Apple Pie
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Baking with apples is a frequent guest in our house and every time I puzzle over the shape of the pie. I want the pie to be not only delicious, but also pleasing to the eye. Today I offer you an easy pie shape, which I hope you will like. You can use any kind of dough you like. For these pies I use leavened yeast dough. On this site I have a lot of recipes for yeast dough with step-by-step photos, in today's case I will show the ready result of the dough, but with a detailed description of its preparation.
Ingredients for apple pie:
For the sourdough
- Wheat Flour / Flour - 2 tablespoon
- Sugar (2 tbsp.l.) - 1 tablespoon
- Yeast (fresh, but you can also dry (10-12 grams) - 30 g
- Milk (heated to 35 degrees Celsius) - 200 ml
For dough
- Wheat flour / Flour - 700 g
- Chicken egg (large or 2 medium) - 1 pc
- sugar (add to taste) - 2 tablespoon
- Salt - 1/2 teaspoon
- Vegetable oil (a little more is possible) - 3 tablespoon
- Vanillin (optional, can be skipped) - 1 sachet.
For the filling
- Apple - 5 pcs
- sugar (to taste) - 2 tablespoon
- Butter - 50 g
To grease the cake
- Egg yolk - 1 tablespoon
- Milk - 1 teaspoon
To grease the molds
- Vegetable oil - 2 tablespoon
How to cook apple pie step by step with photos
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To make the filling, peel and core the apples, cut them into cubes. Put apples, sugar and butter in a small saucepan. Cook for 10-15 minutes, stirring. |
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Crumble the yeast and mix with 1 tablespoon of sugar and 2 tablespoons of flour. Add milk heated to 35 degrees Celsius. Knead the sourdough, cover with cling film and a towel and leave to rise. Its volume should increase twofold. The stew will first rise in a cap, bubbles will appear, then it will start to fall, the stew is ready. Knead eggs with sugar and salt, combine with the starter, add half the flour and knead the dough. Then add vegetable oil and remaining flour and knead the dough until it becomes homogeneous (5-7 minutes). When ready, roll the dough into a ball and place it in a bowl, cover with a towel and leave in a warm place for 1.5 hours. Once the dough has doubled in size, knead it and leave in a warm place for 1 hour again. |
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The dough and filling are ready, let's get to shaping the pie. Before you begin to shape the pie, knead the dough, then divide it into four unequal portions, one of which will be three times smaller than the other three From one large part, roll out an oval-shaped layer, in the middle of which, along its entire length, put the apples, the edges well seal. Roll out the second big piece also in an oval shape, put the roll with apples on top, seam side down. Cut the loose ends into strips about 1 cm wide and alternate them in pigtails. |
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From the rest of the large portion of the dough, make four braids. Make a braid out of them (leftmost braid in the middle, then an overlap with the rightmost braid and so on to the end) Make a braid from a small part and twist it into a spiral. |
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All the elements of the cake are ready, let's start assembling. Grease the round form with vegetable oil. Place a spiral in the middle, then a braid of 4 plaits and then a roll. Coat the ready tart with whisked egg yolk and milk. Leave to proof (15 minutes) |
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Bake in a preheated oven for 35-45 minutes at 180 degrees. Let the cake cool |
Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Eggs, Apple, Milk, Vanilla, Yeast, Egg Yolk, Baking, Cakes, Muffin, Dough
