These crispy pies are good with apples, plums, and rhubarb … But since the apricot season is in full swing, I suggest baking pies with them!
It is necessary
- Dough:
- - 5 cups flour;
- - 2 tsp salt;
- - 2 tbsp. Sahara;
- - 400 g of butter;
- - cold water.
- Filling:
- - 4 cups of apricots;
- - 6 tbsp. lemon juice;
- - 6 tbsp. Sahara;
- - a couple of pinches of salt;
- - 1 tbsp. flour or starch;
- - yolk + 2 tablespoons water.
Instructions
Step 1
In a large bowl, combine flour, salt and sugar. Chop the chilled butter (soak it in the freezer for about half an hour before cooking) with a knife into a small cube and grind into crumbs with dry ingredients. Add cold water one tablespoon at a time, kneading a dough that won't stick to the surface.
Step 2
Divide the finished dough into 4 parts, form a disk from each, wrap in plastic and refrigerate for 60 minutes.
Step 3
At this time, wash the apricots, cut them in half and remove the pits. Chop into cubes and mix with the rest of the filling in a bowl. You can add, for example, cinnamon or cardamom if desired. Put it in the refrigerator.
Step 4
Preheat the oven to 180 degrees. Roll each workpiece into a layer and cut it out using any round workpiece shape. Refrigerate them for about 10 minutes while you fill them.
Step 5
For the filling, squeeze the fruit and sprinkle with starch or a spoonful of flour (optional - if the filling is too juicy!).
Step 6
Put the filling on each blank circle, pinch the edges so that you get a semicircle. Place the future pies on a baking sheet. Make incisions.
Step 7
Lubricate the pies with a mixture of yolk and water and send to the oven until tender. Cool for a quarter of an hour and sprinkle with powdered sugar.
