Apricot Pie with Walnuts

1. 1 Apricots≈ $7.00 per kg 125 g
2. 2 Wheat flour 60 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Butterpack 180 g ≈ $1.58 30 g
5. 5 Honey 25 g
6. 6 Walnutspack 150 g ≈ $4.00 15 g
7. 7 Powdered sugar 3 g
8. 8 Baking powder 2 g
9. 9 Lemon≈ $4.70 per kg 5 g
10. 10 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 180 °C; halve the apricots¹ and remove the pits, and chop the walnuts⁶ with a knife.

2. Cream together the softened butter⁴ with honey until smooth.

3. Separate the yolks from the whites; whisk the yolks with the honey-butter⁴ mixture for 2 minutes.

4. Whip the whites with a drop of lemon⁹ juice to firm, stable peaks.

5. Mix the flour with the baking powder and fold it into the yolk mixture, then gently fold in the whites from bottom to top.

6. Grease a pan with sunflower oil, pour in the batter, arrange the apricots¹ cut side up, and sprinkle with walnuts⁶.

7. Bake for 25–30 minutes until a dry skewer comes out clean, cool for 10 minutes, and dust with powdered sugar.

In short

• In the planner this dish is cooked for two days: reheat on day two.