Gourmet – Here’s the easiest recipe for apricot pie, plus a great trick to make it extra juicy

Of all the pies for summer, apricot pie is my favorite! I love roasting apricots, releasing their sweet and sour juices that combine with the crispy dough, and whoever offers me such a dessert in the summer has bought it twice in my life. I rarely make it myself so that I don’t go crazy and eat it all myself, but I made this one just to show you that preparing a pie doesn’t have to be complicated at all, in fact, the best ones are made with just a few carefully chosen ingredients.

For the dough you only need flour, butter, sugar and a pinch of salt, for the filling, fresh fruit, a little lemon juice (if the apricots are sweet by themselves, they need to be sour), a spoonful of sugar and vanilla, if desired. To this combination I also added some good quality apricot jam and squeezed more lemon juice in it because I like sour and I can’t help myself. Because of the jam the filling became juicier and richer and everyone asked me how my pie turned out so well. I wisely kept silent, smiled and treated myself to another slice of my favorite apricot pie. It’s summer now and it will be once a year and I deserve it.

The simplest apricot pie (suitable for smaller molds)

For the dough you will need:
200 g white smooth flour
100 g cold butter
50 g powdered sugar
Pinch of salt

For the filling:
3-4 tablespoons apricot jam
4-5 apricots (or any peaches)
2 tablespoons lemon juice (more if needed)
1 tablespoon brown sugar
1 teaspoon vanilla extract

Knead the flour, cold cubed butter, sugar and salt into a dough. Mix quickly to combine everything, then wrap in a transparent film and store in the refrigerator. Cut the apricots (and peaches, if you use them) into cubes and place in a deep dish, add lemon juice and vanilla extract, a spoonful of sugar, mix and set aside. After an hour, take the dough out of the refrigerator and place it in a baking pan. Cover the bottom with the dough, prick it with a fork and bake at 180 degrees for 15 minutes. Wrap the remaining dough in foil and store in the refrigerator. After 15 minutes of baking, take out the dough, spread with jam with a little lemon juice, sprinkle with fruit and then grate the rest of the dough over the fruit. Bake at 180 degrees for 20-30 minutes or until it changes color. When ready, cool the pie and cut it into slices to serve.