Apricot and green apples pie: a new and healthy recipe to make children love fruits and fibers.
The Apricot and green apples pie has a base of crumble pastry made of wholewheat floor and is characterized by a pleasant sour taste conferred by green apples and apricots, sweetened by sugar cane and aromatizd by cinnamon.
It ‘s a very special pie, rich in fibers and fruits, much lighter than the ones filled with cream or sauces as in this case we have just fresh fruit and a couple of tablespoons of jam as a filling
A delicious summer snack, excellent with a cup of fragrant jasmine tea: try it and let me know!
Preparation time: 30 minute
Cooking time: 40 minutes
Ingredients for 8 servings
(use the weight converter here under to get your weight in ounces)
For the wholemeal pastry
- 200 gr. wholemeal flour
- 100 gr. butter
- 100 gr. brown sugar
- 1 egg yolk
- 1 whole egg
- grated rind of half an organic lemon
For the filling
- 2 Granny Smith apples
- 300 gr. of apricots
- 2 tablespoons brown sugar
- 2 tablespoons apricot jam
- juice of half a lemon
- 1/2 teaspoon ground cinnamon
- 1 tablespoon of starch
- 30 grams of toasted chopped almonds
- butter and flour for the mold
Prepare the pastry by mixing the flour with cold butter cut into cubes and sugar.
Add the egg and the yolk and finish kneading the pastry.
Wrap it in plastic and let stay refrigerated while you prepare the filling.
Peel apples, remove seeds and core and grate it using the large holes grater.
Sprinkle with lemon juice, jam and cinnamon, add starch to thicken the juice released by apples. Keep refrigerated covered with plastic wrap until ready to use.
Wash the apricots, cut them in half, remove the core and sprinkle with brown sugar.
Flour the work surface, remove the pastry from the refrigerator and roll it out with a rolling pin.
Grease and flour a mold, line it with the wholemeal pastry making an edge to contain the filling.
Fill the dough with apples and jam, level it and then cover with apricot halves. Sprinkle with brown sugar.
Preheat the oven to 180 ° C and bake the pie for about 30 minutes. Then spread with toasted almonds and cook for another 10/15 minutes.
Remove from the oven and let cool well before serving.