Yeast Pie with Apples - 7 Sweet Baking Recipes

Russian cuisine is famous for pies. They are served as an appetizer, with soup, and as a main course. And sweet pies are prepared for dessert and served with fragrant tea. One of the most delicious options for sweet pastries is a yeast pie with apples. Baking it at home is not too difficult if you know the secrets of making dough.

The main component of success is good yeast. If they are old or stored in inappropriate conditions, then you can’t count on lush pies. Yeast can be used both raw pressed and dry. The dry product is active and fast acting. Active ones have larger granules, while fast-acting ones are more like a powder.

Raw and active dry yeast needs to be "activated". To do this, they are diluted in a warm liquid (30-35 degrees) and a spoonful of sugar is added. After the mass rises in a lush "hat", you can mix it with other products. If the yeast has not risen already at this stage, then high-quality dough will not work on them, you should not transfer products.

If you bought high-speed yeast, then they do not require preparation, they are recommended to be mixed with flour immediately.

Two mixing technologies

• When cooking jarless test, risen yeast is mixed with the rest of the products included in the recipe. The kneaded dough is placed in heat to rise for 1.5-2 hours, during which time it will be necessary to knead it 2 times.
• sponge method includes two stages of kneading. First, a liquid dough is kneaded, consisting of risen yeast, the entire amount of liquid required by the recipe and a small amount of flour. After raising the dough, butter, eggs and the rest of the flour are added to it.

It would seem, why bother with dough, if you can immediately knead the dough? The fact is that butter and eggs greatly complicate the “work” of yeast and the dough may not rise. Therefore, if you are preparing a rich dough, then you need to knead it in two stages. If there is little fat in the recipe, you can use a faster, non-paired kneading option.

Here are a few more secrets to help you bake a delicious yeast-raised apple pie:

• it happens that raw yeast is indicated in the recipe, and only dry yeast is on hand, or vice versa. Remember that 1 gram of active dry yeast can replace 4 grams of pressed. If the instant version is used, then the ratio will be 1 to 3. Thus, a pack containing 7 grams of active dry yeast, or an 11 gram bag of instant yeast can replace 25-30 grams of pressed.
• all products that go into the dough should be warm, so take the eggs out of the refrigerator in advance. And when you pour melted butter into the dough, make sure that it is not hot;
• flour must be sifted, the dough will come up faster;
• for proofing, the dough is placed in a warm place, the dishes are used with high sides, because the dough increases in volume several times;
• a draft can “kill” the yeast dough, so close the vents before kneading;
• it is very important not to overdo it with flour, if you "score" the dough, then the products will not rise;
• you can’t overexpose the dough, if it rests, then the pies will turn out to be tough, like a sole, and with a sour taste;
• after forming the pie blank, leave it in a warm place for 20 minutes. And before baking, grease the dough with a beaten egg, then the cake will get a golden crust;
• when baking, consider the type of dough from which the cake is made. If this is an inconvenient option, then you can set a high temperature (190-220) degrees. Products from dough prepared with a lot of butter and eggs, you need to choose a more gentle temperature regime (170-180 degrees)

If the cooking process seems complicated to you, then do not give up on the idea of ​​​​baking an apple pie. Use store-bought dough, it can be plain, rich or puff. Choose to your taste. The finished dough must be defrosted in a natural way, and you can begin to form the pie.

Advice! If you have made too much yeast dough, place the leftovers in a bag and freeze. In this form, the product is perfectly stored for several weeks. When you decide to bake, just defrost the dough and start cutting.

Read also: Dry apple pie - 8 unusual recipes

Closed apple pie from yeast dough

A simple closed pie with apple filling made from yeast dough will decorate the dessert table both on weekdays and on holidays.

Let's prepare the products for the filling and dough in advance:

• 1.5 cups of milk;
• about 0.6 kg of flour (it is difficult to specify the exact amount of flour, the consumption depends on the moisture content of the product, the size of the eggs, etc.);
• 75 gr. butter;
• 2 tablespoons of vegetable oil;
• 3 tablespoons of sugar;
• 2 eggs;
• 7 gr. (sachet) active dry yeast;
• three quarters of a teaspoon of salt.

We will prepare the filling from:

• 6 apples;
• 1.5 tablespoons of starch;
• 1-3 tablespoons of sugar (to taste).

We carry out the kneading in a safe way. We activate the yeast by diluting it in warm milk (take half a glass) and adding sugar (a teaspoon). Pour the risen yeast into the remaining milk, mix with sugar, pour in the vegetable oil and add the melted butter. Beat 1 egg with salt and mix with the rest of the products. Gradually add flour, kneading a soft dough. We roll a ball out of it and put it in a bowl with high sides for proofing, covering the top with a clean towel. Knead the dough every half hour. After the third rise, it will be ready.

Divide it in half and roll out two layers. We spread one layer on a greased baking sheet (you can use a silicone mat or baking paper). Sprinkle with starch.

Rub the apples on a grater, mix with sugar and spread on a layer of dough. We cover the top with a second layer, pinch the edges, tucking them under the bottom of the product.

We leave the semi-finished product for proofing for 20 minutes, then grease the surface with a beaten egg. On the surface with a knife or culinary scissors, make several cuts in the shape of the letter V.

If there is a desire to make the cake more elegant, then you need to separate a small piece of dough in advance and cut out decorations from it - flowers, leaves, flagella, pigtails.

Lay the decorations from the dough on the surface after greasing with an egg so that they stick. The surface of the decor is also smeared with an egg. We bake for about half an hour at 190 degrees.

Lubricate the finished browned cake on top with a small piece of butter, lightly sprinkle with water from a spray bottle, cover with a towel and let cool completely. This technique avoids the formation of a hard crust on top.

Open pie with apples and berries

An open apple pie looks beautiful. Such a product is often decorated with a "lattice" made of thin flagella of dough. To make the product look even more elegant, you can supplement the apple filling with a berry. Apple pies with cranberries, cherries, black currants or lingonberries turn out beautiful and tasty.

We will prepare the dough for this baking on raw yeast in a sponge method.

We will need:

• 0.6 kg flour;
• 1 glass of milk (you can take whey);
• 2 eggs (1 for lubrication);
• 100 gr. butter;
• 3 tablespoons of sugar;
• 25 gr. pressed yeast;
• 0.5 tablespoons of salt.

For stuffing we use:

• apples - 200 gr.;
• berries - 100 gr. (if the pie is baked with cherries, then the weight without stones is taken into account);
• starch - 20 gr.;
• sugar - 100 gr. or to taste

Read also: Charlotte with apples without eggs - 9 simple recipes

We activate the yeast: we crumble them and dilute the third glass of milk. Add a teaspoon of sugar. We mix the risen yeast with the rest of the milk and add flour until a dough of kefir density is obtained. Cover the dish with a towel and leave for about half an hour. During this time, the mass should increase in volume by 2-3 times.

Beat the egg with salt and the remaining sugar, melt the butter. Pour the egg and butter into the risen dough, add the flour, knead until smooth. Leave for 1.5 hours to rise, kneading every half hour.

We rub the apples, mix with sugar and berries, for example, lingonberries or black currants. Add starch to the filling.

Advice! Prepare the filling just before making the pie, otherwise the fruits and berries will give a lot of juice. If the cake is baked with a frozen berry, then it must first be thawed and the released juice drained.

We separate a piece for the lattice from the dough, roll the rest into a round cake. We spread the filling in the center and lift the edges of the cake up, forming a semblance of a large cheesecake. In this case, the juice from the fruit and berry filling will not flow out. The remaining dough is rolled out, cut into thin strips and laid out in the form of a lattice.

After a 20-minute proofing, grease the grate and sides with an egg and bake the product in the oven for 30-40 minutes (t 180 degrees).

Apple "Snail"

The pie called "snail" looks original. For this baking, we will prepare the dough on kefir. The pie is baked with dried apricots and/or raisins and garnished with almond petals.

For the test, let's prepare:

• 1.5 cups of kefir;
• 2 tablespoons of sugar;
• 0.5 teaspoon of salt;
• about 3 cups flour;
• 2 tbsp. tablespoons of vegetable oil;
• a sachet (11 gr.) of instant yeast.

Mix yeast with sifted flour. In a large bowl, mix kefir with salt, sugar and oil. Then gradually add flour, kneading a soft dough. Let it sit for about an hour. There is little muffin in this test, so it fits pretty quickly.

For the filling we will prepare:

• 500 gr. peeled apples;
• 150 gr. jam + 2 more tablespoons (any, it turns out very tasty with apricot or orange);
• 30 gr. raisins;
• 50 gr. dried apricots;
• 80 gr. almond petals;
• some lemon juice.

Dried fruits are pre-filled with boiling water, washed and allowed to dry. Cut the dried apricots into pieces. Cut apples into small cubes. Sprinkle with lemon juice to prevent the fruit from turning brown. Mix apples with jam and dried fruits.

Roll out the dough into a rectangular layer, distribute the filling over its surface. Cut into 4 long strips.

It is best to bake the product in a round shape with removable sides. First, remove the sides, and grease the bottom with oil. We roll the first strip into a roll and put it in the center of the form. We wrap the following strips around the first, which will be the center of our pie. To prevent the filling from falling out, lightly press it into the dough. After the cake is formed, put the side in place.

Let the product rest for 20 minutes. By this time, the oven should be preheated to 180 degrees, bake for about 40 minutes. Then we take it out, grease the surface with the remaining jam and sprinkle with almond petals. Put another 10 minutes in the oven.

Lenten pie with dried apples

This is a quick yeast cake recipe that we will make with dried apples and cinnamon.

To bake a lean cake you will need:

• 1.5 cups of warm water;
• 50 gr. fresh yeast;
• 4 tablespoons of dough;

  

  Pour warm water into a deep bowl, crush the yeast, add sugar and add 3 tablespoons of flour. Stir to dissolve the yeast, and leave for a quarter of an hour.