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.


The techniques shown in this recipe are a part of The Professional Program at The ICCA.

Click here to learn more!





Maia Tsakanova

Baking has always been a passion for Chef Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels & production houses such as Marriot, TGP Group, and Pro Bake, Chef Maia has done it all to learn and improve her skills & Knowledge. Maia’s career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which only pushed her to go further and explore more in the world of patisserie. Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience in different sectors of the industry has helped her gain immense knowledge that she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

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