Easter apricot pie

Ingredients for Easter apricot pie

Instructions for Easter apricot pie

To prepare the Easter apricot pie recipe, please follow these instructions:

Fat and sugar is stirred together. The fat should be softened to a consistency like mayonnaise, and then add the eggs one at a time, and finally mix the flour in which bagepulveret is charged in, and it all touched to a uniform mass.

The dough is divided into 3 equal parts and lubricated into well buttered pie molds or on 3 pieces of circular paper, ca. 20 cm. in diameter. Bake on the middle oven Groove at 240 degrees C for about 5 minutes. The oven must have the right temperature from the start.

Bottoms is taken out of the molds after approx. 5 minutes cooling.

On the one bottom placed apricot stuffing, which is distributed evenly. Above is placed on the second floor, and, to that end, lubricated a layer of whipped cream. At the top the last bottom, and the whole cake decorated with whipped cream.

In approximately 1 tablespoon. of cream foam can pour 1 drop food coloring, which gently mix in and be used for decoration.

Fill: the apricots are cooked tender with water, stir in the icing.

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