Apple pie 2,3,4...

Name: Apple pie 2,3,4...
Ingredients: Dough: 700 g flour; 25 g fresh yeast; 100 g sugar; a pinch of salt; 3 eggs; 200 ml milk +/- 30 ml oil; 100 g raisins. Filling: 1 jar of 800 g with cooked apples; brown sugar; 1 egg yolk.

Dessert - Apple pie 2,3,4... by Dimitrina J. - Recipia

Apple pie with yeast dough and raisins I still had a large jar of fried apples and wanted to use it before preparing other preserves for the fall. For this pie, I made a simple yeast dough with milk, eggs, a little oil, and raisins. It bakes in a 28 x 40 cm tray, and you can make a lattice with the leftover dough on top. It doesn't have to be perfect; the important thing is that the filling is well covered as much as possible. Quick Info Estimated total time: about 2 hours and 20 minutes Preparation time: about 20-30 minutes, plus 1 hour for rising Baking time: about 1 hour Servings: the number depends on how the pie is cut; a 28 x 40 cm tray yields several servings Difficulty: medium Recipe type: apple pie with yeast dough Ingredients For the dough: 700 g flour 25 g fresh yeast 100 g sugar 1 pinch of salt 3 eggs Approximately 200 ml milk, with the possibility of using about 30 ml more or less, depending on how much the flour requires 30 ml oil 100 g raisins For the filling and finishing: 1 jar of 800 g with fried apples Brown sugar, for sprinkling 1 egg yolk A little oil, for greasing on top Preparation method 1. Prepare the yeast Put the flour in a large bowl and make a well in the center. Crumble the fresh yeast into that well and dissolve it with a little warm milk. Add the salt and sugar, then mix gently. Let the yeast sit for about 10 minutes to start working. The milk should be warm, not hot. The amount in the recipe is indicative, as some types of flour absorb more liquid than others. 2. Form the dough After 10 minutes, add the eggs and the rest of the milk, but do not pour it all in at once. Keep a little milk and add it only if the dough needs more liquid. Start kneading, then incorporate the oil. When the dough starts to come together, add the raisins and continue kneading. Knead for about 10 minutes until you have a smooth dough. 3. Let the dough rise Cover the bowl and let the dough rise for about an hour in a warm place. During this time, it should grow and become airier. 4. Prepare the tray Use a 28 x 40 cm tray and line it with baking paper. After the dough has risen, divide it into two parts. 5. Place the first sheet Roll out one half of the dough and place it in the tray. If the sheet is slightly larger than the base of the tray, adjust the edges to cover the surface as well as possible. 6. Add the apples Place the fried apples from the 800 g jar over the dough sheet and spread them in as even a layer as possible. There is no need to cook the filling further, as the apples are already fried. 7. Cover with dough Roll out the second half of the dough. For the top part, you can cut strips and try to form a lattice. If the strips do not come out perfectly or the lattice is not very regular, the pie will still bake well. Place the dough over the apples, leaving small spaces between the strips as much as possible. 8. Finish the pie Brush the top with a little oil and sprinkle with brown sugar. This will caramelize slightly on the surface during baking. 9. Bake the pie Put the tray in the preheated oven and bake the pie for about an hour at medium heat. About 10 minutes before removing the tray from the oven, brush the top with egg yolk. This will give the dough color and a more browned appearance. 10. Cool and portion Remove the pie from the oven and let it cool slightly before cutting. Sprinkle sugar on top, then portion it out. Why I make the recipe often This is a practical recipe when I have fried apples in a jar and want to use them without preparing a filling from scratch. The dough is enough for a large tray, and the raisins give it a pleasant texture. Additionally, the pie keeps well for a few days and can be cut into smaller pieces for serving. Tips Milk is added gradually. The exact amount may vary, so it is better to keep some for the end than to end up with too soft a dough. The yeast is dissolved in warm milk, not hot. A liquid that is too hot can affect the rising. Kneading for about 10 minutes helps achieve a more uniform dough. If the dough seems too stiff, a little of the reserved milk can be added. The rising time is about an hour, but it may vary depending on the temperature in the kitchen. The important thing is for the dough to rise. The egg yolk is applied about 10 minutes before the end, not at the beginning, according to the steps of this recipe. Let the pie cool before cutting. If cut immediately, the apple filling may be harder to arrange in slices. Substitutions The yeast used is fresh yeast, in the amount of 25 g. For this recipe, an exact conversion to dry yeast is not indicated, so it is safer to stick with the version in the original recipe. The milk does not necessarily have to be poured in a fixed amount. You can use about 200 ml, adjusting by about 30 ml more or less, depending on how much the flour absorbs. The apples from the jar can be used directly, as specified in the recipe. No other filling or additional preparation is necessary. Variations You can place the top dough in the form of strips for a lattice, or roll it out into a whole sheet. In the lattice version, the apples remain visible between the strips. The amount of brown sugar for sprinkling can be adjusted to taste, as no exact amount is set in the original recipe. If you do not want to make a regular lattice, you can place the strips simply without following a perfect pattern. It is a homemade pie, and the shape does not have to be uniform for it to bake well. Serving ideas The pie can be served after it has cooled slightly and been dusted with sugar. It is cut into squares or rectangles, depending on the desired size. It is suitable as both a dessert and for breakfast or a snack. For easier portioning, it is best not to cut it while it is very hot. Frequently asked questions 1. Can I use frozen fried apples instead of those from a jar? The recipe is made for a jar of 800 g with fried apples. If you use frozen apples, they need to be brought to the right consistency before placing them over the dough, so the filling isn't too watery. The recipe source does not specify a cooking time for this variant. 2. How much milk should I use exactly? Start with approximately 200 ml, but it is not mandatory to use the entire amount. Add the milk gradually, depending on how much the flour requires. The recipe mentions a variation of about 30 ml more or less. 3. Why is the pie brushed with both oil and yolk? Oil is used before baking, together with the brown sugar sprinkled on top. The yolk is added about 10 minutes before the end, for finishing the surface. 4. Is it mandatory to make a lattice? No. The recipe uses the leftover dough for a lattice, but this can be done simply, without a perfect shape. The important thing is to cover the filling with the leftover dough. 5. Why should the pie be left to cool before portioning? The filling is easier to portion after the pie has cooled slightly. If cut immediately, the apples may slip out from between the layers, and the slices may break more easily. Nutritional values The values are estimated, as the amount of brown sugar is not specified, and the composition of the fried apples from the jar may vary. For a rough estimate, calculated for about 12 pieces, one serving may have: Calories: approximately 400-450 kcal Proteins: approximately 9-11 g Carbohydrates: approximately 65-75 g Fats: approximately 12-16 g Most calories come from flour, sugar, raisins, eggs, and oil. The final amount may be higher or lower depending on how much brown sugar is sprinkled and how large the pieces are. Storage and reheating Keep the pie covered at room temperature after it has completely cooled. For a few days, it can be kept in the refrigerator in a covered container to prevent it from drying out or absorbing odors from the fridge. It can be served at room temperature or warmed slightly before serving. Reheating should be done carefully, as the dough can dry out if heated too much.

Apple pie 2,3,4...

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