Only in the summer-autumn season are baked goods with apples so aromatic and especially attractive. For me, apples in baked goods are real magic with an indescribable aroma, and it’s definitely impossible to explain these feelings in words.
If you want to make lush, rich pies with apples, carefully study step by step recipe with a photo and get down to business!
The pies turn out fluffy due to the rich yeast dough, which I often use not only for making pies, but also in other baked goods.
So, let's start cooking.
Recipe for apple pies:
For filling:
- Apples - 4-5 pcs. (I have small ones);
- Sugar - 2 tbsp. spoons;
- Lemon juice - 2 tbsp. spoons;
- Cinnamon, cardamom and other baking spices - to taste.
For the test:
- Milk - 250 ml;
- Sugar - 3 tbsp. spoons;
- Yeast - 25 pressed (wet) or 7 g dry;
- Salt - 0.5 teaspoon;
- 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 using the sponge method. Today we will use live yeast, but pies made with dry yeast turn out just as good.
Instead of 25 g of fresh yeast, you can use 7 g (1 small teaspoon) of dry yeast.
Mash the yeast into pieces using a fork or spatula. Add 1 tbsp. spoon of sugar. 
Add warm milk. The temperature of the milk should not be higher than 40 C, otherwise the yeast may die. 
To make the dough stronger, add 3 heaped tablespoons and stir well. 
Don’t worry if not all the lumps are mixed in the dough - this is normal for dough, we don’t need smoothness at this stage. 
Cover the dough cling film or a towel, place for 10-15 minutes in a place without drafts (for example, in a switched off oven).
While the dough is rising, 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 this the dough for pies will be fluffier and airier.
We prepared the flour and set it aside.
Break the egg and mix with salt. Then add the remaining sugar (2 tablespoons).
Add vegetable oil (almost half a faceted glass).
Pour the suitable dough into the dough. Mix.
We start adding flour. You can add it through a sieve, while simultaneously sifting it again.
We begin to knead the dough using a spatula or spoon. Add flour gradually, in parts.
At some point you will feel that the dough is already too thick to knead with a spatula (spoon).
Set the spatula aside. Place the dough on a floured surface and begin kneading the dough with your hands. Yeast dough loves your hands very much, the more effort you put into kneading, the better your baking 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 vegetable oil into your palm and grease the surface of the dough ball. Cover the bowl with a towel or cling film.
The dough should rise and rise properly when 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, you can add orange or lemon zest, cinnamon, and cookie crumbs 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.
Peel the apples.
Cut into small cubes (we cut vegetables for Olivier salad of similar sizes).
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 adding the filling to the pies, squeeze it out so that the juice from the apples does not leak out in the oven during baking.
If the apples are very juicy and you are worried that the apple pies will start to leak in the oven, prepare the filling in a different way. Cut the fruit into medium-sized cubes, place in a frying pan with a small piece butter and sprinkle with sugar. Simmer the apples over low heat for 3-4 minutes. Once completely cooled, drain excess liquid(you can drain the filling in a colander).
Forming pies
The risen dough should be divided into pieces, which we will place on a surface sprinkled with flour. The pieces are the size of a large chicken egg. Each piece of dough is a future pie. Particularly demanding housewives distribute the dough into pieces according to weight so that the baked goods look perfect, all the pies are the same.
Roll out each piece of dough using a rolling pin (or press with your hands).
Place the filling on each flatbread (1 heaped teaspoon). To taste, you can sprinkle the filling a little with sugar (but I usually don’t do this, the apple filling turns out sweet anyway).
We pinch the pie so that there are no holes left. Place on a baking sheet covered with parchment paper.
Now you need to grease the apple pies so that they get a golden brown crust in the oven.
The secret to a crispy golden brown 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 the baked goods not just with yolk, but with yolk with water or milk, the surface turns out beautiful, glossy and not as dark as when greased only with yolk.
Using a pastry brush, grease all the pies on the baking sheet.
You can sprinkle the top of your baked goods with sugar or baking spices.
I bought specially selected spices from a grinder and often use them for sprinkling. The aroma in the apartment is indescribable! Still, freshly ground spices give off a much better aroma than those from a bag. 
Place the pies on a short distance 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 to heat up (temperature 180 C).
After 15 minutes, our pies will “grow” a little and increase in size. Now it's time to go into the oven!
5 minutes after the pies have been 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 apple pies are ready in the oven. Take out the baking sheet with the pies and place them on a plate or in a bowl. With hot tea, milk or kefir - it will be delicious with any drink.
These are the ruddy brothers we got! 
If you love baking with apples, you will probably like the new video recipe on the Pirogeevo You Tube channel:
The dough that I prepare in the following video is also perfect for pies with apples:
I will be glad to see your feedback and comments on the recipe. Leave a photo of the pies prepared according to this recipe, tell us whether you liked the preparation or not. Thank you!
In contact with
My family loves regular baked goods made from yeast dough, and especially apple pie made from yeast dough! It always turns out tasty, rich, aromatic and “fluffy” - airy. The dough is perfectly baked from the inside, creating large pores, absorbing apple juice. The pie tastes best after it cools - then the apple flavor is fully revealed, especially if you add a couple of pinches of ground cinnamon to the filling. Alas, my daughter doesn’t like this seasoning and I have to make apple pie from yeast dough without it.
Remember that you first need to give the dough time to mature to obtain perfect dough, then let the dough mature, as well as the workpiece itself, so that it does not burst during baking. You can use a bread maker to create the dough; I prepare it the old fashioned way - by hand.
Pour dry yeast into a container, 2 tbsp. granulated sugar, salt and 4-5 tbsp. wheat flour, mix everything thoroughly and pour warm water, beat with a whisk, turning the ingredients into a dough.
Place the dough in a warm place, covered with a towel, and leave for 20-30 minutes to ferment. As soon as bubbles appear on the surface of the dough, this means that the yeast activation process has begun, but the dough is not ready yet - we need to wait until all these bubbles burst!
At this time, combine the melted butter, chicken egg and remaining granulated sugar in another container and beat with a whisk.
Pour the additional ingredients into a fluffy dough and mix, creating a rich dough. Add the rest of the flour and knead a loose yeast dough. Leave for 25 minutes in a warm place.
Wash the apples in water, remove the seeds, cut them into large cubes, add granulated sugar and vanilla sugar, mix.
Knead the risen dough again, divide it into two halves and distribute one of them along the bottom of the pan, greased vegetable oil. Let's put the filling on it.
Cover with the second half of the yeast dough. Let it proof for about 20 minutes, after which we place the pie with apples made from yeast dough in a preheated oven at 220C for 40-50 minutes. 10 minutes before the end of baking, brush the surface of the pie with milk or egg yolk.
Remove the hot cake from the oven and let it cool completely, then remove from the pan, sprinkle with powdered sugar and cut into portions.
Serve with a cup of aromatic tea!
No matter what pace you set modern life, pies are our everything!
Especially if they are homemade, prepared with their own hands to the delight of their household.
Many, especially young housewives, prefer to buy a ready-made bun or kalach, just not to bother with the dough, because working with it seems too difficult.
You still need to start sometime.
Why are grandma’s pies always tastier and more beautiful?
Because grandma has experience in this matter.
Each subsequent pie is sure to turn out tastier and more beautiful than the previous one. Don't 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 one day: “My granny’s pies are the best!”
Yeast apple pie - basic technological principles
The key to success is the freshest and highest quality products for the dough. There is one exception: milk can be sour. This is even better, but the main thing is not to overdo it; Moderately sour milk, without traces of mold or rancid taste, is suitable for the dough.
Yeast must also be “working”, not lying around in unknown conditions for unknown how long. Excess yeast gives baked goods a characteristic sour smell; finished products made from yeast dough quickly deteriorate. An insufficient amount of yeast slows down the rise of the dough or it does not rise at all, and the products turn out tough and heavy. The optimal amount of pressed yeast per 1 liter of liquid for butter dough is 100 g; for yeast dough - 40-60 g. Baking makes the dough heavier and makes it difficult to rise. The dough must not be allowed to rest; It is also undesirable to start working with unfermented dough. For yeast, it is also important to choose the right temperature, avoid mechanical vibration of the dough during its rise and avoid drafts in the room where semi-finished yeast dough products are upset.
Before you start preparing the dough, take a close look at the flour. The color of high-grade flour ranges from dazzling white to creamy shade. First and second grade flour contains bran, which is also good, but for bread, and not for buns or yeast apple pie, if the recipe calls for the use of premium wheat flour.
Flour that is too wet feels cooler to the touch; when squeezed in your hand, it becomes compressed and crumbles poorly. In this case, you need to use less liquid in the dough. The moisture content of flour varies in each individual case, which is why the amount of flour indicated in recipes may vary slightly, with an error of 5-10%. Another important property of flour that you definitely need to pay attention to is the gluten content, which determines the quality of the dough and, ultimately, appearance and the taste of the finished product. Without laboratory analysis, gluten content can be determined organoleptically. 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 it is - premium. For yeast pies, use only this kind of flour and be sure to sift it: not only to remove foreign impurities, but more so that it is enriched with air, which during the fermentation and baking process will provide additional fluffiness to the yeast dough.
The consistency of the dough is selected depending on the recipe. Yeast dough can be liquid (pour-in), soft (medium consistency) and tight. The softer the dough, the airier the baked goods; large air bubbles form in the baked product. In a dense dough, the bubbles are small, and the dough takes longer to rise.
When kneading the dough, you need to add the dry mixture to the liquid mass. The composition of the liquid mass, as moisture-containing components, includes milk or fermented milk products (water for soft dough), eggs, melted butter. Solid (frozen) oil 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 placed in the dough.
Let us immediately note that the apple filling in the pies is 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 their juice and soak the entire dough, and then, dripping to the bottom of the mold, form a burnt crust on the bottom.
If other, very juicy berries are added along with apples, then the juice must be allowed to drain. There is no need to squeeze it out so that the meaning of their presence in the pies is not lost: let what drains out is what itself is looking for a way out. After this, treat the too juicy filling with starch, lightly “powdering” the berries. The starch will “bind” the juice in the dough, preventing it from randomly leaking wherever it pleases and spoiling the appearance 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:
Dissolve the yeast in milk, adding a spoonful of sugar and sifted flour. Grind the yolks until white with 1/3 of the 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 round shape, sprinkled with flour, covering the sides of the mold with the same part of the dough.
Sprinkle peeled, finely chopped apples with rum, add chopped or crushed almonds, cherry jam, mix and place on the dough in the form. Sprinkle with half the remaining sugar and place the second rolled out piece of dough on top of the filling. Connect the edges of both layers of dough. Make cuts in a circle with scissors (2-3 cm), then intertwine the cut edges of the dough, alternating them: stretch the lower ends between the upper ones, connecting them in pairs, bottom and top.
Bake at 180ºϹ until the pie is browned. Take it out and, without removing it from the mold, let it cool.
From the whites and the remaining third of the sugar, beat a stable protein mass and cover the surface of the pie. Send it back into the oven, and when the white glaze turns brownish, remove it. Once the pie has cooled, transfer to a platter and drizzle with a thin string of cherry syrup.
Recipe 2. Jellied yeast pie made 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
Oil 50 g
Preparation:
Remove the core from washed apples without cutting them. Wash medium-sized oranges and cut them in half lengthwise. Take out the orange pulp, free it from the membranes, cut it and combine with sugar and cinnamon; Stuff the holes in the apples with orange pulp and place each of them in the halves of the orange peel. Line a baking dish with foil. Grease the surface of the foil with oil and place the apples in the orange peel into the pan.
Combine the cream with breadcrumbs and soak the yeast in them. Grind the eggs with sugar and add to the dough, mix. Pour the dough over the fruit and let it sit for a while. warm place. Bake at 180ºϹ.
Recipe 3. Apple and peach yeast pie
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
Preparation:
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 add crushed yeast. Mix the prepared dough with a whisk, wrap the dish with it in film and place it closer to the switched on stove so that the dough rises at 20-25ºϹ. When the dough doubles in volume, add another third of the flour, mix the dough and wrap it again, put it in a warm place. Grind 150 g of sugar with four yolks and one egg, add softened butter and, whisking the pastry with a whisk, combine with the risen dough. Add the remaining flour, knead the dough very thoroughly: it should be very soft, not too dense. Cover the bowl again and let the dough rise while you prepare the pan and filling.
Cut the apples and peaches into slices and sprinkle lightly with starch. Prepare 1 beaten egg for brushing the pie. Grease the deep pan and work surface with oil. Divide the risen dough into five parts: 4 parts - for rolling out circles, one of which should be about one and a half times larger than the others, and a fifth, small one - 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. Most big piece Roll out the dough into a circle and place it in the 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 pieces of dough to the diameter of the mold. Place them on top of each other, alternating layers of filling. Place 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 top layer pirogue. Make a flagellum or a braid to cover the places where the dough sticks together. To ensure that the decorations stick to the surface, brush the surface with egg wash using a brush before placing them on the pie. Let the cake rise until its 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 is a lot of filling in the pie; Moreover, it is juicy and heavy: it needs more time to bake, and at the same time the top should not burn. Then remove the foil, wait until the top begins to fry, and then brush it with egg to get a beautiful golden gloss. Keep the finished cake in the mold for a short time: it should only be slightly steamed so that it easily leaves the bottom of the mold. Place it on a wooden surface and cover with a cotton napkin.
Recipe 4. Pie with apples from yeast dough, with cottage cheese
Ingredients:
Apples 250 g (net)
Sugar to taste
Cottage cheese 400 g
Yeast dough, puff pastry:
Flour, sifted 500 g
Yeast, pressed 100 g
Butter 150 g
Milk 70-100 ml
Vanilla, rum, cinnamon (for flavoring)
Preparation:
Adjust the amount of sugar for the filling at your discretion. 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.
It is better to use full-fat cottage cheese, homemade, or squeeze it well under a press to remove the whey. Grind the chilled butter into the flour until crumbly. Combine it with cottage cheese and mix. Keep in the refrigerator so you can add the crumbles to the dough when chilled.
Dissolve yeast in heated 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 start working. 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 butter and cottage cheese crumbles, 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 out.
The dough should be cold while working. Ready dough Roll out into a thin sheet of rectangular, oblong shape and place diced apples and 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, brush the pie with beaten egg, place in a warm place (20-25°C) and bake.
Recipe 5. Yeast apple and cherry pie
Ingredients:
Fresh raspberries
Eggs 3 pcs.
Sugar 150 g
Yeast "Moment", dry 12 g
Oil 82.5% 100 g
Milk 100 ml
Rum, vanilla
Preparation:
Grind the eggs with sugar and butter, add warm milk to them and add yeast, vanilla powder, pour in rum, and, gradually adding sifted flour, knead the dough to a normal, smooth consistency. Let the dough rise, keeping it warm until the volume increases 2-3 times. Roll out into a layer of 0.5 cm and cut into strips. Place a cherry in the center of each strip (lay along the entire length of the strip); place 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 off 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 place the strips in the mold, from the edge to the center, rolling them into a ring. Apple slices must be located perpendicular to the surface of the mold. Pinch the edges of each strip so that the juice does not leak out 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 the foil and brush with beaten egg. When ready and slightly cooled, sprinkle with sugar.
Recipe 6. Very quick open pie with apples made from yeast dough
Ingredients:
Apples (slices) 400 g (net)
Puff pastry, yeast (ready) 350 g
Cinnamon, vanilla
Powdered sugar 70 g
Preparation:
This pie will not take much time and effort, because it is made from ready-made dough, purchased at the grocery store or prepared the day before.
Prepare the mold by greasing it with oil, preheat the cabinet to 180ºϹ. Roll out the dough to the size of the mold and place it so that a side is formed around the perimeter or diameter of the container chosen for baking. Sprinkle the prepared apple slices with cinnamon or vanilla, place them on the dough and send the formed semi-finished product to proof in a warm place. When the dough has noticeably increased in volume, bake the pie. After cooling, sprinkle the apples with powder.
Recipe 7. Yeast pie made 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
Preparation:
Fry pieces of duck breast until cooked in a frying pan, with onions, seasoning with spices. Combine with boiled rice and pieces of peeled apples.
Dissolve the yeast in milk and sugar, add sifted flour, salt, melted butter and 2 eggs and knead the dough. After proofing, divide the dough into two parts. Roll out one piece, place it in a mold and cover with the prepared filling. After rolling out the second layer of dough, cover the pie filling with it. Place the semi-finished product again for proofing and then bake. Five to seven minutes before it’s ready, take the pie out and brush its surface with egg, then finish baking. After removing the cake from the oven, cover with a cotton towel for a few minutes and then remove from the pan.
Pie with apples made from yeast dough - tricks and useful tips
To quickly finish cleaning the kitchen after working with dough, use refined oil with a neutral taste to treat the work surface rather than flour. Lubricate your hands, table, dishes with it, but not too much so that the dough does not absorb it and does not slip too much. It is more difficult to collect flour, and, moreover, after it, you will most likely have to sweep it up and throw it away.
The most important advice: take up work with the dough only with great desire and in good mood: everything will definitely work out. This is serious!
Both adults and children love apple pies. It's apple picking season. It's time to bake apple pies!
Today I offer you a recipe for the simplest apple pie with yeast dough.
Yeast dough prepares quickly and you shouldn’t be afraid of it. It needs to be kneaded first and while you are preparing the apple pie filling, the dough will mature.
My favorite is the open-faced pie with apples and cinnamon, it is very tasty and the apples in it are moderately moist, and it looks just great!
Products:
For the test:
- 2 eggs
- 3.5 cups flour
- 1 glass of milk
- 1 table spoon of vegetable oil
- 100 g butter or margarine
- 2 table. spoons of sugar
- 0.5 tsp. spoons of salt
- 5 -6 g dry yeast (half a pack)
- Vanillin on the tip of a knife
For filling:
- 1-1.3 kg apples
- 2-3 table. spoons of sugar
- 1-2 tsp. spoons of cinnamon
Making a simple open apple pie:
First we need to knead the dough for the apple pie, and only then we’ll make the filling.
I love pies made from yeast dough - they turn out fluffy, beautiful and very tasty.
- The butter must be melted or simply softened at room temperature.
- Then pour in a glass of warm milk.
- Add 2 eggs.
- Salt, sugar and mix everything.
- Then pour the sifted flour (half the portion) with dry yeast into the pan and add a little vanillin.
- Knead the dough. While kneading, add flour and vegetable oil little by little. The amount of flour may be slightly less or more than indicated - it depends on the flour itself.
This portion of yeast dough is just enough for 1 pie, the size of a standard oven tray.
- If you are making yeast dough for the first time and doubt your abilities, take a look at this page: you will have no doubts. Everything is described step by step and with photos
- The recipe for cooking with dry and compressed yeast is almost the same. Only dry yeast just needs to be mixed with flour, and pressed yeast needs to be “knocked”. If something is not clear, follow the link and look step by step photos.
The main thing is not to mix yeast with oil (vegetable, butter or margarine), but only with flour.
So, after we have kneaded the dough, we need to put it in a warm place, so it will rise faster.
If the house is cool (like now), I put the pan with the dough in a bowl of warm water and work on the filling. I check from time to time to make sure the dough doesn’t run away.
While the dough is rising, you can start making the filling.
Wash the apples, remove the core and grate them:
It is not necessary to peel them - it remains in your hands after grating.
True, this trick doesn’t work with Antonovka.
Then put the grated apples in a frying pan, add sugar to taste and simmer:
In winter, pre-cooked pie will work perfectly in such a yeast pie. Quick and easy: open the jar and put it on the dough!
While we were busy with the filling, the dough came together:
It must be kneaded back 1 or 2 times:
When the dough rises again, you can assemble the open apple pie:
The dough must be divided into two unequal parts - larger - roll out:
Place on a baking sheet greased with vegetable oil.
To prevent the pie from getting soggy apple juice, sprinkle semolina on top of the dough (a little). Semolina binds the liquid released from the apples, but the taste of the filling will not change:
Then spread the apple filling onto the dough:
Sprinkle cinnamon on top of apples:
From the remaining dough we make a beautiful “mesh”.
Divide into 8 parts, roll out a rope from each.
Place on apples:
To make the dough mesh look beautiful and look like a pigtail, we arm ourselves with scissors and carefully cut the flagella on both sides:
All that remains is to brush the cake with whipped cream raw egg(so that the baked goods are smooth and have a glossy shine):
Leave the pie in the room for 10-15 minutes (so that it “fits”) and send it to a heated oven to a temperature of 180-200 degrees, bake until done...
We take out...
Lovely!
When the pie has cooled a little, cut into pieces, pour tea and call everyone to the table.
Delicious, aromatic, fluffy apple pie was a great success! Simple, isn't it?
This year, a good harvest of apples will be enough to yeast pies with apples and na and na - the simplest apple pie!
Bon appetit!
That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with the news of the Tasty Food site
A couple of proven recipes for yeast dough that have become signature recipes are kept in the pages of the culinary notebooks of many housewives. Fast, on a quick fix, straight, or “live”, as if sizzling, on sponge, labor-intensive, with long, repeated proofing and repeated kneading. Ascetic lean on water and brine or, conversely, portly, fluffy and alluring with a rich aroma.
In a hospitable home, there must always be fragrant buns, pretzels, pies and pies of all kinds! Let it happen often. And today, putting aside selfish thoughts about some extra centimeters on the waist, we will bake an apple pie from yeast dough. And having finished with considerable trouble, for fun, pathetically and proudly we will bring the picturesque “wreath” to the table - we will gather enthusiastic exclamations from our favorite eaters.
Time: 240 minutes / Number of 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 yeast apple pie
We slightly warm up about a third of the milk to dilute the dough - pour a tablespoon of granulated sugar and flour into a bowl with warm liquid, crumble the pressed yeast, mix vigorously 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, sift the first 500 g of wheat flour through a fine sieve. We separate possible dry lumps and solid fragments.
Add the remaining dry ingredients: sugar, salt and vanilla powder. Mix.
Beat two standard-sized eggs into the flour mixture, pour in vegetable oil - and here unrefined oil is suitable, with it the baked goods will be filled with the aroma of an amazing rustic pastry and you will remember grandma’s pies, koloboks and kulebyaki.
Pour over the yeast composition that has “played” by that time, and the remaining milk.
Sift the last 300 g of flour and first grind the mass with different-sized flakes and put it together. We recommend increasing the amount of flour gradually - 100 g at a time; perhaps the type of your product will allow you to get by with less weight. Don't forget that for yeast dough The volume of liquid is important, and the size of chicken eggs often varies.
Simply dump the dough onto a wide surface and knead vigorously for at least 5-7 minutes. We sometimes moisten our palms with vegetable oil, at the end of the kneading we roll up a smooth lump - return it to an already clean bowl, throw on cling film/bag and for the next 1.5-2 hours, if the weather permits, place it under direct Sun rays. The place for rising yeast dough should be quiet, warm, and draft-free.
We press down the fairly “suitable” lump a little - we rejoice at the soft texture and pliability. The semi-finished product is ready for our culinary experiments and, in addition to apple pie from yeast dough, this recipe is easy to form both large and portioned pies, bagels, bagels, and braids.
But since the planned wreath pie with a sweet filling is on the agenda, we roll out the dough into 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” perpendicular to it 1-1.5 cm wide. Number The stripes should be equal to three - three parts for one “braid”. The semi-finished pie will turn out large and moveable; work immediately on a sheet of parchment.
We braid the fringe with ordinary “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 best with apples in baked goods.
We divide clean apples into fairly large cubes - for delicious filling It is better to use strong, sweet and sour fruits. Spread an even layer over the sticky surface.
We roll up, starting from the side of the apples (not the “braids”!). We continuously fasten the joints with our fingers, preventing the filling from falling out, and throw decorative details - “braids” on top of the roll. A pie with apples made from yeast dough is beautiful even 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. Leave for another 20-30 minutes in a secluded place, brush with egg yolk shaken with a spoonful of milk/water, and for a matte, velvety crust, cover with butter (vegetable or melted butter). Transfer to a baking sheet and bake the apple pie from yeast dough for 35-40 minutes at a temperature of 190 degrees, preheat the oven to maximum.
Tall, with an appetizing glossy shine 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! Bon appetit.
