Dried apricot pie
Description
Apricot pie is prepared in a fairly classic way. But varenets works best for the dough. If you’re hearing this word for the first time, I’ll explain: varenets is fermented clarified milk, very similar to ryazhenka. If you can’t find varenets, I suggest replacing it with either clarified milk or ryazhenka. Good luck, and serve it warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Rinse the dried apricots well under running water. Then put them in a glass, pour boiling water over them, and cover with a lid. Let steep.
- 2
Step 2
In a deep bowl, beat the eggs and sugar with a mixer until white and foamy.
- 3
Step 3
Pour varenets into the eggs and whisk again.
- 4
Step 4
Next, pour in the vegetable oil.
- 5
Step 5
In a bowl, add the first cup of flour and whisk; then add starch, baking soda, and squeeze the juice from a slice of lemon. Whisk again and add the second cup of sifted flour.
- 6
Step 6
The batter should be whisked until smooth. Next, grease the baking pan with vegetable oil, dust it with semolina, and pour the batter in evenly.
- 7
Step 7
Drain the water from the glass with the dried apricots. Work it into the dough (however you like) and sprinkle with hulled seeds.
- 8
Step 8
Put the pie in an oven that has not been preheated and bake for 30–40 minutes at 180 degrees. Then let the pie cool in the pan—it can be served!