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Jellied Pie with Apricots and Sour Cream

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1135
Kitchen World
Calorie content 144.7 kcal
Portions 4 port.
Cooking time 35 minutes
Proteins * 4.8 gr.
Fats * 10.8 g
Carbohydrates* 22.2 g
* per 100 gr. product
Jellied Pie with Apricots and Sour Cream
Content

Sour cream pies are always special - juicy, tender, with a pleasant creamy sour cream aftertaste. Almost any berries and fruits are ideally combined with sour cream, apricots are no exception. You can take both fresh and canned.

Ingredients

Cooking process

step 1 out of 7
In a bowl, mix the sifted flour, three tablespoons of sugar, sliced ​​butter and salt. We grind to a state of a crumb. We break one egg into crumbs.
step 2 out of 7
Knead the dough, wrap it in cling film and send it to the refrigerator for fifteen to twenty minutes.
step 3 out of 7
We distribute the cooled dough over the form greased with a thin layer of butter. If the mold is silicone, then you do not need to lubricate. We form the sides.
step 4 out of 7
We wash and dry the apricots. We cut each fruit lengthwise into two halves and remove the bone. It is desirable that the fruits are ripe and sweet - this directly affects the taste of the pie. Lay the apricot halves on the dough, cut down.
step 5 out of 7
To prepare the sour cream filling, mix the sour cream, the remaining sugar, vanilla sugar, eggs and starch in a bowl. We punch everything with an immersion blender.
step 6 out of 7
Fill the apricots with sour cream on the dough base.
step 7 out of 7
We put the cake pan in an oven preheated to 180 degrees, bake for about twenty-five to thirty minutes. The dough should lightly brown, and the sour cream filling may still “shake” and look damp. This is normal - after cooling, the sour cream will set and stabilize into a denser and more stable mass. We take the cake out of the oven, let it cool completely and free it from the mold. Then we cut the pastry into portions and serve.
Bon Appetit!

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