Apricot crumble pie
For a pie 30 cm in diameter
For the broken dough
185g butter at room temperature
1 teaspoon salt
1 1 tablespoon of caster sugar
1 egg yolk
5 cl of milk
For the crumble
100g of flour
100g of sugar
100g of butter in pieces
100g of almond powder
Compote of apricots
16 18 apricots
Butter for cooking
75g of sugar
1 sachet of vanilla sugar
1 dozen pistachios
Put all the ingredients in a blender, except the flour. Mix until you get a smooth cream and add the flour.
Let it spin until the dough forms a ball. Wrap the dough with a cling film and leave to rest for at least 1 hour.
Preheat the oven to 180 ° C (thermostat 6). dough in a pie dish (there is still a bit of dough to make shortbread) and cook it with a fork, 20 minutes.
time prepare the apricot compote.
Wash and cut the apricots in half. Melt butter in a pan and slide the apricots into the pan. Sprinkle them with sugar. Cook on low heat for about 10 minutes, stirring occasionally.
Mix the sugar, the flour, and 75 g almond powder. Add the butter cut in pieces.
Mix everything until the mixture has the appearance of a large semolina.
At the end of the oven dough, wait 15 minutes and cover the dough with the remaining almond powder to prevent the apricots from softening the dough.
Spread the apricot compote. Crumble the crumble to completely cover the pie and sprinkle with crushed pistachios. Cook for 20 minutes (or until the crumble is golden)
I use peaches, and peaches in boxes that I made drained to not have too much juice.