Rye flour pies with boiled apples. Vegan Charlotte Apple Pie (no eggs, no butter)

In the summer, when the first apples appear, I specifically choose the smallest ones - I need them for a fragrant apple pie!
The pie is unusual - the apples in it are baked whole in rye dough, and are not added to the dough, but sprinkled on top, which gives the pie an amazing flavor. And when there are no small apples? Then on the contrary, I take the largest and juiciest apples and cut them into quarters. I block in this pie should be very much and they should dominate.
I recommend serving the pie warm, with a scoop of ice cream or cold sour cream. This is delicious!

For a round shape with a diameter of 24-26 cm you will need:

150 gr brown sugar
150 gr peeled rye flour
100 gr butter
1 tsp baking powder
3 eggs
6-7 small sour apples or 4 large apples
3-4 tsp ground Cinnamon is the thinly cut bark of the cinnamon tree. As a spice or condiment, cinnamon is sold in the form of sticks or ground. It has a pleasant aroma and is sweet, warm, pleasant taste. It is added in the preparation of a number of desserts, chocolate, hot candies and liquors, flavoring of alcoholic and hot drinks (teas).
as well as a little lemon juice or apple cider vinegar

Cooking.

Preheat the oven to 180 C. Prepare a baking dish - grease the form with a small amount of butter and sprinkle with flour.

1. With a cylindrical recess, remove the seed box from the apples, remove the peel and pour over the apples lemon juice or apple cider vinegar so they don't darken. Leave small apples whole, cut large apples into 4 pieces.

If you used whole small apples, you can additionally put a spoonful of jam or jam in the middle of each apple. The cake will become even more interesting!

2. Cut the butter into small cubes, add sugar and beat with a whisk (or with a mixer) until a light and airy cream is obtained.

3. In a small bowl, beat the eggs until smooth with a fork or small whisk. Start adding eggs to the cream in small portions, beating the cream after each batch of eggs until the cream is smooth again.

4. Mix flour, baking powder and salt together. Sift 1/3 of the flour mixture into the beaten butter. Carefully fold in the flour, trying to keep the air in. Repeat this operation twice more, with the remaining flour.
5. Pour all the dough into the baking dish. Then place the apples on the dough in a circle so that they completely occupy the entire area of ​​\u200b\u200bthe form. Apples will “drown” in the dough only by half, as it should be. During baking, the dough will rise and the apples will hardly be visible. Sift cinnamon on top of the dough and apples.

6. Bake the cake for 15-20 minutes, then reduce the heating temperature to 160 degrees C and bake the cake until cooked for another 30 minutes. To check, stick a toothpick into the dough closer to the center - it should come out dry.

7. Remove the cake form from the oven and place on the wire rack, cool the cake for 10-15 minutes. If you baked the pie in a split tin, carefully separate the sides of the pie from the tin and remove the ring. Let the cake cool for another 20 minutes and you are ready to serve.

If you baked in one-piece form, serve the cake directly in it.

Diet charlotte with apples

Dietary rye flour charlotte with apples oven recipe

It's no secret that our favorite charlotte is enough high-calorie dish. If you look at classic recipe charlottes:

The composition of the classic charlotte

• apples 1 kg;
• granulated sugar 1 glass;
• flour 1 glass;
• a pinch of soda and salt.

That calorie content of such a pie reaches two hundred calories per hundred grams.

Let's see how you can make charlotte more dietary, reduce its calorie content and at the same time preserve the taste of classic charlotte.

We reduce the amount of sugar according to the recipe by 2 times, if you use sour apples (for example, Antonovka), for sweeter varieties, the amount of sugar can be reduced to 1/3 cup.

half wheat flour replace with rye flour. Rye flour has a low glycemic index, which means that when eating charlotte on rye flour, the blood sugar level will rise very slowly, and baking based on rye flour will be a more gentle option for your figure.

So, recipe diet charlotte with rye flour apples for the oven

Homemade rye flour cakes have a rich taste and aroma. Rye pies and pies are lower in calories than wheat pies and can be part of a diet or diabetic menu. If you master the intricacies of working with rye dough, then cooking will not take much time, and the result will please all family members.

Rye dough differs from wheat dough in its physical properties, which are explained by:

• The presence of amylolytic enzymes in rye grains;
• Increased content of own sugars;
• Reduced temperature gelatinization of starches;
• High content of soluble pentosans;
• The location of the protein to peptization.

To make it easier to work with the dough, you can use a mixture of rye and wheat, corn, buckwheat, rice or almond flour.

BUT traditional recipes involve the use of yeast or starter cultures containing lactic acid biological cultures. However, homemade rye pastry dough is often made without yeast: it takes less time to rest and is softer.

The optimum temperature for fermentation, rest and proofing is from 25 to 45 °C. At higher rates, the ratio of yeast and bacteria will change, which will lead to an increase in the acidity of the dough.

In order for the rye dough for a pie or pies to turn out rich, thick and supple, it needs to be given time for fermentation. With a long process, rye bacteria replace the usual flour microflora and pies, pies or bread will turn out with a pronounced grain flavor.

Pie Recipes

with cabbage

To cook delicious and fragrant rye pies with cabbage, you need to take:

• 5 glasses of rye flour;
• 300 ml of water or serum;
• 1/2 fork of cabbage;
• A couple of root vegetables of carrots;
• 1/2 cup vegetable oil;
• 2 onions;
• 10-12 tablespoons tomato paste.

Chop the onion and cabbage, pass the carrots through a medium grater. Stew vegetables in a small amount of oil, and when the cabbage has become transparent, add spices and tomato paste(can be replaced tomato juice or home tomato sauce). Simmer for about 10 more minutes.

From oil, flour and water, knead a plasticine-like and not steep dough. Give it the shape of a ball, cover with a cotton cloth and let it rise for about 1.5 hours. Punch down the rested dough, cut into several parts, each of which is rolled out. Put the filling on top of the resulting workpiece and roll it up. Before sending to the oven, make a few punctures with a knife on the surface. Bake for about 45 minutes at 190°C.

Karelian

Traditionally, these pies are cooked with two types of filling - potato and rice, and are served with egg paste or sweet berry sauce, cheese sauce or sour cream.

For the filling take:

• 2 tbsp butter;
• A little chopped dill;
• Salt, black pepper;
• 12 medium potatoes;
• Glass of water;
• 200 ml full fat milk (for puree) + liter of milk (for rice);
• 150 g white rice;
• A little chopped green onion and parsley.

Classic Pasta Ingredients:

• 4 eggs;
• Chopped greens (to taste, you can take cilantro, tarragon, oregano, basil, parsley, onion, thyme, dill, etc.);
• 55 g butter;
• black pepper and nutmeg.

Used to make pies yeast-free dough. It is made from 0.5 kg of flour, fine salt (about tsp) and 0.2 l of water.

Rinse rice under running water, cook until half cooked. Drain the water, add milk, salt and bring to a boil. Cook for about 10-12 minutes with constant stirring over low heat. Cool, then add chopped herbs. For potato filling make milk-potato puree with the addition of butter and chopped greens. More flavorful puree it will turn out if you season with a pinch of nutmeg and ground cardamom.

From salt, water and flour, knead a strong dough for pies without yeast. For proofing, the dough needs from 30 to 50 minutes. To make it easier to work with the dough, the table can be sprinkled with flour. Then divide the dough that has increased in volume into several parts and roll each into a thin rectangular layer. Put a spoonful of rice and potato filling in the center, and pinch the edges, leaving the middle open. Bake pies for no more than 15 minutes at 250°C.

Egg paste is made from boiled chicken eggs, which need to be finely chopped and mixed with herbs and softened with room temperature oil. Season with spices.

With potato

These fragrant potato pies are prepared without eggs and yeast. Baking takes only 20-25 minutes, and the taste is ready meal- saturated and rich.

Required Ingredients:

• A couple of glasses of flour;
• 150 g butter;
• 75 ml of milk;
• Sugar and salt - 1 and 1/2 tsp respectively;
• Baking powder - 1/2 tsp;
• Tuna in own juice- 450 g;
• Potato - 5 large tubers;
• 1 onion;
• A couple of cloves of garlic;
• 1/2 tbsp lemon
• To taste: black pepper, paprika, nutmeg, oregano.

Sift flour several times with salt and sugar, baking powder. Add butter softened at room temperature and grind everything. Pour milk in a spoonful, mixing thoroughly each time. Transfer the resulting mass to a work surface, generously sprinkled with flour, and knead a thick, strong dough.

Boil the potatoes, mash them into a puree and mix with tuna, onion, spices, garlic and lemon juice. After resting for about 40 minutes under a cotton cloth, divide the dough into several equal parts. Hands dipped in cold water, form a thin cake from each blank. Put the filling in the middle, fold the cake in half and gently pinch the edges. Bake in an oven preheated to 195 ° C. Serve with garlic, sour cream, cream sauce, chopped herbs.

Lenten

getting ready meatless pies simple: the dough is kneaded from 1 part wheat flour, 3 parts rye flour, 2 parts water and a pinch of salt. Flour must first be sifted twice, and water should be used warm. Then the dough will turn out soft and porous. Leave the formed ball under a cotton towel for at least an hour, then divide into several parts and knead into thin cakes. Put the filling in the middle of each, wrap and pinch the edges. Bake at 250°C for no more than 20 minutes.

For the filling of lean pies, you can use mushrooms and berries, vegetables, nuts, jam, beans, dried fruits. The dough is very tender and goes well with different spices: for flavor, you can add a little oregano or basil, a mixture provencal herbs, chili, nutmeg, ginger or paprika. Lenten apple pies pair well with cinnamon, and plums with cardamom and vanilla.

Pie recipes

Meat

To cook rye meat pie, you need to prepare the following products:

• About 1 kg of flour;
• 45 g yeast;
• 0.5 l of warm water;
• 35 ml of milk;
• A little butter;
• 0.5 kg of minced meat (a mixture of beef and lamb);
• 1 onion;
• A couple of carrot roots;
• Spices (salt, white and black pepper, paprika, chopped cilantro).

Sift flour several times, add yeast, previously dissolved in warm water. Stir with a wooden spatula, add salt and pour in the remaining water. Knead thick and elastic dough. Cover with a warm towel and let rise for 30-60 minutes.

Fry minced meat in a dry frying pan, add spices, grated carrots and chopped onions. Close the lid and simmer for about 15 minutes. Divide the dough that has increased in volume into two parts, each of which is rolled into a layer. Place one part on a greased baking sheet. butter and sprinkled with flour. On top - the filling, and on top of it - the second part of the test. Pinch the edges and poke a few holes with a fork. Brush with oil before putting into the oven. Bake for about an hour at 170-180 °C.

Wholegrain

You can bake pies according to this recipe with different stuffing: potatoes, mushrooms, cheese, apples and plums, rice and fish, buckwheat and chicken. But the classic whole grain pie is made with sauerkraut.

Cooking Ingredients:

• rye whole grain flour- 0.4 kg;
• Whole wheat flour - 0.1 kg;
• Mineral sparkling water - 0.15 l;
• Olive oil - 80 ml;
• White cabbage - 1/2 fork;
• Sauerkraut - 300 g;
• 1 onion;
• Chopped parsley, tarragon, cilantro, onion, dill.

Rye pie with cabbage is prepared simply: mix the flour and sift several times, pour in oil and water while stirring constantly. Knead a strong and plastic dough, which should be allowed to rest for about an hour. Shred the cabbage and fry together with the onion in a small amount of oil. When it becomes transparent, add sauerkraut. Simmer covered over low heat for about 10 minutes. Fill with greens and cool. Roll out two equal layers from the dough. Put one of them on a baking sheet, on top - cabbage stuffing and the second layer. Pinch the edges. In order for the cake to breathe and bake evenly on the surface, you need to make several punctures with a knife. The cake is baked for about 60 minutes at 190 °C.

When used properly, rye flour is very rewarding. From it turns out delicious cookies, lush and low-calorie biscuit desserts, biscuits, pancakes.

Rye flour pies go well with any filling: they can be made with poultry, game, beef or lamb, with fish, various vegetables, mushrooms and berries. They cook faster than wheat. And they differ not only in a more pronounced taste, but also in their benefits: such pies can be eaten during a diet, with diseases of the gastrointestinal tract and blood vessels, and with diabetes. A piece of hot rye pie with kefir is a great and hearty option for breakfast, and small pies with meat or potatoes are for a snack in the afternoon.

Vegan charlotte works great with water, but I like it better with coconut milk. I often make this pie when I have open coke milk after making or. Milk spoils quickly, so I always try to use the maximum of an open jar while it is fresh)

For the vegan charlotte we need:

Apples - 3 pcs.

Flour - 1.5 tbsp. I have whole grains.

Semolina - 1.5 tbsp. You can only add flour, but I like it with semolina.

Sugar - 0.5 tbsp. (I prefer healthy - coconut or palm). It's not in the photo, I forgot to add it, sorry)

Ground ginger - 1 tsp

Ground cinnamon - 1 tsp

Coconut milk - 1/2 tbsp.

Water - 1-1.5 tbsp.

Soda - at the tip of tsp Slaked with lemon.

When will you buy coconut milk Be sure to check out the ingredients! It very often happens with all sorts of "left" chemical additives - preservatives, flavors, thickeners ... There should only be coconut pulp and water. I buy small sachets of 200 ml, as milk spoils quickly, and I just don’t have time to use a large jar.

So, we cook like a regular charlotte:

1. Cut apples into thin slices. Like this:

2. In a convenient deep bowl, first mix all the dry ingredients - flour, semolina, sugar, spices. In the recipe, the amount of sugar was 3 times more - as much as 1.5 cups. But I have come to the conclusion that this is too much. Half a glass is the best option!

3. Next, add liquid to the dry ingredients - 1/2 cup coconut milk and about 1-1.5 cups of water. I do not recommend using coconut milk undiluted with water, because. it is quite fatty and heavy for the body.

Do not add water all at once, but in parts. The consistency should resemble sour cream - thick enough, but pouring. We mix everything thoroughly. This can be done with a simple spoon. A mixer is not needed for this recipe.

4. At the very end, add soda slaked with lemon juice to the dough. It turns out here is such a slurry:

5. Next, take the baking dish. I have a round silicone one, it almost does not stick to it. But still, I have a little trick - I pour a little semolina on the bottom of the mold - so the cake will not burn 100%! The main thing is not to lubricate with any oil, it is harmful. Any oils, including cold-pressed oils, release carcinogens when heated and clog our body.

Everything, now it remains to put the form with the pie in the oven preheated to 180 degrees. The cake will bake for 35-40 minutes. - a great opportunity to do something pleasant. For example, I managed to do a full-fledged Pilates workout during this time)

After 35 minutes, I took out a ruddy pie. The degree of readiness could be understood by the aromas that spread throughout the apartment)))

Here's what happened:

When the cake has cooled down a bit, it can and should be cut into pieces and eaten. Well, the most impatient (like me) can rather cut a hot cake, burning their fingers, and eat it sooner!

This cake is a quick improvisation of fruits that needed to be eaten urgently before they turned sour.

The pie is not for the sweet tooth. I wanted to make a cake with the most natural taste, so there is very little sugar in it. Unsweetened dough wonderfully sets off the natural fruity sweetness of the filling. If you want to make the cake sweeter, just add more sugar to the dough and filling. Can be cooked as in the baking recipe with cherries.

I did not measure the exact amount of ingredients, I cooked everything by eye.

Ingredients for Lenten Rye Flour Pie with Apples and Apricots

Filling

• Apples.
• Apricots.
• Plums.
• Hulled sunflower seeds.
• Brown sugar.
• Ground cinnamon.
• Ground ginger.

Dough

• Peeled rye flour - about 2 cups.
• Wheat flour - the same.
• Vegetable oil - about 1 cup.
• Brown sugar - a couple of tablespoons.
• Salt - a pinch.
• Baking powder - a couple of pinches.
• Water (cold) - by eye until the dough is elastic.

How to cook a lean rye flour pie with apples and apricots - a recipe with a photo

I removed the pits from the apricots and cut the apricot pulp into small pieces. By the way, I cook with bones.

I also had a lone plum lying around in my fridge. She also went into business. I cut it the same way as apricots.

Rubbed apples on a medium grater.

I mixed them with apricots and plum pieces. Added sunflower seeds.

A little brown sugar - about a couple of tablespoons.

Also cinnamon and ginger.

Mixed all this beauty. Here is the finished filling for the lenten pie.

Now the dough. I mixed equal parts rye flour and wheat flour. I added a pinch of salt, a couple of tablespoons of sugar (brown, as in the filling). And some baking powder. Approximately 1 teaspoon.

mixed and added vegetable oil. Lots of oil.
I mixed the butter with flour with my hands. It turned out dry crumb. It's not dough yet.

Slowly pouring water into the eye, knead the dough. The dough is dense, not sticky and elastic enough to be rolled out.

She divided the dough into two parts of approximately equal sizes.
I rolled out one part into a cake according to the size of the pie dish.

She rolled the dough onto a rolling pin and transferred it to the mold.

Flattened out in shape.

She poured the filling into the mold and smoothed it out.