Apricot Pie with Almond Crust
Delicious pie with almond crust and apricot jam filling.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 150 grams unsalted butter
- 250 grams wheat flour, sifted
- 1 jar apricot jam
- 1 pinch salt
- 1 teaspoon dry yeast, Royal
- 125 grams sugar
- 4 drops almond essence
- 2 eggs
- 4 drops vanilla essence
- 125 grams almonds
Preparation
1h
0 mins
Medium
- 1st day: preparation of the crust: Melt the butter and mix it with the flour, salt, baking powder, sugar, almond extract, eggs, vanilla extract, and ground almonds, all using a wooden spoon. Place the dough to rest on a plate and cover it with a clean cloth to prevent it from drying out. Refrigerate for one day.
- 2nd day: Grease 2 pie baking dishes (or one large dish) with butter and flour them.
- Divide the almond dough into 3 equal parts. Roll out two of the parts with a rolling pin and place them in the greased molds to prepare the pie base.
- Spread the jam on both pies and use one-third of the dough for decoration. Create a border around each pie and form strips with the dough to place over the jam. There should be 3 strips on each side that cross to create a lattice like in the picture.
- Beat an egg and brush it over the dough so that it browns in the oven.
- The pies go in the oven at 180°C for 35 minutes.
- Once baked, keep them covered with a cloth at room temperature. It’s better to make them at least 2 days before eating because they taste better.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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