Detailed step -by -step recipe with photo: Step 1
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Prepare products for an apricot pie with sour cream. Get sour cream and an egg from the refrigerator in advance — let them warm to room temperature. Wash the apricots thoroughly, dry with a towel. Take the butter to room temperature.
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Step 2
Break 1 egg into a deep bowl. Add 50 g of sugar and if desired — 1 tsp. vanilla sugar. Beat a whisk or mixer at an average speed of 1-2 minutes, until a light, slightly foaming mass is formed. Sugar should partially dissolve.
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Step 3
Add 120 g of soft butter (room temperature). Mix the mass with a whisk or spoon until smooth. The oil should fully connect to the egg mixture, a cream texture will be obtained.
If you use oil directly from the refrigerator, you must first cut it with cubes and leave it for 15–20 minutes at room temperature, or warm it slightly in the microwave (not to the melted state!).
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Step 4
Gradually add flour to a liquid mass, mixing well each time. As soon as the mass becomes thick — start kneading with your hands.
The finished dough should be soft, elastic, not sticky. If it crumbles too much, add 1 tsp. Cold water and mix. If, on the contrary, add a little flour (1 tbsp.).
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Step 5
Quickly assemble the dough into the ball without kneading for a long time — otherwise it will become tough. Wrap the dough in the food film and put in the refrigerator for at least 20-30 minutes. The chilled dough holds the shape better and it is easier to roll it out.
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Step 6
While the dough is cooling to prepare a fill. In a bowl, beat an egg with 30 grams of sugar and vanilla to light foam.
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Step 7
Pour in sour cream. Again, gently mix with a whisk until smooth, without whipping too intensively. Add 1 tbsp. l. starch (can be replaced with flour) and mix until completely dissolved — make sure that there are no lumps. The consistency should resemble a thick sour cream.
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Step 8
On the surface sprinkled with flour, roll out a chilled dough with a thickness of 4–5 mm. Gently shift into a form with a diameter of 22–24 cm (preferably with detachable sides), press to the bottom and walls. Cut the excess. Remove the shape with the dough in the refrigerator for 15 minutes.
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Step 9
Prepare apricots. Divide in half, remove the seeds, cut into 4 parts each fruit.
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Step 10
Gently pour sour floods, evenly distributing over the entire surface. It should reach almost the edges of the shape, but do not shimmer through the sides.
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Step 11
On a baked basis, evenly decompose a quarter of apricots. Sprinkle with vanilla sugar for caramelization and bright taste slightly.
Put a pie with apricots in the oven, preheated to 180 ° C. Bake for 35–45 minutes before thickening the fill and light blunder of edges. Make sure that the fill does not burn out — if necessary, cover the top with foil.
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Step 12
Get out the pie, completely cool in shape. After cooling, the filling will be compacted, it will become dense, but tender.
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Step 13
A delicious pie with apricots and sour cream is ready.
Cut it into portions with a sharp knife. At the exit, you will get a pie with crispy, melting edges, juicy aromatic apricots and a velvet creamy middle. The sand dough is pleasantly crumbling under the fork, and the sour cream flood is pleasantly melting in the tongue. The taste is bright, but not sugary, with a shade of vanilla, fruit sourness and natural oilyness.
Bon appetit!
📌 If you liked this recipe, be sure to look at our selection of delicious and simple Pirogov with apricots — on kefir, with cottage cheese, puff, etc. There you will find a lot of ideas for home baking with step -by -step photos and tips!
