Delicious and airy yeast pie with apples. The recipe for pies with apples from yeast dough on kefir

Whatever the pace of modern life, pies are our everything!

Especially if they are homemade, personally prepared for the joy of their household.

Many, especially young housewives, prefer to buy ready-made sweet bun or kalach, so as not to mess with the dough, because working with it seems too complicated.

You still need to start at some point.

Why do grandma's pies always taste better and more beautiful?

Because my grandmother has experience in this matter.

Each next cake is sure to turn out tastier and more beautiful than the previous one. Do not be afraid of difficulties, because they are always temporary. Remember that, sooner or later, everyone becomes a grandmother, and you need to learn so as not to deprive your grandchildren of the pleasure of saying someday: “My granny’s pies are the best!”

Yeast apple pie - basic technological principles

The key to success is the latest and quality products for the test. There is one exception: milk can be sour. It's even better, but the main thing is not to overdo it; moderately sour milk is suitable for the dough, without traces of mold and rancid taste.

Yeast must also be “working”, not overwhelmed under unknown conditions, it is not known how long. Excess yeast gives baked goods a characteristic sour smell, finished products from yeast dough spoil quickly. An insufficient amount of yeast slows down the rise of the dough or it does not rise at all, and the products turn out to be hard and heavy. The optimal amount of pressed yeast per 1 liter of liquid for sweet dough- 100 g; for yeasty non-baking dough - 40-60 g. Baking makes the dough heavier and makes it difficult to rise. Do not allow the dough to rest; it is also undesirable to start working with an unfermented dough. It is also important for yeast to choose the right temperature regime, avoid mechanical vibration of the dough during its rise and prevent drafts in the room where semi-finished products from yeast dough are upset.

Before you start preparing the dough, take a closer look at the flour. The color of high-grade flour is from dazzling white to creamy. Flour of the first and second grade contains bran, which is also good, but for bread, and not for buns or yeast pie from apples, if the recipe calls for the use wheat flour top grade.

Flour that is too wet to the touch is cooler; when squeezed in the hand, it is compressed and crumbles poorly. In this case, less liquid should be used in the dough. The moisture content of flour varies in each individual case, due to which the amount of flour indicated in the recipes may vary slightly, with an error of 5-10%. Another important property of flour, which must be paid attention to, is the gluten content, which determines the quality of the dough and, ultimately, appearance and taste finished product. Without laboratory analysis, the gluten content can be determined by an organoleptic method. Take a pinch of flour and wet it with a few drops of water and try to roll it into a ball. If the flour sticks together quickly, then this is - top grade. For yeast pies, use only such flour and be sure to sift it: not only to remove impurities, but more so that it is enriched with air, which, during fermentation and baking, will provide additional splendor to the yeast dough.

The consistency of the dough is chosen depending on the recipe. Yeast dough can be liquid (bulk), soft (medium consistency) and tight. How softer dough, the more airy the baking, large air bubbles form in the baked product. In a dense dough, the bubbles are small, and the dough is longer.

When kneading the dough, you need to add a dry mixture to the liquid mass. The composition of the liquid mass, as moisture-containing components, includes milk or dairy products(water - for lean dough), eggs, melted butter. Solid (frozen) butter for puff pastry chopped with flour. Yeast puff pastry is perhaps the only type that is kneaded in cool conditions, with a fairly low temperature of the products put into the dough.

We immediately note that apple filling in pies - not only tasty, but also easy to work with. Just never mix apples with sugar in advance: it must be added, the later - the better, so that the apples do not have time to release the juice and soak the whole dough, and then, flowing down to the bottom of the mold, form a burnt crust from below.

If others are added along with apples, very juicy berries, then the juice must be allowed to drain. It is not necessary to squeeze, so that the meaning of their presence in the pies is not lost: let that which is looking for a way out flows down. After that, treat the too juicy filling with starch, lightly “powdering” the berries. Starch will “bind” the juice in the dough, preventing it from arbitrarily leaking where it pleases and spoiling the look of the product.

Recipe 1. Closed pie with apples from Rhine yeast dough

Ingredients:

Almonds 120 g

Milk 50 ml

Dry yeast 6 g

Eggs 5 pcs.

Sugar 300 g

lemon zest(fresh) 40 g

Apples 700 g (net)

Butter 120 g

Flour 350-400 g

Cherry jam 70 g

Cooking method:

Dilute the yeast in milk, adding a spoonful of sugar and sifted flour to them. Rub the yolks white with 1/3 of sugar, combine with yeast and softened butter, add vanilla and zest, sifted flour, knead the dough; divide it into two parts and roll out 2 circles on the table. Put one of them in a round form, sprinkled with flour, covering the sides of the form with the same part of the dough.

Sprinkle peeled, finely chopped apples with rum, add chopped or crushed almonds, Cherry jam, mix and put on the dough in the form. Sprinkle with half of the remaining sugar and place the second rolled out layer of dough over the filling. Connect the edges of both layers of dough. Make cuts with scissors in a circle (2-3 cm), then weave the cut edges of the dough, alternating them: stretch the lower ends between the upper ones, connecting them in pairs, at the bottom and at the top.

Bake at 180ºϹ until the cake is browned. Take it out and, without putting it out of the mold, let it cool.

Whip the whites and the remaining third of the sugar into a firm protein mass and cover the surface of the pie. Send it back to the oven, and when the protein glaze turns brown, take it out. After the cake has cooled, put it on a dish, watering it with a thin thread of cherry syrup.

Recipe 2. Jellied yeast pie from apples stuffed with jam

Ingredients:

Apples 12 pcs.

Oranges 6 pcs.

Cream 150 ml

Sugar 70 g

Eggs 3 pcs.

White crackers 250 g

Cinnamon 1 g

Yeast 3-4 g

Butter 50 g

Cooking:

From the washed apples, remove the core without cutting them. Wash medium-sized oranges and cut in half lengthwise. Take out the pulp of oranges, release it from the membranes, cut and combine with sugar and cinnamon; Stuff the holes in the apples with the pulp of the oranges and place each of them in the halves of the orange peel. Cover the baking dish with foil. Grease the surface of the foil with oil and place the apples in a mold in orange peel.

Combine the cream with breadcrumbs and soak the yeast in them. Grind the eggs with sugar and add to the dough, mix. Pour the fruit over the dough and let stand in a warm place for a while. Bake at 180ºϹ.

Recipe 3. Yeast cake from apples and peaches

Ingredients:

Peaches 200 g

Sugar 350 g

Apples 300 g (net)

Milk 150 ml

Semolina 50 g

Starch, corn 60 g (including 30 g for dough)

Butter 120 g

Eggs 4 yolks and 2 whole eggs

Yeast, pressed 100 g

Vanilla or cinnamon

Cooking:

Sift the flour and combine it with semolina, salt, vanilla (cinnamon) and 30 g of starch. Take 1/3 of the prepared mixture, add 50-100 g of sugar to it, pour in warm milk and put the chopped yeast. Stir the prepared dough with a whisk, wrap the dishes with it with a film and place it closer to the switched on stove so that the dough rises at 20-25ºϹ. With an increase in the dough in volume by 2 times, add another third of the flour, mix the dough and again, wrapped, put in heat. Pound 150 g of sugar with four yolks and one egg, add softened butter and, after whipping the muffin with a whisk, combine with the risen dough. Add the remaining flour, knead the dough very carefully: it should be very soft, not too dense. Cover the bowl again and let the dough rise while preparing the mold and filling.

Cut apples and peaches into slices and sprinkle lightly with starch. Prepare 1 beaten egg for brushing the pie. Grease a deep form and a working surface with oil. Divide the risen dough into five parts: 4 parts - for rolling circles, one of which should be about one and a half times larger than the others, and the fifth, small - for sculpting dough decorations on the surface of the pie. Mix flour into a small piece, as it should be denser and more convenient for sculpting and cutting out figures. Roll out the largest piece of dough into a circle, and place it in a mold so that its edges hang slightly over the side. Place a layer of apple slices on the bottom of the mold covered with dough and sprinkle them with sugar. Roll out the next three parts of the dough according to the diameter of the mold. Lay them on top of each other, alternating layers of filling. Put the dough on the blocks, then the peaches sprinkled with sugar, then the dough again and the apple layer. The last layer should cover the fruit - we will decorate it with figures cut out of dough. Fasten the edges of the bottom layer with the top layer of the cake. Fashion a flagellum or a pigtail to cover the places where the dough sticks. To help the decorations stick to the surface, brush the surface with the egg before placing them on the cake. We send the cake for proofing until the volume increases, at least 2 times. When baking (180ºϹ), first cover the surface of the pie with foil for 10-15 minutes so that the lower part with the filling rises well and bakes. There are many fillings in the pie; besides, it is juicy and heavy: it needs more time to bake, and at the same time the top should not burn. After removing the foil, wait until the top starts to fry, and then brush it with an egg to get a beautiful golden gloss. Do not keep the finished cake in the mold for long: it should only be slightly steamed so that it easily falls behind the bottom of the mold. Transfer it to a wooden surface and cover with a cotton cloth.

Recipe 4. Pie with apples from yeast dough, with cottage cheese

Ingredients:

Apples 250 g (net)

Sugar to taste

Curd 400 g

Yeast dough, puff:

Flour, sifted 500 g

Yeast, pressed 100 g

Butter 150 g

Milk 70-100 ml

Vanilla, rum, cinnamon (for flavor)

Cooking:

Adjust the amount of sugar for the filling as you wish. The weight of apples is indicated in net. They need to be washed, peeled and cut into cubes, but do not rush to do this until the dough is ready. Wash the raisins and steam with boiling water, dry.

Cottage cheese is better to use fatty, homemade, or squeeze it well under pressure to remove whey. Grind the chilled butter with flour to make crumbs. Combine it with cottage cheese and mix. Keep in the refrigerator to add the crumbs to the dough when chilled.

Dissolve yeast in warm milk. For puff pastry, it is important that the yeast does not start working before proofing begins. Therefore, the temperature of the milk should be low so that the yeast only dissolves, but does not have time to work. Immediately pour them into the sifted flour, combined with flavorings and salt. Knead the stiff dough and start rolling it into a thin layer (0.5 cm). Sprinkle with crumbs from butter and cottage cheese, fold the dough into an envelope and roll out thinly again. Repeat this operation until you have used all the crumbs. If the butter heats up and melts, and the dough becomes too soft, freeze it slightly and continue rolling.

The dough must be cold while working. Ready dough roll out into a thin sheet, rectangular, oblong shape and put diced apples, raisins on it. Sprinkle the filling with rum and roll the dough into a roll, along with the filling.

Place the semi-finished product on a baking sheet, grease the pie with a beaten egg, put in heat (20-25Ϲ) and bake.

Recipe 5. Yeast apple pie with cherries

Ingredients:

fresh raspberries

Eggs 3 pcs.

Sugar 150 g

Yeast "Moment", dry 12 g

Butter 82.5% 100 g

Milk 100 ml

Rum, vanilla

Cooking:

Rub the eggs with sugar and butter, add warm milk to them and pour in the yeast, vanilla powder, pour in the rum, and, gradually adding the sifted flour, knead the dough to a normal, smooth consistency. Let the dough rise, keeping it warm until it doubles in volume. Roll out into a 0.5 cm layer and cut into strips. Put a cherry in the center of each strip (lay along the entire length of the strip), lay apple slices on the edge of the strips, overlapping. Sprinkle the filling with sugar and drizzle with rum or your favorite liqueur. Apples must first be washed, removing only the seeds, but do not cut the skin. Fold the strips in half so that the cherry is covered with dough, and the edges of the apple slices remain outside. Immediately lay the strips in the form, in the direction from the edge to the center, folding them into a ring. Apple slices should be perpendicular to the surface of the mold. Pinch the edges of each strip so that the juice does not flow out of them during baking. Bake after proofing. First, it is advisable to cover the pie with foil so that the apples do not dry out or burn. 5-10 minutes before the end of baking, remove foil and brush with beaten egg. When ready and cooled slightly, sprinkle with sugar.

Recipe 6. Very quick open yeast dough apple pie

Ingredients:

Apples (slices) 400 g (net)

Puff pastry, yeast (ready) 350 g

Cinnamon, vanilla

Powdered sugar 70 g

Cooking:

This cake will not take much time and effort, because it is from ready dough, bought in cooking or prepared the day before.

Prepare the form by lubricating it with oil, heat the cabinet to 180ºϹ. Roll out the dough to the size of the mold and lay it so that a rim is formed around the perimeter or diameter of the container chosen for baking. Sprinkle the prepared apple slices with cinnamon or vanilla, place on the dough and send the formed semi-finished product for proofing in a warm place. When the dough has noticeably increased in volume, bake the pie. After cooling, sprinkle apples with powder.

Recipe 7. Yeast Pie from Apples and Duck Breast

Ingredients:

Duck meat 500 g

Milk 250 ml

Sugar 50 g

Egg 3 pcs.

Butter (82.5%) 100 g

Rice, boiled 150 g

Yeast 100 g (pressed)

Apples, peeled 300 g

Cooking:

Fry the pieces of duck breast until cooked in a pan, with onions, seasoned with spices. Combine with boiled rice and pieces of peeled apples.

In milk with sugar, dissolve the yeast by adding the sifted flour, salt, melted butter and 2 eggs, knead the dough. After proofing, divide the dough into two parts. Roll out one piece, put it in a mold and cover with the prepared stuffing. After rolling out the second layer of dough, cover the filling of the pie with it. Send the semi-finished product again for proofing and then bake. Five to seven minutes before readiness, remove the cake and brush its surface with an egg, then bake it. After removing the cake from the oven, cover with a cotton towel for a few minutes and then remove from the mold.

Yeast Dough Apple Pie - Tricks and Tips

To quickly finish cleaning the kitchen after working with the dough, use not flour, but refined oil with a neutral taste to treat the work surface. Lubricate your hands, table, dishes with it, but not too abundantly so that the dough does not absorb it and does not slip too much. Flour is more difficult to collect, and, besides, after it, most likely, you will have to sweep and discard.

The most important advice: take up the work with the test only with great desire and in good mood: everything will definitely work out. This is serious!

A couple of proven yeast dough recipes that have become crowns are kept on the pages of culinary notebooks of many housewives. fast, on hastily, bezparnoe, or "live", as if hissing, on the dough, laborious, with long, repeated proofing and re-kneading. Ascetic lean on water and brine, or, on the contrary, portly, lush and alluring with rich aroma.

In a hospitable house, fragrant buns, pretzels, pies and pies of all stripes must always be! Let often. And today, discarding selfish thoughts about some extra centimeters at the waist, let's bake Apple pie from yeast dough. And having finished with a lot of trouble, for the sake of fun, pathetically and proudly we will take out the picturesque “wreath” to the table - we will collect the enthusiastic exclamations of our favorite eaters.

Time: 240 minutes / Servings: 10 / Baking tray and parchment

Ingredients

• flour 800 g
• vegetable oil 100 ml
• sugar 80 g
• eggs 2 pcs. + yolk
• milk 250 ml
• fresh yeast 20 g
• salt 2 g
• vanilla 2 g
• apples 2-3 pcs.
• apricot jam 50 g

How to make Yeasted Apple Pie

We warm up about a third of the milk a little to dilute the brew - pour a tablespoon of granulated sugar and flour into a bowl with warm liquid, crumble the pressed yeast, mix intensively and leave in a warm place until a foamy “cap” forms on the surface (10-15 minutes).

Immediately on the countertop or in a wide basin, as in our example, we sift the first 500 g of wheat flour through a fine sieve. We separate possible dry lumps, solid fragments.

Add the remaining dry ingredients: sugar, salt and vanilla powder. We mix.

We drive two eggs of a standard size into the flour mixture, pour in vegetable oil - and unrefined oil is suitable here, with it the pastries will be filled with the aroma of amazing rustic muffins and you will remember grandmother's pies, koloboks and kulebyaki.

Pour over the yeast composition that has “played” by that time, the remnants of milk.

Sift the last 300 g of flour and at first grind the mass with different-sized flakes, collect together. We recommend increasing the flour rate gradually - 100 g each, perhaps the variety of your product will allow you to get by with less weight. Do not forget that the volume of liquid is important for yeast dough, and the size of chicken eggs often varies.

We simply dump the dough on a wide surface and knead with effort for at least 5-7 minutes. We sometimes moisten the palms with vegetable oil, at the end of the kneading we roll up a smooth lump - we return it to an already clean bowl, throw a cling film / bag and for the next 1.5-2 hours, if the weather permits, we take it out into direct sunlight. The place for raising the yeast dough should be quiet, warm, without a draft.

Pretty “approached” lump is pressed down a little - we rejoice at the soft texture, suppleness. The semi-finished product is ready for our culinary experiments, and in addition to the apple pie from yeast dough, according to this recipe, it is easy to form both large and portioned pies, bagels, bagels, wickerwork.

But since the conceived pie-wreath with sweet stuffing, roll out the dough in a rectangular layer - about 30 by 40 cm. In the middle along, parallel to the side of the length, visually draw a line and cut the “noodles” 1-1.5 cm wide perpendicular to it. The number of strips should be equal to three - three parts for one “braid” . The semi-finished pie will turn out to be large and mobile, work immediately on a sheet of parchment.

We braid the fringe with the usual “braids”, and grease the whole half of the cake with apricot or other jam. In addition, if desired, sprinkle with ground cinnamon, chopped nuts, raisins, poppy seeds, chocolate drops - choose what you like more about apples in baking.

We divide clean apples into fairly large cubes - for a tasty filling, it is better to use strong, sweet and sour fruits. Spread evenly over the sticky surface.

We turn off, starting from the side of the apples (not the "braid"!). We continuously fasten the joints with our fingers, preventing the filling from falling out, throwing decorative details - “braids” over the roll. Yeast dough apple pie is beautiful in this form - without complicating it, bake it with a long, even bar or bend it into a crescent.

And following our version, we connect the ends and get a round loaf. We leave for another 20-30 minutes in a secluded place, grease with egg yolk shaken with a spoonful of milk / water, for a matte velvety crust, cover with oil (vegetable or melted butter). Transfer to a baking sheet and bake an apple pie from yeast dough for 35-40 minutes at a temperature of 190 degrees, preheat the oven to the maximum.

Tall, with an appetizing glossy sheen and smelling of seductive vanilla, cover the wreath cake with a woven napkin and cool. We serve the handsome man to the table with milk, fruit drinks or hot tea - successful baking endeavors, finds and enthusiasm! Enjoy your meal.

Probably, there is no such person who does not like to enjoy a delicious apple pie. And most importantly, the variety of recipes for its preparation pleasantly surprises. Open apple pie - what wonderful delicacy! Today we will talk about him. Let's look at several options for such a pie.

apple pie base

The basis of an apple pie is always the dough. As a rule, it does not require the use of special products. Therefore, you can cook an apple pie not only for holiday table, but also for everyday tea drinking from products that you will find in your refrigerator.

Simple apple pie

We offer to cook a simple apple pie based on fragrant dough and, importantly, with a very tasty filling. To prepare it, we need:

• one and a half glasses of flour;
• 150 g margarine;
• half a glass of sour cream;
• 1/3 stack. Sahara;
• a teaspoon of vanilla sugar, cinnamon (ground) and baking powder;
• two apples.

So let's get started. Let's start, of course, with the preparation of the test. In softened (slightly melted) margarine, add sour cream, sugar with vanilla sugar, as well as flour and baking powder. Mix everything well to make a homogeneous sticky dough.

Now let's deal with the filling, take the apples, cut them into slices, which we then sprinkle with cinnamon.

The dough and filling are ready. The final step will be laying out all the ingredients in the form. We are suitable for both metal and glass or silicone. We grease it. We put the dough in it, and apple slices we stick evenly in a circle, while deepening them a little.

Bake this open pie with apples you need in the oven, heated to 180 degrees, about 30-40 minutes. The result is a deliciously aromatic dessert.

Apple pie with yeast dough

Such a cake will have an amazing taste due to the thick caramel, which is obtained from a mixture of sugar, apple juice and cinnamon and soaks the base wonderfully.

To make a yeast pie with apples, we will need:

• sweet dough (how to cook it, consider below);
• apples;
• cinnamon;
• sugar;
• vegetable oil.

Of course you can use any yeast dough, but most the best option for a sweet pie it will be just fancy.

Preparing an open pie is very easy. We roll out the prepared dough, taking into account the shape of the baking sheet. We grease the baking sheet well with vegetable oil, spread the dough.

As for the filling, first wash the apples well. We cut them into pieces. You can peel the skin, but it's up to your own taste. Add cinnamon sugar to apples. Mix well to evenly distribute the cinnamon and sugar.

At the end of cooking, put our apples on the dough. Leave it for 20 minutes for the cake to rise. During this time, heat the oven to 180 degrees. We put the cake and bake it until golden brown.

Now enjoy an unforgettable taste.

Sweet pastry for open apple pie

Everyone knows that sweet pastries much tastier if it is baked on the basis of pastry. Apple pie is no exception. Let's get acquainted with the recipe for making such a dough.

We will use the following products:

• water (milk or curdled milk) - one glass;
• pressed yeast - 25-30 g;
• salt - ½-1 tsp;
• sugar - ¼ stack;
• eggs - 2 pcs.;
• butter (vegetable) oil - 60-80 g;
• flour - about 600 g.

First, we put the dough by analogy with the usual yeast dough. But first you need to melt the butter. When the dough is ready, the temperature of the oil should be 30-40 degrees.

We introduce baking into the finished dough, namely eggs with butter. And add the remaining ingredients: salt, sugar, part of the flour. It is important that the consistency of the dough is correct. It is usually recommended to make one that will not stick to your hands. However, it is already considered too steep and heavy. That is why it is necessary to achieve a consistency when the dough is still sticky, and “light” to the touch. Not everyone can succeed the first time. But there is no need to despair. Experiment, and most importantly, try to remember how much flour was put in, perhaps next time its amount will need to be increased or decreased.

After kneading the dough, it must be put in a warm place to rise, while covering with a towel. When the dough has risen 2-3 times, beat it up and let it rise again. This procedure should be repeated 2-3 times.

Now you can cook an open apple pie!

Spicy apple pie

Let's cook an apple pie in a slow cooker. The recipe that we offer for consideration is prepared on a crispy dough and with air filling. This is what gives the cake a special piquancy.

Well, let's get acquainted with the ingredients that we need. We will prepare the dough from:

• rye flour - about 180 g;
• olive oil (odorless) - 50 g (5 tablespoons);
• cold water - 3-5 tbsp. l.;
• eggs - 55 g or 1 pc.;
• poppy - 18 g (2 tablespoons);
• salt - pinches;
• butter- 3-5 g.

For the filling, you will need 200 g of apples (one large or 2 medium ones), and the filling is prepared from:

• eggs - 110 g or 2 pcs.;
• natural yogurt (fat content 2.5-4%) - 200 ml;
• brown sugar (honey) and cinnamon - ½ tsp each.

So, we have collected the products, now we are preparing a pie with apples in a slow cooker.

Whisk the egg with a whisk. Mix flour with poppy seeds, salt, egg and butter. We knead the dough. Gradually add cold water, one tablespoon at a time, until the dough forms a ball. We wrap the dough cling film and put it in the fridge for at least 30 minutes.

Lubricate the multicooker bowl with butter.

Cut off from parchment paper two strips about 12 cm wide and about 15 cm long. Put them in the multicooker bowl crosswise. They are necessary for convenient pulling of the cake, so as not to turn it upside down.

Roll out the dough into a disc with a diameter approximately equal to the diameter of the bottom of the bowl. We carefully lay it down and distribute it along the bottom, forming sides along the walls about 2.5 cm high.

Peel the apples, cut in half, remove the core and cut into slices.

To prepare the filling, beat the eggs with a whisk, mix them with yogurt, sugar (honey) and cinnamon.

Arrange the apple slices on the dough and pour over the egg and yogurt mixture. We expose the program "Baking". We turn on the multicooker for 1 hour and 5 minutes.

When the apple pie in the slow cooker is ready, take out the bowl. Let the cake cool, then carefully remove it and put it on a pre-prepared dish.

Apple puff pastry pie

Another option for a delicious apple pie is the layered apple pie. It is prepared very easily, and most importantly, incredibly fast.

We will need:

• one egg;
• jam;
• 500 g puff pastry;
• sugar;
• 3 apples;
• lemon juice.

getting ready layered cake with apples in two simple steps. To start, lay out the frozen puff pastry on paper, let it thaw, cut off small ribbons around its entire perimeter, which we cut with a knife on both sides. Brush the edges of the pastry with beaten egg. We put ribbons on these edges. Lubricate the middle of the dough with jam, then lay out the apples, peeled and cut into slices.

In the second step, spray lemon juice apples, sprinkle them with sugar, grease the ribbons with an egg. The rest of the ribbons can be put on top of the cake, but then they also need to be greased with an egg. We put the cake in the oven (temperature 180 degrees) for about 25-30 minutes. When the cake is ready, let it cool and call the guests for tea.

Another version of apple pie

Consider another recipe for an open apple pie. The peculiarity of this cake is that it can be prepared without sugar!

We will prepare the following products:

• butter - 100 g + for greasing the baking sheet;
• sugar - half a glass + for sprinkling apples;
• salt - one pinch;
• flour - 3 stack. with top;
• milk - 1 stack;
• drinking soda;
• apples - 10-11 pcs.;
• powdered sugar.

We take the butter and rub it with sugar, introduce the eggs one by one, pour in the salt, flour mixed with soda, pour in the milk. We knead the dough well. We roll it into a layer and put it on a baking sheet. Pre-oiled. We cover the dough with an even layer of peeled thin slices of apples. Sprinkle them with sugar. Bake the cake for an hour in the oven (moderately hot).

Sprinkle the finished cake with powdered sugar.

Delicate apple pie

With the photos posted in the article, it will be easier to understand the recipes.

So we take

for the test:

• butter - 50 g (room temperature);
• sugar - 70 g;
• one egg;
• half tsp soda;
• flour - 170 g;
• one tsp cocoa;

for cream:

• one egg;
• sugar - 50 g;
• sour cream - 100 g;
• flour - one tbsp. l.;
• apples - 2 pcs. (medium).

Mix flour with soda, sift cocoa there. Rub the butter with the egg and sugar. Gradually add flour, knead the dough.
We remove it for 30 minutes in the refrigerator. Whisk the cream with a fork. Peeled apples cut into cubes. Put the dough into a mold. We make a side with moistened hands. Distribute apples.

Fill them with cream. We bake for about 50 minutes at 180 degrees. Cool well in shape. We take out and treat relatives.

Apple Pie Success Secret

If you want your open apple pie to blow everyone away, you need to choose the right dough. And its correctness already depends on the preferences of your family or guests. Variants of pies based on various kinds test we presented in our article. So choose, cook and enjoy.

Yeast cake with apples

5 (100%) 1 vote

Classic home baking- a pie with apples from yeast dough, a recipe with a photo will step by step show all the main cooking steps in detail. In the oven, the cake rises well, browns and when ready it looks so appetizing that you want to immediately cut off a piece, without waiting for it to cool. I am making a yeast pie with apples from sourdough dough. It is not difficult, but the recipe cannot be called fast. The dough should stand for half an hour, get stronger, and then you need to wait until the dough rises. Such a cake will not stale, it will remain soft and fresh for several days.

most delicious stuffing for a yeasted apple pie, it is obtained from sweet and sour apples. If you have sweet ones, sprinkle the slices with lemon juice and do not forget to add cinnamon.

Ingredients

To make a yeast pie with apples you will need:

• milk - 150 ml;
• fresh yeast - 20 g;
• granulated sugar - 1 tbsp. l;
• wheat flour - 150 g;

• wheat flour - 330 g;
• eggs - 2 pcs + yolk for lubrication;
• granulated sugar - 4 tbsp. l;
• salt - 2 pinches;
• butter - 80 g;
• sunflower oil - 1 tbsp. l.

• sweet and sour apples - about 1 kg;
• sugar - 0.5 cups (to taste);
• ground cinnamon - 1 tsp;
• butter - 50 g.

How to make apple pie from yeast dough. Recipe

I prefer baking with fresh yeast. If you are used to dry, reduce the amount by a factor of three (instead of 20, take 7 grams). I add a tablespoon of sugar - it will help the yeast gain strength.

I grind it into a mush and pour it with warm milk. I heat it up to such a temperature that it feels pleasantly warm.

After mixing all the ingredients, add the sifted flour. Mix with a spoon or whisk.

The mixture will turn out not liquid, something like thick sour cream. If you run a spoon along the walls, the dough will separate and slowly spread, occupying the same volume. You don't need to mix it up.

I cover with a lid or tighten with a film and put the bowl in heat for half an hour. A little overlooked, the dough reached the top. But it is clearly visible how porous it has become.

Advice. If the dough rises badly, then something with yeast or not warm enough in the room. Put in a bowl with hot water and wait another 15-20 minutes.

The dough for a yeast pie with apples can be kneaded in a bread machine, but I do it the old fashioned way - I knead it with my hands. I take out the butter and eggs in advance from the refrigerator, leave at room temperature. I break the eggs into a deep bowl, beat with sugar.

I transfer the dough to a larger container. I also pour the egg-sugar mixture and butter (soft) into pieces there.

I stir. All products must be combined in homogeneous mass without lumps. I pour in the sifted flour, leaving a little for adding during kneading. Mix with a spoon as much as possible, then mix with your hands.

When the dough comes together in a loose ball, I spread it on the board and continue to knead until it becomes soft and smooth. First, I roll it away from myself, fold it, press it with my palm with effort and roll it again.

To make it easier to knead, I add a little sunflower oil. Gradually, from loose and tight dough will become soft, plastic. Working with him is a pleasure!

After 10-12 minutes it will become smooth, uniform, air bubbles will be felt under the palms. They burst, and it seems that the dough is "puffing" - which means that it is well mixed and ready for proofing. I roll into a bun, return it back to the bowl. I cover, put in heat for an hour or more, until it triples in size.

While the dough is rising, prepare the apple filling for the pie. I cut apples into small cubes. Usually I take not very juicy, sour-sweet or sour.

Melt the butter in a frying pan, spread the apples. Simmer over low heat until soft. I add sugar (put to taste) and ground cinnamon.

I increase the fire, evaporate the syrup, which was formed from the melted sugar. Another five to seven minutes and the filling for the apple pie is ready. She definitely needs to cool, gain taste, so it is better to cook in advance.

When proofing, the dough will rise, increase at least three times. It becomes very soft and airy. Before cutting, I knead, pushing with my fist, first in the center, then near the walls. I divide into two parts - more for pies, smaller for decorating pastries.

I knead the dough into a cake according to the diameter of the form (I have a large one, 26 cm). I spread the baking paper on the bottom, put the dough on the paper and stretch it a little more from the middle to the edges, forming the sides.

I'm putting in the stuffing. It will turn out a lot, almost flush with the edges. The more apples, the tastier and juicier the cake.

Now I will show you how to decorate an open pie with apples from yeast dough. I pinch off small pieces of dough, roll it into thin bundles, I will make a lattice out of them. Then I roll the harnesses about 1.5 cm in diameter. Flatten and cut with a knife on both sides. I hold the knife at a 45 degree angle. You will get a long spikelet that will fit near the sides and fix the grate.

First, I spread thin bundles on the filling, make a decorative mesh on the apple pie.

On the side (circumference) I place spikelets without leaving an empty space between them. From the rest of the dough I make figures, flowers, leaves - what happens.

I cover the apple pie with a towel and put it on the stove, on the burner. I turn on the oven. As the oven heats up to 180 degrees, the cake will rise. Before planting in the oven, I grease the top with yolk, diluted with a spoonful of milk.

I set it to medium. In the oven, a yeast pie with apples is baked for 35-40 minutes, the temperature is 180 degrees. If it is unevenly reddened, I raise it higher or slightly increase the temperature and let it stand for another five minutes.

After the oven, the apple pie needs to be cooled, let the pastries move away from the heat and gain flavor.

I know from my own experience that it is very difficult to resist, so I always bake two pies. One cools down for two or three hours, and the second is slightly cool, cut into pieces and on the table. I can assure you that the pie with apples made from yeast dough turns out to be very tasty, and it definitely won’t get stale, much less stale. Happy baking everyone Bon appetit! Your Plushkin.

And here is another version of the recipe in video format, a very beautiful cake:

Only in the summer-autumn season, muffin with apples is so fragrant and especially attractive. For me, apples in baking are real magic with an indescribable aroma, and it’s definitely impossible to explain these feelings in words.
If you want to cook lush sweet pies with apples, study carefully step by step recipe take a photo and get to work!
The pies are fluffy because of the rich yeast dough, which I often use not only for making pies, but also in other pastries.

So let's start cooking.

Recipe for apple pies:

For filling:

• Apples - 4-5 pieces (I have small ones);
• Sugar - 2 tbsp. spoons;
• Lemon juice - 2 tbsp. spoons;
• Cinnamon, cardamom and other spices for baking - to taste.

For test:

• Milk - 250 ml;
• Sugar - 3 tbsp. spoons;
• Yeast - 25 pressed (wet) or 7 g dry;
• Salt - 0.5 tsp;
• Eggs - 1 pc.;
• Flour - 3.5 cups (about 450-470 g);
• Vegetable oil - 100 g.

How to cook apple pies in the oven

We will prepare the dough in a sourdough way. Today we will use live yeast, but dry yeast pies are no worse.

Instead of 25 g fresh yeast you can use 7 g (1 teaspoon with a small slide) of dry yeast.

Break the yeast into pieces with a fork or spatula. Let's add 1 tbsp. a spoonful of sugar.


Add warm milk. The temperature of the milk should not be higher than 40 C, otherwise the yeast may die.

For the strength of the dough, add 3 tablespoons with a slide and stir well.

Do not worry if not all the lumps are mixed in the dough - this is normal for the dough, we do not need smoothness at this stage.

We cover the dough with cling film or a towel, send it for 10-15 minutes in a place without drafts (for example, in a turned off oven).

While the dough is coming up, prepare the flour (0.5 cups went into the dough, the remaining 3 cups will be needed when kneading the dough). The flour needs to be sifted well through a fine sieve, saturate it with air, thanks to which the dough for pies will be more magnificent and airy.

Prepared flour - set aside.

Break the egg, stir with salt. Then add the remaining sugar (2 tablespoons).

Add vegetable oil (almost half a faceted glass).

Pour the risen dough into the dough. We mix.

We start adding flour. You can add through a sieve, while sifting it additionally again.

Start kneading the dough with a spatula or spoon. Add flour little by little.

At some point, you will feel that the dough is already too thick to knead with a spatula (spoon).

Set the spatula aside. Turn the dough out onto a floured surface and start kneading the dough with your hands. Yeast dough loves hands very much, the more effort you put into kneading, the better your muffin will turn out.

When the dough begins to easily come off your hands, roll it into a ball and return it to the bowl.

Pour a little into the palm vegetable oil, grease the surface of the dough ball. Cover the bowl with a towel or cling film.

The dough should be allowed to rise and rise properly at room temperature without drafts (it usually takes me 1.5-2 hours.

apple filling

While the dough is rising, prepare the apple filling.
If desired and to taste, orange or lemon zest, cinnamon, cookie crumbs can be added to the apple filling, but in any case, prepare the apples correctly in advance. By removing excess juice, you will not worry about leaking pies in the oven.

We peel the apples.

Cut into small cubes (similar sizes we cut vegetables for Olivier).

Sprinkle with lemon juice and sprinkle the filling with sugar. Lemon juice is needed so that ripe fruits release excess moisture as quickly as possible. Granulated sugar also contributes to this.

Before applying the filling to the pies, wring it out so that the juice from the apples does not flow out in the oven during baking.

If the apples are very juicy and you are worried that the apple pies will start leaking in the oven, prepare the filling in another way. Cut the fruits into medium-sized cubes, put in a pan with a small piece of butter and sprinkle with sugar. Simmer the apples over low heat for 3-4 minutes. After complete cooling, drain the excess liquid (you can throw the filling into a colander).

We form pies

The risen dough should be divided into pieces, which we will lay out on a surface sprinkled with flour. Piece sizes - large egg. Each piece of dough is a future pie. Particularly demanding housewives distribute the dough into pieces by weight so that the pastries look perfect, all pies are the same.

Roll out with a rolling pin (or crush with your hands) each part of the dough.

We impose the filling on each cake (1 teaspoon with a slide). To taste, you can sprinkle a little sugar on the filling (but I usually don’t do this, the apple filling turns out to be sweet anyway).

We pinch the pie so that there are no holes left. Lay out on a baking sheet covered with parchment paper.

Now you need to grease the pies with apples so that they become golden brown in the oven.

The secret of a crispy golden crust is simple - mix the yolk of one egg with a pinch of salt and add 1-2 tbsp. spoons of milk.

I noticed that if you grease pastries not just with yolk, but with yolk with water or milk, the surface is beautiful, glossy and not as dark as when lubricated with yolk only.
Using a pastry brush, grease all the pies on the baking sheet.
Top your muffin can be sprinkled with sugar or baking spices.
I bought specially selected spices from the mill, I often use them for sprinkling. The aroma in the apartment is indescribable! Still, freshly ground spices give off aroma much better than those from a bag.


Place the pies a little apart from each other so that they do not stick together in the oven (yeast dough increases significantly in size).


By this time, you need to turn on the oven for heating (temperature 180 C).
After 15 minutes, our pies will “grow up” a little, increase in size. Now it's time to head to the oven!
5 minutes after the pies have sat in the oven, you need to reduce the baking temperature to 160 C and bake for another 25-30 minutes.
After half an hour, the pies with apples in the oven are ready. We take out a baking sheet with pies, put them on a plate or in a bowl. With hot tea, milk or kefir - with any drink it will be delicious.
Here we have such ruddy brothers!


If you like baking with apples, you will surely like the new video recipe on the Pirogeyevo You Tube channel:

For pies with apples, the dough that I cook in the following video is also perfect:

I would love your feedback and comments on the recipe. Leave a photo of cooked pies according to this recipe, tell us if you liked cooking or not. Thank you!

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