Pies with apples in the oven

Ingredients

Flour – 220 g (about 370 ml)

Instant yeast – 4 g

Butter – 25 g

Chicken eggs – 1 pc.

For the inside:

Sugar - to taste

201 kcal
3 hours
3 hours

Photo of the finished dish

Step-by-step recipe with photos

Very tasty pies made from the most delicate yeast dough with an interior that can always be quickly created from new apples. In order for the pie dough to turn out very tender, the kneading process must be reduced to a minimum, i.e. After we add all the necessary ingredients, quickly mix everything until smooth and knead the dough with just a few hand movements. Due to the fact that it is not kneaded for a long time and the dough is not hard, but soft and flexible, the pies turn out almost fluffy.

Basically, I bake these pies with the addition of new yeast, but this time I made them with fast-acting yeast and the result was just as amazing. So if you are afraid to work with fresh yeast, this dough option is for you. So, let's start making apple pies in the oven. We will prepare all the products according to the list.

Measure out the required amount of yeast and dissolve it in slightly warm milk. Make sure that the temperature of the milk is no higher than 38-40 degrees.

Add 1/3 of the total amount of sugar to the yeast dissolved in milk and mix.

Pour the yeast mixture into the sifted flour and stir.

Add the chicken egg and the remaining sugar, mix carefully.

At the end, pour in melted, but not hot, butter; it needs to be cooled. We also add salt and mix everything together, then cover the dough and leave to proof for 1.5 hours.

While the dough is rising, cut the apples into small pieces.

Place the apples in a saucepan or bowl, add sugar and place over low heat until the apples soften. The amount of sugar here will depend on the taste of the apples; the more sour the apples, the more sugar you will have to add. It’s not the amount of sugar that matters here, but the specific taste that’s important, which is what you’ll focus on.

After production, the apple filling must be cooled before it can be used. While the inside was being prepared and cooled, the dough came up, so you can make pies out of it.

We put it on the table, knead it, divide it into equal parts, lightly roll out each piece and put in the apple filling.

We pinch the edges, forming a pie, and place the seam side down on a baking sheet with parchment or a non-stick mat. Leave for 15 minutes to proof and brush lightly with egg or butter, as you prefer.

Bake apple pies in the oven preheated to 180 degrees for 15 minutes.

Let them cool and they are ready to serve. Oven pies with apples are good with tea or milk, choose according to your own taste!

Pies with apples in the oven

Do you want to make fluffy, fragrant apple pies? Then read the entire recipe and you can make your wish come true.

Puffy pies are obtained thanks to properly prepared rich yeast dough; the dough plays an important role in this duet. I have already outlined how to prepare yeast dough in this article, don’t be lazy to read it to the end.

Recipe for pies with apples and cinnamon

For the test you will need:

milk – 200 ml;
fresh compressed yeast – 25 g (or 8 g dry);
sugar – 100 g;
flour – 500 g;
eggs – 2 pcs.;
butter – 100 g;
salt - a pinch;
vanilla sugar;
vegetable oil without aroma – 50 ml

For the inside, prepare the ingredients:

Apples – 3-4 pcs.;
Sugar – 2 tables. spoons;
Ground cinnamon – 1 tsp. (optional);
Baking spices;
Lemon juice – 1 table. spoon.

How to cook sweet pies with apples in the oven?

The dough rises, mix it with the baking and knead the dough with flour. In other words, mix butter, sugar, vanilla and all the ingredients according to the recipe.

Don’t be lazy to sift the flour; sifted flour enriched with oxygen will help the dough become fluffy, airy, like fluff.

I don’t make the dough for pies very dense, it should be soft and manageable.

Place the kneaded dough in a warm space for 1-1.5 hours, knead it and let it rise again. Now you can make pies from it.

It is better to prepare the filling just before production, while the dough is rising for the second time. It is better to take greenish apples, sweet and sour Simirenko, but this is at your discretion. Some people like it with a sour interior, and others with a sweet interior. Just keep in mind that sweet varieties of apples become loose when baked and release a lot of juice. If you use reddish ones, add a little starch to the filling. It will absorb excess liquid and prevent it from leaking through the dough.

Wash the apples, cut them into four parts, cut out the middle with the seeds. Cut into cubes or grate, all housewives adore it differently. I cut them into small cubes like Olivier, and to prevent them from darkening I sprinkle them with lemon juice.

Mix sugar with cinnamon and add to the inside. Not long ago I came across a set of baking spices in a hypermarket. I was attracted by the fact that she was in the mill. If you knew what the smell is, the composition speaks for itself: lemon zest, cardamom, cinnamon, mint and cloves. Now I add these seasonings to yeast baked goods everywhere.

Now the inside is ready for the apple pies.

Divide the dough into parts. For one pie you need dough the size of a large chicken egg, you can do a little more, depending on what size you want the finished baked goods to come out.

Knead any lump of dough with your hand or roll it into a flat cake with a rolling pin.

Place a teaspoon of apple inside on each tortilla.

Bring the back edges of the cake together and pin them at the top. It’s very similar to how we make dumplings.

Next, it will be easier to seal the edges of the dough, forming a pie. Seal the edges perfectly, otherwise the inside will leak out. It turns out like this.

Next, take the workpiece in your hands and knead it, forming an oval shape.

Place on a baking sheet, seam side down, at a small distance from each other.

At this time, turn on the oven to preheat to 180°C.

When the blanks are slightly upset, they will increase. To make our oven-baked pies golden brown, brush them with egg. This time I lightly sprinkled it with baking seasoning; you can sprinkle it with sugar or just like that - just brush it with yolk and don’t sprinkle it with anything. Now you can put it in the oven to bake. After about 5 minutes, I reduce the oven temperature and turn on the “pastry oven” mode.

Baking time 25-30 minutes at 160°C. You should not bake in a very hot oven, otherwise the pies may burn on top and not bake inside.

You can determine readiness by the golden brown crust.

Pies with apples in the oven

Only in the summer-autumn season are baked goods with apples so fragrant and especially attractive.
For me, apples in baked goods are a real mysticism with an indescribable smell, and it is literally impossible to explain these feelings in words. If you want to make fluffy butter pies with apples, carefully study the step-by-step recipe with photos and get down to business!
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:

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.

Milk - 250 ml;
Sugar - 3 tbsp. spoons;
Yeast - 25 compressed (wet) or 7 g dry;
Salt - 0.5 teaspoon;
Testicles - 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. Now we will use live yeast, but pies made with dry yeast will turn out no worse.

Instead of 25 g of new yeast, you can use 7 g (1 teaspoon with a small slide) 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 a common occurrence for dough; we don’t need smoothness at this step.

Cover the dough with cling film or a towel and place it in a draft-free space 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 useful when kneading the dough). The flour must be thoroughly sifted 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, immediately sifting it again.

We begin to knead the dough using a spatula or spoon. Add flour evenly, 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 must rise and rise at room temperature without drafts (it usually takes me 1.5-2 hours.

Apple interior

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 won’t have to worry about the pies leaking 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 water as quickly as possible. Sweet sand also contributes to this.

Before putting the filling into 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 using the other method.
Cut the fruit into medium-sized cubes, place in a frying pan with a small piece of butter and sprinkle with sugar. Simmer the apples over low heat for 3-4 minutes. After it has cooled completely, drain off the excess liquid (you can discard the filling in a colander). How else can you make apple filling? I made a separate article on how to create this so that the inside comes out juicy, tasty, and does not shrink in size in the finished baked goods: Inside from apples for pies and pies.

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. Any 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 and all the pies are similar.

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 a little sugar on the filling (but I usually don’t do this, the inside of the apple is already sweet).

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 1 egg with a pinch of salt and add 1-2 tbsp. spoons of milk.

I saw that if you grease the baked goods not just with yolk, but with yolk with water or milk, the surface comes out beautiful, glossy and not as black 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 mill and often use them for sprinkling. The smell in the apartment is indescribable! Still, freshly ground spices have a much better flavor than those from a bag.

Place the pies at a small 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” slightly and increase in size. Now is the time to get 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 - any drink will be delicious.
These are the ruddy brothers we have!

If you love baking with apples, you will probably like the newest video recipe on the Pirogeevo You Tube channel:

For pies with apples, the dough that I prepare in the following video is also excellent:

I will be glad to see your feedback and comments on the recipe. Leave a photo of the pies prepared according to this recipe, tell us whether you liked the making or not. Thank you!

Pies with apples in the oven

Cooking: 40 minutes

Recipe for making baked pies from sweet yeast dough with caramelized apple inside with step-by-step photos. Now I was preparing baked pies from yeast dough with apple inside.

I previously slightly caramelized the apples, thanks to which the inside came out juicy and moderately sweet.

I prepared the dough for the pies in a bread machine, although you can simply knead it by hand. The dough increases 2-2.5 times during baking, so take this into account when making pies.

Ingredients

for test

for the inside

Recipe for making apple pies

Prepare yeast dough according to this recipe.

We tear off a small piece of the dough and roll it out with a rolling pin. Then place the filling in the center of the dough. The dough rises 2 times, so keep this in mind when rolling out the pies. A piece of dough is the size of a walnut, and the insides are 1 teaspoon. But depending on your preferences, you can change the size of the pies.

We connect the edges of the pie in the same way as with dumplings, and later we either tighten all the edges in the center (as shown in the picture), or lightly press the seam making the pie slightly flat.

Place the pies, seam side down, on a greased or parchment-lined baking sheet. The pies should stand in a warm place for 10-20 minutes, this is done so that the dough rises.

When the pies increase in size, brush them with beaten egg white (yolk, sweet syrup, or strong tea with sugar) and leave for another 5 minutes. Then put it in a preheated oven.

Bake the pies at 200*-220* for 15-20 minutes until golden brown. To prevent the pies from burning, place the baking sheet with the pies in the upper part of the oven, and place another empty baking sheet under it.