exotic thinness.

Ingredients:

Tisto:

Dry active yeast - 5 g.
Borosno wheat - 500-600 g.
Roslinna oliya - 50 ml.
Chicken eggs - 2 pcs.
Vershkov butter (margarine) - 130 g.
Zukor - 80
Milk - 0.5 bottles;

Filling:

Fresh apricots - 800-1000 rubles.
Starch - 1-2 tbsp. spoons;

Embellishment:

Egg - 1 pc.
Tsukrova powder;

Cooking process

The back of the head needs to be thoroughly kneaded. Add yeast in the warmth of milk and bud 10 quills, until you spin.

In a bowl, beat eggs with melted butter, zucr and sill. Add milk to it with yeast and mix again. Pіdliti olії i mix again.

In small portions, whisk in the flour | borosno |, stir, and then knead with your hands.

Did it sound too rare? Sign of flour. If it's too dry, then add some milk, or else. Eat intuitively!

Now, it is necessary to put 30-50 quills near the heat without stretching and budding. While you can prepare the stuffing.

Pour apricots, dry them, divide them into halves and twisted brushes.

Ready to split it up and divide it into two parts: one troch more for another.

Larger piece of flour and put oil in the oil so that the edges of the dough troch protrude beyond the yogo boundary. This "reserve" can be a different kind of filling, so that the sides are more peaceful.

Obsipate it with starch and burn it evenly to lay the apricot shmatochki. With the edges of the dough, cover the trochs of the filling, pinching in the kuts. The walls of the pie are ready, which means that everything will be fine with the filling.

Smaller piece of dough, which is overflowing, thinly rozkotit and narrate on thin smugs or quite figurines. They need to fill the filling, and at the same time decorate the pie (for example, robiti grati). Do not forget to squeeze the little things one to one, so that nothing falls.

Cover the pie with a beaten egg.

Put the oven in the oven at 180 degrees for about 40 chills (fallow from the tovshchina) until golden brown.

If the pirig is okholone, you can decorate the animal with sucrose powder.

Such a simple recipe for a yeast pie with apricots, wait a minute, nothing foldable in the least.

Raju, you need to know more about z. Pokrokovo, simple, delicious!

Pie with apricots - a simple recipe

If you want a quick snack and a simple vipіchka, then cook your own pie from canned apricots.

Before the warehouse of this pie, not only apricots enter, but also apricot syrup - why perish good, it will become more fragrant and savory.

Ingredients:

Vershkov butter - 180 g.
Chicken eggs - 4 pcs.
Canned apricots - 1 bank 400-600 ml.
Rozpushuvach - 1 teaspoon;
Vanilla tsukor - 2 teaspoons;
Boroshno - 450-500
Zukor - 150-200 r.

Cooked swedish pie with canned apricots

Crack the eggs into a cup, add zukor and vanilla zukor to them. Beat with a mixer.
Then put the soft top oil | oil |, pour in the apricot syrup, and beat it again to a uniform cream.
Borosno zmіshati with fluffy and fluffy to egg-oily masi. Good mix. Guilty to come quietly, scho guess sour cream.
Deco or cover the form with a special paper. Fill with dough. Lay apricot pieces on top.
Heat the oven to 180 degrees, put the pie up to it for 25-35 minutes to an appetizing blush.

And here you can marvel at the video recipe of apricot pie with peas

How to grow apricot pie more savory

Regardless of the recipes, you can beat the peaches no matter how you look: fresh, canned, frozen. To that, raja you experiment and practice with it, that it is now.
You can mix it with aromatic and lower ones, so add it to new fruit yoghurts or milkshakes, for example “Divo”.
Apricots can be eaten with other fruits, berries and licorice fruits. All lie down like yours.

Don't forget to take a look at the side: . It is even more similar to apricot, but it has its own nuances.

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