Apricot Jam Pie
The perfect pastry for tea – fragrant and juicy inside. Apricot Jam Pie (Baked in the Oven) is a wonderful treat for the sweet table. You can use any thick jam for the filling.
Updated : 10 June, 2025
Easy
More than 1 hour.
Ingredients
200 grams
Margarine
2
Eggs
150 grams
Sugar
390 grams
Wheat flour
0.3 teaspoon
Baking soda
300 grams
Apricot jam
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use butter instead of margarine. Sift the flour in advance to enrich it with oxygen. This helps make the dough airy and light.
Step 2
Melt the margarine and let it cool. Pour it into a large bowl. Add the eggs (wash them first using a food-safe cleaner). Mix together.
Step 3
Add the sugar and baking soda to the bowl.
Step 4
Gradually add the sifted flour and knead the dough. The amount of flour may vary—adjust based on consistency. Don’t knead it too long. As soon as the dough forms a ball, stop adding flour. Over-kneading can make the dough ask for more flour, which results in a denser, drier pie.
Step 5
Divide the finished dough into two unequal parts. Wrap both in plastic. Place the smaller piece in the freezer, and the larger one in the fridge.
Step 6
After an hour, form the pie. Press the larger piece of dough into the bottom of a springform pan (9–10 inch / 24–26 cm), forming low sides. You can line the bottom with parchment paper. No need to grease, as the dough is already rich in fat.
Step 7
Spread the apricot jam over the dough and grate the frozen smaller dough piece on top.
Step 8
Lightly press the grated dough onto the jam. Place the pie into a preheated oven at 350°F (180°C) and bake for 40–50 minutes. Time may vary depending on your oven.
Step 9
The finished pie will rise slightly and turn golden. Remove from the oven, take out of the pan, and let it cool. Enjoy your treat!