Walnut Sweet Apricot Pie
Overview
The apricots I bought yesterday are sweet, glutinous and soft and taste very good. The yellow, orange, and orange colors are lovely. If you think of making an apricot pie, the color should be good. After baking, the finished product did not disappoint me. The color was very beautiful, and the taste was great. The pie base was crispy and crispy, the filling was sour and sweet, and the sweet taste after taking a bite was unforgettable.
Tags
Ingredients
Steps
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Add the softened butter to the powdered sugar in two batches and mix well.
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Add egg mixture in two batches.
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Sift in the flour.
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Stir evenly to form a dough and refrigerate for an hour. Don't knead too hard to avoid gluten.
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While refrigerated, make apricot jam and remove the pits from fresh apricots.
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Puree in a food processor, then pour into a non-stick pan and squeeze in the lemon juice.
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Add sugar.
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Turn on the power and stir constantly to avoid burning the pot. When the water evaporates and the sauce thickens, add water starch.
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Take out the apricot jam, add the remaining 30 grams of egg liquid after cooling, stir well, and the apricot jam is ready.
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Take out the dough, cover both sides with plastic wrap, and roll into a round shape.
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Place the round dough pieces into an 8-inch mold.
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Cover with plastic wrap and roll it out with a rolling pin to remove excess dough.
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Pierce the bottom with a fork and heat the middle rack of the oven to 185 degrees for ten minutes. Remove baking sheet.
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Pour in apricot jam, arrange apricot slices and blueberries, and sprinkle with a few chopped walnuts.
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In the middle rack of the oven, heat the air to 185 degrees for about 20 minutes.
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Here’s another closer shot.
