Dagestani Botlikh Pie with Nuts and Dried Apricots
Botlikh Pie
Rustic Dagestani nut and dried apricot pie glazed with honey and warm spices.
This Botlikh pie is my tribute to the vibrant flavors of Dagestan — a buttery rustic pie folded over a deeply spiced filling of toasted nuts and sweet dried apricots, brightened with lemon and a splash of honey. It’s the kind of dessert that smells like home the moment it’s in the oven, and it comes together without fuss.
Serve it warm with a spoonful of plain yogurt or a scoop of vanilla ice cream for contrast. The texture is satisfyingly nutty and slightly sticky from the apricots, and the warm spices make it a perfect treat for sharing at a family table or with close friends.
Nutrition (per serving)
Directions
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1
Make the dough: In a large bowl, whisk together 2 1/2 cups flour, 2 tbsp sugar and 1/2 tsp salt. Cut in 3/4 cup cold diced butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
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2
Stir in 1 beaten egg and 2 tbsp ice water until the dough just comes together. Form into a disk, wrap and chill in the fridge for 20–30 minutes.
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3
Prepare the filling: Toast 2 cups walnuts and 1 cup almonds in a dry skillet over medium heat until fragrant, about 5 minutes, then cool and coarsely chop.
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4
Combine chopped nuts with 1 1/4 cups chopped dried apricots, 1/3 cup breadcrumbs, 3/4 cup sugar, 1 tsp cinnamon, 1/2 tsp cardamom, 1 tsp vanilla, 1 tbsp lemon zest and 1 tbsp lemon juice in a bowl. Stir in 1/3 cup honey and 3 tbsp melted butter until evenly moistened.
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5
Assemble the pie: Preheat oven to 375°F. On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
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6
Pile the nut and apricot filling into the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the filling, pleating as you go to form a rustic galette. Brush the crust with a beaten egg.
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7
Bake for 40–45 minutes, until the crust is golden and the filling is bubbling. If edges brown too quickly, tent with foil after 25 minutes.
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8
Finish and serve: Remove pie from oven and immediately brush the filling and crust with 1–2 tbsp warm honey. Sprinkle a pinch of coarse sea salt over the top if desired. Let rest 15 minutes, then slice and serve warm or at room temperature.
Ingredients
- All-purpose flour:2 1/2 cups
- Cold unsalted butter, diced:3/4 cup
- Granulated sugar (for dough):2 tbsp
- Large egg (for dough):1 pieces
- Ice water:2 tbsp
- Salt (for dough):1/2 tsp
- Chopped walnuts:2 cups
- Chopped almonds (or mixed nuts):1 cup
- Dried apricots, chopped:1 1/4 cups
- Breadcrumbs (dry) to absorb juices:1/3 cup
- Granulated sugar (for filling):3/4 cup
- Ground cinnamon:1 tsp
- Ground cardamom:1/2 tsp
- Vanilla extract:1 tsp
- Fresh lemon zest:1 tbsp
- Fresh lemon juice:1 tbsp
- Honey (plus extra for glazing):1/3 cup
- Unsalted butter, melted (for brushing):3 tbsp
- Large egg (for egg wash):1 pieces
- Coarse sea salt (optional, finishing):1/4 tsp
Tips & Notes
- Chill the dough well — it makes the crust flakier and easier to handle for a rustic fold.
- If apricots are very dry, briefly soak them in hot water for 10 minutes, drain, then chop — this keeps the filling tender.
- Use a mixture of nuts for depth of flavor; toasting them first brings out their oils and aroma.
- Make ahead: the filling can be prepared a day ahead and refrigerated; assemble and bake the day you plan to serve.
