Very tasty and simple apricot pie

How to make a dough

1. Place 200 grams of soft butter in a deep bowl. For 1-1.5 hours, remove the oil from the refrigerator, leave to warm to room temperature. Mash butter with a spoon.
2. Add 200 grams of granulated sugar to the bowl, mix sugar with butter.
3. Break 3 large chicken eggs into the butter-sugar mixture. Beat the contents of the bowl with a mixer until smooth.
4. Sift 500 grams of wheat flour in advance. Add to the mass 200 grams of flour and 2 teaspoons of baking powder for dough, 14 grams of vanilla sugar (can be replaced with vanilla, vanilla essence). Stir with a spoon.
5. Pour another 200 grams of flour into the mass. Stir, put the mass on a flour-sprinkled kitchen mat made of plastic or silicone. Knead the mass until a soft, elastic, non-sticky dough is obtained. Add the flour in small portions so as not to clog the dough.
6. Knock the dough into a ball or roller. Separate about one fifth of the cake that goes to the top of the cake.
7. Knead the separated part of the dough on the working surface, adding 30-50 grams of flour to make the mass more dense. Roll the ball from the dough.
8. Wrap both parts of the dough in cling film, put a small bowl in the refrigerator for 10-15 minutes.

How to prepare fruit

1. Wash and dry 500 grams of ripe (but not overripe) apricots.
2. Cut the fruit with a knife into two halves, remove the seeds.

How to assemble and bake a pie

1. Lubricate the bottom and sides of the baking dish with butter (30 grams).
2. Unfold a large bowl of soft dough from the cling film, put it in a baking dish. With your hands, spread the dough with a thin layer along the bottom and side surface of the mold, cut off the excess dough from the edge with a knife or remove it by hand.
3. Put the apricot halves on the bottom of the pie slice down.
4. Sprinkle a layer of fruit with granulated sugar (80-150 grams). Choose the amount of sugar yourself, making the filling more or less sweet, depending on your taste and the acid of the fruit.
5. Remove the second part of the dough from the refrigerator, roll it thinly with a rolling pin into a circle equal in diameter to the top of the mold.
6. Carefully cut the workpiece with the culinary roller, starting from the center of the circle.
7. Cover the top of the pie with an openwork grid of dough, slightly stretching the workpiece, pinch the edges. Trim the excess dough.
8. From the remaining dough, roll thin flagella, place them around the perimeter of the shape, beautifully decorating the edge. Bake at a temperature in the oven 180 ° C for 25-30 minutes.
9. Remove the apricot cake from the oven, let cool, sprinkle the cake on top with icing sugar (30-40 grams). Serve with tea, coffee, milk.