Caramelized apricot pie | Time for food with Argiro

12 apricots (remove the core)

2 cups flour

2 teaspoons baking powder

¼ teaspoon cinnamon

1 pinch of salt

½ cup butter at room temperature

1 cup sugar

1 vanilla

2 large eggs

¾ cup fresh milk

a few pistachios

For the caramel:

½ cup sugar

3 tablespoons water

For the caramel:

Put the sugar and the water in a casserole.

Mix until boiling (after boiling, don't mix again).

Once the caramel becomes transparent, remove it from the heat.

Grease a backing tray, spread non-stick paper and put the blonde caramel for the apricot pie.

Once it cools, it will become like glass.

For the pie:

Put the butter and the sugar in a bowl and mix with a hand mixer for a few minutes, to melt the sugar.

Add the eggs and the vanilla one by one.

Put the flour with the baking powder, the cinnamon and the salt.

Add slowly the flour and the milk to the mixture. (We start with flour and end with flour.)

Mix the mixture well.

Spread the apricots in a row on the caramel, with the cut side down, add the pistachios and spread the mixture on top.

Bake it at 170oC, on the last grill, for about 55΄.