Apricot Pie: Simple Step-by-Step Recipe with Photos

When apricots appear on the market, it means it's time to bake a delicious and incredibly easy pie. It pairs wonderfully with a scoop of ice cream due to its light tartness, with a glass of cold milk right after baking, and with a cup of warm tea on a warm summer evening.

We wash the apricots, cut them in half, and remove the pits. Set them aside for the pie assembly stage when we prepare the dough (which will be quite soon).

We prepare the dough. For this, using a blender with a whisk attachment, we beat the sugar with the eggs until a homogeneous mass is formed. The indicator of its readiness is that it has increased in volume and changed color from deep yellow to whitish.

Add the butter. It is recommended to take it out of the refrigerator in advance so that by the time it is added to the mixture, it has softened enough. Alternatively, place it in the microwave for a few seconds or melt it in a water bath.

We add the butter to the egg-sugar mixture and blend it until homogeneous.

Sift the flour into a separate container, add the baking powder, and mix. Gradually add the flour to the egg-sugar-butter mixture, but stir it not with a whisk, but with a silicone spatula until homogeneous. That's it, our dough is ready.

For baking, we will use a heat-resistant glass dish. We form a French collar on its bottom and sides (grease with butter and sprinkle with flour), pour in the dough, and arrange the apricots.

We turn on the oven (top and bottom heating elements), set the temperature to 180 degrees, and select the convection mode. We bake the pie for 50 minutes.

We take it out of the oven, let it cool, sprinkle powdered sugar on top, and enjoy. Bon appétit! ;)