Pie with dried apricots, prunes and lemon

Name: Pie with dried apricots, prunes and lemon
Total time: 1 h
Yield: 1
Ingredients: milk - 125 ml; dry yeast - 6 g; butter - 200 g; flour - 480 g; sugar - 300 g; vanilla extract - 1/2 tsp; lemons - 2 pcs.; drinking water - 100 ml; prunes - 200 g; to the basket - 200 g; yolk - 1 pc.

Cookinero 3 Nov 2022

19030

Pie with dried apricots, prunes and lemon will certainly appeal to all lovers of dried fruits. This pastry, in our opinion, has a very harmonious, not at all sugary taste, which is ideally complemented by the exquisite sourness of lemon. The pie is made from yeast dough, which in this case does not require long proofing. Solid advantages that will convince even a not-so-big fan of messing with pastries to try this recipe. Make a cake with dried apricots, prunes and lemon and make sure that it is worthy to enter the top list of your favorite family recipes.

How to cook Pie with dried apricots, prunes and lemon

Step 1

Prepare the pie dough. Cut the butter into small cubes, transfer to a bowl and leave for 30 minutes at room temperature. Heat milk to 35°C. Add dry yeast and stir. Cover with a tissue and leave at room temperature for 15 minutes.

Step 2

Rub soft butter with flour and sugar (100 g). Pour in the yeast mixture, add the vanilla extract and knead the pie dough. Form three balls out of it (two identical, one slightly larger), wrap in cling film and refrigerate for 30 minutes.

Step 3

Wash the lemons thoroughly with a brush and, together with the peel, pass through a meat grinder. Pour the remaining sugar into a saucepan, cover with water and boil the syrup (10 minutes over medium heat). Add lemons and, stirring constantly, cook for 15-20 minutes. Let cool.

Step 4

Wash prunes and dried apricots for the filling and put in a bowl. Pour in boiling water so that it completely covers the dried fruits. Leave for 10 minutes at room temperature.

Step 5

Roll out a large ball of dough into a round cake and place it in a mold. Spread the lemon jam you prepared earlier. Roll the remaining balls of dough into cakes as well. Put one on the jam and then spread the prunes and dried apricots over it. Cover with the third tortilla and seal the edges with the first and second.

Step 6

Brush the top of the pie with a lightly beaten egg yolk. Bake for 30 minutes at 175°C. Let cool slightly and serve. The top of the cake can be sprinkled with sugar or powdered sugar.

Pie with dried apricots, prunes and lemon - FAQ About Ingredients, Baking Time and Storage

Can I use different dried fruits in the filling?

Absolutely! Feel free to substitute other dried fruits like dried figs, dates, or cranberries based on your preference and availability.

How long can I store this pie, and what's the best way to do it?

This pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Make sure to cover it loosely to prevent it from drying out.

Can I freeze this pie for later?

Yes, you can! Wrap the cooled pie tightly in plastic wrap and then in a layer of foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving. You can reheat it slightly in a low oven (around 150°C) for 10-15 minutes to freshen it up.

What can I substitute for the vanilla extract?

If you don't have vanilla extract, you can use almond extract (about 1/2 teaspoon) for a slightly different flavor profile, or simply omit it. The pie will still be delicious.

Can I make this pie gluten-free?

Yes, you can. Substitute the regular flour with a gluten-free all-purpose flour blend. You might need to adjust the liquid slightly, so add it gradually until the dough comes together.

Any tips for preventing the pie crust from getting soggy?

To prevent a soggy crust, ensure the lemon filling is cooled before adding it to the dough. You can also brush the bottom crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier.

What's a good way to serve this pie?

This pie is delicious on its own, but you can also serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra special treat. A dusting of powdered sugar is also a nice touch.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Total Reviews:

Cookinero

Light salmon roll

Omelette with cherry tomatoes and cheese

Rice sponge cake

Spaghetti with shrimps in creamy garlic sauce

Cabbage with champignons

Beef Stroganoff with Mushrooms and Cream