Apricot-Honey-Pie

Ingredients for 12 servings:

• 220 g flour
• ⅛ liter milk, lukewarm
• 20 g yeast
• 1 egg(s)
• 100 g butter, liquid
• 80 g sugar
• 1 pinch of salt
• 1 tsp lemon(s) – zest, grated untreated
• 1 gr. can/n apricot(s), halved
• 150 g cream
• 1 pack of pudding powder (cream flavor)
• 1 egg(s)
• 2 tbsp honey (acacia honey)
• Powdered sugar, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cakes from the USA

Sift flour into a bowl and make a well in the center. Crumble the yeast, mix with 1 tablespoon of sugar, dissolve in the milk, and pour into the well. Stir in a little flour and let the pre-dough rest for about 15 minutes. Add the remaining ingredients and knead everything into a smooth dough. Let the dough rise until it has roughly doubled in size. Roll out the yeast dough and place it in a greased springform pan (26 cm in diameter), pulling up one edge. Drain the apricots well. Whisk the cream with the custard powder, egg, and honey. Pour the mixture onto the dough and place the apricot halves, rounded side up. Bake in a preheated oven at 200°C (180°C fan oven) for about 30 minutes. Sprinkle with icing sugar if desired and serve.