Every housewife has recipes in her arsenal that she uses to pamper her loved ones on weekends or holidays. Apple pie from yeast dough could be just such a dish for family tea parties. This pie is sure to become a favorite delicacy of all household members due to its crispy texture. golden brown crust and tender juicy filling from apples.

The dessert is very simple to prepare, and by preparing 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 yeast – 1 pack 8 g);
• Salt – 1/3 tsp;
• Fresh apples – 400 g (4 pcs.).

How to make apple pie from yeast dough

The dough prepared according to this recipe is enough for two apple pies made from yeast dough in a mold with a diameter of 20 cm, or you can make one and freeze the other half, and next time you can prepare the pie much faster. Yeast dough can be stored in the freezer for 2-3 months. It is necessary to thaw such a workpiece in a warm place, allowing the dough to rise a little again, and then immediately begin cooking.

Pour 3 tbsp into slightly warmed milk. sugar, salt and dissolve yeast. Mix thoroughly and leave for 10 minutes. If after this time the dough is covered with bubbles, the yeast is fresh and you can continue preparing the dough.

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

Add half of the sifted flour to the remaining ingredients and stir. You can use a mixer or blender with a whisk attachment. Leave for 20-30 minutes for the dough to rise.

Add the second half of the flour, gradually pouring it into the bowl. Place on a flat surface, lightly sprinkled with flour, and knead into a soft yeast dough.

Don't add too much a large number of flour so that the dough is not stiff, but does 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.

Properly prepared dough will increase in size by 2-3 times. Knead it a little with your hands to release excess air.

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

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

Make decorations from the remaining piece and place them on the pie. You can make strips and lay them out with braided wire. Separate the yolk from the white of the second egg and brush the surface of the pie with the yolk. Place the pie pan in a warm place for 15 minutes until it rises well.

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

• Add a little to the filling ground cinnamon, you will make a taste yeast pie with apples it is more spicy and aromatic.
• Especially delicious pie it will become if you serve it with vanilla sauce and a scoop of slightly melted ice cream.
• The smaller the apples are cut, the more juicy and tender the filling will be.
• Varieties can be used different apples. By using sweet and sour varieties for cooking, you will make the taste of the pie richer and brighter.

Heat the milk until slightly warm, crumble the yeast into it and add ½ tbsp. l. Sahara. Leave for 10 minutes for the yeast to swell.


In a separate bowl, mix kefir, salt, 1 tbsp. l. sugar and sunflower oil. Heat the mixture to 40 degrees (slightly warm).


Mix yeast with kefir and stir well.


Then add flour in parts and knead the dough for 10-15 minutes. You may need a little less or more flour depending on its quality and kefir. As soon as the dough just slightly sticks to your hands, stop adding flour. The dough should not be too clogged or tight.


Leave the dough to rise in a warm place for an hour, no more. Be sure to cover the bowl with a towel. In order for the yeast to work actively, the container with the dough can be placed on steam bath(in a bowl of warm water). The dough works well in a multicooker with the “Yoghurt/dough” mode on. This program supports optimal temperature for raising yeast dough (+36-40 degrees).

On a note

To prepare pies and pies, not only yeast dough is used, but also shortbread, puff pastry, and stretch dough.

While the dough is rising, let's discuss how to make a delicious apple filling. After all, it is she who creates the flavor solo, and you always want there to be more of it. Among all the variations, I like the filling most of all, always prepared from fresh apples. Then the baked goods are the most fragrant.

Wash the apples, peel and core them, finely cut into cubes.

It is better to choose apples of the sour or sweet and sour variety, then the filling will be tastier, with a slight sour tint.

Pour apples into a saucepan or saucepan, add 2 tbsp. l. sugar and butter.


Stew apple cubes 10 minutes over low heat, stirring occasionally. Ready stuffing cool.


The dough will double in size. There is no need to knead the dough while it rises.


Remove the dough from the bowl and knead it. On a board sprinkled with flour, cut into 20 pieces. From each part, roll out a round thin cake with a rolling pin and place 1 tbsp in the middle. l. apple filling.

Attention!

If the filling is runny, add 2 tbsp. l. semolina and stir. As the semolina swells, it will absorb excess moisture. If you fill the pies with wet filling, the dough inside will turn out wet; when baking in the oven, the juice may leak out from the inside and burn on the baking sheet.

Seal the edges and form a neat pie. Place on a baking sheet parchment paper and place the formed products seam side down.


Lubricate each product on top egg yolk using a pastry brush.


Preheat the oven to 190 degrees and bake the treat for 35 minutes. Ready baked goods store covered with a towel or napkin. Serve with your favorite drinks at the end of the meal.

And again my favorite apples in pies! There have been so many recipes for apple pies, and you never get tired of them, because they are all different and invariably very tasty. Today I will please you recipe for yeast pie with apples. We will bake it in the oven. It turns out to be incredibly tasty, aromatic and beautiful, it looks original, really... cooking masterpiece. Decorating a pie with such a lattice is not at all difficult. Products for it are affordable and easy to prepare.

Ingredients:

for test:

• flour - 550-600 g
• butter or margarine - 125 g
• dry instant yeast - 2.5 teaspoons
• milk or kefir - 250 ml
• sugar - 1/2 cup (half cup)
• egg - 1 pc.
• vanillin - 1 g
• a pinch of salt

For filling:

• apples - 4-5 pcs
• sugar - 4-5 tbsp. spoons

• egg for brushing the cake
• vegetable oil for greasing the mold

Yeast pie with apples recipe with photo:

I kneaded the dough for the apple pie in a bread maker. For those who don’t have a bread machine, knead the dough by hand.

Dissolve yeast in warm milk or kefir. Grind the egg with sugar. Combine everything, add softened butter, vanillin and salt. Gradually add flour, knead soft elastic dough. Cover the dough with a towel and place in a warm place for 40-50 minutes.

Place the risen dough on a table sprinkled with flour and divide it into 2 unequal parts. Roll out most of it and place on a greased baking sheet.

Peel and cut the apples into thin slices, place on top of the dough and sprinkle with sugar. Roll out the remaining dough, cut into strips and place on top of the pie in the form of a lattice. Brush the top of the pie with beaten egg.

Bake the yeast pie with apples in an oven preheated to 180 degrees for 30-40 minutes, depending on the oven.

Yeast pie with apples

5 (100%) 1 vote

Classic homemade baked goods- apple pie made from yeast dough, a recipe with photos will show step by step in detail all the main stages of preparation. In the oven, the pie rises well, browns, and when ready it looks so appetizing that you want to cut off a piece right away without waiting for it to cool. I'm making a yeast pie with apples from dough on sponge. It's not difficult, but the recipe isn't quick. The dough should stand for half an hour, get stronger, and then you need to wait until the dough rises. This pie will not go stale and will remain soft and fresh for several days.

Most delicious filling for yeast apple pie obtained from sweet and sour apples. If yours is sweet, drizzle the slices lemon juice and don't forget to add cinnamon.

Ingredients

To make 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 – approximately 1 kg;
• sugar – 0.5 cups (to taste);
• ground cinnamon – 1 tsp;
• butter – 50 g.

How to make apple pie from yeast dough. Recipe

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

I grind it into a paste and pour it in warm milk. I heat it up to such a temperature that it feels pleasantly warm.

After stirring all the ingredients, add the sifted flour. Mix with a spoon or whisk.

The mixture will not be liquid, something like thick sour cream. If you run a spoon along the walls, the dough will separate and slowly spread out, occupying the same volume. There is no need to knead it any thicker.

Cover with a lid or cover with cling film and place the bowl in a warm place for half an hour. I overlooked it a little, the dough reached the top. But you can clearly see how porous it has become.

Advice. If the dough does not rise well, it means there is something wrong with the yeast or the room is not warm enough. Place in a bowl with hot water and wait another 15-20 minutes.

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

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

I stir. All products should combine into a homogeneous mass without lumps. I add the sifted flour, leaving a little for adding during kneading. I mix it with a spoon as much as possible, then mix it with my hands.

When the dough comes together into a loose ball, place it on the board and continue kneading until it becomes soft and smooth. First, I roll it away from myself, fold it, press it with my palm with force, and roll it again.

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

After 10-12 minutes it will become smooth, homogeneous, air bubbles will be felt under your palms. They burst, and you get the feeling that the dough is “puffing” - which means it is well mixed and ready for proofing. I roll it into a bun and return it to the bowl. Cover and place in a warm place for an hour or more, until it triples in size.

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

I melt butter in a frying pan and add apples. Simmer over low heat until they become soft. Add sugar (add to taste) and ground cinnamon.

I increase the heat and evaporate the syrup that formed from the melted sugar. Another five to seven minutes and the apple pie filling is ready. It definitely needs to cool down and gain flavor, so it’s better to prepare it in advance.

During proofing, the dough will rise and at least triple in size. It will become very soft and airy. Before cutting, I knead it, pressing it with my fist, first in the center, then near the walls. I divide it into two parts - larger for pies, smaller for decorating pastries.

I knead the dough into a flat cake according to the diameter of the mold (I have a large one, 26 cm). I put it on the bottom baking paper, 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. How more apples– the tastier and juicier the pie.

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

First, I lay out thin ropes on the filling and make a decorative mesh on the apple pie.

I place the spikelets along the side (circumference) without leaving empty space between them. From the leftover dough I make figures, flowers, leaves - whatever 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 will rise. Before planting in the oven, I grease the top with yolk diluted with a spoonful of milk.

I set the form to medium level. In the oven, the yeast pie with apples is baked for 35-40 minutes, temperature 180 degrees. If it browns unevenly, I raise it higher or slightly increase the temperature and let it sit for another five minutes.

After the oven, the apple pie needs to be cooled, the baked goods should be allowed to recover from the heat and gain flavor.

I know from myself that it’s very difficult to resist, so I always bake two pies. Let one cool for two or three hours, and let the second cool slightly, cut into pieces and serve on the table. I can assure you that a pie with apples made from yeast dough turns out very tasty, and it definitely won’t stale, much less go stale. Happy baking everyone and Bon appetit! Your Plyushkin.

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

Yeast dough pie with apple filling. Recipe with step-by-step photos.

Wonderful pies made from yeast dough with fruit and berry filling.

Equipment:
- container for preparing dough;
- container for milk;
- whisk, fork, tablespoon:
- cutting board, knife, rolling pin;
- electric stove, baking sheet, oven mitts, towel, plate;
- bowl, silicone brush.

For the test:

- 0.5 liters of milk;
- 4 tbsp. mayonnaise;
- 1/3 cup vegetable oil;
- 1 packet of dry yeast “PAKMATA”;
- 1\2 bags of baking powder;
For sweet pies:
- 1\2 cups sugar;
- 0.5 tsp. salt
- 1 kg. Torment
- 1 packet of vanillin

Filling:

- 1 kg. Apples;
- 10-15 pcs. plums
- 1\2 cups sugar
- a little lingonberry.

To make the pies golden and beautiful, brush them with beaten egg before baking.

Preparation
When preparing yeast dough, the room should be warm; the dough does not like cold or drafts.
Heat the milk in a saucepan, it should be warm. Pour sugar, baking powder, vanillin, salt, mayonnaise, vegetable oil into the milk - mix everything well with a whisk.

Pour the yeast into half the flour and gently mix the flour and yeast with a fork.

Next, pour the flour and yeast into the milk mixture.

Mix everything well.

Pour in the remaining flour and knead the dough, greasing your hands vegetable oil so that it does not stick to your hands. Knead our dough long and thoroughly.

Place the dough in a pan, cover with a clean towel and leave for 1-2 hours until it “rises”.

While the dough is rising, prepare the filling: cut the apples into 4 parts, remove the core, cut each part into slices.

Cut the plums in half and remove the pits. You can add a few handfuls of lingonberries. This is so delicious bright filling we succeeded.

When the dough has increased in volume by about 3 times, we begin to prepare a pie from it.

Divide the dough into two parts.

One will be the bottom of the pie, we roll it out and carefully place it on a baking sheet using a rolling pin.

This is done like this: grease a rolling pin with vegetable oil and roll the dough onto it.

Carefully place the rolling pin on a greased baking sheet. Unroll the dough from the rolling pin.

Spread the filling and sprinkle with sugar. It is better to put more sugar in the filling rather than in the dough, because... Sweeter dough takes longer to rise.

Decorate the top of the pie.

We make flowers and decorate the pie with them.

The edges of the pie can be decorated in different ways.

Whisk the egg until foamy. To make the top of the pie rosy and shiny, brush our pie with beaten egg.

Let it sit for 15 minutes and put the pie in the oven.
After the cake is baked, we take it out and cover it with a towel, so it sits until it cools down. Under the towel, the pie remains soft, the top crust does not dry out.

At my school during the fall break, I conducted a master class for teachers who wanted to learn how to bake and decorate pies from yeast dough.

I bring to your attention the making of the “Turtle” pie
Divide the dough into 2 different parts. The smaller one will be the bottom of the “turtle”.
Roll out oval shape and lay out the filling.

From the other part we make 4 small oval-shaped pies - turtle legs. The round pie is the head.
Using a glass, cut out several round pieces and then place them on the dough.

Carefully place a layer of dough onto the filling and seal the edges.

Brush the top with beaten egg.

This is such a wonderful pie we made

We also baked an “aquarium”

And such a wonderful centipede

You can make wonderful rose pies
I'm posting a photo - step-by-step master class. Everything is clear without words.