APRICOT PIE

Wash the apricots, pat dry with paper towels, halve them, and remove the pits.

Melt butter in a skillet, add brown sugar and water, and stir over medium-low heat until golden. Add the apricots and cinnamon, mix, and cook for a couple of minutes—don't overdo it or the apricots will fall apart. Remove from heat and let cool.

Sift flour into a bowl, add all the dry ingredients, and whisk together. Add cold butter cut into cubes and rub with your fingers until you get a breadcrumb texture. Add the egg yolk and water, then form the dough into a ball.

Divide the dough into two parts—one larger (for the base) and one smaller (for decoration on top)—and refrigerate the smaller piece. Roll out the larger ball and line a 27 cm pie dish. Form the edges evenly, prick with a fork, and bake in a preheated 180°C oven for 10-15 minutes.