Almond pie with apricots
Description
The bake comes together simply and quickly. Yes, yes—you read that right: there really isn’t a gram of flour in this pie :) And yet you can’t tell it apart from a traditional pie by texture, while the flavor is a welcome change. Apricot almond pie is one of the signature bakes in my pastry repertoire, and every tasting ends with people asking for the recipe. So here it is—I’m sharing it with the world :) The bake is ready. Serve it at the table.
Instructions
- 1
Step 1
Cream the butter with the sugar.
- 2
Step 2
Add the egg yolks to this mixture and beat well again.
- 3
Step 3
On a fine grater, zest half a lemon (you can substitute lime).
- 4
Step 4
Add the zest of a lemon (or lime), ground almonds, and the juice of half a lemon to the oil mixture.
- 5
Step 5
Add vanillin and knead thoroughly.
- 6
Step 6
Then you need to beat the egg whites to stiff peaks — about 4–5 minutes on the mixer’s low speed.
- 7
Step 7
Fold the egg whites into the dough and mix well until you have a uniform, airy mixture.
- 8
Step 8
Wash the apricots and remove the pits. Arrange the apricots, cut into quarters, in a baking dish greased with butter, and sprinkle lightly with sugar.
- 9
Step 9
Carefully spread our dough over the apricots. Bake for 35–40 minutes at 170 degrees.
- 10
Step 10
Take out, let cool slightly, and dig in :)