These pies with a crisp are good both with apples, and with plums, and with a rhubarb... But as there is in full swing a season of apricots now, I suggest to bake pies with them!
It is required to you
- Dough:
- - 5 cups of flour;
- - 2 tsps of salt;
- - 2 tablespoons of sugar;
- - 400 g of a desi;
- - cold water.
- Stuffing:
- - 4 cups of apricots;
- - 6 tablespoons of lemon juice;
- - 6 tablespoons of sugar;
- - couple of pinches of salt;
- - 1 tablespoons of flour or starch;
- - yolk + 2 tablespoons of water.
Instruction
1. In high-capacity mix flour with salt and sugar. A knife chop the cooled oil (keep it in the freezer about half an hour before preparation) in a small cube and grind in a crumb with dry ingredients. On one tablespoon add cold water, kneading dough which wouldn't stick to a surface.
2. Divide ready dough into 4 parts, create a disk from everyone, inwrap in a film and remove on cold for 60 minutes.
3. At this time wash apricots, cut in half and remove a stone. Cut a cube and mix with other components of a stuffing in a bowl. At will it is possible to add, for example, cinnamon or cardamom. Remove in the fridge.
4. Warm up an oven to 180 degrees. Roll each preparation in layer and cut out by means of any round shape of preparation. Send them to the fridge approximately for 10 minutes until you are engaged in a stuffing.
5. For a stuffing wring out fruit and pour starch or a spoon of flour (option - if a stuffing too juicy!).
6. On each circle preparation lay out a stuffing, you zashchipnit edges so that the semicircle turned out. Lay out future pies on a baking tray. Make cuts.
7. Grease pies with mix of a yolk and water and send to the furnace until ready. Cool a quarter of hour and strew with icing sugar.