Summer, here we are! The very busy season of the year. I basically never leave the kitchen or the garden. Preserving and preserving and preserving for the cold winter months...Beautiful and exhausting at the same time. I just never find the time to write about what I do, but I never forget to take some pictures, so here you are: a summer pie with apricots. I partly learned it in Italy a couple of years ago, and partly made it up. I hope you like it! I tried it with cherries originally, and to tell the truth I will stay with them next year. But of course you can give it a try with any seasonal fruits, peach is here, plums are on the way, not to mention grapes...

For the dough

• 2 eggs
• 1 eggyolk
• 320 g flour
• 150 g butter
• 80 sugar
• salt

For the filling

• 400 g cherries
• 1 tbsp liqueur, spirit
• 100 g sugar
• 4 eggs
• 200 ml cream
• ca. 50 ml milk
• 50 g flour
• 1 tsp vanilia extract
• salt
• orange/lemonpeel, cinnamon optional (depending on the fruits)

 

As I always write it, for me the most important thing when I cook is to use sustainable ingredients. So please try to follow this. It may seem a little bit more effort and money, but it will pay back more than once...If you care about the ingredients, you care about your health, your family's health. It also means that you care about the sources of the Planet, its plants and animals. Everything starts with a healthy diet, good, fair and clean ingredients and these are up to you. It is your everyday choice. Cooking starts with thinking.

When you found all of the local and organic, free range, seasonal and fairtade ingredients you can start to make this amazing summer pie. It is NOT a light one, so consider it as a second course of the lunch. And take your time.

Make the dough first. Quickly mix the cold butter with sugar, flour, salt and the eggs and let it rest in the fridge for at least one hour. Roll out the dough on a floured surface and place it into a greased, dusted pie mold. Make holes with a fork on the pie dough for the hot air to leave and turn on the oven on a 170 degrees and bake it for 15 minutes. Meanwhile make the filling. Whisk the eggs with the sugar, until it is white and creamy. Sift the flour, salt add the spirit, cream, milk and vanilia into it. When the dough is baked, take it out and let it cool. Place the chopped fruits on the chilled dough and pour the filling over. Bake it on a 170 degrees for an other ca. 30 minutes.

 

In Hungary we have a weird habit of eating sweet fruit soups, which are not desserts! You can cook them or not, they are delicious!! For this one, I used 5 minutes, a handful of cherries, a small yoghurt and a little bit of sugar and blended all together. Give it a try while waiting for the cooked version's recipe 😉