Apples are the perfect fruit for baking. Whatever dough you hide them in - baking with them always turns out excellent! No wonder the recipes for apple pies are an order of magnitude more than any other fruit baking options. I propose to pack a very kind layer of aromatic apple filling in a basket of thin, but very tender and fluffy yeast dough. That's all right! Today we are going to bake a simple but very tasty apple pie made from yeast dough. The recipe with a photo is step by step and in some detail painted, despite the fact that the pie is very simple to perform. The dough is kneaded on yolks - so (without proteins) it turns out lighter, more airy and fluffy. The dough comes out very plastic and pleasant to work with. The filling contains apple slices sprinkled with sugar and cinnamon, plus a little starch - in case the apples produce a lot of juice. A pie with apples from yeast dough is baked in the oven, where it grows at least 2 times. It turns out a very fluffy, rich, aromatic cake!

Ingredients for the dough:

• milk - 150 ml,
• water - 50 ml,
• eggs (only yolks) - 3 pcs.,
• creamy margarine for baking - 70 g,
• sugar - 4-5 tbsp. l.,
• yeast - 1.5 tbsp. l. dry or 20 g fresh,
• salt - 0.3 tsp.,
• vanillin - 0.5 sachet,
• flour ~ 500 g.

• apples (large) - 2-3 pcs.,
• sugar - 3-4 tbsp. l.,
• lemon - 0.5 pcs.,
• cinnamon (optional) - 1 tsp.
• starch - 1 tbsp. l.

How to make apple yeast pie

For the dough, pour sugar, yeast and 3-4 tbsp into a deep bowl. l. flour. If you take fresh yeast, crush them into small crumbs.

We mix the dry ingredients and, stirring with a whisk, add warm water to them (I take the cooled boiled one) and bring the mass to homogeneity. Cover the bowl with a towel (napkin, plastic wrap) and leave it to stand for literally 10 minutes - this will be enough to "revive" the yeast.

After the egg, we divide it into yolks and whites, and add only the yolks to the dough. In principle, you can use whole eggs (1-2 pcs., Depending on the size), but the dough on the yolks turns out to be more tender and fluffy.

Melt margarine in a microwave oven or in a water bath, let it cool slightly and add it to a bowl after the yolks. Add vanillin, salt and warm milk there.

Add the last dough ingredient - sifted flour to the bowl. And we knead a soft, plastic dough.

The dough is kneaded very easily, does not stick to the hands and the work surface, does not require flour for dusting during work and perfectly tolerates freezing. Cover the kneaded dough with a towel and leave it somewhere in a warm place to rise. On average, this takes 30-60 minutes.

The resulting dough comes out to me two pies, the diameter of the form is 21 cm. Immediately after kneading, I divide the dough in half: one part goes to the freezer, the other goes to proofing.

When the dough rises, you can start filling. To do this, wash the apples, dry them, peel them and cut them into small cubes. Sprinkle with lemon juice.

Divide the matched dough into two parts, one of which should be slightly larger than the other. We crush each part.

Then we roll out most of it into the layer according to the shape chosen for the cake - the layer should completely cover the bottom and a couple of centimeters on the sides. We roll the dough thinner, it will be tastier. I have a layer thickness of no more than 5 mm.

Roll the second part of the dough into a smaller layer and make staggered cuts on it to form a mesh. The length of the cuts and the distance between them are at your discretion.

We coat the baking dish with oil or cover it with baking paper, put a larger layer of dough in it, forming a "basket" with sides. Fill the "basket" with apple filling and cover it with a dough net. Cut off the excess dough. If the filling has time to give juice - pour it into the mold, the starch will absorb all the liquid and you will get a very tasty jam-like part of the filling.

The joints of the "basket" and the net, as well as the top of the cake, coat with whipped protein and, if desired, sprinkle with a mixture of sugar and cinnamon.

We leave the cake on the rise while the oven is warming up, then we load it on baking and bake for about 40-50 minutes. at 180 degrees. If the sugar top begins to brown faster than the bottom, cover it with baking paper. Cover the finished pie for 10-13 minutes with a towel, then - you can cut and serve.

The pie turns out to be very tasty - fluffy, airy dough with perfectly soft, but not boiled down in mashed apples. Such a cake with both a mug of hot tea and a glass of cold milk goes with a bang. Bon Appetit!

Cooking the dough.

Pour milk into a ladle and put butter, cut into small pieces.

We put on fire and keep until the butter melts. Set aside and let cool to about 45-50 degrees. If you pour the mixture into a wide bowl, it will cool faster.

Mix half the flour with yeast.

Add sugar, eggs, vanilla essence and salt to the milk, mix until smooth.

Add flour mixed with yeast and mix until smooth. Gradually adding the remaining flour, knead into a homogeneous soft dough.

It will stick to your hands a little - it's okay, just grease your hands with vegetable oil at the end of working with the dough.

Cover the dough with cling film and leave in a warm place to come up. It took me only 30 minutes, but depending on different conditions it can take an hour or more.

For the filling, peel the apples, remove the cores. Cut the pulp into small pieces, add lemon juice and stir so that the apples do not darken.

Knead the dough that has come up and separate a third from it. We roll out most of it into a rectangle of about 40x30. Place on a baking sheet covered with parchment. Put the filling on top, leaving a couple of cm from the edges free. Sprinkle the apples with sugar and cinnamon.

Roll the remaining third of the dough into a layer the same length as the base, but about a quarter narrower. We cut in a checkerboard pattern, stretch a little in width and put on the filling. We pinch the edges.

Lubricate the top with a slightly beaten egg and send the cake to an oven preheated to 180 degrees for about 25-35 minutes.

Cool the finished pie and serve. Can be sprinkled with powdered sugar when serving.

Enjoy your tea!

Both adults and children love apple pies. It's apple picking season. It's time to bake apple pies!

Today I offer you a recipe for the simplest apple pie with yeast dough.

Yeast dough prepares quickly and you shouldn't be afraid of it. It should be kneaded first, and while you are preparing the filling for the apple pie, the dough will ripen.

Most of all I like the open pie with apples and cinnamon, it is very tasty and the apples in it are moderately moist, but it looks just great!

Products:

For the test:

• 2 eggs
• 3.5 cups flour
• 1 glass of milk
• 1 table a spoonful of vegetable oil
• 100 g butter or margarine
• 2 table. tablespoons of sugar
• 0.5 teaspoon tablespoons of salt
• 5-6 g dry yeast (half a pack)
• Vanillin on the tip of a knife

For filling:

• 1-1.3 kg apples
• 2-3 table. tablespoons of sugar
• 1-2 tea spoons of cinnamon

Making a simple open apple pie:

First you need to knead the dough for the apple pie, and only then we will deal with the filling.

I love yeast dough pies - they turn out fluffy, beautiful and very tasty.

• The butter must be melted or simply softened at room temperature.
• Then pour in a glass of warm milk.
• Add 2 eggs.
• Salt, sugar and mix everything.
• Then pour the sifted flour (half a portion) with dry yeast into a saucepan and add a little vanillin.
• Knead the dough. While mixing, add a little flour and vegetable oil. The amount of flour may be slightly less or more than the specified - it depends on the flour itself.

This portion of yeast dough is just enough for 1 cake, the size of a standard oven baking sheet.

• If you are making yeast dough for the first time and doubt your abilities, take a look at this page: and you will have no doubts. Everything is described step by step and with a photo
• The recipe for dry and compressed yeast is almost the same. Only dry yeast just needs to be mixed with flour, and pressed yeast still needs to be "whipped". If something is not clear - follow the link and see the step-by-step photos.

The main thing is not to mix yeast with butter (vegetable, butter or margarine), but only with flour.

So, after we have kneaded the dough, it is necessary to put it in a warm place, so it will come up faster.

If it’s cool at home (like it’s now), I put the pot of dough in a bowl of warm water and fill it. From time to time I glance so that "the dough does not run away."

While the dough is coming up, you can start filling.

Wash, core and grate the apples:

It is not necessary to peel them from the skin - it remains in the hands after grating.

True, this issue does not work with Antonovka.

Then put the grated apples in a pan, add sugar to taste and simmer:

In winter, such a yeast cake will go perfectly well prepared in advance. Quick and easy: open the jar and put it on the dough!

While we were fiddling with the filling, the dough came up:

It must be changed back 1 or 2 times:

When the dough comes up again, you can make an open apple pie:

The dough must be divided into two unequal parts - roll out more:

Place on a baking sheet greased with vegetable oil.

To prevent the pie from getting damp from the apple juice, sprinkle the dough with semolina (a little) on top. The semolina binds the liquid released from the apples, while the taste of the filling will not change:

Then we spread the apple filling on the dough:

Sprinkle the apples with cinnamon on top:

From the remaining dough we make a beautiful "mesh".

Divide into 8 parts, roll out a tourniquet from each.

Put on apples:

To make the dough mesh look beautiful and look like a pigtail, arm yourself with scissors and carefully cut the flagella on both sides:

It remains only to grease the cake with a beaten raw egg (so that the baking is smooth and has a glossy sheen):

Leave the cake in the room for 10-15 minutes (to "fit") and send it to the heated oven to a temperature of 180-200 degrees, bake until tender ...

We take out ...

Lovely!

When the cake has cooled down a little, cut into pieces, pour tea and invite everyone to the table.

Delicious, aromatic, fluffy apple pie was a success! Simple, isn't it?

This year, a good harvest of apples will be enough for both yeast pies with apples and for and for - the simplest apple pie!

Bon Appetit!

That's all for today! Cook with pleasure and share your impressions in the comments. Subscribe to new recipes to always be aware of the news of the site Delicious food

Yeast pie with apples

The classic homemade baking is an apple pie made from yeast dough, the recipe with a photo will show you step by step all the main stages of cooking in detail. In the oven, the cake rises well, browns and when finished looks so appetizing that you want to cut off a piece right away, without waiting for it to cool down. I am making a yeast pie with apples from a dough dough. It's easy, but the recipe is not quick. The dough should stand for half an hour, get stronger, and then you need to wait until the dough rises. Such a cake will not stale, it will remain soft and fresh for several days.

The most delicious filling for yeast apple pie is obtained from sweet and sour apples. If you have sweets, sprinkle with lemon juice and add cinnamon.

Ingredients

To make a yeast pie with apples you will need:

• milk - 150 ml;
• fresh yeast - 20 g;
• granulated sugar - 1 tbsp. l;
• wheat flour - 150 g;

• wheat flour - 330 g;
• eggs - 2 pcs + yolk for lubrication;
• granulated sugar - 4 tbsp. l;
• salt - 2 pinches;
• butter - 80 g;
• sunflower oil - 1 tbsp. l.

• sweet and sour apples - about 1 kg;
• sugar - 0.5 cups (to taste);
• ground cinnamon - 1 tsp;
• butter - 50 g.

How to make yeast dough apple pie. Recipe

I prefer baked goods with fresh yeast. If you are used to dry, reduce the amount by three times (instead of 20, take 7 grams). I pour in a tablespoon of sugar - it will help the yeast gain strength.

I grind it into gruel and fill it with warm milk. I warm it up to such a temperature that a pleasant warmth is felt.

After mixing all the ingredients, add the sifted flour. I mix with a spoon or a whisk.

The mixture will not turn out to be liquid, like thick sour cream. If you run a spoon along the walls, the dough will separate and slowly spread out, taking up the same volume. You do not need to knead thicker.

Cover or tighten with plastic wrap and put the bowl in heat for half an hour. I overlooked a little, the dough reached the top. But on the other hand, you can clearly see how porous it has become.

Advice. If the dough has risen poorly, it means that there is something with yeast or there is not enough warmth in the room. Place in a bowl of hot water and wait another 15-20 minutes.

You can knead the dough for a yeast pie with apples in a bread maker, but I make the old-fashioned way - I knead it with my hands. I take the butter and eggs out of the refrigerator in advance, leave them at room temperature. I break the eggs into a deep bowl, beat with sugar.

I transfer the dough into a larger container. Pour the egg-sugar mixture and butter cut into pieces (soft) there.

I stir it. All products should be combined into a homogeneous mass without lumps. I pour in the sifted flour, leaving a little to add when kneading. Stir with a spoon as much as possible, then mix with my hands.

When the dough gathers into a loose lump, put it on the board and continue to knead until it becomes soft and smooth. First, I roll it away from myself, fold it, press it with my palm with effort and roll it again.

To make mixing easier, I add a little sunflower oil. Gradually, from a loose and tight dough, it will become soft, plastic. It's a pleasure to work with him!

After 10-12 minutes it will become smooth, homogeneous, air bubbles will be felt under the palms. They burst, and you get the feeling that the dough is "puffing" - it means that it is well mixed in and ready for proofing. I roll it up into the bun, return it back to the bowl. I cover, put in heat for an hour or more, until it triples.

While the dough is coming up, I prepare the apple filling for the pie. I cut apples into small cubes. Usually I take not very juicy, sweet and sour or sour.

In a skillet, melt the butter, spread the apples. Carcass over low heat until tender. Add sugar (add to taste) and ground cinnamon.

I increase the fire, evaporate the syrup, which is formed from the melted sugar. Another five to seven minutes and the apple pie filling is ready. She definitely needs to cool down, gain a taste, so it is better to cook in advance.

When proofing, the dough will rise and increase at least three times. It will become very soft, airy. Before cutting, I knead, pushing with my fist first in the center, then near the walls. I divide into two parts - more for pies, smaller for decorating pastries.

I knead the dough into a cake according to the diameter of the mold (I have a large one, 26 cm). I put baking paper on the bottom, put the dough on the paper and stretch it a little more from the middle to the edges, forming the sides.

I put the filling. There will be a lot of it, almost flush with the edges. The more apples, the tastier and juicier the pie.

Now I will show you how to decorate an open apple pie made from yeast dough. I pinch off small pieces of dough, roll them into thin bundles, and I will make a lattice from them. Then I roll the harnesses about 1.5 cm in diameter. I flatten it and cut it with a knife on both sides. I hold the knife at an angle of 45 degrees. You will get a long spikelet that will fit near the sides and fix the lattice.

First, I put thin strands on the filling, make a decorative mesh on the apple pie.

I place spikelets along the side (circle) without leaving an empty space between them. From the remains of the dough I make figures, flowers, leaves - what happens.

I cover the apple pie with a towel and put it on the stove, on the burner. I turn on the oven. While the oven warms up to 180 degrees, the cake rises. Before planting in the oven, I grease the top with yolk diluted with a spoonful of milk.

I put the form on the middle level. In the oven, a yeast pie with apples is baked for 35-40 minutes, the temperature is 180 degrees. If it is unevenly browned, I raise it higher or slightly increase the temperature and let it stand for another five minutes.

After the oven has been baked, the apple pie should be cooled, the baked goods should be allowed to move away from the heat and the flavor should be gained.

I know from myself that it is very difficult to resist, so I always bake two pies. One cools down for two or three hours, and the second we cool down a little, cut into pieces and onto the table. I can assure you that the apple pie made from yeast dough turns out to be very tasty, and it will definitely not stale, much less stale. Happy baking everyone and bon appetit! Your Plyushkin.

And here is another version of the recipe in video format, a very beautiful cake:

In the arsenal of each housewife there are recipes with which she pampers her loved ones on weekends or holidays. Yeast dough apple pie can be just such a dish for family teas. This cake will definitely become a favorite delicacy of all households because of its crispy golden brown crust and delicate juicy apple filling.

The preparation of the dessert is very simple, and by making the preparation of the yeast dough in advance, you will further reduce the time spent on preparation.

Ingredients

• Milk - 220 ml;
• Wheat flour - 450-500 g;
• Chicken eggs - 2 pcs.;
• Sugar - 100 g;
• Butter - 100 g;
• Fresh yeast - 20 g (or dry - 1 pack 8 g);
• Salt - 1/3 tsp;
• Fresh apples - 400 g (4 pcs.).

How to make yeast dough apple pie

The dough prepared according to this recipe is enough for two pies with apples from yeast dough in a mold with a diameter of 20 cm, or you can cook one and freeze the other half, and next time you can cook the pie much faster. You can store yeast dough in the freezer for 2-3 months. It is necessary to thaw such a workpiece in warmth, letting the dough rise a little again, and then immediately start cooking.

Pour 3 tablespoons into slightly warmed milk. sugar, salt and dilute yeast. Stir well and let sit for 10 minutes. If after this time the dough is covered with bubbles, the yeast is fresh and you can continue to prepare the dough.

Add melted butter and 1 egg to the dough, stir.

Add half of the sifted flour to the rest of the ingredients, stir. You can use a mixer or blender with a whisk attachment. Let the dough sit for 20-30 minutes.

Introduce the other half of the flour, gradually pouring it into the bowl. Place on a flat, lightly floured surface and knead to a soft yeast dough.

Do not add too much flour to make the dough not tight but not stick to your hands. Adjust the amount of flour, as it depends on several factors - the size of the egg, the quality of the flour itself, and even the humidity in the room. Leave the bowl in a warm place for 40-50 minutes.

A properly prepared dough will increase 2-3 times. Knead it slightly with your hands to release excess air.

Prepare the apples for the pie. Rinse the fruit under running water, remove the seeds, peel and cut them into small pieces. Divide the dough into 3 equal parts. Roll out a round layer from two parts according to the size of the mold and lay out its bottom and sides with a yeast layer.

Place the filling on the base, sprinkle the apples with the remaining sugar.

From the remaining piece, sculpt decorations and place them on the cake. You can make strips and lay them out with braids. Separate the yolk from the white of the second egg and brush the yolk over the surface of the pie. Place the baking pan in a warm place for 15 minutes so that it fits well.

Bake the yeast dough apple pie for 40-45 minutes in an oven preheated to 180 degrees. Check readiness with a wooden skewer. The inside of the apple pie turns out to be juicy, crumbly and incredibly tasty. With its aroma, pastries will attract the attention of all people in the house.

• By adding a little ground cinnamon to the filling, you will make the taste of yeast apple pie more spicy and aromatic.
• The pie will be especially appetizing if served with vanilla sauce and a scoop of slightly melted ice cream.
• The finer the apples are cut, the more juicy and tender the filling will turn out.
• You can use different varieties of apples. Using sweet and sour varieties for cooking, you will make the taste of the cake richer and brighter.