Caramel Apricot Pie

Description

The pie is simple to prepare, but despite this, it is very tasty, tender, juicy and melts in your mouth. Such a pie will be quite good with other fruits - nectarines, peaches, apples, plums. Only the most important thing is that the fruits should not be overripe, so that they do not give a lot of juice and the cake does not turn out wet.

Cooking

Step 1

It is good to grease with butter (or vegetable) oil a form d = 22cm. Wash the apricots, pat dry, cut in half and remove the pits. Lay the apricots close to each other on the bottom of the dish, cut side up.

Step 2

Now we cook caramel syrup. Pour sugar into a saucepan, pour in water, put on fire more than average. It is best to use a cooking thermometer here, cook up to 150 degrees on the thermometer. The syrup must not be stirred during cooking! If necessary, you can only slightly shake the stewpan from side to side. If you do not have a thermometer, cook the syrup until it turns amber and has a characteristic caramel flavor, just make sure that it does not start to burn, this line is easy to cross. If you smell burnt caramel, turn off the heat immediately. Pour hot syrup immediately evenly over apricots into a mold.

Step 3

Now let's get to the test. In a mixer, beat the softened butter with sugar until a fluffy light cream. Add one egg at a time, beating continuously. Add sour cream, vanilla sugar, lemon zest. In a separate bowl, sift flour, baking powder and salt. Add the flour to the dough in two batches, stirring with a spatula. Pour batter evenly over caramelized apricots. We bake the cake in a heated oven at 180 degrees - 40-45 minutes. I put the oven mode “bottom-up” Remove the form from the oven, let the cake stand for 15 minutes, and then turn it over onto a flat dish. When serving, you can sprinkle the cake with non-melting powdered sugar.