Pie
Description
Perfectly pairs with tea and coffee. Sift the flour. Make a well in the center of the flour and pour in ½ cup of milk. Crumble the yeast into the milk. Cover the flour with a towel and let it sit for 20 minutes to rise. After that time, pour another ½ cup of milk into the well. Add melted butter, beaten egg, sugar, and salt. Mix thoroughly until the dough becomes bubbly. Then cover it again with a towel and let it rise for 40 minutes. While the dough is rising, prepare the filling. Soak the dried apricots in hot water until softened. Grind the nuts into crumbs using a coffee grinder. Open the softened apricots with your hands and fill each with a bit of nuts and sugar or honey. Roll out the risen dough and place it onto a greased baking tray. Shape it into a circle, leaving small edges to prevent the filling from spilling out. Brush the dough with honey, then arrange the stuffed apricots on top. Let the pie rest for 10 minutes to rise. Meanwhile, preheat the oven to 220°C (428°F). Bake the pie for 50 minutes to 1 hour. Once done, brush the pie with sour cream, let it cool slightly, and serve. Serve warm or chilled. Ideal with tea.