Dutch apple-apricot pie

Preheat the oven to 180 ° C. Do the apricots in the (warm) liqueur and then cut them into pieces.

Mix the flour, the caster sugar, the butter, 1 tablespoon of beaten egg and a pinch of salt and knead to a smooth dough.

Keep 1/4 of the dough aside and roll the rest to a circle of about 30 cm. Line the shape with the dough.

Mix the ingredients for the filling with the apricots and scoop them on the dough base.

Roll the dough over to a thin piece and cut into long strips of 1 cm wide. Place them in a diamond pattern on the filling.

Brush the dough and the edges with the rest of the egg. Bake the cake in the middle of the oven in 50 minutes until tender and golden brown.