Russian Apricot Pirog (Apricot Pie)




Russian Apricot Pirog is a simple and rustic pie that could be put together in a jiffy. It’s something that brings childhood memories to me. My mother used to bake it every morning to have it with tea. It could be made with fresh & ripe apricots and also with apricot preserve. As the fall season brings the pie season also along with it, I decided to make this easy to bake Apricot Pirog with some sweet and tart Apricot jam/preserve.




Butter        –            100gm

Sugar          –           125gm

Eggs               –        50gm

Vanilla extract –    2.5gm

Sour Cream   –       125gm

Vinegar –               5ml

Baking Soda    –     2.5gm

A/P Flour         –     400gm

Apricot Jam     –    250gm

Apricot Jelly    –    A/R

Dry Apricot Fruit (optional)

Roast Almond Slices (optional)


  • Preheat the oven to 160°C and grease tart case with butter and line it with baking paper.
  • Sift the flour and keep aside.
  • Cream the butter with sugar until light and fluffy, using a hand mixer.
  • Add vanilla extract.
  • Beat in the eggs little by little and mix it until smooth.
  • In a separate bowl mix together vinegar, baking soda, and sour cream until we get a bubbly cream mixture.
  • Add the cream mixture into butter mixture and mix it on low speed.
  • Start to fold in the flour using spatula or hands and form a soft
  • Take a small portion of the dough and divide it into10 small pieces and keep separate for the weaving.
  • Sheet the rest of the dough and line the mold. Cut off the edges.
  • Fill the tart case with apricot jam.
  • For the top, roll out each of the small divided dough pieces for weaving into thin (2-3mm) cylinder shapes.
  • Place on top of the tart across each other.
  • Close the cross line dough as demonstrated and brush the surface with egg wash.
  • Bake the tart at 160°C for 30-35 minutes or until golden brown.
  • Glaze the baked tart with apricot jelly using a pastry
  • Sprinkle the tart with chopped dry apricots and roasted almond slices.



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