Summer Apricot Pie

INGREDIENTS

Apricot Filling:

• 1 kg apricots (weighed without stones)
• 300-500g preserving sugar 2:1 (Edit: the cake also works with less sugar)

Dough:

• 600 g spelt flour 630
• 320 g butter
• Two eggs
• 200 g sugar
• Two pinches of salt

METHOD

Apricot Filling:

1. Wash and pit the apricots.
2. Cut them into quarters.
3. Cook them with the preserving sugar for 3 minutes. 
4. Let it cool.

Dough:

1. Quickly knead all the ingredients in a food processor. 
2. Roll out half of the dough on a floured work surface and place it in a buttered baking dish. 
3. Pour the apricot filling onto the dough.
4. Roll out the remaining dough, cut it into thin strips with a pizza cutter, and place it in a lattice pattern on top of the pie. 
5. If desired, brush the lattice with 1 egg yolk and 2 tbsp milk. 
6. Bake the pie at 170°C (340°F) convection for approximately 35-45 minutes. 
7. If you prefer the filling to be firmer, refrigerate the pie for a few hours.

VIDEO INSTRUCTIONS

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Une publication partagée par M I L E N A (@milena_krais)

This recipe was prepared and brought to you by the talented chef @milena_krais

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