Place the yeast in warm milk and let it melt. Add salt, egg, sugar and mix well.
Add sifted flour to the resulting mass and knead the dough. At the end of kneading, add vegetable oil and knead the yeast dough well again. Place in a bowl and leave for 40 minutes to rise.
Knead the risen dough and leave for another 40 minutes.
Roll out 3/4 of the yeast dough to the size of the mold, approximately 1.5 cm thick. Place in the mold, forming sides.
Peel the apples, remove seeds and cut them into small cubes.
Place apples on the dough.
Sprinkle apples with powdered sugar.
Roll out the remaining dough, cut into strips and lay overlapping on the surface of the apple pie.
Brush the pie with egg and leave for another 30 minutes.
Place in a preheated oven and bake for 20 minutes at 210 degrees.
Let the delicious, aromatic yeast apple pie cool and serve.
Bon appetit!
Recipe for a simple buttery yeast pie with apples
Butter dough is especially good for making pies and buns. It can be prepared using sponge or non-sponge methods. But sponge dough is always fluffier and airier, and this pie is made from just such dough.
Ingredients:
- milk – 1 glass;
- butter or margarine – 130 g;
- yeast – 20 g;
- flour – 550 g;
- egg – 5 pcs.;
- sugar – 240 g;
- apple – 5 pcs.;
- vanillin, salt.
Preparation
For the dough, take the milk and heat it, but not until it’s hot, otherwise the yeast will die in it. Dissolve the yeast in milk, sift 200 g of flour into it, add 2 tablespoons of sugar and a pinch of salt. Knead thoroughly and place in a warm place, while covering with film. When the cap rises, add eggs, another 100 g of sugar and melted butter. Having mixed all this, add the rest of the flour and knead the dough with your hands. After that it should fit. It is advisable that the entire time the dough is rising, the room should be quiet and there are no drafts, especially if you covered it not with film, but with a towel.
Coarsely grate the apples and sprinkle with the remaining sugar and vanilla; we do this already when the dough is ready. And it is important not to overdo it with vanilla, otherwise the filling will be bitter. Knead the risen dough and divide into 2 portions. Lightly roll out the first part to fit the shape. Place on the greased bottom of the pan, leaving the sides. We distribute the filling on top, and from the rest of the dough we make flagella and place them on top, intertwining them with each other. Bake for 30 minutes at 200 degrees.
Open pie with apples and cinnamon from yeast dough
Ingredients:
For the test:
- yeast – 10 g;
- milk – 150 g;
- sugar – 120 g;
- flour – 350 g;
- vanillin - a pinch;
- egg – 1 pc.;
- salt – 5 g;
- margarine – 60 g.
For filling:
- apple – 4 pcs.;
- sugar – 50 g;
- flour – 60 g;
- heavy cream - ¼ cup.
Preparation
Stir yeast, 1 teaspoon of sugar and 5 tablespoons of flour in warm milk, mix and leave for 30 minutes so that the yeast produces a foamy cap. Pour salt, vanillin and sugar into the sifted flour, mix, pour in the lightly beaten egg and softened butter, grind everything into crumbs. Pour in the prepared yeast dough and knead the dough. If the dough is slightly liquid, you can add a little flour. After kneading, there should be no flour left in the container; all of it should go into the dough. The dough, in turn, should be soft, but hold its shape well. Let it rest for 20 minutes; the flour will absorb moisture and form gluten, making it easier to knead. This process should last at least 10 minutes, on a dry table, lightly sprinkled with flour. Cover and leave in a warm place to rise; the dough should double in size. If you have time, it is advisable to knead the dough and let it rise again, but if not, you can start cutting it.
Roll out the dough according to the shape, but a little larger in size to form sides. Grease the mold with butter and sprinkle with flour, distribute the dough so that it hangs slightly from the sides of the mold, trim off any excess. Cover the mold with film, and in the meantime, peel the apples from seeds and cut into slices. To fill, mix flour with sugar, add cream and stir until smooth. Place the apples in a mold, sprinkle with cinnamon and pour over the filling. Bake for 45 minutes at 210 degrees.
Closed pie made from puff pastry with apples
Ingredients:
Preparation
Peel the apples from the insides, cut into slices and mix with sugar. Roll out the dough to a thickness of 0.5 cm, place it in the mold so that the edges slightly touch the walls, lay out the apples, pour over the jam. We coat the edge with beaten egg for adhesion and cover with a second sheet, glue them together, prick the top sheet with a fork. Bake until browned.
Apples are a fruit that can be bought at any time of the year, so apple pie from yeast dough can always be prepared. We offer this recipe “with secrets” using dry yeast, the use of which will make the dish fluffy and tasty. This pie doesn't take long to prepare, even though the dough does require proofing.
Secrets of the “appleberry” recipe
To make the pie tasty, it is important to prepare not only the dough, but also the filling with high quality, so it is worth remembering the following:
1. Apples. The more sugar you are going to put in the pie, the more sour the apples should be. For home baking, these fruits should be purchased not in large stores, but at the market, choosing fragrant fruits. Look for Antonovka. She will be perfect. If you can’t find such apples, buy Semerenko or Granny Smith. Since these varieties have thick skin, it is better to peel the fruits.
2.
Spices. Cinnamon is an excellent choice. It will make the taste of apple pie bright and never get boring, which is why it is recommended to add cinnamon to almost all baking recipes with apples.
You can use a ready-made spice mixture purchased in a store or try to prepare the mixture yourself: nutmeg, cardamom, cloves and ginger go well with apples. Sometimes, for originality, apple baked goods are flavored with allspice.
3. Dough. When proofing the butter dough, it is important not to overcook it and allow it to rise optimally. Therefore, take the recommendations “knead after three hours” based on the freshness of the yeast used or its type (dry ones will take longer to rise, but the dough will be more crumbly), the quality of the flour and other products. The main rule of separation, which was developed based on experience, states that the first time it should fit at least twice, the second - three times.
To prepare an airy yeast cake, you should add a tablespoon of alcohol (anything except wine) to the recipe.
Housewives who know how to prepare unique yeast baked goods will always have 15 minutes to knead the dough before cutting it: the dough will be enriched with oxygen and the cake will “melt in your mouth.” During baking, do not open the oven for the first half hour, as the dough will fall.
The best pies, like the pie according to this recipe, are made if the housewife cooks in a good mood.
Apple Pie Recipe Ingredients
For the test
- 250 g milk;
- 100 - 120 g butter;
- Small packet of dry yeast (11 g);
- 2 eggs;
- 100 g sugar;
- A pinch of salt;
- 650 g (or a little more) flour;
- 1 tablespoon of vodka or other alcohol-containing alcohol;
- Vanilla essence or vanilla sugar.
For filling
- 4 medium apples;
- 4 tablespoons sugar;
- A teaspoon of cinnamon;
- Juice of half a lemon.
To grease the top of the pie you need 1 egg.
Preparing the dough
1. In the container where we will knead the dough, pour milk and put butter, cut into pieces.
2. We heat the milk to a temperature of 37 - 45 degrees (drop a drop on your hand: if you are comfortable, then the yeast will like the temperature of the milk).
3. Turn off the milk and wait until the butter “disperses”. Add eggs, vanilla, salt, and a tablespoon of vodka to the milk.
4. Pour the yeast into the mixture and gradually add the flour, spoon by spoon.
5. Knead soft dough. If it sticks to your hands a little, grease them with sunflower oil.
6. Cover the container with cling film or a clean napkin and place in a warm place. This process will take from half an hour to an hour.
7. After the dough has risen, knead it and knead thoroughly. If you are going to make the pie closed, divide the entire dough into two parts. If the pie is open, separate a third for the “mesh”.
Preparing the filling
1. We wash and peel the apples, remove the core and seeds, cut into cubes (this cutting recipe is optimal, since apples cut into “cubes” “give” less moisture to the dough and the pie will not turn out wet).
2. Sprinkle apples with lemon juice to prevent them from browning.
Baking
1. Place the pie on a baking sheet, lining it with pre-oiled parchment paper.
2. Roll out the dough into a rectangle shape and form sides.
3. Sprinkle the bottom layer with potato starch so that it absorbs unwanted moisture if necessary. Place apples onto starch-sprinkled dough, sprinkle with cinnamon and sugar.
4. If the pie is closed, we also roll out the remaining dough and cut it (as if drawing rows of dotted lines with a knife), cover it with the bottom layer of dough with filling, pinch the edges, creating a “braid” effect.
5. If the pie is open, roll out strips from the separated third and decorate the top of the pie with them, forming “braids”, ropes, etc. Brush the top of the pastry with beaten egg and let the pie rise for half an hour.
6. Bake the “appleberry” at a temperature of 180 degrees for 35 - 40 minutes. We don’t take out the cake right away: after checking its readiness with a wooden skewer, we leave the cake in the oven for another 5 - 10 minutes. The top of the baked goods can be sprinkled with powdered sugar.
Don't forget to leave a comment and enjoy your tea!
Ingredients:
for test:
- wheat flour - 2 cups;
- dry yeast - 1 tsp;
- margarine or butter - 70g;
- milk - 150 ml;
- salt -0.5 tsp;
- sugar - 3 tbsp. spoons;
- 1 egg yolk;
- apples - 700g;
- sugar to taste;
I used “Saf-moment” fast-acting yeast. There are 11 grams of them. per 1 kg. flour. and this is 3 full teaspoons. Usually on the packaging of yeast it is written how much flour it is designed for. About what kind of yeast there are and how they differ, quality test.
Preparation:
knead the rich yeast dough 
To prepare a rich yeast dough, the milk must be warm. Mix 6 tbsp. spoons of flour, add yeast, salt and 1 tbsp. spoon of sugar. Add milk and use a spoon to mix the batter. Place in a warm place, covered with a towel.
After 20 minutes the dough will rise into a bubble cap.
Add 2 tbsp to the dough. l. sugar, yolk and margarine. Do not melt the margarine, but simply cut it into small pieces with a knife; it should be at room temperature. You need to use margarine for baking or use butter, then the cake will be crispier. Gradually add flour until you obtain a soft, non-sticky, elastic dough. You will need about 2 cups of flour with a volume of 250 ml. Cover with a damp towel and place in a warm place.
When the dough has risen (about 1-1.5 hours), you need to put it on a floured table and knead it thoroughly. I do this for 10-15 minutes. If necessary, add more flour. Cover again with a damp towel and place in a warm place.
When the dough rises again, knead it and you can start creating the pie.
Grease the mold (mine has a diameter of 26 cm) with margarine or vegetable oil.
Divide the dough into 2 equal parts. Roll out one 1.5 cm larger than the shape. Place the rolled out dough into the mold. It turns out to be a cake with sides.
Apples for the pie should be cut into thin slices. Mix the chopped apples with sugar and place on the crust.
Decorate the top of the pie with dough. I decorated with twigs and flowers made from dough, and secured everything with toothpicks (you need to remove them after baking).
Brush the pie with a mixture of eggs, 1 tbsp. vegetable oil and 1 tbsp. l. water.
Bake in preheated temperature to 180°C for 35 - 45 minutes.
From the indicated products, a pie with a thin layer of dough will be made into a mold with a diameter of 26 cm. If you like thicker pies, take a mold with a smaller diameter, or increase the amount of ingredients for the dough.
Apple a day keeps a doctor away - you've probably heard this old saying, known all over the world. Of course, this fruit is not only healthy, but also very tasty. Almost everyone loves juicy, crispy, sweet and sour apples. And in our country it is also one of the most accessible sources of vitamins. But just eating apples every day can get boring. In this case, various recipes with them come to the rescue. Now fall is the perfect season for homemade apple baking. The most popular recipe known to everyone is probably charlotte. But today we propose to prepare something else, namely, butter with nuts and other additives.
Don't worry if you've never baked before. Our recipe with a detailed description and photo will help you cope with this task with a bang. From the resulting amount of dough you can make as many as three pies with varying fillings.
Preparing the base for pies
Many novice confectioners are intimidated by the word “dough”; this even forces them to abandon the recipe they liked. In fact, everything is not scary at all, the main thing here is to follow a clear pattern and, no matter how strange it may sound, to love and feel the dough. Many housewives say that baking must be prepared in a good mood. So let's recharge ourselves with positivity and move forward!
Preparatory stage: dough
We will need:
- a package of milk (900 ml - 1 liter);
- fresh yeast (50 grams);
- sugar (large spoon);
- salt (level teaspoon);
- flour (add based on the consistency of the dough).
Fresh yeast needs to be torn into small pieces. Heat the milk slightly (it should not be very hot) and dissolve the yeast in it. Add sugar and salt, mix thoroughly. Now gradually add flour and monitor the consistency of the dough. You want the resulting mass to resemble thick sour cream. Once we have achieved the required condition, cover with film and leave in a warm place.
The dough should be fine. Waiting time is approximately half an hour. You will see for yourself how the mass in the bowl rises, at least doubling in size!
Next step: baking
To prepare it we need:
- sugar (300 grams);
- eggs (4 pieces);
- butter (pack);
- vegetable oil (large spoon).
Beat eggs with granulated sugar until smooth. Melt the butter and leave to cool. After half an hour, take the dough and add the egg-sugar mixture to it, gradually pour in the butter, remembering to stir the dough thoroughly. Add a little more (about half a glass) flour and vegetable oil. That's it, now the main thing is to monitor the condition of the dough and knead it well, adding flour as needed. How do you know how much to pour? It’s very simple - the dough should easily move away from your hands, rolling into a lump. But at the same time not to be too tight, steep and heavy. Delicate soft dough is the guarantee that your butter pie with apples will be tender and airy.
The dough is ready, you can leave it for a few more minutes and in the meantime start filling.
Closed butter pie with apples
The recipe with the photo above was the basis of our further creativity. From the resulting dough you can now make several different types of baked goods. Let's start with the closed pie. We will make the filling from apples with dried fruits. Take 5 medium apples, half a glass of chopped dried apricots and the same amount of dark raisins. It is better to soak dried fruits in hot water for 5-7 minutes in advance.
Assembling the pie is very simple. Take a baking container (you can use a frying pan with high sides) and grease it with oil, preferably butter. We separate about a third from our dough. We divide it into two more parts. Roll out both into a circle (or another shape depending on the baking dish). Lay out the bottom, thoroughly leveling it and leaving the sides. Then we lay out the filling - diced apples mixed with dried fruits. Sprinkle them with 1-2 tablespoons of sugar or pour honey on top. Take the second part of the rolled out dough and close the pie. The edges need to be carefully pinched.
The oven must be preheated to 200 degrees, bake the cake at this temperature for 15 minutes. Then reduce the heat to 170-180 degrees. Check the readiness of the pie with a stick. On average this will take 40 minutes. Sweet apple pie can be served while still warm with a scoop of vanilla ice cream. Believe me, this dessert turns out to be the most delicious!
Banana Apple Pie
We still have 2/3 of the prepared dough left. Half of this portion will be used for the next dessert. For this recipe you will need three large apples, two small bananas and berry jam (cherry, currant, blueberry). Cut the fruit into thin slices.
Grease the baking pan with butter and lightly sprinkle with flour. The dough is well proofed, it is soft and pliable, so you can level it directly in the mold. Spread jam on top of the dough, lay out banana slices and decorate the butter pie with apples. In an oven preheated to 180 degrees, cook for 35-40 minutes. The finished dessert can be sprinkled with nuts.
and berries
The last third of our magnificent dough remains. We suggest using it on a delicious butter pie with apples, berries and granola. We line the bottom of the mold in the same way as in the first recipe. Thaw a glass of your favorite berries (or use fresh ones), cut apples (3-4 pieces) into small cubes, mix everything together with added sugar to taste.
Prepare crumbs for sprinkling as follows: mix 5-6 tablespoons of oatmeal with two tablespoons of honey and chopped nuts. Mix well and sprinkle the resulting mixture over the pie. It is cooked in the oven in the same way as the other two, about forty minutes. The peculiarity of this dessert is that it will have a crispy granola-like crust on top.
Bon appetit!
Apple pie made from butter dough goes well with cocoa, coffee, milk and tea. It can also be served warm with ice cream and cream sauce, topped with caramel, honey and maple syrup. Using just one as a basis, you can prepare various variations of apple (and not only) pies.
Loading...