Baked pies with apples. Apple pies are the best dish for a delicious tea party

Heat the milk until slightly warm, crumble the yeast into it and add ½ tbsp. l. Sahara. Leave for 10 minutes for the yeast to swell.


In a separate bowl, mix kefir, salt, 1 tbsp. l. sugar and sunflower oil. Heat the mixture to 40 degrees (slightly warm).


Mix yeast with kefir and stir well.


Then add flour in parts and knead the dough for 10-15 minutes. You may need a little less or more flour depending on its quality and kefir. As soon as the dough just slightly sticks to your hands, stop adding flour. The dough should not be too clogged or tight.


Leave the dough to rise in a warm place for an hour, no more. Be sure to cover the bowl with a towel. In order for the yeast to work actively, the container with the dough can be placed in a steam bath (on a bowl of warm water). The dough works well in a multicooker with the “Yoghurt/dough” mode on. This program maintains the optimal temperature for rising yeast dough(+36-40 degrees).

On a note

For making pies and pies they use not only yeast dough, but also sandy, puff, exhaust.

While the dough is rising, let's discuss how to make a delicious apple filling. After all, it is she who creates the flavor solo, and you always want there to be more of it. Among all the variations, my favorite is the filling, which is always made from fresh apples. Then the baked goods are the most fragrant.

Wash the apples, peel and core them, finely cut into cubes.

It is better to choose apples of the sour or sweet and sour variety, then the filling will be tastier, with a slight sour tint.

Pour apples into a saucepan or saucepan, add 2 tbsp. l. sugar and butter.


Simmer the apple cubes for 10 minutes over low heat, stirring occasionally. Cool the finished filling.


The dough will double in size. There is no need to knead the dough while it rises.


Remove the dough from the bowl and knead it. On a board sprinkled with flour, cut into 20 pieces. From each part, roll out a round thin cake with a rolling pin and place 1 tbsp in the middle. l. apple filling.

Attention!

If the filling is runny, add 2 tbsp. l. semolina and stir. As the semolina swells, it will absorb excess moisture. If you fill the pies with wet filling, the dough inside will turn out wet; when baking in the oven, the juice may leak out from the inside and burn on the baking sheet.

Seal the edges and form a neat pie. Line a baking sheet with parchment paper and place the formed products, seam side down.


Brush the top of each piece with egg yolk using a pastry brush.


Preheat the oven to 190 degrees and bake the treat for 35 minutes. Store finished baked goods covered with a towel or napkin. Serve with your favorite drinks at the end of the meal.

Pies with apples, soft, fluffy, with a juicy sweet and sour filling - these are probably the ones you dream of. Pay attention to this recipe! The pies turn out amazing. And at the same time easy to prepare! After all, they are made on the famous early ripening dough, which is also popularly called “Khrushchev dough”. The dough, as they say now, is awesome. Fluffy, rich, and does not require any dough - it cooks in a warm place in 40 minutes. Plastic, non-sticky - when cutting pies, there is no need to dust the rolling pin and table with flour. The recipe is ideal for beginners, because even my four-year-old child can roll out a circle from a kolobok - the dough does not tear or stick to the board. So you will get excellent, even and rosy pies with apples in the oven, step by step recipe with the photo I give as much detail as possible so that you can understand each step as best as possible, because the truth, as we know, is hidden in the details. But that is not all! The apple filling for these pies will also be very simple. We will put fresh apples in the pies; we will not boil or stew them, as is usually done for apple filling, so that the air released during baking does not tear the pies from the inside. Elastic and porous dough will prevent the pies from bursting! And if the seam comes apart somewhere, the pie will still turn out juicy and tasty. I will also share with you a secret way to make pies as shiny as in the photo. I read it in a foreign culinary magazine and have been successfully using it for several years now.

Ingredients for 1 tray of apple pies:

• Flour – 250 grams (this is 1 cup 250 ml without a slide + another 2/3 cup),
• Butter – 75 grams,
• Unscented vegetable oil – 3 tbsp. spoons,
• Milk – 125 ml (half a glass),
• Sugar – 3 tablespoons,
• Salt – 1/3 teaspoon,
• Instant yeast - half an 11 gram sachet,
• Apples – 500 grams (unpeeled weight),
• Sugar for filling – 4-5 tablespoons (depending on the acidity of the apples)

Method for making apple pies in the oven

For the dough we will need to melt the butter. Place it in a ladle or saucepan, put it on low heat and stir until the oil becomes completely liquid.

Remove the ladle from the stove and pour in the milk.

Add vegetable oil.

Add sugar and salt and mix.

In a large bowl or saucepan, combine flour and instant yeast.

Pour in the milk-butter mixture.

Mix the dough with a spoon.

And then knead with your hands for about five minutes, stretching the dough and folding it (try not to tear it). We will get a bun like this.

Cover the dough with a lid or towel and place it in a warm place (in my oven you can set the temperature to 40 degrees, which is ideal for rising the dough - after 40 minutes it increases 2.5 times, which is clearly visible in the photo).

While the dough is rising, let's make the filling. Processing the apples is the most time-consuming procedure in this recipe.

They need to be washed, peeled, then cut into quarters, cut out the cores with seeds and chop very finely. Some people grate apples. But it still seems to me that grating is somehow unsporting. Next, add sugar to the apples and mix well. After five to seven minutes, the apples will give juice, which it is advisable to strain, because it usually tends to leak out of the pies.

Remove the risen dough from the pan and divide it into 10-12 parts. Roll each into a bun as follows. Flatten the dough and fold the edges inward. Then we flatten it again and fold the edges again.

Roll out the bun into a circle. Place the filling in the middle. No more than one tablespoon!

Carefully pinch the pie.

You can place the pies on a baking sheet with the seam side up or down. I personally like the ones with the seam up. They look nicer, and the filling doesn’t leak out of them.

To make the pies shiny, they need to be greased with a mixture of beaten egg and water. For one egg, two tablespoons of water. I advise you to mix thoroughly with a broom to make the gloss more even.

Grease the pies. Don't be embarrassed that the solution is liquid - it will dry completely when baking. The pies do not require proofing - we bake them immediately after making them.

Place the pies in an oven preheated to 185 degrees. Bake until browned. It takes me 25 minutes. Some ovens do it in 15.

Homemade baking is a delight for all sweet tooths. It can be very difficult to resist the aroma of freshly baked butter pies. Let's please our family with fragrant pastries and prepare rich pies with apples in the oven.

Let's prepare the products according to the list.

Sift the flour into the first container, add the yeast, and mix.

Place butter at room temperature in a second container, add sugar and salt, mix thoroughly until smooth.

Break the eggs into a bowl and beat with a fork. Pour most of it into a second container and mix. We put the smaller part in the refrigerator for a while, it will be needed later - for greasing the pies.

Combine milk with water and pour into a second container, mix.

Gradually pour the contents of the second container into the container with dry ingredients. Knead a soft dough that will stick to your hands. Knead the dough for 8-10 minutes. During the kneading process, the dough will become elastic and stop sticking to your hands and the table. Round the dough and place it in a bowl greased with a small amount of vegetable oil. Cover with a towel and place in a warm, draft-free place for 2.5 hours. During this time, knead the dough 2 times every 45 minutes.

Let's start preparing the filling. Peel and seed the apples and cut them into small cubes. Melt a piece of butter in a frying pan.

Add apples and fry them over moderate heat for 5-6 minutes, stirring occasionally.

Add sugar, stir and cook for another 3-4 minutes.

Then place the apples on a sieve to drain the liquid. Let the filling cool.

Divide the risen dough into equal pieces, I got 20 pieces.

Punch and round the pieces of dough, cover the top with a towel. Roll out each piece of dough with a rolling pin or knead it with your fingers into a flat cake with a diameter of approximately 10-11 cm. Spread 1-1.5 tsp of filling and pinch the pie.

Place the formed pies, seam side down, on a baking sheet lined with parchment. Cover with a towel and leave warm for 30-40 minutes.

Then grease the pieces with the remaining egg mixture and place the butter pies with apples in the oven, preheated to 210 degrees, for 15-17 minutes.

We take these delicious, rosy pies out of the oven.

The most delicate butter pies with juicy apples were a great success!

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 the step-by-step recipe with photos and get to work!
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 with cling film or a towel and place it in a place without drafts for 10-15 minutes (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 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, 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. After complete cooling, drain off excess liquid (you can drain the filling in a colander).
How else can you make apple filling? I created a separate article on how to do this so that the filling turns out juicy, tasty, and does not shrink in size in the finished baked goods:

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.
Another version of apple pies in the oven is on our YouTube channel, enjoy watching:

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 at 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 receive 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!

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Placed on rolled out dough. They pinched it around the edges, laying it in a row on the kitchen table. Then they were sent out to bake. The air in the house was filled with the wonderful aroma of baked goods and fruit juice. Modern housewives do not have to stand for long in front of a blazing stove. They have equipment and a wide range of cooking methods at their disposal. Yeast baked goods are fluffy and soft. The fruits inside are baked so that they turn into jam.

The five most commonly used ingredients in recipes are:

These recipes for pies with apples are remembered by everyone who spent the summer in the village with their grandmother. It's hot, the sun's rays are reflected in the river. You need to rush to dinner, and on the table there is a huge dish with your favorite delicacy and a jug of fresh milk. In puff pastries, a sweet and sour filling is hidden under a fresh crust. I remember the beginning of autumn, sunset and the air filled with apple aroma. The most popular baked goods are those cooked in a frying pan. It is associated with the comfort of home. Sweet, a little sticky. Pieces of filling are covered with sugar caramel and resemble marmalade. Recipes for apple pies are a great option for holidays and family dinners. A tasty treat should be served with hot drinks. It will be appreciated by adults and children.