Apricot pie I

Ingredients for Apricot pie I

Instructions for Apricot pie I

To prepare the Apricot pie I recipe, please follow these instructions:

The thawed butterboard plates are laid approximately ½ cm above each other. Roll them gently on a floured table to double size. Put the dough in a pie of approx. 18 cm in diameter and push it up the sides so that it forms the edge, but it does not touch ice. Prik it with a fork and put it in the oven on the second row at 210 degrees. Screw down immediately to 200 degrees and behind it approx. 12 minutes until it is crisp and golden.


Custard:
Stir egg yolks together with sugar and corn starch. Bring the milk to boil with the vanilla and let it boil quite weak for 2-3 minutes while stirring, so the vanilla flavor is right. Whip the boiling milk into the egg and bring the cream back into the pan. Stir to the boil, let it boil 1-2 minutes and then remove the vanilla rod.


Spread the cream over the freshly baked butterdej bottom. Cut apricots in half and remove stones and skins. Lay them over the cream. Heat the gel in a small saucepan and stir in it until it is liquid and without lumps. Wide the liquid jelly beyond the apricots. Shake the almonds on a dry pan and sprinkle them on the pie served with ice-cold whipped cream.