Summer Pie with Apricots and Blueberries

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Canned apricots can be used. I replaced the blueberries in the recipe with blackberries.

Ingredients

Pitted Wild Apricots - 8.1 oz
Chocolate eggs - 4 pieces
Fresh Berries - 4.2 oz
Butter - 4.4 oz
Vanilla salt - 0.4 oz
Natural Yogurt - 0.9 oz
Wheat Flour - 8.8 oz
Sugar - 8.8 oz
Baking Powder - 0.2 oz
Mint Leaves - to taste
Powdered Sugar - 1 tablespoon

Step by Step guide

Step 1

Cut the apricots in half and remove the pits. Place the fruit in boiling water, then drain. Rinse with cold water. Peel the skin off. Cut into pieces. Melt the butter and let it cool. In a bowl, crack the eggs, add the yogurt, and mix. While beating the mixture with a mixer, gradually pour in the melted butter.

Step 2

Add sugar to the yogurt mixture, then add vanilla and baking powder. Mix with a mixer until creamy, until the sugar dissolves.

Step 3

Then gently fold in the flour into the mixture. Next, add the berries and fruit. Mix very carefully (be careful not to crush the berries, otherwise they will turn the dough blue).

Step 4

Grease a baking dish with butter and sprinkle with flour. Fill with the batter. Place in an oven preheated to 347°F. Bake the pie at this temperature for about 1 hour. Then cool, remove from the mold. Dust with powdered sugar, and decorate with mint and berries if desired.