Apple pies are one of the most delicious options homemade baked goods. How more recipes apple pies, so much the better! Today I suggest you try my favorite - on yeast dough. The combination of airy, fragrant kefir dough and aromatic apple-caramel filling will not leave anyone indifferent!
To be honest, for many years I had one constant favorite - yeast dough with sour cream and eggs (). But just recently I fell in love with kefir dough ( detailed recipe found on this page). Despite its modest composition (no eggs or sour cream), the dough itself turns out to be very manageable and pleasant to work with, and the finished baked goods are unusually tender, fluffy, tasty and aromatic.
For the apples for the yeast pie that we will bake in the oven, choose dense, elastic, sweet and sour varieties. It is important that the filling in the finished pie does not turn into puree, while the apple slices retain their shape. The amount of sugar can be adjusted depending on the sweetness of the fruit and personal preference.
Ingredients:
Yeast dough:
(500 grams) (300 milliliters) (70 grams) (3 tablespoons) (1 tablespoon ) (1.5 teaspoons) (0.5 teaspoon)
Apple filling:
For lubrication:
Cooking the dish step by step with photos:
To prepare yeast apple pie, we will need the following ingredients: premium wheat flour, kefir of any fat content (I used 3.5%), sugar and vanilla sugar (for flavor), refined vegetable oil (I use sunflower), salt and instant yeast. All products must be room temperature. For the filling we will need fresh apples (the weight of the fruit is indicated in prepared form), butter(at least 72% fat), sugar, ground cinnamon and cornstarch. In addition, we use egg yolk and water to lubricate the workpiece.
First of all, let's prepare yeast dough with kefir. Sift wheat flour (500 grams) into a bowl (preferably twice). Thanks to sifting, the flour not only loosens and is saturated with oxygen, but also removes possible debris. I use 500 grams of flour, since I use the product of one brand (Lida) - you may need a little more or a little less.
Mix thoroughly with a fork or whisk so that all dry ingredients are evenly distributed throughout the mixture. Make a depression in the flour mixture and pour kefir (300 milliliters) at room temperature into it. You can warm it up quite a bit, just a little.
Mix all the products - you can use your hand or a fork (as you prefer). When the flour is moistened, having absorbed moisture, add 2.5 tablespoons (we will leave half a spoon for greasing the bowl) of odorless vegetable oil. I use refined sunflower.
This yeast dough needs to be kneaded for quite a long time (at least 10, preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, quite soft and not sticky. We round the dough into a ball and place it in a bowl, which we grease with literally a teaspoon of vegetable oil so that it does not stick to the dishes during the fermentation process. Place the yeast dough in a warm place for 1 hour. Where better test wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then tighten the bowl with the dough cling film or cover with a towel natural fabric(linen is best) so that the surface does not become weathered and crusty. You can also let the dough ferment in microwave oven, in which we first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no apple pie.
While the yeast dough is fermenting, prepare the filling. Wash and peel the apples, cutting out the seed pods and stalks. Cut the peeled apples into small cubes, but not too finely.
The result should be 1 kilogram of apples prepared in this way. If you have a little less, it doesn't matter. This recipe will yield a decent amount of filling in the finished pie.
Now let's quickly make caramel. To do this, put 70 grams of butter in a wide (mine is 28 centimeters in diameter) and deep frying pan, and add 150 grams of granulated sugar there.
Over medium heat, let the sugar and butter melt. Be sure to stir during the process so that the sugar does not burn. In just a couple of minutes you will get a fragrant caramel mass.
Immediately transfer the apple slices into the boiling caramel and let them warm up over high heat for no more than a minute. Just mix everything and turn off the heat.
Add a teaspoon of ground cinnamon, which will give the filling a magical aroma. If you don't like this spice, don't add it.
Additionally, add a tablespoon of cornstarch to the filling, which will then thicken. Apple juice and will not allow it to leak out of the pie. Corn starch can be replaced with potato starch - take a small heaped teaspoon.
After 1 hour (time is a relative concept, you may need more or less), the yeast dough on kefir will rise very well, approximately 2 times in volume. It is very soft and fluffy. If the dough rises poorly, it means you have old yeast - increase the fermentation time.
During this time, the yeast dough on kefir will rise again very well and become even more tender and fluffy. Now you can work with it.
Knead the dough, then divide it into 2 unequal parts. One piece will become the bottom of the future apple pie, and the second will be needed for the top and decoration. Round the dough, cover it with a towel or cling film and let rest for 5-7 minutes. If you don't let the dough rest for a while, it will roll out poorly and shrink back.
Roll out a larger piece of dough into a layer (dusting with flour if necessary) to the size of the baking dish. I have a rectangular shape (32x22 centimeters), but a round or any other will work perfectly. You can even bake a yeast pie with apples directly on a baking sheet. I advise you to line a baking pan with parchment paper or grease it vegetable oil. We place the dough in it so that we get sides. Spread the already cooled apple filling in an even layer.
Yeast dough pie with apple filling. Recipe with step-by-step photos.
Wonderful pies made from yeast dough with fruit and berry filling.
Equipment:
- container for preparing dough;
- container for milk;
- whisk, fork, tablespoon:
- cutting board, knife, rolling pin;
- electric stove, baking sheet, oven mitts, towel, plate;
- bowl, silicone brush.
For the test:
- 0.5 liters of milk;
- 4 tbsp. mayonnaise;
- 1/3 cup vegetable oil;
- 1 packet of dry yeast “PAKMATA”;
- 1\2 bags of baking powder;
For sweet pies:
- 1\2 cups sugar;
- 0.5 tsp. salt
- 1 kg. Torment
- 1 packet of vanillin
Filling:
- 1 kg. Apples;
- 10-15 pcs. plums
- 1\2 cups sugar
- a little lingonberry.
To make the pies golden and beautiful, brush them with beaten egg before baking.
Preparation
When preparing yeast dough, the room should be warm; the dough does not like cold or drafts.
Heat the milk in a saucepan, it should be warm. Pour sugar, baking powder, vanillin, salt, mayonnaise, vegetable oil into the milk - mix everything well with a whisk.
Pour the yeast into half the flour and gently mix the flour and yeast with a fork.
Next, pour the flour and yeast into the milk mixture.
Mix everything well.
Pour in the remaining flour and knead the dough, greasing your hands with vegetable oil so that it does not stick to your hands. Knead our dough long and thoroughly.
Place the dough in a pan, cover with a clean towel and leave for 1-2 hours until it “rises”.
While the dough is rising, prepare the filling: cut the apples into 4 parts, remove the core, cut each part into slices.
Cut the plums in half and remove the pits. You can add a few handfuls of lingonberries. We got such a tasty, bright filling.
When the dough has increased in volume by about 3 times, we begin to prepare a pie from it.
Divide the dough into two parts.
One will be the bottom of the pie, we roll it out and carefully place it on a baking sheet using a rolling pin.
This is done like this: grease a rolling pin with vegetable oil and roll the dough onto it.
Carefully place the rolling pin on a greased baking sheet. Unroll the dough from the rolling pin.
Spread the filling and sprinkle with sugar. It is better to put more sugar in the filling rather than in the dough, because... Sweeter dough takes longer to rise.
Decorate the top of the pie.
We make flowers and decorate the pie with them.
The edges of the pie can be decorated in different ways.
Whisk the egg until foamy. To make the top of the pie rosy and shiny, brush our pie with beaten egg.
Let it sit for 15 minutes and put the pie in the oven.
After the cake is baked, we take it out and cover it with a towel, so it sits until it cools down. Under the towel, the pie remains soft, the top crust does not dry out.
At my school during the fall break, I conducted a master class for teachers who wanted to learn how to bake and decorate pies from yeast dough.
I bring to your attention the making of the “Turtle” pie
Divide the dough into 2 different parts. The smaller one will be the bottom of the “turtle”.
Roll out into an oval shape and add the filling.
From the other part we make 4 small oval-shaped pies - turtle legs. The round pie is the head.
Using a glass, cut out several round pieces and then place them on the dough.
Carefully place a layer of dough onto the filling and seal the edges.
Brush the top with beaten egg.
This is such a wonderful pie we made
We also baked an “aquarium”
And such a wonderful centipede
You can make wonderful rose pies
I'm posting a photo - step-by-step master class. Everything is clear without words.
17 recipes for apple pies for every taste
yeast pie with apples
3 hours
220 kcal
5 /5 (1 )
Our apple pie will take several hours to prepare. But don’t be alarmed, most of the time is spent proofing the dough and baking the pie in the oven, and requires virtually no attention from you.
To prepare we will need the following tools:
- bowl for kneading dough;
- beaker;
- mixer (can be replaced with a whisk or fork);
- 2 small bowls;
- rolling pin;
- knife, tablespoon and teaspoon;
- baking dish or baking sheet;
- kitchen brush;
- oven;
- good mood.
Ingredients:
When selecting ingredients, I advise you to give preference to: premium flour, pasteurized milk, butter with a fat content of 78-82.5%, large eggs, juicy and sweet-sour apples.
Although it may not seem so at first glance, apple pie made from yeast dough has a fairly simple recipe.
Step-by-step cooking process:
- Preparing the dough ( batter). To do this, mix 6 tbsp. l. flour, 1 tsp. yeast, 1/2 tsp. salt and 1 tbsp. l. Sahara.
Pour 150 ml of milk into the resulting dry mixture, cover with a towel and place in a warm place for 20 minutes.
- After 20 minutes, add another 2 tbsp to our dough. l. sugar, 1 chicken egg yolk, and 70 g butter (cut into small pieces, room temperature). Mix well, then gradually add flour (continuing stirring)
until our dough becomes elastic and not sticky, but remains soft. Properly prepared dough will stick to your hands a little.
Cover again with a towel and place in a warm place for 1-1.5 hours until the dough rises. - After the dough has risen, it must be thoroughly kneaded on the table for 5-10 minutes. After kneading, put it back into the bowl, cover with a towel and put it in a warm place so that the dough rises again.
- While our dough is infusing, we prepare the filling. To do this, take apples, peel them, cut out the core and cut into thin slices, about 5 mm thick.
Separately, take a bowl and mix 2 tbsp. l. sugar and 1 tsp. cinnamon. - When our dough has risen again, put it on the table and cut it into 2 equal parts.
Take one part and roll out the dough with a rolling pin to a thickness of approximately 5-7 mm.
We align the resulting sheet to our baking dish or baking sheet and place it on the bottom, having previously greased it sunflower oil.
- Next, evenly place the chopped apples on the dough and sprinkle with the prepared mixture of sugar and cinnamon.
It is important to lay out the apples so that approximately 2 cm of unused dough remains on each edge of our dough sheet. - The next step is to roll out the second part of the dough to a thickness of approximately 5-7 mm. It is advisable to roll out the dough so that the sheet turns out to be square or rectangular. When we do this, cut the sheet into ribbons approximately 2 cm wide.
- Now we take our ribbons and lay them on top of the apples in two layers.
The first layer - we place the ribbons parallel to each other so that the edges of each ribbon lie on the unoccupied edges of our bottom sheet of dough. The second layer - we lay out the tapes parallel to each other and perpendicular to the first layer of tapes. The edges of the second layer strips should also be on top, on the unoccupied edges of the bottom sheet of dough. As a result, we should form something like a grid of dough ribbons on top of the apples.
We tightly connect each edge of the tape with the unoccupied part of the bottom layer of dough and raise the edges a little towards the top to form a small side. - We grease our pie with the yolk of a chicken egg so that when baking the pie is covered with a golden brown crust,
and put in the oven, preheated to 180 degrees, for 35-45 minutes.
Did you know? When kneading and rolling out the dough, sprinkle the table, rolling pin and hands with flour or grease with sunflower oil. Then the dough will not stick to the table, rolling pin and hands, and you will save time and nerves.
Video recipe
You can see an example of how to prepare the dough, how to make apple filling for a pie from yeast dough, how to place ribbons on a pie and more by following the link.
Apple pie made from yeast dough. Apple pie from Ivan!
https://i.ytimg.com/vi/lf5DIq9NK6Q/sddefault.jpg
https://youtu.be/lf5DIq9NK6Q
2015-01-28T06:02:09.000Z
By the way, so that our dessert is not only tasty, but also beautiful, Special attention You need to pay attention to decorating and serving the pie.
You can decorate the pie this way:
- the top layer of dough can be made not only in the form of perpendicularly intersecting ribbons, but also with patterned ribbons or even individual shreds (pieces) of dough in the form of a pattern or pattern;
- the prepared pie can be greased with cream, poured with glaze or melted chocolate, on top of which lay strips of apple peel neatly folded in the shape of roses;
- the pie can be decorated with fresh berries and pieces of fruit, islands of whipped cream, mint, powdered sugar, grated chocolate, crushed nuts, jam, etc.;
- You can also grease the pie with protein cream before baking in the oven, and then you will get a meringue crust on top of the pie;
- in any other way, based on tastes and preferences.
Did you know?
By the way, when making the pie you used only chicken egg yolks. In order not to throw away the whites of chicken eggs and not to waste food, prepare a protein cream from them that can be used to decorate the pie. To do this, beat the whites with sugar until you get a homogeneous stretchy mixture with foam. You can serve the pie separately, with berries and fruits, ice cream, sorbet, whipped cream, chocolate pieces, etc.
Cooking options
The recipe for apple pie with yeast in the oven is probably included in the Top 10 dessert recipes of every housewife, and therefore there are many options for preparing it.
For example, a pie can be made:
- closed (with top layer dough), half-closed and ;
- from fresh apples or apple jam;
- classic (filling includes only apple) and with various additives (cinnamon, vanillin, honey, lemon, etc.);
- you can add a few grams of aromatic high-quality alcohol to the filling;
- other options.
Variants of apple pies made with yeast-free dough are also popular, for example: very soft, melting in your mouth, and juicy.
if you have interesting recipes or you know some life hacks that further simplify and speed up the cooking process - write in the discussion, we will be very grateful to you.
Try cooking and don't be afraid to experiment. I hope my article was interesting and useful to you.
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– 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 proteins 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. Seal the edges of the bottom layer to the top layer of the pie. 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 cooled 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. Roll out the finished dough 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 dough, purchased at the deli 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!
And again my favorite apples in pies! There have been so many recipes for apple pies, and you never get tired of them, because they are all different and invariably very tasty. Today I will please you recipe for yeast pie with apples. We will bake it in the oven. It turns out to be incredibly tasty, aromatic and beautiful, looks original, and is truly a culinary masterpiece. Decorating a pie with such a lattice is not at all difficult. Products for it are affordable and easy to prepare.
Ingredients:
for test:
- flour - 550-600 g
- butter or margarine - 125 g
- dry instant yeast - 2.5 teaspoons
- milk or kefir - 250 ml
- sugar - 1/2 cup (half cup)
- egg - 1 pc.
- vanillin - 1 g
- a pinch of salt
For filling:
- apples - 4-5 pcs
- sugar - 4-5 tbsp. spoons
- egg for brushing the cake
- vegetable oil for greasing the mold
Yeast pie with apples recipe with photo:
I kneaded the dough for the apple pie in a bread maker. For those who don’t have a bread machine, knead the dough by hand.
Dissolve yeast in warm milk or kefir. Grind the egg with sugar. Combine everything, add softened butter, vanillin and salt. Gradually add flour, knead soft elastic dough. Cover the dough with a towel and place in a warm place for 40-50 minutes.
Place the risen dough on a table sprinkled with flour and divide it into 2 unequal parts. Roll out most of it and place on a greased baking sheet.
Peel and cut the apples into thin slices, place on top of the dough and sprinkle with sugar. Roll out the remaining dough, cut into strips and place on top of the pie in the form of a lattice. Brush the top of the pie with beaten egg.
Bake the yeast pie with apples in an oven preheated to 180 degrees for 30-40 minutes, depending on the oven.
