Apricot Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 316 mg | (8 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Soak the apricots in water overnight.
Pour the flour onto a work surface. Spread the almonds over the flour. Mix in the honey, spices and lemon zest. Chop the butter into pieces, spread around the flour and knead the ingredients into a smooth dough.
Shape the dough into a roll, wrap in plastic and chill for at least 1 hour. Puree the apricots with a little bit of the water. Grease a springform pan with butter. Pour in 2/3 of the dough, forming an edge. Spread the apricot puree and apricot jam on the dough.
Roll out the remaining dough. Use a pastry wheel to cut out strips of dough. Place the dough strips in a lattice pattern on top of the apricots. Mix the egg yolk and milk. Brush the dough with the milk mixture. Bake for 50 minutes at 200°C (approximately 400°F). Remove from the oven, cool and serve.
