Recipe for yeast pie with apples. Open apple pie made from yeast dough recipe with photo

13.01.2024

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!

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!

Whatever the pace of 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. 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, the appearance and 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 the highest grade. 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) butter for puff pastry is 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. Place one of them in a round mold 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 in a 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. Roll out the largest piece of dough into a circle and place it in the pan 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. The apple slices should 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 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 rim 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 the duck breast pieces until cooked in a frying pan with onions and season 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: Only take on the dough with great desire and in a good mood: everything will definitely work out. This is serious!

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 the perfect dough, then let the dough, and the dough itself, mature 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 add warm water, 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 mold, greased with 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!

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 a 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.