Apple and cinnamon pies

Name: Apple and cinnamon pies - Flora I.
Ingredients: Dough: 600 g flour; 200 ml sour cream; 20 g yeast; 160 ml warm water; 1 tablespoon sugar; 1/2 teaspoon salt. Filling: 1 jar of grated apples (800 g); 4 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 2 tablespoons grated breadcrumbs; plus oil for frying (about 100 ml).

Appetizers - Apple and cinnamon pies by Flora I. - Recipia

I have often made skillet apple and cinnamon pies, especially when I have grated apples stored in a jar from the fall. The filling comes together quickly, and the dough turns out elastic and perfect for frying. I enjoy making them when I need something sweet but don’t have time for complicated desserts. Quick Info Total time: about 2 hours Preparation: 30-40 minutes Rising: 1 hour Cooking: 20-30 minutes Servings: 12-14 pies (depending on their size) Difficulty: medium Recipe type: quick dessert or snack Ingredients Dough: - 600 g flour (at room temperature) - 200 ml sour cream - 20 g fresh yeast - 160 ml warm water - 1 tablespoon sugar - 1/2 teaspoon salt Filling: - 1 jar of grated apples (approx. 800 g) - 4 tablespoons granulated sugar - 1 teaspoon ground cinnamon - 2 tablespoons semolina For frying: - oil (about 100 ml, for the pan) Preparation Method 1. Start with the filling: pour the grated apples from the jar into a bowl. Add the sugar, cinnamon, and semolina. Mix well and set the mixture aside while preparing the dough. The semolina absorbs some of the apple juice, so there’s no need to squeeze them further. 2. For the dough, place the flour in a large bowl. In a separate bowl, dissolve the yeast with the tablespoon of sugar and salt in part of the warm water. Let it sit for a few minutes to activate. 3. Pour the yeast mixture over the flour. Gradually add the rest of the water and sour cream, incorporating everything slowly. Knead until you get a smooth, elastic dough. If the dough seems too soft, add an extra tablespoon of flour. If it’s too hard, add a drop of water. 4. Cover the bowl with a clean towel and let it rise in a warm place until it doubles in size. For me, this takes about an hour. 5. Once it has risen, break off pieces of dough about the size of a tennis ball. Roll them into balls, then roll them out with a rolling pin on a floured surface to a medium thickness (about 0.5 cm). I don’t measure exactly; I do it by eye. 6. On half of each piece of dough, spread a generous tablespoon of the apple filling. Cover with the other half, pressing the edges well to prevent the filling from leaking while frying. If necessary, seal the edges by pressing with your fingers. 7. Heat oil in a pan over medium heat. Fry the pies on both sides until they turn golden. Remove them to paper towels to absorb any excess oil. 8. They can be served warm or cold, depending on your preference. Why I Make This Recipe Often It’s a quick option for when I already have grated apples ready. The dough is easy to work with and doesn’t require fancy ingredients. The pies remain tender even the next day, and if I make more, they can be taken on the go. Tips and Variations Tips - It’s best if the apples in the jar aren’t too watery. The semolina helps, but if they have too much liquid, drain a little before using. - Don’t overfill the pies to prevent them from leaking while frying. - The heat should be medium, not too high, so they don’t burn quickly on the outside while remaining raw inside. Substitutions - You can use dry yeast (about 7 g), but I prefer fresh yeast for the dough's texture. - Instead of sour cream, you can try using thicker yogurt if you don’t have sour cream on hand. The texture might be slightly different. Variations - The apple filling can be mixed with ground nuts or raisins, according to your preferences. - If you don’t have jarred apples, you can use raw grated apples mixed with sugar and cinnamon, but you need to sauté them a bit first to release some of their moisture. - For added flavor, you can add a little grated lemon zest to the filling. Serving Ideas - They can be dusted with powdered sugar after cooling slightly. - They pair well with tea or plain coffee. - They are suitable as a quick dessert after lunch or as a snack. Frequently Asked Questions 1. What kind of apples work best for this recipe? For skillet pies, slightly tart apples that don’t release too much water work well. If using jarred apples, it’s best if they were canned with less sugar. 2. Can I freeze the pies after frying? I do not recommend it; the texture doesn’t hold up well upon thawing. It’s best to consume them fresh or the next day. 3. Can whole wheat flour be used for the dough? Partially yes, half white flour and half whole wheat, but the texture will be a bit denser. 4. How much oil should be used for frying? It depends on the pan's diameter, but they shouldn’t be floating in oil, just a thin layer to cover the bottom of the pan. 5. Can I bake the pies in the oven instead of frying them? The result won’t be the same. Skillet pies turn out soft and slightly crispy on the outside, but if you prefer the oven version, it can be done if necessary, on parchment paper brushed with a little egg, but they will be drier. Nutritional Values Approximately, one pie has between 180 and 220 kcal, depending on the size and how much oil it absorbs while frying. Approximate macros for one piece: - carbohydrates: 35-40 g - protein: 3-4 g - fats: 4-6 g The sugar mainly comes from the filling, while the sour cream and oil contribute to the fat content. These are approximate values. Storage and Reheating The pies store well at room temperature, covered, until the next day. If you want to keep them longer, place them in the refrigerator and reheat them slightly in the microwave or in a dry pan before serving. I do not recommend freezing. After a day or two, the texture becomes less tender, but they remain edible.

Apple and cinnamon pies

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