Newton Pie with Apricot Filling

Ingredients:

Warp

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 0.5 tsp baking powder
• 1/4 tsp ground cardamom
• 1/4 teaspoon fine sea salt
• 4 tablespoons unsalted butter, cut into pieces, at room temperature
• 6 tablespoons of granulated sugar
• 2 tablespoons light brown sugar
• 1 large egg, lightly beaten

Filling

• 1 tbsp. honey
• Half a vanilla bean, split lengthwise and scrape out the seeds, save the pod
• 170 gr. dried apricots, coarsely chopped
• 1/3 cup golden raisins
• 2 tbsp coarsely chopped pistachios

Preparation:

1. Position a rack in the lower third of the oven. Place a pizza stone on the rack. Preheat the oven to 350°F (175°C).
2. Warp:
   
   In a medium bowl, combine the flour, baking powder, cardamom, and salt. Using a mixer, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. With the mixer running, slowly pour in the egg and beat until smooth. It's okay if the mixture appears slightly flaky. With the mixer running on low speed, add the flour mixture and knead the dough.
3. Turn two-thirds (220 g) of the dough out onto a lightly floured work surface and shape into a 15 x 7.5 cm rectangle. Wrap in plastic wrap and refrigerate until firm, about 1 hour. Wrap the remaining dough in plastic wrap and refrigerate.
4. Filling:
   
   In a small saucepan, combine 3/4 cup water, honey, and vanilla seeds. Add the vanilla bean, dried apricots, and raisins and bring to a boil over medium heat. Cover the saucepan, reduce the heat to medium-low, and simmer until the liquid is almost completely absorbed, about 10 minutes. Let the mixture cool, remove the vanilla bean, and then puree everything in a food processor to form a paste.
5. Roll out the chilled dough rectangle on a lightly floured work surface into a 14 x 5-inch rectangle. Carefully transfer it to a 13 x 4-inch fluted pie pan with a removable bottom. If the dough tears, simply press it back into place with your fingertips. The short sides of the dough will rise to the edge of the pan, and the long sides will reach halfway up the sides.
6. Spread the apricot filling evenly over the dough. Crumble the reserved chilled dough over the top, squeezing it between your fingers. It's okay if some of the filling is visible through the dough, but make sure the dough reaches the sides of the pan. Sprinkle with pistachios, pressing lightly where they fall onto the uncovered filling.
7. Bake on a preheated stone until the top is dark golden brown, 30-35 minutes. Let cool completely on a wire rack, about 2 hours, then remove the pie from the pan and cut into 12 bars.
   
   Pie in a round pan:
   You can bake in a 20 cm round pan. Grease the bottom of the pan with butter and line it with parchment paper. On a lightly floured work surface, shape two-thirds of the dough into a 12-15 cm circle, then transfer it to the pan and press it to the edges and up the sides. Wrap the remaining dough in plastic wrap and refrigerate until firm, about 1 hour. Then assemble the pie according to the recipe.