• cow's milk - 125 ml;
• chicken eggs, category C-0 - 1 pc .;
• sugar - 50 g + 1.5 tbsp. l .;
• fresh / dry yeast - 15 g / 5-6 g;
• wheat flour (premium) - 1.5 stack. (225 g) + 2 tbsp. l. (no slide);
• unsalted butter - 50-70 g;
• table salt, fine - a small pinch;
• vanillin (vanilla sugar) - to taste and desire.

Ingredients for the filling:

• medium-sized apples - 2 pcs.;
• sugar - 3-4 tbsp. l .;
• ground cinnamon - 0.5 tsp. (optional);
• chicken egg - 1 pc. (to lubricate the top).

How to make apple pies

The softest, most fluffy pies are obtained from sponge dough with a lot of baking (butter and eggs). To prepare the dough, crush the yeast with your fingers into a large deep bowl (if using granulated - just pour in), add 1.5 tbsp. l. Sahara. Granulated sugar creates a favorable environment for yeast, so the dough will cook faster.

Heat the milk so that it becomes very warm, but not hot (35-40 degrees, no more), add to a bowl with sugar and yeast, stir everything until smooth.

Add 2 tbsp. l. sifted flour (without a slide), stir, cover the bowl and put it in a warm place (near the stove, radiator or other heat source) for 15-20 minutes to ripen.

In the meantime, break the egg into another bowl, add the rest of the sugar (50 g) to it.

Beat with a whisk until light foam.

Melt the butter in the microwave or in a water bath, cool.

Roughly this is how the matured dough will look like: it will become friable, lighter, foamy, it will rise well compared to the initial volume.

Mix the dough with the beaten egg.

Add cooled melted butter.

Sift the rest of the flour into a bowl. Stir with a spoon and then proceed to manual kneading.

Lubricating hands and table surface with vegetable oil, knead the yeast dough. To make it homogeneous, non-sticky, soft and elastic, it must be kneaded for at least 7-10 minutes. You can also entrust the kneading of the dough to a food processor with a hook attachment. Put the finished dough back into the bowl, cover with foil or a waffle towel, put back in the heat.

Check the dough after 40-60 minutes. If it has increased 2-3 times, you can start sculpting pies.

While the dough is coming up, prepare the filling. Wash the apples, cut into 2-4 pieces, remove the core, and grate the pulp on a coarse grater.

Add sugar (you can add some cinnamon if desired), stir and leave at room temperature for 10-15 minutes. The apples will let the juice go, which needs to be drained, and the filling should be gently squeezed out. You can not drain the juice, but add 1-1.5 tbsp. l. starch, which will thicken the apple filling, and the pies will not "flow" when baked in the oven.

Knead the dough that has come up, divide into equal parts of 50-60 g. Roll a ball out of each piece, and then knead it with your hands into a round flat cake. Put the apple filling in the middle of the cake (it should not be wet, otherwise the edges of the cake will not stick together).

Blind the edges so that the filling is inside, give the pie the desired shape, put on a greased baking sheet. Apply an egg beaten with a fork on top with a culinary brush. Let the pies rise in a warm place for another 10 minutes.

Bake in an oven preheated to 200 degrees for 25-35 minutes (depending on the size of the pies, the characteristics of the oven).

Cover the finished pies with a towel and let cool slightly. They will turn out rosy on the outside and soft on the inside.

• 1 300 g apples;
• 180 g sugar;
• 1 tablespoon butter
• 250 ml of milk;
• 6 g dry yeast;
• 600 g flour;
• 100 g margarine;
• 3 eggs;
• ½ teaspoon salt;
• 1 pinch of vanilla.

Preparation

Remove the peel and core from the apples. Cut into small cubes and cover with 3 tablespoons of sugar.

Melt the butter in a skillet over medium heat. Simmer the apples for 3-5 minutes to soften but not fall apart. Throw in a colander and cool.

Peel the apples, remove the core, then cut the fruit into small cubes. Mix with 1 tablespoon sugar, cinnamon and citric acid.

Roll out the dough into a thin layer. Cut out the circles with a wide glass. Fill each piece with filling and gently pinch the edges.

Place on a baking sheet, greased with vegetable oil, cover the patties with a layer of beaten egg and sprinkle with sugar. Bake for 25-30 minutes in an oven preheated to 200 ° C.

Ingredients

• 1 orange;
• 40-50 g of walnuts;
• 40–45 g of raisins;
• 500 g apples;
• 160 g sugar;
• 1 teaspoon cinnamon
• 400 g flour;
• 1 pinch of salt;
• 10 g baking powder;
• 40 ml of brandy;
• 100 ml of vegetable oil;
• 1 teaspoon of powdered sugar - optional.

Preparation

Remove the zest from the orange and grate it on a fine grater. Squeeze 100 ml of juice from the fruit, make sure that no bones get into the liquid.

Grind the nuts in a mortar. Soak the raisins in warm water for 15–20 minutes.

Peel the apples, remove the core, and then cut the fruits into small pieces. Place in a saucepan and add 100 g of sugar. Simmer over low heat for 10-15 minutes or a little longer, stirring constantly. Add ½ teaspoon a couple of minutes before cooking. Cool it down. Combine with half the zest, raisins and nuts.

In a deep bowl, stir together the flour with the remaining sugar and cinnamon, salt, and baking powder. Combine cognac with oil and orange juice in another container. Then gradually pour into the flour mixture, stirring constantly. Add the zest a little at a time. Knead to a homogeneous dough.

Roll it out into a thin layer and cut into square plates. Place a little filling on each piece. Pinch the edges and press lightly with a fork to keep them from coming apart. Place the patties on a parchment-lined baking sheet. Bake for 20-25 minutes in an oven preheated to 180 ° C.

Sprinkle with powdered sugar before serving.

Ingredients

• 200 ml of milk;
• 1 teaspoon dry yeast;
• 1 tablespoon sugar
• 520 g flour;
• 50 g butter;
• 2 eggs;
• 1½ teaspoon salt
• 300 g chicken fillet;
• 1-2 bay leaves;
• 2 onions;
• 1-2 apples;
• 1-2 tablespoons of vegetable oil + for lubrication;
• pepper to taste.

Preparation

Dissolve yeast and sugar in warm milk. Add 1 tablespoon flour and keep warm for 10-15 minutes.

Melt the butter and cool slightly. Mix with dough, 1 egg and ½ teaspoon of salt. Add flour and knead the dough. Cover with a tissue and leave at room temperature for 1 hour or longer for it to come up.

Chicken fillet with 1 teaspoon of salt and lavrushka for 15-20 minutes. Cool it down.

Cut the onion into small pieces, the apples into large pieces.

Heat vegetable oil in a skillet over medium heat. Brown the onions for 3-5 minutes. Refrigerate.

Mince the chicken and apples through a meat grinder. Mix with onions, salt and pepper.

Roll out the dough into a thin layer. Cut out the circles with a wide glass, distribute the filling on them and seal the edges. Place on a greased baking sheet and sprinkle with beaten egg on top. Bake in an oven preheated to 200 ° C for about 15-20 minutes.

Delicious pies made from the most delicate yeast dough with a filling that can always be quickly made from fresh apples. To make the dough for pies as tender as possible, the kneading process must be reduced to a minimum, i.e. after we add all the necessary ingredients, quickly mix everything until smooth and literally knead the dough with just a few hand movements. Due to the fact that it does not knead for a long time and the dough is not steep, but soft and pliable, the pies are literally downy.

Basically, I bake these pies with fresh yeast, but this time I made with fast-acting yeast and the result is just as excellent. So if you are afraid to work with fresh yeast, this test is for you. So, let's start cooking apple pies in the oven ... Prepare all the products according to the list.

We 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, mix.

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

At the end, pour in melted, but not hot oil, it must be cooled. We also add salt and finally mix everything, then cover the dough and leave for proofing for 1.5 hours.

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

Put the apples in a saucepan or bowl, add sugar and put on low heat to soften the apples. The amount of sugar here will depend on the taste of the apples, the more acidic the apples, the more sugar you will have to add. The amount of sugar is not important here, but the taste is important, which you will be guided by.

After cooking, the apple filling must be cooled, after which it can be used. While the filling was being prepared and cooled, the dough came up, after which you can make pies from it.

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

We pinch the edges, forming a pie, and place it with a seam down on a baking sheet with parchment or a non-stick mat. Leave for 15 minutes for proofing and brush a little with egg or butter, as you like.

We bake pies with apples in the oven preheated to 180 degrees for 15 minutes.

Let them cool down and serve. Brass pies with apples are good with both tea and milk, choose according to your taste!

Pour in sifted flour, salt, sugar, milk powder (you may not add) and dry yeast.

Set the "Dough" mode (in my bread maker this mode lasts 1 hour and 30 minutes). If you knead the dough by hand: sift the flour, make a depression, add salt, sugar, milk powder, yeast. Mix warm milk with egg and vegetable oil, pour this mixture in portions into the well, kneading the dough. Knead a dense, non-sticky dough, cover with foil and leave in a warm place for 1 hour, the dough will rise well. The dough in the bread maker fits well and is ready to be molded.

Knead the dough and divide into 20 parts. Peel the apples and cut into small cubes.

Form the patties in the usual way, but it is advisable to leave the seam on top. Put the pies on a baking sheet (you can cover the baking sheet with paper), slightly greased with vegetable oil. I have 15 pies on a baking sheet.

Bake pies with apples in an oven preheated to 200 degrees for about 20-25 minutes.

Cool ready-made, unusually tender, airy and delicious brass pies with apples and serve with tea or milk.

Enjoy your meal!

First, prepare the dough on the dough. I prefer to use fresh yeast, they are more active. Mix 200 ml of milk, 25 g of yeast, 1 tablespoon of sugar, leave 2 tablespoons of flour for 30-40 minutes.

The dough is suitable, mix it with baking and knead the dough with flour. That is, mix the butter, sugar, vanilla and all the ingredients in the recipe.

Do not be lazy to sift the flour, the sifted flour enriched with oxygen will help the dough become fluffy, airy, like fluff.

I do not make the dough for pies very dense, it should be soft, obedient.

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

It is best to prepare the filling just before cooking, while the dough comes up a second time. Apples are desirable to take green, sweet and sour Simirenko, but this is at your discretion. Someone likes it with a sour filling, and someone with a sweet one. Just keep in mind that sweet varieties of apples become loose when baked and produce a lot of juice. If using red ones, add a little starch to the filling. It will absorb excess liquid and prevent it from flowing through the dough.

Wash the apples, cut into four pieces, cut the center with seeds. Cut into cubes or grate, all housewives love it differently. I cut into small cubes like on Olivier, and so as not to darken, I sprinkle with lemon juice.

I mix sugar with cinnamon and add to the filling. Recently I came across such a set of baking spices in the supermarket. I was attracted by the fact that she was in the mill. If you knew what flavor, the composition speaks for itself: lemon zest, cardamom, cinnamon, mint and cloves. Now everywhere I add these seasonings to yeast baked goods.

So the filling for apple pies is ready.

Divide the dough into parts. For one pie, you need a dough the size of a large chicken egg, you can have a little more, depending on what size you want to get ready-made baked goods.

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

Put a teaspoon of apple filling on each tortilla.

Connect the opposite edges of the cake and fasten them at the top. It is very similar to how we make dumplings.

Spread on a baking sheet seam down at a short distance from each other.

At this time, I turn on the oven to heat up to 180 ° C.

When the workpieces are slightly upset, they will increase. To make our brass pies ruddy, brush them with an egg. This time, I tricked it a little with baking seasoning, you can sprinkle it with sugar or just like that - just grease it with yolk and do not sprinkle it with anything. Now you can put in the oven to bake. After five minutes, I reduce the temperature of the oven and turn on the "pastry oven" mode.

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

You will determine the readiness by the golden brown crust.