Pies with apples from yeast dough

The most delicious pies, of course, were baked by our grandmothers. Remembering my grandmother's pastries, I decided to bake pies with apples from yeast dough. To make it even tastier, I added some raisins and cinnamon to the apple filling. And soon after that, the apartment was filled with a wonderful smell of baking muffins, cinnamon and apples. Apple pies came out ruddy, beautiful and tasty.

Ingredients:

For test:

4-5 art. flour
1 st. milk
40 gr. live yeast or 1 sachet dry (16 gr.)
60 gr. margarine or butter
5-6 art. l. Sahara
2 eggs + 1 egg for brushing
vegetable oil for greasing the pan
a pinch of salt

For filling:

600 gr. apples
3-4 st. l. sugar (or more, depending on whether your apples are sour or sweet)
Optionally, you can add: 1 handful of raisins or chopped nuts, cinnamon or vanilla sugar, 1/2 tbsp. l. starch (so that apple juice does not flow out of the pies)

Cooking:

We heat the milk to a warm state, add salt and 2 tbsp. l. Sahara. Add mashed live yeast (or pour dry). Stir carefully. Let ferment in a warm place until foam forms.
Melt butter or margarine and set aside. Pour in the risen yeast - stir.
Beat the eggs with a fork with the remaining sugar and also pour in the yeast - stir again.
Add the sifted flour 1 cup at a time, mixing well each time. Sprinkle flour until the dough stops sticking to your hands. We put the dough in a deep bowl or pan and cover with a towel (if the dishes are not deep enough, the dough that has come up to the towel may stick). We put the dough in a warm place for 20-30 minutes.
If we want to add raisins to the filling, we wash it and soak it in hot water. Drain the water after 10 minutes.
My apples, cut into 4 parts, remove the core. Cut them into small cubes (approximately 0.5 × 0.5 cm.). Mix with sugar and cinnamon (or vanilla sugar). You can add raisins or nuts, starch.
The risen dough should increase in volume by 2.5-3 times.
Knead the dough again, adding a little flour if it sticks to your hands. Roll out thinly on a floured surface, cut out circles with a glass, set aside the trimmings separately. You can immediately roll out not all the dough, but part. Then we also roll out the scraps, cutting out circles from them until a small piece of dough remains, from which we roll out 1 circle.
Put the apple filling in the middle of the circle.
We immediately close up the pie, connecting the opposite edges and pinching, like. If you want to get a lemon-shaped pie, simply put it on a baking sheet greased with vegetable oil (or lined with oiled baking paper) with the seam down. If we want the pies to be rectangular, we connect the corners of the pinched pie under the seam. Lay seam down. We spread all the pies on a baking sheet and set them to come up in a warm place for 15-20 minutes.
When the pies come up, grease their surface with an egg beaten with a little water. We put the baking sheet in a hot oven and bake at 180º for about 20 minutes, not forgetting to watch them so that they do not burn.
Ready-made pies with apples from rich yeast dough have a beautiful ruddy glossy surface. We take them out of the oven, let them cool slightly and remove them from the pan. Serve with tea, milk,