Pie with Dried Apricots
Pie
with Dried Apricots
Veasf
dough: 1 kg (2 Ib3oz)
For the filling: 1 kg (2 Ib 3 oz) choicest dried apricots, 3/4
cup sugar.
Roll
dough into an oval and prick its surface with a fork. Place pieces of dried
apricots in an even layer, bend the wedge of the dough, grease it with the syrup
in which the apricots were boiled, decorate it with dough flowers also greased
with the syrup, and drop poppy-seed into the centre of each flower. To prepare
the dried apricots intended for the filling, put them into water so that it
just covers the berries, fill in sugar and blanch slightly until half-tender.
Put the apricots on the sieve allowing the syrup to drain and cooling the apricots.
Bake the pie at 356° to 392° F until ready. Brush the rim of the cooked pie and pieces of dried apricots with syrup again. The pie has a pleasant soursweet taste and magnificent flavour. Serve for tea or coffee.
