Pie made from rye flour with apples. Apple pie made from rye flour. Lenten pie with fish on yeast dough

This pie is a quick improvisation of fruit that needed to be eaten urgently before it went sour.

The pie is not for those with a sweet tooth. I wanted to make a pie with as natural a taste as possible, so there is very little sugar. The savory dough wonderfully complements the natural fruity sweetness of the filling. If you want to make the pie sweeter, just add more sugar to the dough and filling. Can be prepared as in the recipe for baking with cherries.

I didn’t measure the exact amount of ingredients, I prepared everything by eye.

Ingredients for Lenten rye flour pie with apples and apricots

Filling

Apples.
Apricots.
Plums.
Hulled sunflower seeds.
Brown sugar.
Ground cinnamon.
Ground ginger.

Dough

Peeled rye flour - about 2 cups.
Wheat flour - the same amount.
Vegetable oil - approximately 1 cup.
Brown sugar - a couple of tablespoons.
Salt - a pinch.
Baking powder - a couple of pinches.
Water (cold) - by eye until the dough is elastic.

How to cook Lenten pie on rye flour with apples and apricots - recipe with photo

I removed the pits from the apricots and cut the apricot pulp into small pieces. By the way, I cook with seeds.

I also have a lone plum lying in my refrigerator. She also got involved. I cut it the same way as apricots.

I grated the apples on a medium grater.

I mixed them with apricots and plum pieces. Added sunflower seeds.

A little brown sugar - about a couple tablespoons.

And also cinnamon and ginger.

Mixed up all this deliciousness. Now the filling for the Lenten pie is ready.

Now the dough. I mixed equal parts rye and wheat flour. Added a pinch of salt, a couple of tablespoons of sugar (brown, like in the filling). And a little baking powder. Approximately 1 teaspoon.

Mixed and added vegetable oil. Lots of oil.
Mix the butter and flour with your hands. The result was dry crumbs. This is not dough yet.

Slowly adding water by eye, I kneaded the dough. The dough is dense, not sticky and elastic enough to be rolled out.

Divided the dough into two parts of approximately equal sizes.
I rolled out one part into a flat cake the size of the pie pan.

I rolled the dough onto a rolling pin and transferred it to the pan.

Flatten it in shape.

I poured the filling into the mold and smoothed it out.

An extraordinary pie with the smell of apples, summer, cinnamon, and made with rye flour. Delicious!!!
A simple homemade recipe for apple pie made from rye flour, step by step with photos. Easy to make at home for 54. Contains only 53 calories.

Preparation time: 7 minutes
Cooking time: 54
Calorie Amount: 53 kilocalories
Number of servings: 8 servings
Occasion: For a holiday, For tea

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Baking, Sweet pastries
Features: Recipe for a vegetarian diet

Ingredients for ten servings
Brown sugar-150 gr.
Peeled rye flour - 150 gr.
Butter-100 gr.
Baking powder -1 tsp.
Egg-3 pcs
Small sour apples - 6-7 pcs.
Ground cinnamon -3-4 tsp.
Lemon juice or apple cider vinegar
Form 22 cm

Step-by-step preparation
Beat softened butter with sugar until creamy.
Beat the eggs and add them to the cream one at a time, beating after each egg.
Mix sifted flour with baking powder and a pinch of salt. Carefully stir the flour into the dough, adding in small portions, you may need less flour, it all depends on the humidity, the dough should be like thick sour cream.
Remove the core from the apples, cut the apples into 4 parts, pour a little lemon juice or apple cider vinegar to prevent them from darkening. Cover the bottom of the mold with parchment, I did not grease the sides, pour in the dough, then place the apples in it in a circle. Sprinkle cinnamon on top.
Bake at 160 degrees. Check readiness with a dry splinter
I’ve been wanting to bake this pie for a long time, I kept putting it off until the Apple Tree Savior, but it didn’t work out. Today it's time for this pie. Very tasty, such smells, my family, including the cat, were looking forward to the end of the photo shoot.
Incision
Believe me, the pie is extraordinary, with the smell of apples, summer, cinnamon, and rye flour. Delicious!!!

In the summer, when the first apples appear, I specifically choose the smallest ones - I need them for a fragrant apple pie!
The pie is unusual - the apples are baked whole in rye dough, and are not added to the dough, but sprinkled on top, which gives the pie an amazing aroma. And when there are no small apples? Then, on the contrary, I take the largest and juiciest apples and cut them into quarters. There should be a lot of blocks in this pie, and they should dominate.
I recommend serving the pie warm, with a scoop of ice cream or cold sour cream. This is delicious!

For a round mold with a diameter of 24-26 cm you will need:

150 g brown sugar
150 g peeled rye flour
100 g butter
1 tsp baking powder
3 eggs
6-7 small sour apples or 4 large apples
3-4 tsp. ground Cinnamon is the thinly cut bark of the cinnamon tree. As a spice or seasoning, cinnamon is sold in stick or ground form. It has a pleasant aroma and a sweet, warm, pleasant taste. It is added when preparing a number of desserts, chocolate, hot candies and liqueurs, and flavoring alcoholic and hot drinks (teas).
as well as a little lemon juice or apple cider vinegar

Preparation.

Preheat the oven to 180 C. Prepare a baking pan - grease the pan with a small amount of butter and sprinkle with flour.

1. Using a cylindrical notch, remove the seed capsule from the apples, remove the peel and pour lemon juice or apple cider vinegar over the apples to prevent them from darkening. Leave small apples whole, cut large apples into 4 parts.

If you used whole small apples, you can additionally put a spoonful of jam or jam in the middle of each apple. The pie will become even more interesting!

2. Cut the butter into small cubes, add sugar and beat with a whisk (or using a mixer) until a light and airy cream is obtained.

3. In a small bowl, beat the eggs until smooth using a fork or small whisk. Start adding eggs to the cream in small portions, beating the cream after each portion of eggs until the cream is smooth again.

4. Mix together flour, baking powder and salt. Sift 1/3 of the flour mixture over the creamed butter. Gently stir in the flour, being careful to retain any air incorporated. Repeat this operation twice more with the remaining flour.
5. Pour all the dough into the baking dish. Then place the apples on the dough in a circle so that they completely occupy the entire area of the mold. The apples will only “drown” halfway in the dough, which is how it should be. During baking, the dough will rise and the apples will hardly be visible. Sift cinnamon over the top of the dough and apples.

6. Bake the pie for 15-20 minutes, then reduce the heating temperature to 160 degrees C and bake the pie until done for another 30 minutes. To check, insert a toothpick into the dough closer to the center - it should come out dry.

7. Remove the pan with the pie from the oven and place it on a wire rack; cool the pie for 10-15 minutes. If you baked the cake in a springform pan, carefully separate the sides of the cake from the pan and remove the ring. Let the pie cool for another 20 minutes and you are ready to serve.

If you baked in a one-piece pan, serve the cake directly in it.

Homemade baked goods made from rye flour have a rich taste and aroma. Rye pies and pies are lower in calories than wheat pies and can be part of a dietary or diabetic menu. If you master the intricacies of working with rye dough, then preparation will not take much time, and the result will delight all family members.

Rye dough differs from wheat dough in its physical properties, which are explained by:

The presence of amylolytic enzymes in rye grains;
Increased content of own sugars;
Reduced gelatinization temperature of starches;
High content of soluble pentosans;
Protein susceptibility to peptization.

To make it easier to work with the dough, you can use a mixture of rye and wheat, corn, buckwheat, rice or almond flour.

And traditional recipes involve the use of yeast or starter cultures containing lactic acid biological cultures. However, homemade rye dough for baking is often made without yeast: it requires less resting time and is softer.

The optimal temperature for fermentation, resting and proofing is from 25 to 45 °C. At higher rates, the ratio of yeast to bacteria will change, resulting in an increase in the acidity of the dough.

In order for rye dough for pie or pies to be rich, thick and pliable, it needs to be given time to ferment. During a long process, rye bacteria replace the usual flour microflora and pies, pies or bread will be obtained with a pronounced grain aroma.

Pie recipes

With cabbage

To prepare delicious and aromatic rye pies with cabbage, you need to take:

5 glasses of rye flour;
300 ml water or whey;
1/2 fork cabbage;
A couple of carrot roots;
1/2 cup vegetable oil;
2 onions;
10-12 tbsp. tomato paste.

Chop the onions and cabbage, pass the carrots through a medium grater. Simmer the vegetables in a small amount of oil, and when the cabbage has become transparent, add spices and tomato paste (can be replaced with tomato juice or homemade tomato sauce). Simmer for about 10 minutes more.

Knead the butter, flour and water into a plasticine-like and soft dough. Shape it into a ball, cover with a cotton cloth and leave for about 1.5 hours to proof. Knead the rested dough, cut into several parts, and roll out each of them. Place the filling on top of the resulting workpiece and roll it up. Before putting into the oven, make several punctures with a knife on the surface. Bake for about 45 minutes at 190°C.

Karelian

Traditionally, these pies are prepared with two types of filling - potato and rice, and are served with egg paste or sweet berry sauce, cheese sauce or sour cream.

For the filling take:

2 tbsp. butter;
A little chopped dill;
Salt, black pepper;
12 medium potatoes;
Glass of water;
200 ml of fat milk (for puree) + liter of milk (for rice);
150 g white rice;
A little chopped green onion and parsley.

Ingredients for classic pasta:

4 eggs;
Chopped herbs (to taste you can take cilantro, tarragon, oregano, basil, parsley, onion, thyme, dill, etc.);
55 g butter;
Black pepper and nutmeg.

Yeast-free dough is used to make pies. It is made from 0.5 kg of flour, fine salt (about a teaspoon) and 0.2 liters of water.

Rinse the rice under running water and cook until half cooked. Drain the water, add milk, add salt and bring to a boil. Cook for about 10-12 minutes with constant stirring over low heat. Cool, then add chopped herbs. For the potato filling, make milk-potato puree with the addition of butter and chopped herbs. The puree will be more flavorful if you season it with a pinch of nutmeg and ground cardamom.

A strong dough for pies without yeast is kneaded from salt, water and flour. The dough needs 30 to 50 minutes to proof. To make it easier to work with the dough, you can sprinkle the table with flour. Then divide the increased dough into several parts and roll each into a thin rectangular layer. Place a spoonful of rice and potato filling in the center, and pinch the edges, leaving the middle open. Bake the pies for no more than 15 minutes at 250°C.

Egg paste is made from boiled chicken eggs, which need to be finely chopped and mixed with herbs and butter softened at room temperature. Season with spices.

With potato

These aromatic potato pies are prepared without eggs or yeast. Baking takes only 20-25 minutes, and the taste of the finished dish is rich and rich.

Required ingredients:

A couple of glasses of flour;
150 g butter;
75 ml milk;
Sugar and salt - 1 and 1/2 tsp. respectively;
Baking powder - 1/2 tsp;
Tuna in its own juice - 450 g;
Potatoes - 5 large tubers;
1 onion;
A couple of cloves of garlic;
1/2 tbsp. lemon;
To taste: black pepper, paprika, nutmeg, oregano.

Sift the flour several times along with salt and sugar and baking powder. Add butter softened at room temperature and grind everything. Add milk one spoon at a time, stirring thoroughly each time. Transfer the resulting mass to a work surface generously sprinkled with flour and knead into a thick, strong dough.

Boil the potatoes, mash them into a puree and mix with tuna, onions, spices, garlic and lemon juice. After resting for about 40 minutes under a cotton cloth, divide the dough into several equal parts. Using hands dipped in cold water, form each piece into a thin cake. Place the filling in the middle, fold the flatbread in half and carefully pinch the edges. Bake in an oven preheated to 195°C. Serve with garlic, sour cream, cream sauce, chopped herbs.

Lenten

Lenten pies are prepared simply: the dough is kneaded from 1 part wheat flour, 3 parts rye flour, 2 parts water and a pinch of salt. The flour must first be sifted twice and the water used warm. Then the dough will turn out soft and porous. Leave the formed ball under a cotton towel for at least an hour, then divide into several parts and knead into thin cakes. Place the filling in the middle of each, wrap and pinch the edges. Bake at 250°C for no more than 20 minutes.

To fill Lenten pies, you can use mushrooms and berries, vegetables, nuts, jam, beans, and dried fruits. The dough turns out very tender and goes well with different spices: for flavor you can add a little oregano or basil, a mixture of Provençal herbs, chili, nutmeg, ginger or paprika. Lenten apple pies go well with cinnamon, and plum pies go well with cardamom and vanilla.

Pie Recipes

Meat

To prepare rye meat pie, you need to prepare the following products:

About 1 kg of flour;
45 g yeast;
0.5 liters of warm water;
35 ml milk;
A little butter;
0.5 kg of minced meat (a mixture of beef and lamb);
1 onion;
A couple of carrot roots;
Spices (salt, white and black pepper, paprika, chopped cilantro).

Sift the flour several times, add yeast, previously dissolved in warm water. Stir with a wooden spatula, add salt and pour in the remaining water. Knead into a thick and elastic dough. Cover with a warm towel and leave for 30-60 minutes to proof.

Fry the minced meat in a dry frying pan, add spices, grated carrots and chopped onions. Close the lid and simmer for about 15 minutes. Divide the dough that has increased in volume into two parts, each of which is rolled out into a layer. Place one part on a baking sheet, greased with butter and sprinkled with flour. On top - the filling, and on top of it - the second part of the dough. Pinch the edges and make several punctures with a fork. Grease with oil before putting in the oven. Bake for about an hour at 170-180 °C.

Wholegrain

You can bake pies according to this recipe with different fillings: potatoes, mushrooms, cheese, apples and plums, rice and fish, buckwheat and chicken. But the classic whole grain pie is made with sauerkraut.

Ingredients for cooking:

Whole grain rye flour - 0.4 kg;
Whole grain wheat flour - 0.1 kg;
Mineral sparkling water - 0.15 l;
Olive oil - 80 ml;
White cabbage - 1/2 fork;
Sauerkraut - 300 g;
1 onion;
Chopped parsley, tarragon, cilantro, onion, dill.

Rye pie with cabbage is prepared simply: mix the flour and sift several times, pour in the oil and water while constantly stirring. Knead into a strong and pliable dough, which should be given about an hour to rest. Chop the cabbage and fry along with the onion in a small amount of oil. When it becomes transparent, add sauerkraut. Simmer covered over low heat for about 10 minutes. Season with herbs and cool. Roll out two identical layers of dough. Place one of them on a baking sheet, top with cabbage filling and a second layer. Pinch the edges. In order for the cake to breathe and bake evenly in the surface, you need to make several punctures with a knife. The cake is baked for about 60 minutes at 190 °C.

When worked correctly, rye flour is very rewarding. It makes delicious cookies, fluffy and low-calorie biscuit desserts, biscuits, and pancakes.

Pies made from rye flour go well with any filling: you can make them with poultry, game, beef or lamb, fish, various vegetables, mushrooms and berries. They cook faster than wheat ones. And they are distinguished not only by a more pronounced taste, but also by benefits: such pies can be eaten during a diet, for diseases of the gastrointestinal tract and blood vessels, and for diabetes. A piece of hot rye pie with kefir is an excellent and satisfying option for breakfast, and small pies with meat or potatoes are for an afternoon snack.