Apple and Cinnamon Pies
8 servings
120 minutes
Apple and cinnamon pies are a classic of Russian cuisine, where the cozy aroma of cinnamon blends with sweet, caramelized apples. The dough is soft and airy thanks to kefir and yeast, enveloping the filling to create a delicate combination of flavors. These pies evoke a sense of home warmth and remind one of family tea gatherings on autumn evenings. Historically, apples and cinnamon have been a traditional pairing used in Russian baking for ages. The dish is perfect for morning coffee or evening tea and can also adorn a festive table. The pastry acquires an appetizing golden crust while the filling remains juicy and fragrant. Enjoying each bite brings harmony between sweetness and spice, turning an ordinary day into a small celebration.
1
Warm the milk slightly, add 2 tablespoons of sugar and yeast. Stir, cover with a towel, and place in a warm place for 15 minutes.
- Whole milk (3.2%): 100 ml
- Sugar: 3 tablespoons
- Dry yeast: 10 g
2
Heat the kefir and 100 ml of vegetable oil, then pour it into the container where the dough will be mixed.
- Kefir: 300 ml
- Vegetable oil: 110 ml
3
Beat 2 eggs into a mixture.
- Chicken egg: 2 pieces
4
Add salt to the kefir mixture, pour in the starter, and mix well. Then sift the flour and knead the dough.
- Salt: 1 teaspoon
- Wheat flour: 700 g
5
Cover the dough with a towel and place it in a warm place for 30 minutes.
6
Cut the apples into small cubes.
- Apple: 2 pieces
7
Melt the butter in a pan.
- Butter: 30 g
8
Lay out the apples and keep stirring constantly.
9
Sprinkle with 1 tablespoon of sugar.
- Sugar: 3 tablespoons
10
Add cinnamon, mix everything and cook until soft.
- Cinnamon: 3 g
11
Form a small flatbread from the dough, place the filling in the center, and shape it into a pie.
12
Line a baking tray with parchment greased with vegetable oil. Then place the pastries seam side down and brush the tops with egg yolk. Preheat the oven to 180 degrees and bake the pastries for 20-25 minutes until golden brown.
- Vegetable oil: 110 ml
- Egg yolk: 2 pieces
13
Place the ready pastries on a plate and serve.
