Apple Pies
10 servings
180 minutes
Apple pies are tender memories of childhood, even if you've never made them at home. And they're also a spacious field for experiments. Here's a basic, ascetic recipe, but no one will stop you if you want to cook them differently - for example, add fragrant cinnamon, spicy cloves, lemon zest to the filling, or mix apples half and half with pears, plums, lingonberries, or something else.
1
Mix the yeast with warm milk and 40 grams of sugar. Leave for 10 minutes.
- Dry yeast: 5 g
- Milk: 100 ml
- Sugar: 90 g
2
Melt the butter and let it cool.
- Butter: 25 g
3
Sift the flour, add the yeast mixture and egg. Mix well.
- Wheat flour: 220 g
- Dry yeast: 5 g
- Milk: 100 ml
- Chicken egg: 2 pieces
4
Add melted butter and salt to the dough. Knead the dough.
- Butter: 25 g
- Salt: pinch
5
Cover the dough with plastic wrap and place it in a warm place for 1.5 hours.
6
Cut the apples into small cubes, removing the seeds.
- Apple: 300 g
7
Place the apples in a saucepan, sprinkle with 50 grams of sugar (the amount of sugar can be adjusted based on the sweetness of the apples and your preferences), set on low heat and cook for 10-15 minutes, stirring. The apples should soften slightly but not turn to mush. Let the cooked apples cool.
- Apple: 300 g
- Sugar: 90 g
8
Knead the dough, dust the table with flour, roll it into a sausage shape, and divide it into equal parts.
9
Roll or flatten the dough into a round pancake, place the filling on it, and tightly pinch the edges.
10
Place the pastries seam side down on the baking sheet, cover with a towel, and let rise for 15 minutes.
11
Beat the egg with a spoon of water and brush it on the pastries. Then send them to an oven preheated to 180 degrees for 15-20 minutes.
- Chicken egg: 2 pieces