Go, one remains in pies…

Last week, I was invited to eat lunch with Fab, and we had to bring the dessert. I had made the market and had found apricots of Ardèche. As the heat was not unbearable today, I thought that using my oven would not render the temperature of the room unbearable.

So I made a pie with apricots and rosemary that I had brought back from Italy, found during a visit to milan in my brother-in-law.


Pie with apricots and rosemary

For a pie of 22 cm Save Print Ingredients

  • FOR THE DOUGH
  • I took my recipe for pie crust without butter.
  • 200 g of flour
  • 50g whole meal flour
  • 10 cl of oil
  • 10 cl of water
  • 1 pinch of salt
  • FOR THE TOPPING
  • 10 apricots (+/- depending on their size)
  • 1 egg
  • 10 cl of fresh cream liquid
  • 1 sachet of vanilla sugar

 

Instructions

  • Preheated your oven to 180°.
  • In a bowl, pour the flour, oil, water and a pinch of salt.
  • Stir until obtaining a homogeneous ball of dough. Attention, stir the less time as possible so that the dough is not too hard and keeps his crisp. If the dough is too sticky add a little flour if it is too dry add oil or water.
  • Lay it out and place it in the pie pan.
  • Cut the apricots and place them on the dough. Turn the cut side up so that they wouldn’t sink too much, and sprinkle with rosemary.
  • In a bowl, whisk together the egg, cream and vanilla sugar. Pour the mixture over the apricots.
  • Place in oven and cook for 50 minutes.

 

Written by Doc

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