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Fluffy Pie with Canned Apricots
Instructions
I prepare all the ingredients from the list. In summer you can use fresh apricots instead of canned ones – the flavour will be more natural, but a little drier. Canned fruit is convenient for its sweetness and readiness: take them out of the jar and straight onto the dough.
I take the butter (or margarine) out of the fridge in advance so it softens at room temperature. I rub the soft butter with the sugar as the recipe calls for – the mixture should become pale and fluffy. Cold butter rubs in poorly and the dough turns out dense, so it is important to wait until it softens.
I beat the first raw egg into the butter rubbed with sugar and mix thoroughly until smooth. I add the eggs one at a time: if you tip both in at once, the mixture will split and the dough will be uneven – lumps will end up in the pie.
Continuing to rub the mixture, I beat in the second egg and mix thoroughly with a whisk or mixer. I add the milk (or kefir) and mix again until smooth. Kefir gives a looser, fluffier texture, milk a denser, creamier one.
I measure out the required amount of flour, add the baking powder to it and sift it through a sieve. It doesn't hurt to sift it twice – this aerates the flour and makes the dough fluffier. The baking powder should be mixed into the flour before sifting so that it is distributed evenly, otherwise "bitter" spots can appear in the finished pie.
Gradually, in portions, I add the flour to the liquid part of the dough, stirring gently with a spoon after each addition. Adding the flour gradually helps to avoid lumps and dense clumps in the dough.
I mix the dough with a spoon to the consistency of thick sour cream – it should run heavily off the spoon, yet be smooth and even. This consistency is ideal: the pie will rise evenly and won't sink while baking.
I take the canned apricot halves out of the jar and carefully, without crushing the delicate fruit, transfer them to a colander to let the syrup drain. Excess syrup will thin the dough and the pie won't rise. I take a round dish 20 cm in diameter and grease the inside with butter. I transfer the dough into the dish, smooth it out with a spatula, and lay the apricot halves on top with the cut side facing down.
I put the pie into an oven preheated to 180 °C and bake for 25 minutes. A temperature of 180 °C is universal for sweet baking: the dough has time to rise and bake through without drying out. I check it is done with a wooden toothpick: if it comes out dry, the pie is ready.
When the pie is nicely browned on top, I take it out of the oven and leave it in the dish for 2–3 minutes – this lets the dough "set" so it doesn't fall apart when removed. You mustn't take a hot pie out of the dish straight away, it is too tender.
After 2–3 minutes I transfer the pie from the dish onto a rack to cool completely. Cooling on a rack is important: this way the bottom doesn't "sweat" and stays dry.
I brush the top of the pie with thick syrup or honey for shine and sprinkle it with crushed nuts. I cut the fully cooled pie into portions. The pie with canned apricots is ready! It doesn't go stale and stays soft for 2–3 days.The fluffy apricot pie with canned apricots does not stale and remains soft for 2–3 days.
Tips
- 1
Be sure to dry the apricots well of syrup – wet fruit will release juice into the dough and the bottom of the pie will stay raw. You can blot the apricots with a paper towel.
- 2
The butter and eggs should be at room temperature – cold ingredients combine poorly and the dough turns out split. Take them out of the fridge 30 minutes before you start.
- 3
Canned apricots can be replaced with fresh ones, or with peaches, plums or nectarines – the principle is the same. I make similar sweet bakes all year round.
- 4
Don't open the oven during the first 20 minutes of baking – a sudden change in temperature will make the pie sink. Only check that it is done at the end.
FAQ
What can I use instead of butter in the dough? +
Butter can be replaced with margarine (this is given in the original recipe) – a traditional Soviet substitute; the dough turns out a little fluffier and slightly "drier". A good-quality spread (a blend of butter and vegetable fats) also works, as does 60 ml of odourless vegetable oil instead of 80 g of butter – then the dough will be more "moist". Margarine gives a characteristic "baked" flavour reminiscent of shop-bought cupcakes, while butter gives a more tender, creamy one. For a family recipe I recommend butter – it gives the best aroma.
Which nuts are best for the topping? +
Any favourite nuts will do: walnuts (the most versatile), almonds (a light marzipan aroma), hazelnuts (a sweetish note), pine nuts (a delicate buttery taste). It is a good idea to lightly toast the nuts in a dry frying pan for 2–3 minutes before sprinkling – this brings out their aroma. Crushed nuts are better than chopped: they form an even "dusty" layer on the surface, whereas chopped ones roll off in pieces. I don't recommend peanuts – they will "overpower" the delicate flavour of the apricots.
Can I make the pie without baking powder? +
Yes, baking powder can be replaced with slaked soda: 1/2 tsp of baking soda + 1 tbsp of vinegar or lemon juice. Soda gives a more "powerful" rise, but requires precise dosing – add too much and a bitter aftertaste appears. Without baking powder or soda the dough won't rise and will turn out a dense "flatbread". Another option is self-raising flour (it already contains a raising agent), in which case the baking powder from the recipe is left out.
How long does the pie keep and how do I serve it? +
The pie keeps for 2–3 days at room temperature under cling film or a towel – it doesn't go stale in that time. In the fridge it keeps for up to 5 days, but may become a little dry: before serving, warm it for 10 seconds in the microwave. It can be frozen for 1 month (whole or in portions), defrosting at room temperature for 2–3 hours. I serve it with tea, coffee, cocoa or cold milk – the perfect sweet breakfast or afternoon snack.
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