Apricot Shortcrust Pie

Make a sugar syrup using the sugar and the first portion of water, then let it cool. Combine with the apricot halves in a saucepan, add the starch dissolved in the second portion of water, and cook over medium-high heat until thickened, then let the filling cool.

For the dough, whisk together the dry ingredients: flour, salt, sugar, baking powder, and vanillin. Add the cold butter, either cubed or grated, and rub into the mixture until crumbly.

Add the egg and sour cream to the crumbs, quickly knead into a dough, wrap in plastic, and chill in the refrigerator for 1 hour.

Divide the chilled dough into two portions. Press the larger portion into a 24 cm baking pan, forming edges, and add the cooled filling. Cut strips from the remaining dough and arrange them in a lattice pattern on top of the pie.