Apricot pie with sour cream filling

Description

Gentle dough and a sweet filling smetana emphasize fresh fruit apricot. Quick and nejropatii pie, who loves my family, and the child gladly takes it with him to school.

Ingredients

Flour

90 g
Semolina

70 g
Cheese

100 g
Butter

100 g
Chicken egg

1 piece
Sour cream

200 g
Brown sugar

75 g
Yolk egg

3 g
Apricot

7 piece

Cooking

For the dough chop in a food processor the flour, semolina, curd and butter to a state of crumbs. Add the egg and quickly knead the dough.

Spread the dough over the form, making bumpers, and remove for 20 minutes in the freezer.

For filling, combine sour cream, egg yolks and brown sugar until smooth.

Scald the apricots with boiling water, peel, slice and place in a form. Because during baking the fruit becomes more acidic, cut the halves into slices so that it is cooked. Fill with fruit sour cream.