Vegetables and fruits. Dried apples. Pies with dried apples Pie filling made from dried apples
Recipe for charlotte (the most popular apple pie) from dried apples stored for the winter. You can also add prunes, dried apricots and raisins to the pie, after soaking them in water for 30 minutes and cutting them into small pieces.
Ingredients
Dried apples 1 cupFlour 1 cupBaking powder 1 packetChicken eggs 3 pcs.Granulated sugar 1 cupBreadcrumbs 1 tbsp.Mayonnaise 2 tbsp.Vegetable oil for greasing the mold
How to cook
Mix eggs with sugar until smooth, add mayonnaise, mix again. Add flour and baking powder, mix thoroughly so that there are no lumps (the dough should be like thick sour cream).
Pour cold water over the dried apples for 15 minutes, then drain the water, cut the apples into pieces and put them in the prepared dough, mix.
Grease a baking dish with vegetable oil, sprinkle with breadcrumbs, pour in the dough, level and bake at 200 degrees for 30-40 minutes until golden brown.
The charlotte is ready if its surface has become ruddy and golden in color, and the pie itself freely lags behind the walls of the mold.
You can check the readiness of the charlotte with a wooden skewer by inserting it into the middle of the pie - if the dough does not stick to the skewer, then the pie is ready.
It is better to remove the finished charlotte from the mold when it has already cooled down, but it is better to cut it into portioned pieces directly in the mold, and then take it out piece by piece and beautifully place it on a dish in the shape of a pie or completely randomly.
Although fresh apples are available all year round, dried apples are a popular filling for pies in winter. Pies with dry apples made from yeast dough are especially tasty, the delicate structure of which emphasizes the fruity notes of the filling.
We suggest baking pies with dry apples from sponge yeast.
For the test:
- milk – 0.5 l
- fresh yeast – 40 g
- flour – 4.5 cups
- eggs – 2 pcs.
- margarine – 50 g
- sugar – ½ cup
- salt – 1 teaspoon
- vanilla sugar – 1 sachet
- baking powder – 1 sachet
- vegetable oil – 1 tbsp. spoon
For filling:
- dried apples – 500 g
- plum jam – 1 glass
Additionally:
- egg for greasing pies – 1 pc.
- vegetable oil for greasing the baking sheet - 2 tbsp. spoons
Making pies with dry apples
1. Dissolve the yeast in warm milk, adding 1 tbsp. spoon of sugar and flour until the consistency of sour cream. Let the dough stand in a warm place for 40-50 minutes until active fermentation occurs.
2. Add melted warm margarine, the rest of the sugar, vanilla sugar, salt, and eggs to the dough. Stir the mixture.
3. Add flour and baking powder little by little and knead the dough. It should not be too thick, slightly sticky.
4. Cover the dough and place near a heat source for 50-60 minutes to rise.
5. Punch the doubled dough with your hands greased with vegetable oil, knead and let the dough rise again in a warm place (about 30 minutes).
6. To make the filling, pour boiling water over the dried apples, sweeten the water and lightly boil until soft. Drain the water and pass the apples through a meat grinder. Add plum or any other jam and stir. The filling is ready.
7. Divide the dough into rolls, cut them into equal pieces from which roll out into flat cakes.
8. Place the filling in the middle of each flatbread and make two longitudinal cuts through the opposite edges.
9. Fold the cut edges of the patty over the filling, one on top of the other to create open patties.
10 .Place them on a baking sheet, greased with vegetable oil and covered with oiled baking paper. Leave the pies for 20-30 minutes to proof.
11 .Preheat the oven to 190 degrees and bake pies with dry apples for about 25 minutes, until golden brown.
Bon appetit and delicious pies!
On a note. For the pie filling, you can easily use apples from a compote made from dried fruits. Usually the compote is drunk, and the apples remain. Adding fresh fruit (apples, pears, bananas), frozen berries, pumpkin or canned pineapple to the filling of dry apples will significantly refresh the flavor accent. Just remember that additives should not exceed ¼ of the main filling in volume.
Looked 13390 once
It is quite possible that summer will come someday in the middle zone. This means that it still makes sense to supply bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (daytime).
How to prepare sourdough for
homemade bread kvass
Ingredients:
- 2 liters of cold water;
- 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
- 4 tablespoons granulated sugar;
- 3 grams of yeast.
- Preparation time - 5-6 days
How to put kvass:
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And fill it with fresh water again.
During this time, the sourdough will lose its insolent yeasty taste and unpleasant bitterness and it will be possible to use it for drinking kvass. To do this, once every 1.5-2 days, you will need to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with the prepared starter, first removing some of the old soggy ones that have sunk to the bottom. For taste you can add raisins, mint, ginger, honey...
Pie with dried fruits
Homemade yeast dough
Ingredients:
- Dough according to recipe
- 100 grams of dried apples
- Several pieces of dried apricots, prunes and walnuts
- 2 spoons jam
Preparation:
- Soak dried fruits in boiling water, chop, mix with crushed nuts and jam.
Place a thin layer of dough into a greased pan and make sides.
Spread the filling in a 3-4 cm layer.
Let the cake rise in a warm place.
Bake for 20-25 minutes at 180 C.
Traditional sweet housewives are usually made from cottage cheese with the addition of sugar, raisins, cinnamon, from fresh apples or from stewed applesauce, from rice with raisins or with poppy seed filling. In the spring, when the supply of homemade natural apples has already been exhausted, you have to come up with something new. For example, this delicious filling of dried apples with dried apricots.
Preparation of dried fruit pancake filling:
1., prepared for the winter in the fall, can be stored until the next harvest or even longer. If stored correctly, it will not mold and will remain crispy for a long time.
2. Pour dried apples with a small amount of water.
3. Bring to a boil on the stove and boil for another 3-5 minutes. Then leave to cool.
4. Wash dried apricots and pour boiling water over them.
5. Cut it into small pieces.
6. Strain the apples through a colander.
7. Also chop with a knife.
8. Now all that remains is to combine the apples with dried apricots.
9. Add a little granulated sugar.
10. Stir – and the filling is ready!
11. Now you can fill the pancakes.
12. On the back side of the pancake, place several spoons of apple filling along the side.
13. Roll the pancake into a tight tube.
14. Cut diagonally into several pieces.
15. Pour with sweet sauce or sour cream.
Bon appetit!
Secrets of preparing the filling from dried apples and dried apricots:
- Spring rolls must be very thin - this would work perfectly,
- for the filling you can use not only dried apples, but also pears,
- if the dried apricots are too dry, then simply pouring boiling water over them is not enough - to make them soft, you need to soak them for 10 minutes in boiling water,
- As a complement to apples, you can also take raisins, nuts or seeds.
- Also, this filling goes well with any sweet baked goods: pies, buns, pie...
Pie with dried apples was very popular in the villages. It was usually prepared at the end of winter and spring, when the fresh apples stored for storage had already run out. Pie with dried apples is very democratic - you can add a lot of different things to the apple filling. For example, fresh fruits (apples, pears, bananas), canned or frozen fruits and berries, as well as jam, honey, dried fruits, nuts and even pumpkin, rice, oatmeal and semolina. It is very important that the additives do not exceed 1/4 the volume of apples, otherwise the flavor accent will shift.
The pie turns out sweetish-sour and soft. With a thick layer of filling and fluffy dough that combine perfectly with each other. It is very important to let the cake rest thoroughly before baking.
COMPOUND
~1 kg of yeast dough, 200 g of dried apples, 1/4 ~ 1/2 cup of sugar, if desired - fresh apple or berries
Pour 800g of boiling water over dried apples. Leave to cool until warm.
Squeeze the swollen apples well.
Pass two thirds of the apples through a meat grinder. Cut the remaining third or trim with scissors.
(If the apples are not passed through a meat grinder, then, firstly, the filling will fall apart when cutting the pie, and secondly, it will be rubbery.)
Mix both types of apples.
If desired, you can add finely chopped fresh apples/pears or berries - fresh, frozen, canned.
Taste the filling and add sugar to taste.
Divide the dough into 2 equal parts and roll out 2 identical circles with a diameter of approximately 30cm.
Place one circle on a baking sheet lined with baking paper or greased with oil.
Place the filling in an even layer on this circle, retreating 1~1.5 centimeters from the edges.
In the second circle, make several straight cuts passing through the center of the circle and no longer than the length of the radius.
Carefully place the second circle on top of the filling. It is more convenient for two people to carry this cut dough.
Pinch the edges.
Brush the surface with egg and sprinkle with sugar (preferably coarse sugar).
Bend the petals resulting from cutting to the edges of the pie.
Brush their surface with egg and sprinkle with sugar.
Leave the cake to rise.
Place the prepared pie in an oven preheated to t=200~220°C.
When the crust is brightly browned, cover the top of the pie with a sheet of foil and bake until done - another 20~30 minutes.
Remove the finished pie from the oven, brush with butter or sweet tea and cover with a towel.
Loading...
