Unsweetened apricot pie recipe
Apricot pie
200 g of liquid oil
150 g of sugar
1 bag of vanilla sugar
1 cup of salt
4 currant eggs
0.5 bag of expander
280 g of flour
700 g of apricot
Cedra single lemon
For servings 1 tablespoon sugar and 0.5 tsp. cornets
Form for baking, diameter 28 cm.
Liquid oil for coating baking molds
Bake the pie for 45-50 minutes at a temperature of 175°C on the upper setting
How to cook
Mix it between meals liquid oil, sugar, vanilla sugar and salt, mix with chicken eggs, then add salty flour with a lemon core and lemon zest. Test to mix to uniformity and sift into the baking mold so that you need to sift out baking paper and butter. Sprinkle the dough with apricot jam and sprinkle with sugar and corn. Bake the pie in a heated oven up to 175°C for about 45-50 minutes.
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