It is rather difficult to spoil apricot pies, so you want to try yourself and treat your loved ones with a treat with the pulp of sunny fruits.
Well, in the slow cooker, and this is noticed by many, the result is always stable. Specially selected variations of recipes will allow you to choose the one that you have more to your liking.
Apricot pie in a slow cooker - general principles of cooking
• Fresh, well ripened apricots are used in all cake recipes. But not always such a fruit can be purchased. Therefore, if necessary, fresh apricots can be replaced with fresh frozen or canned in their own juice. Fresh fruit should be washed well before use and the bones should be removed.
• Apricots for pies do not use entirely. They are broken into halves, cut into slices or medium-sized pieces, sometimes frayed on a sieve or interrupted in a mashed potatoes blender. Chopped fruits are used to decorate cakes, add to the dough or pour them. Often chopped apricots are prepared to fill the cake or mix them with cottage cheese.
• The dough is mostly cooked by yourself. It can be loose, liquid biscuit type or sand. For easier and faster baking, you can use frozen puff pastry.
• Apricot pies are not only a delicious dessert for an everyday cup of tea. Originally decorated, they can replace the birthday cake.
Quick “bulk” pie with apricots in a slow cooker
Ingredients:
• 300 gr. ripe apricots;
• 80 gr. frozen cream;
• 250 gr. sugar in the dough and 1.5 tbsp. l in the filling;
• 50 gr. baking flour;
• a small bag of vanilla powder;
• two small spoons of baking baking powder;
• 50 gr. semolina
Cooking Method: 1. To make the cake “successful”, the butter must be well-frozen, even slightly frost-bitten. Therefore, half an hour before cooking, put it in the freezer.
2. Transfer flour into a wide bowl and mix it thoroughly with semolina.
3. Add regular refined sugar, vanilla, baking powder and mix well again.
4. Wash the apricots, remove the bones and cut them into strips of the same size. Add some sugar, mix well and divide the filling into three equal parts.
5. Grease the bottom and sides of the cooking vessel well with softened butter or margarine and pour a quarter of the bulk dough. Put a third of the filler on it and pour some of the dough. Then put the filler back and sprinkle it again with dough. So do it until the dough and filler run out. The very last layer should be fruity.
6. After that, scramble the frozen butter with a rake up the cake and bake the cake on “Baking”. It takes 45 minutes to do this.
Bulk apricot pie in a slow cooker
Ingredients:
• homemade butter - 100 g;
• 150 gr. sugar;
• 230 gr. white flour;
• three eggs;
• 50 ml of cow's milk;
• factory ripper - 1 tsp;
• sweet apricots - 15 pcs.
Cooking Method:
1. On a stove in a small saucepan, melt the butter and cool it well.
2. Break eggs into a deep bowl and add sugar to them, whisk well with a mixer. Then add the milk with melted butter and whip again.
3. Sieve the flour mixed with the ripper several times and pour the mixture into the egg mass.
4. Stir the dough with a spoon or a special silicone spatula until smooth. Do not use the mixer.
5. Slightly soften the margarine and carefully lubricate the sides and along the bottom of the brew bowl. Slightly sprinkle with ground white breadcrumbs and shake off their excess, turning the bowl upside down. 6. Then pour the dough into the cooking container and spread the fruit in half on its surface.
7. Close the cover of the multi-pan and program “Baking” for one hour, exactly.
8. Put the finished cake out of the bowl on the wire rack. Sprinkle with powdered sugar after it has cooled.
Sponge cake with apricots in a slow cooker
Ingredients:
• twelve ripe apricots;
• sugar refined - 100 gr .;
• half a teaspoon of factory ripper for dough;
• high-quality wheat flour - 100 gr .;
• a couple of fresh mint sprigs;
• eggs - 3 pcs.
Cooking Method:
1. Take three spoons of sugar and set it aside. Pour the remaining sugar into a large bowl. Pour in the eggs separately and whisk everything with a whisk until a fluffy white foam is formed.
2. Combine the sifted flour with the ripper and pour into a bowl with beaten eggs.
3. In order not to disrupt the air structure, gently move the flour from the bottom upwards, whisk the flour with the foam mass.
4. Switch on the multicooker on the “Frying” options and add the previously stored sugar to the bowl. Without stopping to stir, wait until its grains are completely dissolved. Then dip the mint sprigs into the syrup and hold it for about one and a half minutes.
5. The washed strong apricots break in two, remove the bones.
6. Put the mint out of the syrup and lower the halves of the apricot, convex side up.
7. Pour the fruit with cooked dough and gently level it with a spoon or spatula.
8. Close the multicooker lid and program “Baking”. Set the temperature to 180 degrees, and the timer to 45 minutes.
9. Remove the finished apricot pie from the bowl only after it has cooled completely.
Layered apricot cake in a slow cooker under jelly
Ingredients:
• 300 gr. frozen puff pastry;
• small banana;
• 400 gr. ripe apricots;
• 400 gr. 9% cottage cheese;
• 8 Art. l sugar; • 1 tbsp. l “Fast” gelatin;
• three spoons of semolina;
• three eggs.
Cooking Method:
1. Put the cottage cheese in a deep bowl, add sugar and semolina, sliced banana rings. Break the eggs here. Stir well and mix with a blender until a smooth, pasty consistency is obtained.
2. Spread the defrosted dough in two equal parts. Roll out one slightly and cut out a circle equal to the diameter of the bowl and shift into it. From the remaining dough, shape the sides about 6 cm high.
3. Fill the blank with a banana curd and bake on the “Baking” option for one hour. Then cool with the lid open and remove.
4. While the cake is cooling, prepare the jelly. To do this, take well ripened, even slightly overripe apricots. Rinse the fruit under the tap, dry well and remove the stones. Half apricot grind on a metal sieve, discard the skin. Add two spoons of sugar and gelatin to the apricot puree. Mix well and put in a water bath for 20 minutes. During the whole time continuously stir and make sure that the mixture does not boil.
5. Cut the remaining apricots into slices and spread them on the surface of the cooled cake. Then pour the fruit with cooked jelly and put in the cold until frozen.
Poppy pie with apricots in a slow cooker with cottage cheese
Ingredients:
• medium sour cream - 50 gr .;
• 100 gr. beet sugar;
• teaspoon of poppy;
• two eggs;
• 50 gr. 72% butter;
• 10 gr. baking powder factory;
• two multi-cups of baking flour (white);
• one gram of vanilla powder.
In the filling:
• two tablespoons of beet sugar;
• five ripe apricotine;
• 180 gr. home or fat purchased cottage cheese;
• four spoons of sour cream;
• 1 gr. vanilla (powder).
Cooking Method:
1. Beat the eggs and sugar until fluffy foam. Add sour cream, chopped soft butter and whisk well again. 2. Then enter the flour and poppy seeds that have been sown with the ripper and thoroughly stir the dough with a whisk. If you can not break the clutches seized lumps flour, you can slightly beat.
3. Perebite blender cottage cheese. If not, twist in a meat grinder or grind on a sieve.
4. Enter the vanilla, sour cream with sugar and mix the curd mass well.
5. Break the apricots in two and remove the seeds. Cut the flesh of the two fruits into medium-sized slices and mix them with the curd mass.
6. Pour the dough into a greased cooking bowl filled with butter and sprinkled with semolina. Top it with a spoonful of cottage cheese stuffing.
7. Cut the remaining fruit into thin slices and spread out in the form of a fan over the filling.
8. Run the “Baking” option on the slow cooker for 45 minutes.
Sand cake with apricots in a slow cooker - “Zebra”
Ingredients:
• one egg;
• 300 gr. wheat flour./s .;
• tablespoon 15% sour cream;
• three spoons of sugar;
• A small spoon of baking powder;
• 100 gr. 72% butter.
Cottage Cheese Filling:
• 100 gr. greasy sour cream;
• egg;
• spoon of potato starch;
• a pound of cottage cheese 9%;
• sugar - 2 tbsp. l
Apricot filling:
• 350 gr. ripe apricots (canned fruits can be);
• two spoons of sugar;
• Spoon potato starch.
Cooking Method:
1. Put the butter in a wide bowl and cut it into small pieces. Add flour and quickly grind everything with your hands into a fine crumb, the smaller, the better. Then add sour cream whipped with sugar and egg. Knead and place the dough in a bag, keep it in the refrigerator for half an hour.
2. Pour a glass of warm water into the hob. Place a steam container on top of the bowl and place clean, seedless apricots in it, boil for 10 minutes under a closed lid.
3. Smash chilled fruits in a mashed potatoes using a blender or grind them through a rare metal sieve. Pour in the same starch and sugar, mix thoroughly to a pasty state. 4. Grind cottage cheese with a meat grinder or, like fruits, chop it with a blender. Enter the sour cream, whipped with sugar, starch and mix the cottage cheese filling thoroughly.
5. Lubricate the cooking vessel with vegetable oil and place the cooled dough in it. Use your fingers to gently level it along the bottom, while molding the sides.
6. Place both fillings alternately in the center of the workpiece (2 tbsp each).
7. Then close the lid and turn on the “Baking” option for an hour. After stopping the program, do not open the lid and hold the cake in the slow cooker for another quarter of an hour.
8. After that, open and leave the cake, without removing, until it is completely cooled.
Apricot pie in a slow cooker - cooking tricks and helpful tips
• If frozen apricots are used in the cake, let the fruit thaw well in a colander under which you place the bowl. All excess liquid will drain during thawing and the apricots will dry well.
• The loose dough pie is especially tasty on the second day. Therefore, it is better to cook in advance.
• Grease the brewhouse well. To secure a layer of butter or margarine, sprinkle with semolina or white ground breadcrumbs. The cake will not stick to the container and you will easily take it out.
• If the cake is still not removed, do not rush to get it. Remove the hob from the cabinet and place it on a wet towel. After a quarter of an hour, the bottom of the cake will be damp and you will easily get it.
