Yeast-Dough Pie with Dried Apricots
A delicious pie with a bright, wholesome filling! This yeast-dough pie with dried apricots is a wonderful homemade pastry with an unexpected filling, and it's not hard to make. The apricot layer tastes a lot like apricot jam and brings a little taste of summer to the table!
lika7
Recipe author
Yeast-Dough Pie with Dried Apricots
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
5 g
Fats 8 %
5 g
Carbohydrates 84 %
51 g
259 kcal
GI:
20
/
2
/
78
- This pie is wonderfully versatile and works any time of year, since you can buy dried apricots in any season.
- Warm the water until it's just lukewarm and stir the instant dry yeast into it. Add 1/4 of the sugar to get things going faster, then set the bowl of water and yeast in a warm spot so the yeast activates. Pour the milk into a saucepan and warm it over low heat. Add a small pat of the butter and the rest of the sugar, and stir constantly over low heat until the sugar dissolves completely and the butter melts. Let it cool to room temperature, then stir in the activated yeast. Add the egg and vanilla sugar and mix. Sift the flour first, then add it in small amounts to the rest of the ingredients, kneading into a soft but elastic dough that doesn't stick to your hands; add a little more flour if needed. Cover the dough with plastic wrap or a clean towel and set it in a warm place to rise for about 1 to 1 1/2 hours. For the filling, you'll need the dried apricots. First, cover them with hot water, put a lid on, and let them steam for 10–15 minutes, then drain. Transfer the apricots to a small saucepan and cover with fresh water. Bring to a boil over medium heat, then lower the heat, cover, and cook for 15 minutes. Add the sugar, stir, and keep simmering the apricots in the sugar syrup over low heat until soft—about another half hour. Let it cool. Preheat the oven to 350°F (180°C). Once the dough has risen, divide it into two pieces, one slightly larger. Roll the larger piece into a circle a bit wider than your pie pan. Line the pan with parchment and lay in the dough circle, letting the edges hang over the sides. Spread the cooled apricot filling on top. Roll the remaining piece into a circle and lay it over the filling. Fold the overhanging edges of the bottom layer up and pinch them tightly to the top layer so the filling won't leak. Brush the top with egg yolk using a silicone brush. Bake for 40 minutes, until fully done. Let the pie cool slightly, dust with powdered sugar, and serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Water - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
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