Apple pie, flower

I have made this apple pie with yeast dough, shaped like a flower, many times. I start preparing it when I have too many apples in the pantry. The first time, I tried to give it a more decorative pattern, but I noticed it looks good even if it’s not symmetrical. Beyond appearance, what matters is to have enough apples, not to make it dry, and to let the dough rise peacefully.

Quick info

Total time: about 2 hours (including rising and baking)
Servings: 10-12 slices
Difficulty: medium

Ingredients

For the starter:
- 100 ml warm milk (not hot)
- 1 cube of fresh yeast (25 g)
- 1 teaspoon sugar
- 80 g flour

For the dough:
- 1 kg all-purpose flour (type 650)
- A pinch of salt
- 1 egg
- 100 g butter (or margarine if needed)
- 50 ml oil (for kneading)
- 100 ml warm milk

Filling:
- 1 - 1.5 kg apples (I prefer slightly sour apples, so the pie isn’t too sweet)
- 250 g sugar
- (Optional) 1 teaspoon cinnamon
- (Optional) 100 g walnuts, chopped

Finishing:
- 3-4 tablespoons powdered sugar for decoration

Preparation method

1. Preparing the starter:
In a small bowl, I put the broken yeast, sugar, and warm milk. I mix until smooth. I add the flour, mixing until it becomes a thick paste (like thicker sour cream). I cover with a cloth and let it rise in a warm place for 15-20 minutes until it expands.

2. The dough:
In a large bowl, I put the sifted flour and salt. I make a well in the center, add the beaten egg, soft butter (or margarine), warm milk, and the risen starter. I mix initially with a spoon, then knead by hand. As the dough becomes elastic, I gradually add the oil to prevent sticking. I knead for at least 15 minutes until it’s no longer sticky and homogeneous. I cover the bowl with a clean cloth and let it rise for 30-40 minutes in a warm, draft-free place.

3. The filling:
I peel the apples and remove the cores, then grate them. I place the grated apples in a pot with a little oil and sugar. I sauté them over medium heat, stirring occasionally, until they soften and the sugar melts. Finally, if I want, I add cinnamon or walnuts. I let them cool completely before adding them to the dough.

4. Assembly:
After the dough has risen, I divide it into two equal pieces. I oil the work surface, roll out the first piece into a round sheet about 1 cm thick, slightly larger than the baking pan. I grease the round pan (28-30 cm diameter) with oil and dust it with flour. I transfer the first sheet to the pan, evenly spread the apple filling, then roll out the second sheet and place it on top. I gently seal the edges and twist them to prevent the filling from spilling out during baking.

For decoration, I make a few radial cuts with a sharp knife from the edge to the center without cutting all the way through. I gently twist the sections for a flower effect (this step can be skipped if appearance doesn’t matter). I cover and let it rise for another 10-15 minutes in the pan.

5. Baking:
Preheat the oven to 180°C (medium heat). I place the pan in the middle and bake for 25-35 minutes until it’s beautifully golden on top. If it seems to bake unevenly, I rotate the pan halfway through. I take it out of the oven and let it cool for 20-30 minutes. I dust with powdered sugar only after it has cooled slightly.

Why I make this recipe often

It’s a pie that’s quite easy to adapt. The ingredients are readily available, especially in the fall or winter when apples are everywhere. The dough stays soft the next day, and the pie can be easily sliced and taken to go.

Tips

- Don’t rush the rising process; otherwise, the dough will be dense.
- If the apples are very juicy, drain a little liquid after sautéing, or else you risk having a wet dough in the middle.
- Cut the pie only after it has cooled slightly to prevent it from falling apart.

Substitutions

- Butter can be replaced with margarine for a vegan version (plus a bit of plant milk and no egg).
- Dry yeast can be used (8-9 g), but hydrate it properly first.
- If you don’t have powdered sugar, it can be sprinkled with a little granulated sugar while still warm.

Variations

- You can add a thin layer of sour jam under the apples.
- Add soaked raisins to the filling for extra texture.
- Pears can also be used, but reduce the sugar (baked pears are sweeter).

Serving ideas

- Simple slices for breakfast or a snack.
- With yogurt or sour cream for extra creaminess.
- Completely cooled, it’s great for a school or work lunch.

Frequently asked questions

1. Can the dough be made a day in advance?
Yes, you can leave it in the fridge overnight, covered. Take it out at least an hour before assembling to let it reach room temperature and rise a bit more.

2. Can the pie be frozen?
Yes, it freezes best whole after it has completely cooled. Upon thawing, you can reheat it gently in the oven.

3. What kind of apples are best?
I have tested with Ionatan and Granny Smith apples. It also works well with homegrown apples as long as they aren’t too mealy or watery.

4. Can I reduce the sugar?
Yes, if the apples are sweet or you don’t want a very sweet dessert, you can use only 150-180 g of sugar in the filling.

Nutritional values (estimated, per serving if cutting into 12 slices)

- Calories: 280-320 kcal
- Protein: 5-6 g
- Fat: 7-9 g
- Carbohydrates: 55-60 g

Values vary depending on the type of apples and whether or not you add walnuts.

Storage and reheating

The pie stays good at room temperature for 2 days, covered with a cotton towel or plastic wrap. In the fridge, it lasts 3-4 days. To reheat, put a slice in the oven for 5-7 minutes or 20 seconds in the microwave. If it has dried out a bit, sprinkle with a tiny bit of water before reheating.

This recipe is one of those I make without thinking too much, precisely because it doesn’t require special ingredients or utensils. It’s practical if you want a homemade pie, fluffy and with an authentic apple flavor.

Preparation method for the starter: Place the cube of yeast in a bowl. Add warm milk and then flour. Mix well until it becomes like thick cream. Cover the bowl with a clean towel and let it sit for 15 minutes in a warm place. Meanwhile, put the flour in a large bowl, add salt, make a well in the flour, and add the egg, milk, butter or margarine, and finally the yeast mixture. Knead well for 20 minutes, adding a little warm oil to prevent the dough from sticking to your hands. After kneading the dough, cover the bowl with 1-2 clean towels and place it in a warm spot. Let the dough rise for 20-30 minutes. In the meantime, peel the apples and remove the seeds, then wash them and grate them coarsely. Place the grated apples in a greased pot. Add sugar. Cook the pot on medium heat until the grated apples are almost cooked and the sugar has melted. Stir occasionally to prevent sticking. Once the apple mixture is ready, let it cool. Back to the dough :) After it has risen, divide the dough into two equal pieces and then grease the work surface with oil. Roll out the first piece of dough with a rolling pin. The thickness of the sheet should be 1 cm. The sheet should be round and slightly larger. Grease a round baking pan with oil and dust it with flour. Roll out the first sheet of dough, evenly spread the apple mixture on top, then roll out the second sheet. Twist the edges of the sheets to prevent the apple mixture from spilling out. Then, with a fine knife, shape it as shown in the images below. Place the pan in the oven and let it bake for 15-20 minutes at medium to low heat. After 15-20 minutes, turn the pan so that the pie bakes evenly. Let it bake for another 10-15 minutes in the oven at low-medium heat. Once the pie has cooled, dust it evenly with powdered sugar. You can also add walnut pieces or cinnamon ;)

 Ingredients: For the starter: 100ml milk, 1 cube of yeast, 1 teaspoon of sugar, 50-100g flour. For the dough: 1 kg white wheat flour, a pinch of salt, 1 egg, 100g butter or margarine, 50ml oil, 100ml milk. For the apple filling: 1kg-1.5kg apples, 250g sugar. On top of the pie: 3-4 tablespoons of powdered sugar.

 Tags:  apple pie