A fluffy pie with fresh apricots. Apricot pie - the most delicious recipes for different dough and fruit filling How to bake a pie with fresh apricots

Do you like apricots and sweet tarts? Then try the apricot tarts! Here is a selection of five simple step by step recipes pies with apricots.

The most popular recipes are selected, time-tested and millions of stomachs. Different ingredients, toppings, and cooking approaches will help you figure out your cake selection faster. And then you just need to repeat these simple cooking steps.

Pie with apricots on kefir

Jellied apricot pie on kefir, which is very easy to prepare, but at the same time amazes with its taste.

Ingredients:

• Kefir - 220 ml.
• Wheat flour - 350 g.
• Apricots (fresh) - 400 g.
• Chicken eggs - 3 pcs.
• Sugar - 220 g.
• Vegetable oil - 90 ml.
• Vanilla sugar - 2 tsp;
• Baking powder - 1.5-2 tsp;
• Powdered sugar for decoration;

How to make this pie

1. Whisk the sugar (both types) with the eggs. Add butter, kefir and beat thoroughly again.
2. Mix flour with baking powder and add to kefir. Mix thoroughly to get a homogeneous mass without lumps.
3. Wash apricots and remove seeds. Cut some of the fruits into small pieces, and some into thin slices, which will decorate the cake on top.
4. Stir the apricot pieces with the dough.
5. It is advisable to take a baking dish with high sides. Lubricate it with oil and pour kefir dough.
6. Place apricot wedges on top of the pie.
7. Send to an oven preheated to 190 degrees for 45 minutes. After that, after allowing to cool slightly, decorate with powdered sugar.

Apricot jellied pie is ready - bon appetit!

Pie with apricots and cottage cheese

Wonderful curd pie with apricots and sour cream filling. For lovers of delicate dairy pastries.

This pie is not only very tasty, but also healthy, because cottage cheese is rich in high-grade proteins and calcium, and apricots are rich in vitamins.

Quickly satisfies hunger and provides energy for a long time, without creating a feeling of heaviness in the stomach.

Ingredients:

Dough:

• Wheat flour - 1.5 cups;
• Sour cream (low-fat) - 120 g.
• Butter - 160 g.
• Baking powder for dough - 0.5 tsp;
• Salt -1 small pinch;

Pouring from sour cream and cottage cheese:

• Sour cream - 230 g.
• Apricots - 8-12 pcs.
• Flour - 1-2 tbsp. spoons;
• Vanillin - 1 pinch;
• Sugar - 150 g.
• Cottage cheese - 180 g.
• Chicken eggs - 2 pcs.

Cooking apricot pie with cottage cheese

Beat sour cream with butter and salt. Combine flour with baking powder and mix thoroughly with sour cream. You should have a firm dough.

Cover the baking dish with paper. Put the dough into it, press everything well to the bottom and make the sides. Chop the dough in several places with a fork.

Bake in the oven at 180 degrees until the dough is half done. It should be firm enough to hold the filling.

Beat eggs with sugar, sour cream and vanilla. Mash the curd with a fork and mix with the egg mass.

Wash the apricots, remove the seeds and cut into small wedges.

Remove the base of the cake from the oven. Place some apricots on the bottom. Then pour the curd mass and cover with the remaining apricot pieces.

Send back to the oven for 45-60 minutes until tender. The dough should become rosy, and the curd mass should be thicker.

Sand cake with apricots

Pie from shortcrust pastry with apricots is a great dessert that everyone can prepare.

This cake is also made with cottage cheese as in the recipe above. The same open filling-fill. But thanks to the shortcrust pastry, the cake turns out to be sweeter, it crunches pleasantly and literally melts in your mouth.

Ingredients:

• Butter (or margarine) - 110 g.
• Sugar - 140 g.
• Vanillin - 1 pinch;
• Cottage cheese - 230 g.
• Wheat flour - 210-260 g.
• Salt - 1 small pinch;
• Eggs - 2 pcs.
• Apricots (fresh or canned) - 200-300 g.

Making the cake

Melt the butter. Add sugar (100 grams), 1 egg, salt and beat with a whisk or fork until smooth.

Pour flour there and knead a thick dough. The dough should be very thick and tiring to work with. If it turns out to be watery, then add more flour.

Now put the dough in the refrigerator for 20-30 minutes to make it even denser. For now, you can make the curd filling.

Pour the remaining sugar into the curd, beat in an egg, sprinkle with vanilla. Mash with a fork and mix thoroughly. Better if you use a blender.

Wash the apricots, divide each in half and remove the seeds from them.

Grease a baking dish with any oil. Remove the dough from the refrigerator, knead a little, flatten and put in a mold. Remember to make cake boards. Now the dough needs to be carefully chopped in several places with a toothpick.

Pour the curd mass onto the dough and smooth it over the entire surface to the sides. Put the apricots on top, slightly drowning them in the curd.

Put in an oven preheated to 180 degrees for 35-40 minutes.

Yeast cake with apricots

Yeast dough pie stuffed with apricots is simplicity, home originality, and at the same time a kind of exotic grace.

Ingredients:

Dough:

• Dry active yeast - 5 g.
• Wheat flour - 500-600 g.
• Vegetable oil - 50 ml.
• Chicken eggs - 2 pcs.
• Butter (margarine) - 130 g.
• Sugar - 80 g.
• Milk - 0.5 cups;

Filling:

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

Decoration:

• Egg - 1 pc.
• Powdered sugar;

Cooking process

First you need to knead the dough. Add yeast to warm milk and wait 10 minutes until frothy.

In a bowl, beat eggs with melted butter, sugar and salt. Add milk with yeast there and mix again. Add vegetable oil and mix again.

Pour flour in small portions, stir, and then knead the dough with your hands.

Is the dough too thin? Add flour. If it's too dry, add milk or butter. Be intuitive!

Now the dough should be placed in a warm place without drafts and wait 30-50 minutes. While you can prepare the filling.

Wash the apricots, dry them, divide them into halves and remove the seeds.

Knead the finished dough and divide into two parts: one slightly larger than the other.

Roll out the larger piece and place in a greased baking sheet so that the edges of the dough protrude slightly beyond its borders. This "stock" should be free of filling, since we will make bumpers from it.

Sprinkle the dough with starch and place the apricot pieces evenly on top. Lightly cover the filling with the edges of the dough, pinching in the corners. The sides of the pie are ready, which means that everything will be in order with the filling.

Roll the remaining smaller piece of dough thinly and cut into thin strips or arbitrary figures. They need to cover the filling, and at the same time decorate the cake (for example, make a grate). Remember to press the pieces of dough together so that nothing falls off anywhere.

Grease the cake with a beaten egg.

Place in an oven preheated to 180 degrees for about 40 minutes (depending on thickness) until golden brown.

When the cake has cooled, you can garnish it with powdered sugar on top.

Here is such a simple recipe for yeast pie with apricots, you see, there is nothing complicated in it.

I advise you to familiarize yourself with. Step by step, simple, delicious!

Apricot pie - a simple recipe

If you want fast and simple baked goods then make yourself a canned apricot pie.

The composition of this pie includes not only apricot, but also apricot syrup - why waste good, the more the dough will become more aromatic and tasty.

Ingredients:

• Butter - 180 g.
• Chicken eggs - 4 pcs.
• Canned apricots - 1 can of 400-600 ml.
• Baking powder - 1 tsp;
• Vanilla sugar - 2 tsp;
• Flour - 450-500 g.
• Sugar - 150-200 g.

Cooking quick pie with canned apricots

1. Drive eggs into a cup, add sugar and vanilla sugar to them. Beat with a mixer.
2. Put soft butter there, pour in apricot syrup, and beat again until a homogeneous cream.
3. Mix flour with baking powder and add to the egg-butter mass. Mix well. You should get a dough that resembles sour cream.
4. Cover a baking sheet or mold with special paper. Cover with dough. Lay the apricot pieces on top.
5. Heat the oven to 180 degrees, put the pie in it for 25-35 minutes until an appetizing blush.

And here you can take a look at the video recipe for apricot peanut pie

How to make apricot pie even tastier

• Despite the clear directions in the recipes, you can use peaches in any form: fresh, canned, frozen. Therefore, I advise you to experiment and work with what is at the moment.
• The dough can be made more flavorful and tender by adding fruit yoghurts or milkshakes such as Miracle.
• Apricots can be combined with any other fruit, berry and sweet fruit. It all depends on your preference.

Don't forget to take a look at the page:. They are very similar to apricot ones, but at the same time they have their own nuances.

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Apricots are the summertime fruit, so it's time to bake the apricot pie, experimenting with all sorts of different recipes.

Summer fruits and berries are filled with warm sunshine and rich in vitamins. In July and August, it's time to cook different jams, cover the compotes and, of course, bake pies. Today you will learn 5 simple recipes making pies with juicy apricots. In the oven or in a slow cooker, novice and experienced housewives will be able to bake pies with delicate aromatic filling.

Pie with apricots in the oven: a recipe for sour cream

In the apricot season, you can make a lazy sour cream pie. The recipe is very simple, as they say "hastily". Baking in the oven will take no more than 25-30 minutes. At other times of the year, the pie can be prepared with any other fruit or berries.

For baking you will need:

• apricots - 500g;
• flour - 350g;
• sour cream - 200g;
• sugar - 200g;
• eggs - 3 pcs;
• vegetable oil - 120ml;
• vanilla sugar and baking powder - 1 sachet each.

Preparation:

1. To begin with, beat 3 eggs and 200 g of sugar in a large container, add a bag of vanilla for the smell.

Beat with a mixer for at least 5-7 minutes until a white creamy mass!

1. Add 120 ml of sunflower oil and 200 grams of 5% sour cream to the whipped foam. Mix everything thoroughly with a mixer.

1. We will add the sifted flour and baking powder in portions, use a spatula to combine all the components in a circle from bottom to top.

1. Pre-grease a flat baking dish with a piece of butter. Pour out the semi-liquid dough, level with a spatula and beautifully lay out the halves of juicy apricots.

It is best to use the already ripe berries, then the cake will be tastier.

Bake the pie in the oven at 180 degrees for 30-35 minutes. You can decorate the top brown crust with powdered sugar or a grid of melted chocolate. Below I have posted a photo of a piece of such a pie for viewing and whetting your appetite! Enjoy your tea!

Apricot pie: the easiest recipe

I bring to your attention the simplest recipe for a pie with apricots. This delicacy has a delicate biscuit texture with a pleasant sweetness of apricots and a light citrus aroma.

Ingredients:

• large apricots - 8-10 pieces;
• sour cream 30% fat - 250 gr;
• flour - 180 gr;
• sugar - 140 gr;
• eggs - 3 pieces;
• salt and soda - ¼ teaspoon;
• baking powder - 1 sachet;
• orange peel - 1 tbsp. a spoon.

Preparation:

1. Mix eggs at room temperature with sugar and beat until tender white foam. Next, add 250 grams of fat sour cream and continue to beat for a couple of minutes.
2. Pour salt, soda and baking powder into the sifted flour. We send the resulting mixture to the whipped air mass and mix everything with a flat spatula.

Bringing in a citrus note! Rub the orange or lemon zest on a fine grater and add to the dough!

1. Grease the form with oil or cover it with parchment for baking. Pour the dough there, level and lay the apricot slices dimpled up. For beauty, sprinkle with granulated sugar, in the oven it will melt and give the fruit a caramel crust.

We bake at a temperature of 190 degrees for 35-40 minutes. Bon Appetit!

Apricot pie: recipe for shortbread pie (with shortbread crumbs)

Shortcrust pastry apricot pie - the favorite recipe for many housewives, including mine - includes large apricots and grated shortbread crumbs. So gentle and tasty pie with summer fruits, eaten to the crumb.

Let's prepare the products:

• apricots or apricot jam - 300-400 gr;
• flour - 3 cups;
• oil -250 gr;
• sugar - 100-200 gr;
• eggs - 3 pcs;
• soda and salt - 1/4 teaspoon each.

Preparation:

1. Load 3 yolks into the mixer bowl, beat them lightly, and then add granulated sugar over a tablespoon. If we prepare the pie from fresh apricots, then add 200 g of sand, if from jam - then 100 g.

The leftover whites can be used to make a meringue air, and use these small cakes to decorate your apricot pie!

1. Next, we send soft butter to the mixer bowl. It can be pre-cut into pieces for easy whipping.

1. Add flour to the mixer through a sieve.

It is advisable to pre-sift it several times, then there will be a lot of air in the dough, and it will be soft and crumbly.

1. Together with flour, pour salt and soda slaked in vinegar.

1. In a mixer, knead the dough well, and then put it on a table sprinkled with flour. We remember a little the lump with our hands and with a knife we ​​divide it into 2 parts. For the bottom of the pie, the dough will need a little more than for the top crust.

1. Wrap the lumps in foil and leave them in the refrigerator for 2-3 hours.

Many housewives freeze the dough and prepare the pie after 10-12 hours. Chilled workpieces rub well on a grater!

1. Grind a large lump on a coarse grater and distribute on a greased baking sheet.

1. It is advisable to make a small side of the dough to connect the lower and upper cakes. Next, lay out the apricot slices. It can be fresh fruit or sugar-boiled halves.

1. We rub the second lump on a grater and evenly distribute the dough over the entire surface.

1. We send the cake to the oven, preheated to 180 degrees, and bake for 20-25 minutes. We check the readiness with a wooden stick or a toothpick!

Check the baked goods after 10 minutes. If the cake is browned on top, but the inside is not yet ready, you can lower the temperature to 160 degrees or switch the upper and lower heating elements!

Cool the finished cake, and then remove from the mold. If desired, you can sprinkle with powdered sugar!

Pie with apricots in a slow cooker

Delicious apricot pie in the Redmond multicooker gets incredibly fluffy and airy. The recipe is very simple, and baking in a smart pan gives the hostess pleasure and a minimum of hassle!

Products for the cake:

• apricots - 500 gr;
• flour - 320 gr;
• sour cream - 200 gr;
• condensed milk - 180 gr;
• sugar - 100 gr;
• eggs - 3 pcs;
• baking powder - 1 sachet (10 gr).

Preparation:

1. In a mixer, beat eggs with sugar until white. Add sour cream, condensed milk, stir with a spatula and gradually introduce flour with baking powder.

It is better to knead gently counterclockwise, from bottom to top.

1. Put the dough into a greased multicooker bowl. Scatter the halves of the apricots from above, slightly drowning them in the air mass.
2. We bake for an hour and a half in the "baking" or "multi-cook 125 degrees" mode.

Take out the finished cake using a steamer basket. Decorate completely cooled pastries with powdered sugar and mint leaves.

Puff pastry apricot pie

To make a quick apricot pie, you can use puff pastry... The recipe is very simple and does not require a lot of money, effort and time from the housewife.

Baking products:

• apricots - 250-300 gr;
• ready-made puff pastry - 230 gr;
• sugar - 100 gr;
• biscuit crumbs or bread crumbs - 3-4 tbsp. spoons;
• vanilla icing sugar.

Preparation:

1. Grease a baking sheet with vegetable oil or cover with oiled parchment for baking. We lay out a circle of puff pastry, diameter - 28-30 cm. Along the edges on both sides we make short cuts with a knife (6 on each side) in order to weave a beautiful mesh over the fruit.
2. Pour cookie crumbs or bread crumbs into the center of the circle.

They will absorb the fruit juice and the bottom of the baked goods will not be damp.

1. Next, lay out the halves of the apricots. Sprinkle them with sugar and start weaving beauty. We cover the fruit one by one with strips of dough, then on the left, then on the right side, and neatly fasten the mesh in the middle.

We send the closed pie into the oven for 20-30 minutes at a temperature of 200 degrees. Sprinkle the cooled puff with vanilla icing sugar. Bon appetit and aesthetic pleasure!

And already a traditional video recipe for a pie with apricots

Bon appetit and see you new recipes!

Dry yeast should be mixed with half granulated sugar and then poured over with warm milk.

Wait 5 minutes for the yeast to dissolve. Then you need to add an incomplete glass of sifted flour and mix thoroughly so that there are no lumps left. This dough - a nutrient medium for yeast... It must be left in a warm place for 10-15 minutes for the fermentation process to begin. Soon, bubbles will appear on the surface of the dough, and it itself will become thicker. This means that the yeast is of good quality and has already been activated.

In a large container, combine 2 eggs and the remaining granulated sugar. This recipe uses only 75 g of sugar. The cake is moderately sweet. If desired, the amount of sugar can be increased, but not more than by 50 g.

Beat the eggs and sugar until the grains are completely dissolved. Then the dough should be transferred to the resulting eggnog.

The butter must be melted in the microwave or in a water bath. Pour the dough with warm oil, and then add the vegetable oil.

Mixing everything well, add the sifted flour.

It is necessary to knead soft dough... It should turn out to be quite greasy, that is, it will not stick to your hands.

For proofing, cover the dough with a towel and place in a warm place for 2 hours. During this time, it will have to be kneaded twice. When the dough rises for the third time, you can continue cooking.

At this point, you need to prepare the fruit. Apricots should be washed, dried, cut into halves and pitted. For the pie, it is better to choose ripe, but strong fruits.

Good yeast dough must have a porous structure. It needs to be divided into two unequal parts, separating one fourth for decoration, since we have an open pie recipe.

Most of the dough should be rolled out into a 5 mm thick layer. Having screwed it onto a rolling pin, you need to transfer the dough into a mold. There is a lot of oil in the dough, so you don't need to add flour to roll out, and you don't need to lubricate the mold with anything... Form low sides.

To prevent the fruit juice from getting soaked, you can sprinkle it with starch. On top, lay the halves of the apricots with the skin up.

The remaining dough must be rolled out and cut into strips. Make slant cuts on both sides of each strip to form a "spikelet".

Decorate by laying out the stripes on top in the form of a slanting cell. There should be enough gaps between the strips to bake the apricots.

You need to bake in the oven at 180 degrees for 30 minutes. Then it should be greased with egg yolk and baked for another 5-7 minutes until golden brown.

Cover the finished aromatic pastry with a towel and leave it in the form until it cools completely.

• 100 g butter (margarine).
• 3 eggs.
• 1 pack. baking powder.
• 100 g kefir or sour cream.
• 1.5-2 tbsp. flour.
• Vanillin.
• 400-500 gr. apricots.
• 0.5-1 tbsp. sugar + for sprinkling fruit.
• A pinch of salt.

Cooking in steps:

Beat sugar with butter until smooth white mass.

The amount of sugar in the dough depends on the sweetness of the apricot and your preference. The dough can be sweet, and the filling with sourness, or vice versa sweet filling and a little more unleavened dough... Whoever loves.

I like everything to be sweet - so I poured the whole portion of sugar into the dough.

Wash the fruit, remove the seeds. By the way, if you have other fruits - peaches, cherry plums - feel free to add to the pie. The aroma is incredible from the combination of various fruits.

I will cook a flip-flop pie, that is, I put the fruits on the bottom, fill them with dough, and turn the finished pie over. It turns out the filling on top.

You can pour part of the dough into a baking dish, lay out the beginning and pour over the rest. Then the fruit will be in the middle, like a closed pie.

Well, the easiest option is to mix the dough with apricots - bake all this. It turns out to be no less tasty.

Sprinkle the baking dish with sugar, about 2-3 tablespoons should be enough. You can also cut butter into pieces at the bottom, 50-70 grams, and sprinkle with breadcrumbs and flour on top.

Then we spread the apricots, fill them with dough.

We bake for 1 hour at 180 °.

Delicious tea party!

If you are in the apricot season too, then prepare this pie with fresh apricots! Uncomplicated in execution, but how delicious and lush!

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

Ingredients:

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

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

How to bake:

In terms of the composition and preparation of the dough, this pie with apricots is very similar to the "Apricot Wave". But what I liked better was the baking know-how. If for "Volna" I laid out all the dough at once, apricots on top and baked, then for this pie, first the bottom layer of dough is lightly baked, then apricots are laid out on it, the rest of the dough is baked on top, and baked until tender. Thanks to this trick, the apricots do not dry out, as if they were on top of the cake, and there is no “baking” effect from fresh fruits, as happens if you put them in a raw dough. The apricots are in the middle, and the pie turns out to be very successful: lush, soft, with a juicy apricot filling.
I think it will be even better if you take a double serving of food and a large form. At first I wanted to bake a cake in a 23 cm shape, but after looking at the amount of dough, I realized that I would have to spread it with a very thin layer. And the mold with a diameter of 17 cm turned out to be too small - the cake turned out to be high, but while the top was browning, the bottom in the oven with the bottom heating began to burn. So next time I'll take a bigger mold and make a double portion of the dough. And I will bake it again, because everyone at home really liked the pie and scattered almost overnight.

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 be like heavy homemade cream.

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

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

Taking out the form, put the halves of the apricots on the dough, slightly dipping them, and distribute the rest of the dough on top.

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

Taking it out of the oven, let it stand for 10 minutes in the form, 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.

Carefully, since the pie is very tiny and fluffy, we cut it into portions. What an interesting apricot layer in the middle!

I think this cake will be good with any fruit or berries. Try it!