Easy recipe for Apricots brioche pie

Apricots brioche pie

After the plum version and the chocolate version, here is the apricot brioche pie. It's a really easy recipe if you have a food processor, it's of course doable without but you'll need more elbow grease 😊 A soft brioche dough, some almond powder to absorb the moisture of the fruit when baking, lots of good apricots and you're done!

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Pre time : 30 minutes + rest, pousgrowse & 30 minutes cooking
For a 28cm pie | 8 to 10 servings :

Brioche dough :

13g fresh yeast
100g whole milk
325g flour
70g sugar
5g salt
2 eggs
100g butter

Mix the milk and crumbled yeast.

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Cover with flour, then add sugar, salt and eggs.

Knead for about 10 minutes on low speed, the dough should become homogeneous and come off the sides of the bowl.

Then add the butter cut into small pieces, and knead again for about 10 minutes, the dough should be smooth, elastic, and come off the sides of the bowl.

Let the dough rise for 30 minutes at room temperature, then put it in the refrigerator overnight (or at least 2 hours).

Assembly & cooking :

Almond powder
1kg apricots
A little butter and sugar

Roll out the dough and place it in a buttered circle on a baking sheet covered with parchment paper.

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