Plum and Apricot Pie
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
Plum and Apricot Pie
Ingredients
- Chicken Egg - 4 pieces
- Raw cane sugar - 8.1 oz
- Pitted Wild Apricots - 17.6 oz
- Natural Yogurt - 4.4 oz
- Prunes - 14.1 oz
- Walnuts - 3.5 oz
- Wheat Flour - 7.1 oz
- Butter - 0.7 oz
- Activated Baking Soda - ½ teaspoon
Step by Step guide
Step 1
Preheat the oven to 338°F, heat the baking dish, and grease it with butter.
Step 2
Wash the fruits, remove the pits, slice them, and leave 5–6 apricots halved for decoration.
Step 3
Chop the nuts into fine crumbs (you can leave some small pieces if you prefer a more textured nut flavor).
Step 4
Beat the eggs with sugar until thick and frothy, then add a pinch of salt.
Step 5
Dissolve the baking soda in the yogurt, add the yogurt to the eggs, and beat again.
Step 6
Add the nuts to the mixture and gradually add the flour—the batter should be thick and resemble good sour cream (with nuts).
Step 7
Pour part of the batter into the dish, layer the fruit pieces, sprinkle with a little sugar (1 tablespoon), repeat, and finish with batter on top, placing the apricot halves on top and sprinkling with sugar.
Step 8
Bake for about 30–40 minutes, checking for doneness with a wooden stick—the stick should come out dry despite the fruit.
Step 9
Serve warm with ice cream, whipped cream, or just with milk.
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