Yeast pie with apples in the oven

We all love homemade yeast pies. They turn out lush, fragrant and rosy, and just one glance at them is enough to make your stomach growl. Such pies are prepared with a variety of ingredients - various wild berries, strawberries, pears, cherries, plums and even exotic fruits. But we believe that the inside of an apple is ideal for a pie made from yeast dough.

Closed apple pie made from yeast dough

A closed pie with apple inside made from yeast dough is not bad because all the sweet juice that the apples release during the baking process does not evaporate, but remains inside the pie, settles on its inner walls and caramelizes. This makes the pie even sweeter, and the dough soaked in apple juice is softer and more tender.

It will be useful for you:

Flour – 2 tbsp;
Apples – 700 g;
Chicken egg – 2 pcs.;
Butter – 70 g;
Milk – 150 ml;
Sugar – 3 tbsp. l.;
Salt – 0.5 tsp;
Dry yeast – 1 tsp.

Closed apple pie made from yeast dough

Manufacturing process:

A couple of hours before starting production, remove the butter from the refrigerator so that it warms up to room temperature and becomes soft.
Warm the milk. It must be warm so that the yeast multiplies better in it, but under no circumstances should it be hot, otherwise the yeast culture will simply cook and die.
Take a deep bowl and pour 6 tablespoons of flour into it. Mix flour with half a teaspoon of salt and a tablespoon of sugar. Add warm milk to the bowl and stir until it forms a smooth, runny dough. Cover the bowl with a thick towel and place in a warm space. In about 20 minutes the dough will have to rise.
Take one egg and separate the yolk from the white.
For convenience, cut the warm butter into small cubes.
Add 2 tablespoons of sugar, egg yolk and butter to the dough and mix thoroughly.
Then add the remaining flour to the dough and knead it with your hands. The dough should be soft, elastic and not sticky to your hands. If the dough continues to stick to your hands as before or you are not convinced of its mixture, then add a little more flour until you bring it to a suitable state.
Place the dough in a deep bowl again, cover with a thick towel and leave in a warm place for an hour.
After an hour, take out the dough, knead it well with your hands (for 10 minutes), put it back in the bowl, cover with a thick towel and put it in a warm space for another half an hour.
Take a baking dish and grease its bottom and sides with butter (you can also grease it with vegetable oil).
Divide the dough into two parts in a ratio of approximately 2 to 1.
Roll out the larger part with a pancake, one and a half centimeters wide. Place this pancake in the pan, forming the bottom and sides of the future pie.
Wash the apples under running water and dry them with a cardboard towel. Peel the apples, remove the core and cut into small slices.
To create the filling, mix apples with sugar (the amount of sugar depends on how sweet you want the pie to be) and place them in the crust.
Roll out the remaining dough and close the top of the pie. If you wish, you can decorate the pie with the rest of the dough, for example, by laying out a braid along its contour, or by making flowers that can be secured with toothpicks (when the pie is ready, be sure to remove the toothpicks).
In a bowl, mix 1 egg, 1 tablespoon of water and 1 tablespoon of vegetable oil. Using a pastry brush, coat the entire surface of the pie with the mixture given to us.
Turn on the oven to preheat to 200°C. When it is warm enough, reduce the temperature to 180°C and place the pie in it.
The pie should bake for about 40 minutes. Check its readiness with a toothpick - if, after inserting it into the dough, it remains dry and unstained, then the pie can be removed from the oven.

The pie is ready, all you have to do is serve it to the table. If you wish, you can decorate it by sprinkling it with sweet powder. Bon appetit.

Open apple pie made from yeast dough recipe

The recipe for an open pie with apples and cinnamon made from yeast dough is not bad at least because it bakes twice as fast as a closed pie. In addition, the neat lattice laid out of dough on top of the pie gives it a special charm, reminiscent of a traditional South American cinematograph.

It will be useful for you:

Milk – 0.5 tbsp;
Flour – 2 tbsp;
Apple – 4 pcs.;
Dry yeast – 2 tsp;
Chicken egg – 2 pcs.;
Sugar – 1 tbsp. l.;
Vegetable oil – 2 tbsp. l.;
Sweet powder - to taste;
Cinnamon - to taste;
Salt – 0.25 tsp.

Open apple pie made from yeast dough recipe

Manufacturing process:

First, you need to heat the milk so that the yeast in it multiplies better, but in no case should the milk be hot, otherwise the yeast culture will simply die, unable to withstand high temperatures.
Mix yeast with warm milk. Then, using a whisk, mix the egg with the yeast in the milk, adding salt and sugar.
Sift the flour through a fine sieve and add it to the milk in small portions, kneading it into a homogeneous dough.
Add vegetable oil to the dough and knead it again with your hands.
Place the dough in a deep bowl, cover with a thick towel and place in a warm place for 40 minutes. During this period of time the dough must rise.
After 40 minutes, take out the dough, knead it well with your hands again, put it back in the bowl, cover with a thick towel and leave for another 40 minutes.
Take out the dough and divide it into two parts in a ratio of 3 to 1.
Take out the baking dish and grease its surface with a small amount of butter or vegetable oil.
Take the larger piece of dough and roll it out into a pancake about one and a half centimeters wide.
Place the rolled out dough on the bottom of the baking pan and form the sides.
Wash the apples under running water and wipe dry with a cardboard towel. Peel the apples, remove the core and cut into small cubes.
Place the apples inside the crust and sprinkle with sweet powder on top. The amount of sweet powder depends on how sweet you want the cake.
Sprinkle the apples with cinnamon, also adjust the amount based on your taste preferences.
Roll out the remaining dough into a thin layer and cut into small strips.
Line the surface of the pie with strips of dough, forming a mesh through which the pie can breathe freely in the oven.
In a bowl, stir the egg with a fork. Brush the entire surface of the pie with egg using a pastry brush.
Preheat the oven by setting the temperature to 220°C.
When the oven is warm enough, reduce the temperature to 210°C and place the pie in it. It should cook in about 20 minutes.

Open apple pie made from yeast dough recipe

The next method for preparing an apple pie from yeast dough in the oven is to make it completely open, removing even the thin mesh from the dough.

It will be useful for you:

Apples – 3 pcs.;
Flour – 3.5 tbsp;
Milk – 1 tbsp.;
Chicken egg – 2 pcs.;
Butter – 100 g;
Vegetable oil – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Dry yeast – 5 g;
Salt – 0.5 tsp;
Vanillin - a pinch;
Sweet powder - to taste;
Almonds - to taste;
Cinnamon - to taste.

Open apple pie made from yeast dough recipe

Manufacturing process:

You need to remove the butter from the refrigerator a couple of hours before starting production so that it warms up to room temperature and becomes soft.
Mix warm milk with butter. Add 2 eggs, salt, sugar and stir until smooth. Add yeast and stir again.
Sift the flour through a fine sieve and mix it with vanilla.
Add flour to milk in small portions, kneading the dough. When the dough is ready, add vegetable oil and knead the dough with your hands again.
Place the dough in a bowl, cover with a thick blanket and leave in a warm place for an hour to rise.
After an hour, take out the dough, knead it well again and put it back, covered, in a warm space for another half an hour.
Wash the apples and dry them with a cardboard towel.
Peel the apples, remove the core and cut into thin slices.
Take a baking dish and grease it with a small amount of butter or vegetable oil.
Roll out the dough and place it on the bottom of the mold, and also form the sides of the future pie.
Place apple slices on the crust in a circle. Sprinkle with sweet powder and cinnamon on top - adjust the amount based on your own taste preferences. Sprinkle a small amount of almonds on top of the pie.
Preheat the oven by setting the temperature to 220°C.
Then reduce the temperature to 210°C and place the pie in the oven. It will take about 20 minutes to prepare. You can check its readiness using a toothpick.

All you have to do is remove the finished pie from the oven and serve it to the table. Bon appetit.

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Yeast pie with apples

Pies made from yeast dough are constantly popular. I suggest making a delicious pie from yeast dough with apples . In my culinary treasury, this pie is considered to be in the group of fast ones. To make the dough for this recipe, eggs are not used, the cake comes out fluffy, and does not go stale for a long time.

Ingredients

Manufacturing stages

Stir sugar and salt in warm milk until dissolved, add yeast, stir and leave in a warm place for 15-20 minutes. A “cap” should form on the surface.

Crumble the cooled butter.

Mix butter and flour into a homogeneous mass.

Pour milk and yeast into the flour mixture and knead the dough.

Knead the dough thoroughly with your hands on the table. The pie dough should be soft, elastic, and not stick to the table or hands. There is no need to add excess flour. Place the dough in a bowl, cover with a clean towel and leave in a warm, draft-free place for 1-1.5 hours to rise.

The risen dough will double in volume. The dough is ready for baking. You can use it to make yeast buns and pies with any kind of inside. I baked one apple pie.

Grease the baking dish with oil. Place approximately 3/4 of the dough in the mold, forming sides.

Place sliced apples on the dough and sprinkle with sugar.

Create flagella from the remaining dough and arrange the top of the pie in the form of a grid. Lightly beat the yolk with a fork and dilute with milk. Using a brush, brush the surface of the cake. Leave the yeast pie with apples to rise again, 15-20 minutes. During this period of time, preheat the oven to 190 degrees. Bake the pie for 35-40 minutes.

Closed apple pie made from yeast dough

Lush. Satisfying. Rosy. Soft. Juicy. Easy. So homely and so comfortable. Pie made from butter dough with the freshest apples. It was possible to add classic cinnamon to the apples, but I decided to open a jar of canned peaches and add a little summer to the apple smell.

My step-by-step recipe for a covered pie with the freshest apples

For a pie the size of a baking sheet, I found it useful:

Opara:

Milk (or water) – 0.5 l

Salt – 2/3 tsp.

Sugar – 1 tbsp.

Dry yeast – 3 tsp.

Flour – 0.5 kg

Butter dough

Sugar – 5 tbsp. l.

Testicles – 3 pcs.

Yeast – 1 tsp (for filling)

Flour - 0.5 kg

Vegetable oil – 6 tbsp. l. (or cream – 150 gr.)

1 egg - for lubricating surfaces

Apples – 1 kg.

Canned peaches - 1 jar

The first thing I do is knead the dough. Dissolve salt, a spoonful of sugar and 3 tsp in warm water. yeast.

Sift the flour measured for the dough into a bowl with the substance.

I knead a thin dough. Cover with film.

Place the bowl of dough in a warm place until the dough has doubled in size.

Here and there, after an hour and a half (the same time needed to rise the dough), without kneading, I add the dough to the dough - eggs and sugar.

Here I add a teaspoon of yeast - for settling. I sift three glasses of flour intended in the recipe for the dough.

I knead a soft, non-sticky dough.

I add the oil last.

With plants I do this:

I pour the measured amount into a bowl, where the dough will then reach.

I dip my palm in the oil.

I grease the dough that is on the table on all sides.

I start kneading vigorously.

As soon as I feel that this portion of oil has been absorbed, I dip my palm again, followed by the next one.

So, until the oil remains in the bowl for a day.

It's the same with butter. Keep it warm beforehand so that it softens very much. You won't be able to dip your palm into it - I scoop it up lightly with my fingers and spread it over the dough.

When all the oil had come out, I transferred the dough to a bowl and kneaded it in it for some time.

I roll the dough into a ball.

I lightly press it to the bottom.

Cover with film and a towel on top.

I place it in a warm place if I bake it on the same day.

Or I put it in a cold space if I’m going to bake in the morning.

Now I left the dough overnight (that is, in the dark) . And in the morning it greeted me, almost in a spherical state!

Having kneaded it well again, and being pleased with its soft, elastic structure, I began making the pie.

I prepared a baking sheet and lightly greased it with oil.

Baking paper is not needed.

Sprinkling with flour is not necessary.

Divided the dough into two unequal parts.

The first one was stretched into a layer. The dough is elastic. Here you need to stretch with your hands and help with a rolling pin.

You can transfer it immediately to the prepared baking sheet and stretch it directly on it, forming sides.

Stretched. I brushed the cake with egg white - I plan to have a pie with the inside made from raw apples. There will be a lot of juice - and I don’t want it to soak the top layer of the shortcake.

For the same purpose, I sprinkled a little semolina on top of the protein.

Before this, what to do with apples, I rolled out the top, narrowest layer

Removed the core from the apples.

I left the peel. I cut the apples into thin slices.

I placed slices of new apples in rows on the surface of the yeast dough.

Spread some pieces of canned peaches on top

Having admired the beauty, I covered the fruit with the second, top layer of dough.

I folded the edges, pinching them and, here, folding them down.

Brush the entire surface of the pie with yolk.

From the remains of the yeast dough I cut out decorations in the form of carved leaves.

Having rolled out the dough into a ribbon, I cut long triangles.

The blunt side of the knife pressed through the veins.

I cut off the bottom corners of the triangles on the bias.

Stretching it out, she laid it on the pie.

I smeared the decorations with yolk.

Having pierced the surface of the pie with the tip of a knife in several places, I placed the baking sheet in a warm place to proof. Punctures control the steam formed in the insides. If it is not directed in the required direction, it will break through where it can. It won't be as wonderful as we would like...

Somewhere, half an hour later, after the proofing had begun, when the yeast cake and decoration elements had swelled, I turned on the oven to 180 - 200 degrees. 15 minutes is enough for the entire place in it to moderately warm up to a suitable temperature. Place the baking sheet with the pie on the middle level.

In extreme times, I bake pies and buns from yeast dough without preheating the oven. I turn the temperature dial after placing the baking sheet in the oven. While warming up, she allows the yeast dough to rise slowly, and then rise and bake.

To bake a pie, 30-45 minutes is enough.

I determine the readiness of my own apple yeast pie by smell and appearance.

The smell of finished baked goods cannot be confused with anything.

In appearance, the pie should become ruddy and appetizing, with an elastic surface.

Because my oven is small, I’ll share my experience.

Maybe someone will need it.

The pie fits the entire surface of the baking sheet for my portable oven - very large. There isn't much space in it. The distance between the heating element and the baking tray is not much. In addition, the baking sheet itself, coupled with the huge cake in it, prevents the circulation of hot air. As a result, if you do not intervene, the baked goods run the risk of burning on the bottom and, at the same time, remaining white on top.

To prevent defects, first, I use another baking sheet and place it lower.

2nd - when I smell the finished baked goods, I turn on the upper heater of the oven. Only after this is it not allowed to go anywhere. He hangs a little low over the pie. You don't have to keep watch for long. About 5 minutes, and the pie is ruddy and delicious - ready.

I take them out of the oven.

Usually, this procedure arouses the enthusiasm of the entire public present at home.

I run the blade of a knife between the walls and the rosy sides of the pie.

I carefully transfer it to the net.

I cover it with a clean towel.

Amid general protests from the public, I leave it to cool.

I don't recommend eating it fried. It won't be as tasty or even as healthy.

How to make yeast pie with apples according to a step-by-step recipe with photos

Everyone has memoirs from their youth about summer holidays with their grandmother. Personally, for me, one of the most vivid fragments of such memoirs is the village, a warm evening, the sounds of crickets, tea and grandma’s pies. My favorite was apple, the taste of which I loved so much that to this day, many years later, I remember it very well. During one of my recent meetings with my grandmother, we started talking about her apple pie made from yeast dough, and after some persuasion, she gave me the recipe. And although my beloved pie does not cook as quickly as I imagined as a child, believe me, its taste will always more than pay for the time you spend in the kitchen. I would like to share this recipe with everyone - maybe it will momentarily evoke beautiful memories of a carefree childhood in you.

For manufacturing we will need the following tools:

bowl for kneading dough;
beaker;
mixer (can be used with a whisk or fork);
2 small bowls;
rolling pin;
knife, tablespoon and teaspoon;
baking dish or baking tray;
kitchen brush;
oven;
not a bad mood.

Ingredients:

flour	400 g
dry yeast	1 tsp.
butter	70 g
cow's milk	150 ml
salt	1/2 tsp.
sugar	5 tbsp. l.
chicken egg	2 pcs.
apple	2 pcs.
chalked cinnamon	1 tsp.
sunflower oil	2 tbsp. l.

When selecting ingredients, I advise you to give preference to: flour - premium, milk - pasteurized, butter - with a fat content of 78-82.5%, eggs - large, apples - juicy and sweet-sour.

Although it may not seem so at first glance, apple pie made from yeast dough has a fairly simple recipe.

Step-by-step manufacturing process:

Prepare the dough (liquid dough).

To do this, mix 6 tbsp. l. flour, 1 tsp. yeast, 1/2 tsp. salt and 1 tbsp. l. Sahara. Pour the resulting dry mixture into 150 ml of milk, cover with a towel and place in a warm space for 20 minutes.
After 20 minutes, add another 2 tbsp to our dough.

l. sugar, 1 chicken egg yolk, and 70 g butter (cut into small pieces, room temperature). Mix well, then add flour evenly (continuing stirring) until our dough becomes elastic and not sticky, but remains soft at the same time.

Properly prepared dough will not stick to your hands. Cover again with a towel and place in a warm space for 1-1.5 hours until the dough rises.
After the dough has risen, you need to knead it well on the table for 5-10 minutes. After kneading, put it back into the bowl, cover with a towel and put it in a warm space so that the dough rises again.
While our dough is infusing, we prepare the filling.

To do this, take apples, peel them, cut out the core and cut into thin slices, approximately 5 mm wide. Separately take a bowl and mix 2 tbsp. l. sugar and 1 tsp. cinnamon.
When our dough has risen again, put it on the table and cut into 2 similar parts.

Take one part and roll out the dough with a rolling pin to a thickness of approximately 5-7 mm.

We align the resulting sheet to fit our baking dish or baking sheet and place it on the bottom, having previously greased it with sunflower oil.
Next, moderately place the chopped apples on the dough and sprinkle with the prepared mixture of sugar and cinnamon.

It is important to lay out the apples so that there is approximately 2 cm of unused dough left on each edge of our dough sheet.
The next step is to roll out the second part of the dough to a thickness of approximately 5-7 mm. It is better to roll out the dough so that the sheet comes out in a square or rectangular shape. Once this is created, cut the sheet into ribbons approximately 2 cm wide.
Now we take our ribbons and lay them on top of the apples in 2 layers.
1st layer - we place the ribbons parallel to each other in such a way that the edges of each ribbon lie on the unoccupied edges of our bottom sheet of dough.

2nd layer – we lay out the ribbons parallel to each other and perpendicular to the first layer of ribbons. The edges of the second layer strips should also be on top, on the unoccupied edges of the bottom sheet of dough. As a result, we should form something like a grid of dough ribbons on top of the apples. We tightly connect any edge of the tape with the unoccupied part of the bottom layer of dough and raise the edges slightly to the top to form a small side.
We grease our pie with chicken egg yolk so that when baking the pie is covered with a golden brown crust,

and put it in the oven, preheated to 180 degrees, for 35-45 minutes.

Video recipe

You can see an example of how to prepare the dough, how to make an apple inside for a pie from yeast dough, how to place ribbons on a pie and more by following the link.

By the way, in order for our dessert to be not only tasty, but also beautiful, special attention must be paid to decorating and serving the pie.

You can decorate the pie like this:

the top layer of dough can be created not only in the form of perpendicularly intersecting ribbons, but also with lace ribbons or even individual shreds (pieces) of dough in the form of a pattern or design;
the prepared pie can be greased with cream, poured with glaze or melted chocolate, on top of which lay strips of apple skin neatly folded in the shape of roses;
the pie can be decorated with the freshest berries and pieces of fruit, islands of whipped cream, mint, sweet powder, grated chocolate, crushed nuts, jam, etc.;
You can also grease the pie with protein cream before baking in the oven, then you will get a meringue crust on top of the pie;
at least by any other method, based on tastes and preferences.

Manufacturing options

The recipe for apple pie with yeast in the oven is probably in the Top 10 dessert recipes of every housewife, and therefore there are a huge number of options for making it.
For example, a pie can be created:

closed (with a top layer of dough), half-closed and open apple pie;
from new apples or apple jam;
traditional (only an apple is included in the filling) and with various additives (cinnamon, vanillin, honey, lemon, etc.);
you can add a few grams of fragrant high-quality alcohol to the filling;
other options.

Variants of apple pies made with yeast-free dough are also popular, for example: a very soft sponge cake with apples, a melt-in-your-mouth shortbread pie with apples, and a juicy puff pastry pie with apples.