How many apple pie recipes are there in the world? It is difficult to count all the huge number of ways of preparation.
In addition to classic apple pies, there is also the American apple pie. As a rule, in the U.S. such a pie is prepared in the fall, it is open and very fragrant.
In Belarus, they prepare dzyad – an analog of the usual apple pie. And the pie with caramelized apples is called Transylvanian
. However, there is nothing better than ordinary apple pies. Therefore, it is worth preparing soft apple pies.
Ingredients of the dough for apple pies:
- flour – 600 g;
- eggs – 2 pcs;
- milk – 200 ml;
- fresh yeast – 25 g;
- sugar – 80 g;
- vanilla sugar – 10 g;
- salt – 1 tsp;
- butter – 75 g;
- vegetable oil – 25 g.
Ingredients for the filling:
- apples – 1 kg;
- sugar – 120 g;
- semolina – 2 tbsp;
- cinnamon – 1 tsp.
Cooking apple pies:
In a bowl with warm milk put yeast, pour out the usual and vanilla sugar. Grind the yeast with a whisk, dissolve the grains of sand in the milk.
If you are sure of the quality of your yeast, you can not leave it for 15 minutes before activation. Break the eggs into the yeast milk, pour in the melted butter and stir.
Gradually pour the flour into the milk mixture in batches, knead the dough with a spatula
.
With the last part of the flour pour vegetable oil into the dough, combine all the ingredients.
After
combining
the loose and liquid ingredients, continue to knead the dough on a table sprinkled with flour. Form the dough into a soft and slightly sticky lump
. Grease a deep container with vegetable oil, lay the dough on the surface with the seam up, then with the seam down.
Cover the dough with cling film and leave it in the turned-off oven next to a glass of boiling water for 1.5-2 hours.
For the filling, peel the apples from the peel and seed pods
.
Grate apples on a coarse grater, put them in a frying pan together with sugar and cinnamon
. Fry the apple mass on high heat until the juice appears, stirring constantly. After the juice evaporates, pour semolina into the filling and mix.
Leave the filling on a flat plate, spread a thin layer over the surface.
Knead the dough again, divide it into 60 gram pieces.
Leave the formed lumps under a film and a towel for 7-10 minutes, and then roll out into thick tortillas.
Turn the tortillas over to the other side, put the filling on them.
Carefully seal the filling in the dough and place on a parchment-lined baking tray, seam side down. Leave the patties under the foil for 30 minutes.
For a glossy surface, brush the patties with a mixture of egg, 3 spoons of milk and a pinch of sugar.
Bake the patties at 180 degrees for 25 minutes.
After baking, you can grease the patties with butter. They will not go stale for a long time, will remain soft and juicy.
