Recipes
Search term must have more than 2 characters.
Yeast apricot pie - spelt
Prepare a delicious yeast apricot pie using our spelt flour from the Vysočina region. This recipe guides you through the simple steps needed to create a supple and fragrant dough that goes perfectly with juicy apricots and crunchy streusel.
Ingredients
Dough (round pan Ø 28 cm):
- 120 g Nominal plain spelt flour
- 80 g Nominal coarse spelt flour
- 30 g cane sugar
- 12 g fresh yeast
- 30 g melted butter
- 2 g salt
- 140 ml lukewarm milk
- 1 egg yolk (1/2 egg yolk will do)
- grated lemon zest
- apricots approx. 500 g, handful of chopped almonds
For this recipe you need the following products:
Directions
- The ingredients should be at room temperature. When baking the yeast pie, prepare the starter first. Mix the yeast in a bowl with a little sugar, the plain flour and lukewarm milk. Let rise (about 15 minutes, depending on the room temperature). Mix the flour and the remaining sugar in a bowl, put the salt on the edge of the bowl, the egg yolk, the melted butter and the risen starter into the centre of the bowl. Pour in the lukewarm milk and stir. Then knead thoroughly until a smooth, supple, loose dough forms. Cover with a dish towel and let rise in a sheltered place for about 1 hour (the dough will double in volume).
- In the meantime, wash and dry the apricots, halve them, if they are large, you can even quarter them. Make the streusel by kneading the flour, butter and sugar between your fingers. For cinnamon lovers, we recommend enhancing with cinnamon.
- Knead the risen dough and get rid of the produced gases. Move to a greased baking tray and spread evenly. Cover with apricot pieces (skin side down) and sprinkle with the streusel and chopped almonds. Let the pie rise again for a few minutes.
- Bake in a preheated oven for 35-40 minutes at 170 °C.
