Apricot jelly pie
Description
This recipe won't take much time. To make an apricot custard pie, you'll need to prepare the dough and the filling. First, let's make the dough. 1. In a bowl, rub soft margarine (or margarine grated on a coarse grater) together with 100 grams of sugar and three egg yolks. 2. Add three tablespoons of sour cream and mix again. 3. Gradually add flour and baking powder into the dough, stirring constantly throughout this process. 4. Grease a baking pan (with high sides) with butter or margarine. Spread the dough evenly over the bottom and sides to form a "bowl" or "plate" for the filling. Then, mercilessly prick the entire surface with a fork. 5. You can cut the canned apricot halves if you wish. I use whole halves. Arrange the apricot halves over the dough base in the pan. 6. For the filling, take 300 grams of sour cream, three eggs, and 30–50 grams of sugar. Put everything into a blender or mixer and blend until smooth. 7. Pour the filling over the dough "plate" and place the pan into the oven. 8. Bake the custard pie at 180°C (350°F) for 35–40 minutes. Judge doneness by the golden-brown color of the filling. An important note: the custard pie, once taken out of the oven, is not ready yet! The filling will still be shaky and wobbly because it only sets completely as the pie cools down. Guard it like a fortress and under no circumstances slice it while still warm! Once cooled, the pie develops its unique, delicious flavor. :) I hope you enjoyed my apricot custard pie recipe. Please share your feedback if you've tried it! :) Serve the pie cooled or slightly warm.