Apricot Pie

Name: Apricot Pie (Sárgabarackos pite)
Cuisine: Hungarian
Ingredients: 250 g/9 oz/generous 1 cup very cold butter, cubed, plus extra for greasing; 500 g/1¼ lb/5 cups plain (all-purpose) flour; 130 g/4½ oz caster (superfine) sugar; 1 egg yolk; 30 ml/2 tbsp sour cream; 1 small egg, beaten, for brushing; 60 ml/4 tbsp chopped almonds; 2 kg/4½ lb fresh apricots, stones (pits) removed, cubed; 45 ml/3 tbsp soft light brown sugar; 30 ml/2 tbsp ground almonds

Sárgabarackos pite

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Apricots are much loved throughout Hungary. They are eaten fresh when in season, as they are or used in desserts, and preserved in jars for the winter months as compotes. Apples, plums or pears also taste very good indeed in this traditional Hungarian pie.

Ingredients

250 g/9 oz/generous 1 cup very cold butter, cubed, plus extra for greasing
500

Europe
Hungary
Pie
Dessert
Vegetarian
Winter

Method

Put the butter into a bowl and add the flour. Using your fingertips, rub the flour into the butter until it resembles fine breadcrumbs.
Add the sugar, egg yolk and sour cream, and work the dough until it is completely smooth. Chill, covered, for 2