Recipes

Apricot pie from Alexander Seleznev without the use of a mixer

Абрикосовый пирог от Александра Селезнева без использования миксера

It was before this transfer of “a Sweet story”, the absolute champion of Russia on confectionery skill, the Alexander Seleznev shared the author’s recipes and secrets of cooking.

Абрикосовый пирог от Александра Селезнева без использования миксера

All who, like us, loves to cook desserts with their hands, we offer another sweet story from Alexander Seleznev. This time the recipe of the pie dough with apricots and sour cream filling.

DELICIOUS APRICOT PIE

INGREDIENTS FOR THE DOUGH

  • 350 g flour
  • 200 g butter
  • 2 eggs
  • 50 g sugar
  • 1 teaspoon baking powder
  • 1/3 tsp salt
  • 1/2 sachet of vanillin

INGREDIENTS FOR THE FILLING

  • 500 g of apricots
  • 400 g of sour cream 15% fat
  • 2 eggs
  • 1 sachet of vanillin
  • 150 g sugar
  • 40 g starch

COOKING

  • Mix in a bowl the flour, baking powder and soft butter. Mash with a spoon until education crumbs.
    Абрикосовый пирог от Александра Селезнева без использования миксера
  • In another bowl, pour in the 2 eggs, put 50 grams of sugar, half a box of vanilla and one-third teaspoon of salt. Stir with a whisk.
    Абрикосовый пирог от Александра Селезнева без использования миксера
  • Add the egg mixture to the flour and butter. Viscous knead dough in the oil.Абрикосовый пирог от Александра Селезнева без использования миксера
  • Send the dough for 1 hour in the refrigerator.
  • Meanwhile, prepare a baking dish with a diameter of 24 cm. Put it on the bottom of the form parchment and put the dough, forming high sides.
    Абрикосовый пирог от Александра Селезнева без использования миксера

  • Put over the dough halves of ripe apricots, pitted.
    Абрикосовый пирог от Александра Селезнева без использования миксера
  • For filling combine sour cream, sugar, eggs, starch and vanilla sugar. Stir with a whisk to avoid lumps.
    Абрикосовый пирог от Александра Селезнева без использования миксера
  • Pour the filling into the crust and put it in the oven. Bake 30 minutes at 180 degrees and another 20 minutes at 160 degrees.
  • Wait until the cake cools down and only then get from the split form.
  • Sand apricot pie is ready. Bon appetit!
    Абрикосовый пирог от Александра Селезнева без использования миксера
  • Nice color, strong aroma and delicate taste of apricots make a welcome ingredient in many desserts, but few appreciate what is hidden under their flesh.

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