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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Russian Christmas' staple for years! Deliciously creamy with blanched apricots. Ingredients:
3/4 cup sugar |
1/2-3/4 lb dried apricot |
1 cup sour cream |
2 tablespoons sugar |
1 tablespoon flour |
1/2 teaspoon salt |
1 teaspoon lemon juice |
1 teaspoon vanilla |
3 eggs (separated) |
1 1/3 cups flour |
1/4 cup unsalted butter, cold |
1/4 cup shortening |
1/2 teaspoon salt |
Directions:
1. For the dough: Cut butter into cubes, combine all ingredients and use fingers to blend until mixture resembles coarse meal (can use a pastry knife also).
2. Add 6 tbsp ice water, mix with fingers or large fork until dough just comes together.
3. Turn it out onto a well-floured board.
4. Form it into a disk with your hands and let sit for 15-30 minutes before rolling.
5. Boil ~4 cups (just enough to cover the apricots), add the sugar and apricots. Blanch for 90 seconds (up to 5 minutes), then drain and set aside to cool.
6. Blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and vanilla.
7. Separately beat the 3 egg whites until stiff and fold into sour cream filling.
8. Then roll out and line 9 pie tin with dough and gently fill by layering apricots and filling.
9. Brush any remaining exposed crust with the egg yolk.
10. (Can make a top crust or lattice, if desired, by doubling dough recipe.).
11. Bake st 350 degrees Fahrenheit for 25-30 minutes.
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