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How could you refuse these pies? Tender, airy and fluffy dough, very tasty juicy filling – you will make these apple pies more than once! Sometimes, in addition to apples, plums or peaches are added to the filling. They also turn out wonderful.
Also, they have a very good dough. It is quite simple to make and will turn out even a beginner. So surprise your loved ones and make apple pies on yeast dough. I will bake in the oven, and if you want to make fried pies with this filling, but on this dough.
To the sifted flour I add dry quick yeast (you don’t need to make a sourdough with it), sugar, vanilla sugar and mix all the dry ingredients.
I pour warm milk (at room temperature), add the eggs. At the same stage add the starter, if you are using live yeast. I begin to knead the dough. You can knead the dough by hand nothing complicated in this process, I prefer to use a stand mixer.
When the dough is lumpy and all the ingredients are mixed, I begin adding butter at room temperature. The butter should incorporate well, then add the next part of the butter.
When all the butter is added, I knead the dough for about another 5 minutes to make it homogeneous. If you are kneading with your hands – the dough shouldn’t stick to your hands, but the process will take longer. If you find it a bit difficult to knead the dough, grease your hands with sunflower oil for the first time.
I cover the dough with clingfilm and leave it to proof for about 40-60 minutes. It all depends on the temperature in your kitchen. The dough should prove in a warm place without drafts.
While the dough is proofing – let’s deal with stuffing. To do this, peel apples, remove cores and cut into not large cubes. To the sliced apples I add about half a tablespoon of lemon juice and mix. Adding the lemon juice will require less sugar to sweeten the filling.
I heat a frying pan with butter, add the sliced apples and begin to stew them. When apples become soft, I add cinnamon to taste, you can also add raisins.
After a couple of minutes, I add sugar and, occasionally stirring the apples, continue cooking until all the juice that forms has evaporated. The apples should become soft.
See if the filling has enough sugar and let the filling cool.
The dough has come up well, let’s get to shaping the patties. Knead the dough, dividing it into 24 pieces. I try to make them about equal.
Each of the received parts roll into a ball, set aside and be sure to cover the balls of dough with a towel, so they do not become weathered.
I begin to form patties. To do this, I roll out the dough into a small circle, lay out the filling. If you put an equal amount of filling on each pie, they will be the same size. I form a pie, feel the edges well, as the filling from apples is very insidious and can leak in the process of baking. I wrap the edges of the pie inside and have a pie like this.
I put the patties on a baking tray lined with baking paper or a silicone mat. You can just grease the tray with butter. I cover the patties with a towel and leave them for about 30 minutes in a warm place to rise.
I mix a yolk with a tablespoon of milk and grease the patties. The less milk, the more golden crust the patties will have.
The oven at this point in my life is heated to 180 degrees, and I send the patties in the oven for 20 minutes. As soon as the patties are golden, immediately take them out of the oven. You can once again brush the hot apple pies with egg yolk and milk – then they will turn out even more golden.
I cover them with a towel to let them cool. And that’s how I made these apple pies.
