I kept postponing making this apple pie, even though I had known the recipe from Gaby for a long time. When I finally decided, I followed the steps exactly, and the result was very good: a fluffy, aromatic dough with just enough apples to be noticeable. I repeated the recipe several times, including for guests, without complications or surprises.
Quick Info
Total time: about 2 hours (including rising, baking, and cooling)
Preparation time: 30-40 minutes
Baking time: 25-35 minutes
Servings: 2-3 large rolls or 12-15 slices
Difficulty: medium
Recipe type: homemade dessert, suitable for breakfast or lunchbox
Ingredients
For the dough:
600 g flour (sifted)
1 cube fresh yeast (or 1 packet of dry yeast)
100 g butter or margarine
250 ml milk
1 egg
2 tablespoons oil
zest of an orange
a pinch of salt
2-3 tablespoons sugar
For the filling:
7 apples (peeled and grated)
50 g butter
5 tablespoons sugar
Others:
1 egg (for brushing)
optional: a little rum essence for flavor
Preparation method
1. The sifted flour is placed in a large bowl. Crumbled yeast, sugar, orange zest, egg, and a little salt are added.
2. In a small pot, warm the milk with the butter until the butter melts, but the liquid should not be hot. Gradually add it over the dry ingredients in the bowl.
3. Start kneading, adding the two tablespoons of oil as you go. The dough should be kneaded for at least 10 minutes, until it becomes elastic and no longer sticks to your hands.
4. Lightly grease with oil, cover with a clean cloth or plastic wrap, and let it rise until it doubles in size. Rising generally takes between 45 minutes and 1 hour, depending on the kitchen temperature.
5. While the dough is rising, prepare the filling: wash the apples, peel them, and grate them.
6. In a large pan, melt the butter and sugar over low heat. Stir until the sugar begins to melt, then add the apples. Let it cook on low heat, stirring occasionally, until all the juice released by the apples evaporates. If using, add the rum essence towards the end.
7. When the dough has risen sufficiently, knead it again for 1-2 minutes and divide it into 2 or 3 parts, depending on the size of the baking tray used. Divide the filling in the same way.
8. Each piece of dough is rolled out on a lightly oiled surface into a rectangular sheet about 1 cm thick.
9. Visually divide the sheet into three along its length. The side strips are cut diagonally with a knife or dough cutter, without cutting all the way through.
10. Place the apple filling in the center of the sheet. The cut strips are alternately brought from the left and right over the filling, like a simple braid.
11. Each pie is placed in a baking tray lined with parchment paper or greased with butter and sprinkled with a little flour. Brush with beaten egg.
12. Let the pies sit in the tray, in a warm place, for another 30 minutes to rise.
13. Bake in a preheated oven at 180°C for 25-35 minutes, until golden brown.
14. Let cool slightly before cutting. They can be dusted with sugar, to taste.
Why I make the recipe often
It’s one of the quick pies with yeast dough that I can prepare from common ingredients. The recipe has no complicated steps, and the result is consistent. The pie holds up well the next day, can be cut nicely, and is not too sweet.
Tips and variations
Tips
The dough should be elastic, not too hard or too soft. If needed, sprinkle a little more flour while kneading.
If the apples are very juicy, let them cook longer or squeeze them lightly before putting them in the pan.
Do not open the oven in the first 20 minutes of baking, as it may cause the dough to collapse.
Substitutions
Margarine can be used instead of butter if you don’t have butter on hand.
For the dough, fresh yeast can be replaced with dry yeast (one packet).
The orange zest can be replaced with lemon zest.
Variations
If you don’t like rum, don’t add it at all. For more flavor, cinnamon can be added to the apples.
The dough can be divided into two and made into two rolls or three smaller ones in smaller trays.
The filling can also be made with other grated fruits, but the amount of sugar will need to be adjusted.
Serving ideas
It is best served slightly warm, plain or with a little powdered sugar. It goes well with coffee or tea, but can also be packed for school or work.
Frequently asked questions
What type of apples is suitable?
Firmer, tart apples yield better results – Golden, Idared, or Jonagold are suitable.
What if the dough doesn’t rise?
If the yeast was active, the kitchen temperature should be at least 22°C. If it’s cold, place the bowl near a heat source.
Can I freeze the pie?
I do not recommend freezing it, as it changes texture and becomes soggy upon thawing.
What can I brush it with if I don’t have an egg?
It can be brushed with a little milk or even melted butter, but the appearance will be slightly different.
Can I reduce the sugar?
Yes, if the apples are sweet, you can use less sugar in the filling.
Nutritional values (estimate)
A medium slice (out of 12, whole pie): approx. 220-250 kcal, 35 g carbohydrates, 7 g fat, 4 g protein. Amounts vary depending on the size of the slices and the chosen ingredients. The pie is not very fatty, as it has a lot of fruit filling.
Storage and reheating
The pie lasts at room temperature, covered, for 1-2 days. After that time, it should be refrigerated if not consumed. It can be easily reheated in the oven or microwave, but it will not be as flaky as on the first day. If stored in the fridge, let it sit at room temperature for 15-20 minutes before serving.
Quick Info
Total time: about 2 hours (including rising, baking, and cooling)
Preparation time: 30-40 minutes
Baking time: 25-35 minutes
Servings: 2-3 large rolls or 12-15 slices
Difficulty: medium
Recipe type: homemade dessert, suitable for breakfast or lunchbox
Ingredients
For the dough:
600 g flour (sifted)
1 cube fresh yeast (or 1 packet of dry yeast)
100 g butter or margarine
250 ml milk
1 egg
2 tablespoons oil
zest of an orange
a pinch of salt
2-3 tablespoons sugar
For the filling:
7 apples (peeled and grated)
50 g butter
5 tablespoons sugar
Others:
1 egg (for brushing)
optional: a little rum essence for flavor
Preparation method
1. The sifted flour is placed in a large bowl. Crumbled yeast, sugar, orange zest, egg, and a little salt are added.
2. In a small pot, warm the milk with the butter until the butter melts, but the liquid should not be hot. Gradually add it over the dry ingredients in the bowl.
3. Start kneading, adding the two tablespoons of oil as you go. The dough should be kneaded for at least 10 minutes, until it becomes elastic and no longer sticks to your hands.
4. Lightly grease with oil, cover with a clean cloth or plastic wrap, and let it rise until it doubles in size. Rising generally takes between 45 minutes and 1 hour, depending on the kitchen temperature.
5. While the dough is rising, prepare the filling: wash the apples, peel them, and grate them.
6. In a large pan, melt the butter and sugar over low heat. Stir until the sugar begins to melt, then add the apples. Let it cook on low heat, stirring occasionally, until all the juice released by the apples evaporates. If using, add the rum essence towards the end.
7. When the dough has risen sufficiently, knead it again for 1-2 minutes and divide it into 2 or 3 parts, depending on the size of the baking tray used. Divide the filling in the same way.
8. Each piece of dough is rolled out on a lightly oiled surface into a rectangular sheet about 1 cm thick.
9. Visually divide the sheet into three along its length. The side strips are cut diagonally with a knife or dough cutter, without cutting all the way through.
10. Place the apple filling in the center of the sheet. The cut strips are alternately brought from the left and right over the filling, like a simple braid.
11. Each pie is placed in a baking tray lined with parchment paper or greased with butter and sprinkled with a little flour. Brush with beaten egg.
12. Let the pies sit in the tray, in a warm place, for another 30 minutes to rise.
13. Bake in a preheated oven at 180°C for 25-35 minutes, until golden brown.
14. Let cool slightly before cutting. They can be dusted with sugar, to taste.
Why I make the recipe often
It’s one of the quick pies with yeast dough that I can prepare from common ingredients. The recipe has no complicated steps, and the result is consistent. The pie holds up well the next day, can be cut nicely, and is not too sweet.
Tips and variations
Tips
The dough should be elastic, not too hard or too soft. If needed, sprinkle a little more flour while kneading.
If the apples are very juicy, let them cook longer or squeeze them lightly before putting them in the pan.
Do not open the oven in the first 20 minutes of baking, as it may cause the dough to collapse.
Substitutions
Margarine can be used instead of butter if you don’t have butter on hand.
For the dough, fresh yeast can be replaced with dry yeast (one packet).
The orange zest can be replaced with lemon zest.
Variations
If you don’t like rum, don’t add it at all. For more flavor, cinnamon can be added to the apples.
The dough can be divided into two and made into two rolls or three smaller ones in smaller trays.
The filling can also be made with other grated fruits, but the amount of sugar will need to be adjusted.
Serving ideas
It is best served slightly warm, plain or with a little powdered sugar. It goes well with coffee or tea, but can also be packed for school or work.
Frequently asked questions
What type of apples is suitable?
Firmer, tart apples yield better results – Golden, Idared, or Jonagold are suitable.
What if the dough doesn’t rise?
If the yeast was active, the kitchen temperature should be at least 22°C. If it’s cold, place the bowl near a heat source.
Can I freeze the pie?
I do not recommend freezing it, as it changes texture and becomes soggy upon thawing.
What can I brush it with if I don’t have an egg?
It can be brushed with a little milk or even melted butter, but the appearance will be slightly different.
Can I reduce the sugar?
Yes, if the apples are sweet, you can use less sugar in the filling.
Nutritional values (estimate)
A medium slice (out of 12, whole pie): approx. 220-250 kcal, 35 g carbohydrates, 7 g fat, 4 g protein. Amounts vary depending on the size of the slices and the chosen ingredients. The pie is not very fatty, as it has a lot of fruit filling.
Storage and reheating
The pie lasts at room temperature, covered, for 1-2 days. After that time, it should be refrigerated if not consumed. It can be easily reheated in the oven or microwave, but it will not be as flaky as on the first day. If stored in the fridge, let it sit at room temperature for 15-20 minutes before serving.