Beautiful apricots bergeron of the Rhone valley to the allies in the last cherries here’s an idea of pie that changes. Monsieur is allergic to many raw fruits, therefore, all means are good to make him happy and cook beautiful fruits of the season. And the mixture of apricots and cherries is rather unprecedented and very surprising. I believe that he has enjoyed, because the pie was devoured in less than two !!!
It is simple and it is good, that more could you ask for ?!
Pie rustic apricots and cherries
For the pastry
- 250 g of flour
- 125 g of cane sugar
- 125 g of butter cut in as soon
- 1 egg
- 1 pinch of salt
For the topping
- 6-8 large apricots Bergeron
- Fifteen cherries
- 50 g of almond powder
- 50 g of cane sugar + 1 tbsp
For the dough, sand all the ingredients in a food processor or by hand for 3 minutes. Form a ball and refrigerate for 1 hour.
Preheat the oven to 200°.
Take out the dough from the fridge and lay it out in a circle about 30 cm in diameter using a rolling pastry. Trim the edges if needed.
Mix together the almond powder and the sugar, then spread this mixture in the centre of the pastry, leaving 5 cm of edges.
Wash and chop your apricots and your cherries in half, remove the cores, and arrange on the dough.
Sprinkle the fruit with the remaining sugar and fold the edges of the dough over the fruit.
Bake for 30 min.