Apricot Pie with Honey-Layered Nut Crust

1. 1 Apricots≈ $7.00 per kg 125 g
2. 2 Wheat flour 15 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Butterpack 180 g ≈ $1.60 19 g
5. 5 Honey 19 g
6. 6 Walnutspack 150 g ≈ $4.00 13 g
7. 7 Powdered sugar 3 g
8. 8 Baking powder 1 g
9. 9 Lemon≈ $4.65 per kg 2 g
10. 10 Sunflower oil 8 ml

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

Method

1. Halve the apricots¹ and remove pits

2. Cream the butter⁴ and honey together

3. Separate egg yolks from whites, then whisk yolks into the honey-butter⁴ mix

4. Whisk egg whites with lemon⁹ juice

5. Beat whites to stiff peaks

6. Gently fold in flour to the yolk mixture

7. Fold in egg whites until just combined

In short

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