Name: Apricot Pie with Almond Crust
Prep time: 60 min
Yield: 8
Ingredients: 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

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.

At the moment, this recipe does not have nutritional information.

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Apricot Pie with Almond Crust

Ingredients

Preparation

Nutritional information

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