Closed yeast apple pie. Pie with apples made from yeast dough
Whatever the pace of modern life, pies are our everything!
Especially if they are homemade, prepared with their own hands to the delight of their household.
Many, especially young housewives, prefer to buy ready-made bun or kalach, just not to bother with the dough, because working with it seems too difficult.
You still need to start sometime.
Why are grandma’s pies always tastier and more beautiful?
Because grandma has experience in this matter.
Each subsequent pie is sure to turn out tastier and more beautiful than the previous one. Don't be afraid of difficulties, because they are always temporary. Remember that, sooner or later, everyone becomes a grandmother, and you need to learn so as not to deprive your grandchildren of the pleasure of saying one day: “My granny’s pies are the best!”
Yeast apple pie - basic technological principles
The key to success is the latest and most quality products for the test. There is one exception: milk can be sour. This is even better, but the main thing is not to overdo it; Moderately sour milk, without traces of mold or rancid taste, is suitable for the dough.
Yeast must also be “working”, not lying around in unknown conditions for unknown how long. Excess yeast gives baked goods their characteristic sour smell, finished products made from yeast dough quickly deteriorate. An insufficient amount of yeast slows down the rise of the dough or it does not rise at all, and the products turn out tough and heavy. Optimal quantity compressed yeast per 1 liter of liquid for butter dough– 100 g; for yeast unpalatable dough– 40-60 g. Baking makes the dough heavier and makes it difficult to rise. The dough must not be allowed to rest; It is also undesirable to start working with unfermented dough. For yeast it is also important to choose the right temperature regime, avoid mechanical vibration of the dough during its rise and avoid drafts in the room where semi-finished yeast dough products are produced.
Before you start preparing the dough, take a close look at the flour. The color of high-grade flour ranges from dazzling white to creamy shade. First and second grade flour contains bran, which is also good, but for bread, not for buns or yeast apple pie, if the recipe calls for wheat flour top quality.
Flour that is too wet feels cooler to the touch; when squeezed in your hand, it becomes compressed and crumbles poorly. In this case, you need to use less liquid in the dough. The moisture content of flour varies in each individual case, which is why the amount of flour indicated in recipes may vary slightly, with an error of 5-10%. Another important property flour, which you definitely need to pay attention to - the gluten content, on which the quality of the dough depends and, ultimately, appearance and taste finished product. Without laboratory analysis, gluten content can be determined organoleptically. Take a pinch of flour and wet it with a few drops of water and try to roll it into a ball. If the flour sticks together quickly, then it is - premium. For yeast pies, use only this kind of flour and be sure to sift it: not only to remove foreign impurities, but more so that it is enriched with air, which during the fermentation and baking process will provide additional fluffiness to the yeast dough.
The consistency of the dough is selected depending on the recipe. Yeast dough can be liquid (pour-in), soft (medium consistency) and tight. How softer dough, those fluffier baked goods, large air bubbles form in the baked product. In a dense dough, the bubbles are small, and the dough takes longer to rise.
When kneading the dough, you need to add the dry mixture to the liquid mass. The composition of the liquid mass, as moisture-containing components, includes milk or dairy products(water for soft dough), eggs, melted butter. Solid (frozen) oil for puff pastry chopped with flour. Yeast puff pastry is perhaps the only type that is kneaded in cool conditions, with a fairly low temperature of the products placed in the dough.
Let us immediately note that apple filling in pies - not only tasty, but also easy to work with. Just never mix apples with sugar in advance: it must be added, the later, the better, so that the apples do not have time to release their juice and soak the entire dough, and then, dripping to the bottom of the mold, form a burnt crust on the bottom.
If other, very juicy berries are added along with apples, then the juice must be allowed to drain. There is no need to squeeze it out so that the meaning of their presence in the pies is not lost: let what drains out is what itself is looking for a way out. After this, treat the too juicy filling with starch, lightly “powdering” the berries. The starch will “bind” the juice in the dough, preventing it from randomly leaking wherever it pleases and spoiling the appearance of the product.
Recipe 1. Closed pie with apples from Rhine yeast dough
Ingredients:
Almonds 120 g
Milk 50 ml
Dry yeast 6 g
Eggs 5 pcs.
Sugar 300 g
Lemon zest(fresh) 40 g
Apples 700 g (net)
Butter 120 g
Flour 350-400 g
Cherry jam 70 g
Cooking method:
Dissolve the yeast in milk, adding a spoonful of sugar and sifted flour. Grind the yolks until white with 1/3 of the sugar, combine with yeast and softened butter, add vanilla and zest, sifted flour, knead the dough; Divide it into two parts and roll out 2 circles on the table. Put one of them in round shape, sprinkled with flour, covering the sides of the mold with the same part of the dough.
Sprinkle peeled, finely chopped apples with rum, add chopped or crushed almonds, Cherry jam, mix and place on the dough in the form. Sprinkle with half the remaining sugar and place the second rolled out piece of dough on top of the filling. Connect the edges of both layers of dough. Make cuts in a circle with scissors (2-3 cm), then intertwine the cut edges of the dough, alternating them: stretch the lower ends between the upper ones, connecting them in pairs, bottom and top.
Bake at 180ºϹ until the pie is browned. Take it out and, without removing it from the mold, let it cool.
Beat the whites and the remaining third of the sugar into a stiff mixture. protein mass and cover the surface of the pie. Throw it back into the oven and when protein glaze will turn brownish, take it out. After the cake has cooled, transfer it to a plate, pouring it with a thin thread of cherry syrup.
Recipe 2. Jellied yeast pie made from apples stuffed with jam
Ingredients:
Apples 12 pcs.
Oranges 6 pcs.
Cream 150 ml
Sugar 70 g
Eggs 3 pcs.
White crackers 250 g
Cinnamon 1 g
Yeast 3-4 g
Oil 50 g
Preparation:
Remove the core from washed apples without cutting them. Wash medium-sized oranges and cut them in half lengthwise. Take out the orange pulp, free it from the membranes, cut it and combine with sugar and cinnamon; Stuff the holes in the apples with orange pulp and place each of them in the halves of the orange peel. Line a baking dish with foil. Grease the surface of the foil with oil and place the apples in the pan. orange peel.
Combine the cream with breadcrumbs and soak the yeast in them. Grind the eggs with sugar and add to the dough, mix. Pour the dough over the fruit and let it sit for a while in a warm place. Bake at 180ºϹ.
Recipe 3. Apple and peach yeast pie
Ingredients:
Peaches 200 g
Sugar 350 g
Apples 300 g (net)
Milk 150 ml
Semolina 50 g
Starch, corn 60 g (including 30 g for dough)
Butter 120 g
Eggs 4 yolks and 2 whole eggs
Yeast, pressed 100 g
Vanilla or cinnamon
Preparation:
Sift the flour and combine it with semolina, salt, vanilla (cinnamon) and 30 g of starch. Take 1/3 of the prepared mixture, add 50-100 g of sugar to it, pour in warm milk and add crushed yeast. Mix the prepared dough with a whisk, wrap the dish with it in film and place it closer to the switched on stove so that the dough rises at 20-25ºϹ. When the dough doubles in volume, add another third of the flour, mix the dough and wrap it again, put it in a warm place. Grind 150 g of sugar with four yolks and one egg, add softened butter and, whisking the pastry with a whisk, combine with the risen dough. Add the remaining flour, knead the dough very thoroughly: it should be very soft, not too dense. Cover the bowl again and let the dough rise while you prepare the pan and filling.
Cut the apples and peaches into slices and sprinkle lightly with starch. Prepare 1 beaten egg for brushing the pie. deep shape and grease the work surface with oil. Divide the risen dough into five parts: 4 parts - for rolling out circles, one of which should be about one and a half times larger than the others, and a fifth, small one - for sculpting dough decorations on the surface of the pie. IN small piece mix in flour, as it should be more dense and convenient for sculpting and cutting out figures. Roll out the largest piece of dough into a circle and place it in the pan so that its edges hang slightly over the side. Place a layer of apple slices on the bottom of the mold covered with dough and sprinkle them with sugar. Roll out the next three pieces of dough to the diameter of the mold. Place them on top of each other, alternating layers of filling. Place the dough on the blocks, then the peaches sprinkled with sugar, then the dough again and the apple layer. Last layer should cover the fruit - we will decorate it with figures cut out of dough. Fasten the edges of the bottom layer with top layer pirogue. Make a flagellum or a braid to cover the places where the dough sticks together. To ensure that the decorations stick to the surface, brush the surface with egg wash using a brush before placing them on the pie. Let the cake rise until its volume increases at least 2 times. When baking (180ºϹ), first cover the surface of the pie with foil for 10-15 minutes so that the lower part with the filling rises well and bakes. There is a lot of filling in the pie; Moreover, it is juicy and heavy: it needs more time to bake, and at the same time the top should not burn. Then remove the foil, wait until the top begins to fry, and then brush it with egg to get a beautiful golden gloss. Ready pie Keep it in the mold for a short time: it should only be slightly steamed so that it easily comes away from the bottom of the mold. Place it on a wooden surface and cover with a cotton napkin.
Recipe 4. Pie with apples from yeast dough, with cottage cheese
Ingredients:
Apples 250 g (net)
Sugar to taste
Cottage cheese 400 g
Yeast dough, puff pastry:
Flour, sifted 500 g
Yeast, pressed 100 g
Butter 150 g
Milk 70-100 ml
Vanilla, rum, cinnamon (for flavoring)
Preparation:
Adjust the amount of sugar for the filling at your discretion. The weight of apples is indicated in net. They need to be washed, peeled and cut into cubes, but do not rush to do this until the dough is ready. Wash the raisins and steam with boiling water, dry.
It is better to use full-fat cottage cheese, homemade, or squeeze it well under a press to remove the whey. Grind the cooled butter into the flour until crumbly. Combine it with cottage cheese and mix. Keep in the refrigerator so you can add the crumbles to the dough when chilled.
Dissolve yeast in heated milk. For puff pastry, it is important that the yeast does not start working before proofing begins. Therefore, the temperature of the milk should be low so that the yeast only dissolves, but does not have time to start working. Immediately pour them into the sifted flour combined with flavorings and salt. Knead the stiff dough and start rolling it into a thin layer (0.5 cm). Sprinkle with butter and cottage cheese crumbles, fold the dough into an envelope and roll out thinly again. Repeat this operation until you have used all the crumbs. If the butter heats up and melts and the dough becomes too soft, freeze it slightly and continue rolling out.
The dough should be cold while working. Ready dough Roll out into a thin sheet of rectangular, oblong shape and place diced apples and raisins on it. Sprinkle the filling with rum and roll the dough into a roll, along with the filling.
Place the semi-finished product on a baking sheet, brush the pie with beaten egg, place in a warm place (20-25°C) and bake.
Recipe 5. Yeast apple and cherry pie
Ingredients:
Eggs 3 pcs.
Sugar 150 g
Yeast "Moment", dry 12 g
Oil 82.5% 100 g
Milk 100 ml
Rum, vanilla
Preparation:
Grind the eggs with sugar and butter, add warm milk to them and add yeast, vanilla powder, pour in rum, and, gradually adding sifted flour, knead the dough to a normal, smooth consistency. Let the dough rise, keeping it warm until the volume increases 2-3 times. Roll out into a layer of 0.5 cm and cut into strips. Place a cherry in the center of each strip (lay along the entire length of the strip); place apple slices on the edge of the strips, overlapping. Sprinkle the filling with sugar and drizzle with rum or your favorite liqueur. Apples must first be washed, removing only the seeds, but do not cut off the skin. Fold the strips in half so that the cherry is covered with dough, and the edges of the apple slices remain outside. Immediately place the strips in the mold, from the edge to the center, rolling them into a ring. Apple slices must be located perpendicular to the surface of the mold. Pinch the edges of each strip so that the juice does not leak out during baking. Bake after proofing. First, it is advisable to cover the pie with foil so that the apples do not dry out or burn. 5-10 minutes before the end of baking, remove the foil and brush with beaten egg. When ready and slightly cooled, sprinkle with sugar.
Recipe 6. Very quick open pie with apples made from yeast dough
Ingredients:
Apples (slices) 400 g (net)
Puff pastry, yeast (ready) 350 g
Cinnamon, vanilla
Powdered sugar 70 g
Preparation:
This pie will not take much time and effort, because it is made from... ready dough, purchased at the deli or prepared the day before.
Prepare the mold by greasing it with oil, preheat the cabinet to 180ºϹ. Roll out the dough to the size of the mold and place it so that a side is formed around the perimeter or diameter of the container chosen for baking. Sprinkle the prepared apple slices with cinnamon or vanilla, place them on the dough and send the formed semi-finished product to proof in a warm place. When the dough has noticeably increased in volume, bake the pie. After cooling, sprinkle the apples with powder.
Recipe 7. Yeast pie made from apples and duck breast
Ingredients:
Duck meat 500 g
Milk 250 ml
Sugar 50 g
Egg 3 pcs.
Butter (82.5%) 100 g
Rice, boiled 150 g
Yeast 100 g (pressed)
Apples, peeled 300 g
Preparation:
Pieces duck breast fry until cooked in a frying pan, with onions, seasoning with spices. Combine with boiled rice and pieces of peeled apples.
Dissolve the yeast in milk and sugar, add sifted flour, salt, melted butter and 2 eggs and knead the dough. After proofing, divide the dough into two parts. Roll out one piece, place it in a mold and cover with the prepared filling. After rolling out the second layer of dough, cover the pie filling with it. Place the semi-finished product again for proofing and then bake. Five to seven minutes before it’s ready, take the pie out and brush its surface with egg, then finish baking. After removing the cake from the oven, cover with a cotton towel for a few minutes and then remove from the pan.
Pie with apples made from yeast dough - tricks and useful tips
To quickly finish cleaning the kitchen after working with dough, use flour rather than flour to treat the work surface. refined oil, with a neutral taste. Lubricate your hands, table, dishes with it, but not too much so that the dough does not absorb it and does not slip too much. It is more difficult to collect flour, and, moreover, after it, you will most likely have to sweep it up and throw it away.
The most important advice: take up work with the dough only with great desire and in good mood: everything will definitely work out. This is serious!
Only in the summer-autumn season are baked goods with apples so aromatic and especially attractive. For me, apples in baked goods are real magic with an indescribable aroma, and it’s definitely impossible to explain these feelings in words.
If you want to cook lush butter pies with apples, study carefully step by step recipe with a photo and get down to business!
The pies turn out fluffy due to the rich yeast dough, which I often use not only for making pies, but also in other baked goods.
So, let's start cooking.
Recipe for apple pies:
For filling:
- Apples - 4-5 pcs. (I have small ones);
- Sugar - 2 tbsp. spoons;
- Lemon juice - 2 tbsp. spoons;
- Cinnamon, cardamom and other baking spices - to taste.
For the test:
- Milk - 250 ml;
- Sugar - 3 tbsp. spoons;
- Yeast - 25 pressed (wet) or 7 g dry;
- Salt - 0.5 teaspoon;
- Eggs - 1 pc.;
- Flour - 3.5 cups (about 450-470 g);
- Vegetable oil - 100 g.
How to cook apple pies in the oven
We will prepare the dough sponge method. Today we will use live yeast, but pies made with dry yeast turn out just as good.
Instead of 25 g fresh yeast you can use 7 g (1 heaping teaspoon) of dry yeast.
Mash the yeast into pieces using a fork or spatula. Add 1 tbsp. spoon of sugar. 
Add warm milk. The temperature of the milk should not be higher than 40 C, otherwise the yeast may die. 
To make the dough stronger, add 3 heaped tablespoons and stir well. 
Don’t worry if not all the lumps are mixed in the dough - this is normal for dough, we don’t need smoothness at this stage. 
Cover the dough cling film or a towel, place for 10-15 minutes in a place without drafts (for example, in a switched off oven).
While the dough is rising, prepare the flour (0.5 cups went into the dough, the remaining 3 cups will be needed when kneading the dough). The flour needs to be sifted well through a fine sieve, saturate it with air, thanks to this the dough for pies will be fluffier and airier.
We prepared the flour and set it aside.
Break the egg and mix with salt. Then add the remaining sugar (2 tablespoons).
Add vegetable oil (almost half a faceted glass).
Pour the suitable dough into the dough. Mix.
We start adding flour. You can add it through a sieve, while simultaneously sifting it again.
We begin to knead the dough using a spatula or spoon. Add flour gradually, in parts.
At some point you will feel that the dough is already too thick to knead with a spatula (spoon).
Set the spatula aside. Place the dough on a floured surface and begin kneading the dough with your hands. Yeast dough loves your hands very much, the more effort you put into kneading, the better your baking will turn out.
When the dough begins to easily come off your hands, roll it into a ball and return it to the bowl.
Pour a little into your palm vegetable oil, grease the surface of the dough ball. Cover the bowl with a towel or cling film.
The dough should rise and rise properly at room temperature without drafts (it usually takes me 1.5-2 hours.
Apple filling
While the dough is rising, prepare the apple filling.
If desired and to taste, you can add orange or lemon zest, cinnamon, and cookie crumbs to the apple filling, but in any case, prepare the apples correctly in advance. By removing excess juice, you will not worry about leaking pies in the oven.
Peel the apples.
Slice small cubes(we cut vegetables for Olivier in similar sizes).
Sprinkle with lemon juice and sprinkle the filling with sugar. Lemon juice is needed to ripe fruits remove excess moisture as quickly as possible. Granulated sugar also contributes to this.
Before adding the filling to the pies, squeeze it out so that the juice from the apples does not leak out in the oven during baking.
If the apples are very juicy and you are worried that the apple pies will start to leak in the oven, prepare the filling in a different way. Cut the fruit into medium-sized cubes, place in a frying pan with a small piece of butter and sprinkle with sugar. Simmer the apples over low heat for 3-4 minutes. Once completely cooled, drain excess liquid(you can drain the filling in a colander).
Forming pies
The risen dough should be divided into pieces, which we will place on a surface sprinkled with flour. Piece sizes: large egg. Each piece of dough is a future pie. Particularly demanding housewives distribute the dough into pieces according to weight so that the baked goods look perfect, all the pies are the same.
Roll out each piece of dough using a rolling pin (or press with your hands).
Place the filling on each flatbread (1 heaped teaspoon). To taste, you can sprinkle the filling a little with sugar (but I usually don’t do this, the apple filling turns out sweet anyway).
We pinch the pie so that there are no holes left. Place on a baking sheet covered with parchment paper.
Now you need to grease the apple pies so that they get a golden brown crust in the oven.
The secret of crispy golden brown crust simple - mix the yolk of one egg with a pinch of salt and add 1-2 tbsp. spoons of milk.
I noticed that if you grease the baked goods not just with yolk, but with yolk with water or milk, the surface turns out beautiful, glossy and not as dark as when greased only with yolk.
Using a pastry brush, grease all the pies on the baking sheet.
You can sprinkle the top of your baked goods with sugar or baking spices.
I bought specially selected spices from a grinder and often use them for sprinkling. The aroma in the apartment is indescribable! Still, freshly ground spices give off a much better aroma than those from a bag. 
Place the pies a short distance from each other to prevent them from sticking together in the oven ( yeast dough increases significantly in size). 
By this time you need to turn on the oven to heat up (temperature 180 C).
After 15 minutes, our pies will “grow” a little and increase in size. Now it's time to go into the oven!
5 minutes after the pies have been in the oven, you need to reduce the baking temperature to 160 C and bake for another 25-30 minutes.
After half an hour, the apple pies are ready in the oven. Take out the baking sheet with the pies and place them on a plate or in a bowl. With hot tea, milk or kefir - it will be delicious with any drink.
These are the ruddy brothers we got! 
If you love baking with apples, you'll probably love it. new video recipe on the Pirogeevo channel on You Tube:
The dough that I prepare in the following video is also perfect for pies with apples:
I will be glad to see your feedback and comments on the recipe. Leave a photo of the pies prepared according to this recipe, tell us whether you liked the preparation or not. Thank you!
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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 needs to be kneaded first and while you are preparing the apple pie filling, the dough will mature.
My favorite is the open-faced pie with apples and cinnamon, it is very tasty and the apples in it are moderately moist, and it looks just great!
Products:
For the test:
- 2 eggs
- 3.5 cups flour
- 1 glass of milk
- 1 table spoon of vegetable oil
- 100 g butter or margarine
- 2 table. spoons of sugar
- 0.5 tsp. spoons 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. spoons of sugar
- 1-2 tsp. spoons of cinnamon
Making a simple open apple pie:
First we need to knead the dough for the apple pie, and only then we’ll make the filling.
I love pies made from yeast dough - 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 the portion) with dry yeast into the pan and add a little vanillin.
- Knead the dough. While kneading, add flour and vegetable oil little by little. The amount of flour may be slightly less or more than indicated - it depends on the flour itself.
This portion of yeast dough is just enough for 1 pie, the size of a standard oven tray.
- If you are making yeast dough for the first time and doubt your abilities, take a look at this page: you will have no doubts. Everything is described step by step and with photos
- The recipe for cooking with dry and compressed yeast is almost the same. Only dry yeast just needs to be mixed with flour, and pressed yeast needs to be “knocked”. If something is not clear, follow the link and look step by step photos.
The main thing is not to mix yeast with oil (vegetable, butter or margarine), but only with flour.
So, after we have kneaded the dough, we need to put it in a warm place, so it will rise faster.
If the house is cool (like now), I put the pan with the dough in a bowl of warm water and work on the filling. I check from time to time to make sure the dough doesn’t run away.
While the dough is rising, you can start making the filling.
Wash the apples, remove the core and grate them:
It is not necessary to peel them - it remains in your hands after grating.
True, this trick doesn’t work with Antonovka.
Then put the grated apples in a frying pan, add sugar to taste and simmer:
In winter, pre-cooked pie will work perfectly in such a yeast pie. Quick and easy: open the jar and put it on the dough!
While we were busy with the filling, the dough came together:
It must be kneaded back 1 or 2 times:
When the dough will work again, you can collect open Apple pie:
The dough must be divided into two unequal parts - larger - roll out:
Place on a baking sheet greased with vegetable oil.
To prevent the pie from getting soggy apple juice, sprinkle semolina on top of the dough (a little). Semolina binds the liquid released from the apples, but the taste of the filling will not change:
Then spread the apple filling onto the dough:
Sprinkle cinnamon on top of apples:
From the remaining dough we make a beautiful “mesh”.
Divide into 8 parts, roll out a rope from each.
Place on apples:
To make the dough mesh look beautiful and look like a pigtail, we arm ourselves with scissors and carefully cut the flagella on both sides:
All that remains is to brush the cake with whipped cream raw egg(so that the baked goods are smooth and have a glossy shine):
Leave the pie in the room for 10-15 minutes (so that it “fits”) and send it to a heated oven to a temperature of 180-200 degrees, bake until done...
We take out...
Lovely!
When the pie has cooled a little, cut into pieces, pour tea and call everyone to the table.
Delicious, aromatic, lush pie It was a great success with apples! Simple, isn't it?
This year, a good harvest of apples will be enough to yeast pies with apples and na and na - the simplest apple pie!
Bon appetit!
That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with the news of the Tasty Food site
Every housewife has recipes in her arsenal that she uses to pamper her loved ones on weekends or holidays. Apple pie made from yeast dough can 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 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.
Taste Info Sweet pies
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.
Cooking tips:
Ingredients:
for test:
- wheat flour - 2 cups;
- dry yeast - 1 tsp;
- margarine or butter - 70g;
- milk - 150 ml;
- salt -0.5 tsp;
- sugar - 3 tbsp. spoons;
- 1 egg yolk;
- apples - 700g;
- sugar to taste;
I used “Saf-moment” fast-acting yeast. There are 11 grams of them. per 1 kg. flour. and this is 3 full teaspoons. Usually on the packaging of yeast it is written how much flour it is designed for. About what kind of yeast there are and how they differ, quality test.
Preparation:
knead the rich yeast dough 
To prepare a rich yeast dough, the milk must be warm. Mix 6 tbsp. spoons of flour, add yeast, salt and 1 tbsp. spoon of sugar. Add milk and mix with a spoon batter. Place in a warm place, covered with a towel.
After 20 minutes the dough will rise into a bubble cap.
Add 2 tbsp to the dough. l. sugar, yolk and margarine. Do not melt the margarine, but simply cut it into pieces with a knife. small pieces, he must be room temperature. You need to use margarine for baking or use butter, then the cake will be crispier. Gradually add flour until you obtain a soft, non-sticky, elastic dough. You will need about 2 cups of flour with a volume of 250 ml. Cover with a damp towel and place in a warm place.
When the dough has risen (about 1-1.5 hours), you need to put it on a floured table and knead it thoroughly. I do this for 10-15 minutes. If necessary, add more flour. Cover again with a damp towel and place in a warm place.
When the dough rises again, knead it and you can start creating the pie.
Grease the mold (mine has a diameter of 26 cm) with margarine or vegetable oil.
Divide the dough into 2 equal parts. Roll one out to 1.5 cm. more shape. Place the rolled out dough into the mold. It turns out to be a cake with sides.
Apples for the pie should be cut into thin slices. Mix the chopped apples with sugar and place on the crust.
Decorate the top of the pie with dough. I decorated with twigs and flowers from the dough, and secured everything with toothpicks (they need to be removed after baking).
Brush the pie with a mixture of eggs, 1 tbsp. vegetable oil and 1 tbsp. l. water.
Bake in preheated temperature to 180°C for 35 - 45 minutes.
From the indicated products, a pie with a thin layer of dough will be made into a mold with a diameter of 26 cm. If you like thicker pies, take a mold with a smaller diameter, or increase the amount of ingredients for the dough.