Tear-Off Apple Pie
by Editorial Staff
Yeast dough apple pie is juicy on the inside and crispy on the outside. This pie with apples got its name “tear-off” because of the method of preparation: the pie consists of parts, between which there is a fragrant apple filling.
Ingredients
- Apples – 500 g
- Flour – 500 g
- Milk – 250 ml
- Butter – 125 g
- Sugar – 200 g
- Dry yeast – 2 teaspoon (10 g)
- Vegetable oil – 1 tbsp (15 ml)
- Vanillin – 1 pinch
- Ground cinnamon – 1.5 teaspoon
- Citric acid – 1/4 teaspoon
- Salt – 1 small pinch
- Egg (for greasing the cake) – 1 pc.
Directions
- We heat the milk to a temperature of 35-40 degrees. Add 20 g (1 tbsp) sugar and yeast to the milk. Stir and leave the dough for 15 minutes in a warm place.
- A “cap” of foam should appear on the surface of the dough.
- Melt 85 g of butter, cool slightly.
Sift the remaining flour into a bowl. Add 80 g of sugar, vanillin and salt. We mix. - We make a depression in the flour mixture and pour the dough into it.
- Mix a little. Then add melted butter and continue kneading the dough.
- The finished dough should be soft and not sticky to your hands.
- Cover the yeast dough and place in a warm place for 1 hour to rise. The dough should increase approximately 3 times.
- For the filling, peel and core the apples and rub them on a coarse grater.
Dilute citric acid in two tablespoons of water and add to apples so that they do not darken too much. - Mix the remaining sugar (100 g) with cinnamon.
- Roll out the matched dough into a rectangular layer approximately 30×36 cm in size. The thickness of the layer is about 1 cm. (The dimensions of the dough layer will depend on the size of your mold. I have a rectangular shape of 12×20 cm.) Grease the
surface of the rolled dough with the remaining butter. - Sprinkle with a mixture of sugar and cinnamon on top. A little of the mixture (1-2 teaspoon) can be left to sprinkle on the finished cake.
- Next, lay out the apples slightly squeezed out of excess moisture. Distribute the apples in an even layer.
- After that, cut the dough into 9 squares. I sprinkled a little flour on top to prevent the apples from sticking to the knife.
- We put the squares on top of each other, 3 pieces.
- You get 3 parts of the future pie.
- We cover the shape (or just its bottom) with parchment and grease it with vegetable oil. We lay out the squares of dough with apple filling folded in stacks in the form vertically. The pieces of the cake should not be close, you can move them slightly so that there is a little free space between them.
- Cover the mold and put it in a warm place for 30 minutes to proof the yeast dough. After about 15 minutes, turn on the oven to heat up to 180 degrees.
After the dough has come up, grease the surface of the pie with a beaten egg. - Bake yeast dough apple pie in the oven for about 30-40 minutes.
- Sprinkle the finished tear-off pie with apples with a mixture of sugar and cinnamon.
Bon Appetit!
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