Apricot Sour Cream Pie.

Apricot Sour Cream Pie.

Apricot Sour Cream Pie.

An interesting apricot pie on sour cream, with the addition of semolina. It is prepared simply, has an unusual texture and a pleasant taste.

Due to the unusual composition of the dough, the berries remain on the surface of the pie. Instead of apricot, you can use peaches, plums, strawberries, cherries, cherries, blueberries, raspberries, blackberries or a mixture of berries.

Sour cream can be replaced with yogurt, which will reduce the calorie content of the finished product. Choose vegetable oil without smell and taste. It can be replaced with melted creamy. The cake can be sprinkled with powdered sugar and served with ice cream or sour cream.

Apricot Sour Cream Pie


Apricots - 600-700 g
Flour - 140 g
Semolina - 200 g
Sugar - 170 g
Vanilla Sugar - 10 g
Sour cream 15-20% - 250 g
Vegetable oil - 40 g
Eggs - 2 pcs.
Baking powder - 4 g
Soda - 1 g
Salt - 1 g

Cooking Apricot Sour Cream Pie

1. Combine the sifted flour, semolina, baking powder, salt and soda in a bowl.

2. Combine the eggs with sugar and vanilla sugar, beat in a lush light mass. Add vegetable oil and sour cream and mix thoroughly.

3. In two doses add flour mixture. Mix thoroughly so that there are no lumps left.

4. Lay the mold with baking paper with a non-stick layer.

5. Smooth the dough, put the apricot quarters on top, gently squeezing into the dough.

6. Bake in an oven preheated to 170 degrees at an average level without convection for 35-45 minutes.

7. Remove the finished cake from the mold and cool on a wire rack.

8. Before serving, sprinkle with powdered sugar if desired.

Much tastier the next day.

Apricot Sour Cream Pie.

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