Delicious pies with dried apples. Dry pie with apples and semolina - step-by-step recipe

Apple pies are always delicious. Rich, ruddy, fluffy pies with a fragrant and delicate filling of dried apples, this is exactly the recipe I offer you today. The recipe is simple, relatively quick, with an affordable set of ingredients. Shall we get started?

To prepare pies with dried apples, we will prepare the products according to the list.

Activate the yeast. To do this, put yeast and sugar (1 tsp of the total amount) in a bowl, add water, stir well and leave for 5-10 minutes in a warm place.

The dough went well.

Add salt and remaining sugar to the sifted flour and mix.

Make a well in the flour. Beat in the egg and pour in the activated yeast. Mix the contents of the bowl.

The dough will be very sticky. Pour in the pre-melted but already cooled butter and continue kneading.

As soon as the dough comes together, continue kneading it on the table. The dough still sticks to your hands and to the table; if you wish, you can add a little flour. I didn’t add flour, I just kneaded the dough on the table for about 10 minutes. The result is a smooth, soft and elastic dough that does not stick to the table or your hands.

Round the dough and place it in a lightly greased container. Cover the container with film or a towel and leave in a warm place for 30-40 minutes.

Let's prepare the filling. Wash dried apples several times with warm water.

Pour them into a saucepan, add water and boil until soft, then place on a sieve.

Grind the apples through a fine grinder, add sugar and cinnamon, mix well. Adjust the amount of sugar and cinnamon to your taste.

This is how the dough “grew” after 35 minutes.

Divide the dough into 10 equal parts. We round the pieces, cover them with cellophane and leave for 10 minutes.

Dust the table a little with flour, place a ball of dough and also sprinkle it with a little flour.

Roll out into an oblong flat cake. We make cuts on the sides, 1 cm apart from the edge. Evenly spread the filling made from dried apples.

Then we pass one edge of the workpiece through the cut on the opposite side. In this way we form all the pies.

Place them on a baking sheet lined with baking paper or a baking mat. Cover with a towel and leave for half an hour in a warm place.

Add milk or water to the yolk, stir and brush the appropriate pies with this mixture. Place the baking sheet with the pies in an oven preheated to 180 degrees for about 20 minutes and bake until the pies are browned.

Delicious pies with dried apples are ready.

Delicate fluffy dough combines harmoniously with the aromatic apple filling.

Enjoy your tea!

Although fresh apples are available all year round, dried apples are a popular filling for pies in winter. Particularly tasty are pies with dry apples made from yeast dough, the delicate structure of which emphasizes the fruity notes of the filling.

We suggest baking pies with dry apples from sponge yeast.

For the test:
- milk – 0.5 l
- fresh yeast – 40 g
- flour – 4.5 cups
- eggs – 2 pcs.
- margarine – 50 g
- sugar – ½ cup
- salt – 1 teaspoon
- vanilla sugar – 1 sachet
- baking powder – 1 sachet
- vegetable oil – 1 tbsp. spoon

For filling:
- dried apples – 500 g
- plum jam – 1 glass

Additionally:
- egg for greasing pies – 1 pc.
- vegetable oil for greasing the baking sheet - 2 tbsp. spoons

Making pies with dry apples

1. Dissolve the yeast in warm milk, adding 1 tbsp. spoon of sugar and flour until the consistency of sour cream. Let the dough stand in a warm place for 40-50 minutes until active fermentation occurs.

2. Add melted warm margarine, the rest of the sugar, vanilla sugar, salt, and eggs to the dough. Stir the mixture.

3. Add flour and baking powder little by little and knead the dough. It should not be too thick, slightly sticky.

4. Cover the dough and place near a heat source for 50-60 minutes to rise.

5. Punch the doubled dough with your hands greased with vegetable oil, knead and let the dough rise again in a warm place (about 30 minutes).

6. To make the filling, pour boiling water over dried apples, sweeten the water and lightly boil until soft. Drain the water and pass the apples through a meat grinder. Add plum or any other jam and stir. The filling is ready.

7. Divide the dough into rolls, cut them into equal pieces from which roll out into flat cakes.

8. Place the filling in the middle of each flatbread and make two longitudinal cuts through the opposite edges.

9. Fold the cut edges of the patty over the filling, one on top of the other to create open patties.

10 .Place them on a baking sheet, greased with vegetable oil and covered with oiled baking paper. Leave the pies for 20-30 minutes to proof.

11 .Preheat the oven to 190 degrees and bake pies with dry apples for about 25 minutes, until golden brown.

Bon appetit and delicious pies!

On a note. For the pie filling, you can easily use apples from a compote made from dried fruits. Usually the compote is drunk, and the apples remain. Adding fresh fruit (apples, pears, bananas), frozen berries, pumpkin or canned pineapple to the filling of dry apples will significantly refresh the flavor accent. Just remember that additives should not exceed ¼ of the main filling in volume.

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Pie with dried apples was very popular in the villages. It was usually prepared at the end of winter and spring, when the fresh apples stored for storage had already run out. Pie with dried apples is very democratic - you can add a lot of different things to the apple filling. For example, fresh fruits (apples, pears, bananas), canned or frozen fruits and berries, as well as jam, honey, dried fruits, nuts and even pumpkin, rice, oatmeal and semolina. It is very important that the additives do not exceed 1/4 the volume of apples, otherwise the flavor accent will shift.
The pie turns out sweetish-sour and soft. With a thick layer of filling and fluffy dough that combine perfectly with each other. It is very important to let the cake rest thoroughly before baking.

COMPOUND

~1 kg of yeast dough, 200 g of dried apples, 1/4 ~ 1/2 cup of sugar, if desired - fresh apple or berries

Dried apples pour 800g of boiling water. Leave to cool until warm.

Squeeze the swollen apples well.
Pass two thirds of the apples through a meat grinder. Cut the remaining third or trim with scissors.
(If the apples are not passed through a meat grinder, then, firstly, the filling will fall apart when cutting the pie, and secondly, it will be rubbery.)

Mix both types of apples.
If desired, you can add finely chopped fresh apples/pears or berries - fresh, frozen, canned.
Taste the filling and add sugar to taste.

Divide the dough into 2 equal parts and roll out 2 identical circles with a diameter of approximately 30cm.
Place one circle on a baking sheet lined with baking paper or greased with oil.
Place the filling in an even layer on this circle, retreating 1~1.5 centimeters from the edges.
In the second circle, make several straight cuts passing through the center of the circle and no longer than the length of the radius.

Carefully place the second circle on top of the filling. It is more convenient for two people to carry this cut dough.
Pinch the edges.

Brush the surface with egg and sprinkle with sugar (preferably coarse sugar).
Bend the petals resulting from cutting to the edges of the pie.
Brush their surface with egg and sprinkle with sugar.
Leave the cake to rise.

Place the prepared pie in an oven preheated to t=200~220°C.
When the crust is brightly browned, cover the top of the pie with a sheet of foil and bake until done - another 20~30 minutes.

Remove the finished pie from the oven, brush with butter or sweet tea and cover with a towel.

Pie with dried apples was very popular in the villages. It was usually prepared at the end of winter and spring, when the fresh apples stored for storage had already run out. Pie with dried apples is very democratic - you can add a lot of different things to the apple filling. For example, fresh fruits (apples, pears, bananas), canned or frozen fruits and berries, as well as jam, honey, dried fruits, nuts and even pumpkin, rice, oatmeal and semolina. It is very important that the additives do not exceed 1/4 the volume of apples, otherwise the flavor accent will shift.
The pie turns out sweetish-sour and soft. With a thick layer of filling and fluffy dough that combine perfectly with each other. It is very important to let the cake rest thoroughly before baking.

COMPOUND

~1 kg of yeast dough, 200 g of dried apples, 1/4 ~ 1/2 cup of sugar, if desired - fresh apple or berries

Dried apples pour 800g of boiling water. Leave to cool until warm.

Squeeze the swollen apples well.
Pass two thirds of the apples through a meat grinder. Cut the remaining quarter or trim with scissors.
(If the apples are not passed through a meat grinder, then, firstly, the filling will fall apart when cutting the pie, and secondly, it will be rubbery.)

Mix both types of apples.
If desired, you can add finely chopped fresh apples/pears or berries - fresh, frozen, canned.
Taste the filling and add sugar to taste.

Divide the dough into 2 equal parts and roll out 2 identical circles with a diameter of approximately 30cm.
Place one circle on a baking sheet lined with baking paper or greased with oil.
Place the filling in an even layer on this circle, retreating 1~1.5 centimeters from the edges.
In the second circle, make several straight cuts passing through the center of the circle and no longer than the length of the radius.

Carefully place the second circle on top of the filling. It is more convenient for two people to carry this cut dough.
Pinch the edges.

Brush the surface with egg and sprinkle with sugar (preferably coarse sugar).
Bend the petals resulting from cutting to the edges of the pie.
Brush their surface with egg and sprinkle with sugar.
Leave the cake to rise.

Place the prepared pie in an oven preheated to t=200~220°C.
When the crust is brightly browned, cover the top of the pie with a sheet of foil and bake until done - another 20~30 minutes.

Remove the finished pie from the oven, brush with butter or sweet tea and cover with a towel.