Delicious Apricot Pie with Two Types of Dough

First, wash the apricots thoroughly. Cut them in half and remove the pits. It's best to use a generous amount of apricots, as they enhance the flavor and juiciness of the pie.

In a mixing bowl, combine 200 grams of all-purpose flour, 70 grams of sugar, and a splash of vanilla extract. Melt 120 grams of unsalted butter and add it to the dry ingredients. Use your hands to mix until the dough resembles coarse crumbs.

In a separate bowl, whisk together 2 large eggs and 120 grams of sugar until the mixture is fluffy and light in color. Gradually pour in 75 milliliters of vegetable oil and 75 milliliters of milk, mixing well.

In another bowl, combine 150 grams of all-purpose flour, 5 grams of baking powder, 1 tablespoon of cocoa powder, and 30 grams of grated dark chocolate. Mix the dry ingredients together and then combine them with the wet mixture, gently stirring until smooth and well combined.

Take a baking dish and spread 2/3 of the light dough evenly on the bottom, smoothing it out with a spoon. Carefully pour the dark dough mixture over the light layer.

Arrange the halved apricots over the dark dough, pressing them down gently. Remember, the more apricots you add, the tastier the pie will be! Finally, crumble the remaining light dough on top of the apricots to create a nice crust.

Preheat your oven to 180 degrees Celsius (approximately 350 degrees Fahrenheit). Place the pie in the oven and bake for about 35 minutes, but keep an eye on it as baking times may vary based on your oven and dish.

Once baked, remove the pie from the oven and let it cool before serving. Enjoy the rich flavors of apricot and chocolate in every bite!