Hi all,
Do you know why I love autumn? For apple pies:) Autumn apples are the most delicious, juicy and baking with them is simply divine. My ideal apple pie is a lot of apples and a light dough, and of course cinnamon and lemon zest. I absolutely love this combination.

We will need:

1200 -1500 g apples (I have Antonovka)
juice and zest of one lemon
5 eggs
180 g light brown sugar and a little more
120 g flour
cinnamon to taste
butter for greasing the baking dish

1. Peel the apples, remove the cores, cut into thin slices:

2. Pour lemon juice into the bowl with apples and stir:

3. Place 5 eggs in a large bowl:

4. Add sugar:

5. Beat with a mixer, adding grated lemon zest during the process. The mass should become light yellow and increase in volume:

6. Add the sifted flour and carefully fold it into the dough:

7. Add cinnamon to the apple slices and stir:

8. Grease the pan with butter, sprinkle with flour and lay out a layer of apple slices. Lightly sprinkle sugar on top:

9. Pour part of the dough (about half) over the layer of apples and lay out another layer of apples, again sprinkle with sugar:

Place in an oven preheated to 160 degrees for 40 minutes - 1 hour.
The pie turns out very tender, the dough is light, and the apples give juiciness and pleasant sourness. A scoop of vanilla ice cream goes perfectly with a warm slice of pie.

Bon appetit!

The pie with the romantic name “Autumn” can be called a classic of Soviet cuisine. I don’t know how it was for others, but in my family this pie was quite popular, because it could be made from the simplest ingredients.

The name “Autumn” is explained very simply: such a pie appeared on the table more than once, just after picking late September apples, and the golden top of the pastry was somewhat reminiscent of a heap of fallen autumn leaves. This apple pie is very tender and tasty, do not neglect the point where the whites need to be beaten separately, this technology allows you to get a very airy and light texture.

To prepare “autumn” apple pie, prepare the ingredients according to the list.

Beat the yolks with half the sugar and kefir into a light airy mass.

In a separate bowl, together with the remaining sugar, beat the whites into a strong, stable foam.

Add flour, soda and salt to the bowl with beaten yolks, stir. Then gently whisk in the beaten egg whites.

Place the resulting dough in a round mold with a diameter of 21-22 cm. Distribute small pieces of apples and raisins on top. I don’t peel apples for baking because I like them to be chewy and don’t really like them turning into mush. You do according to your own taste.

Sprinkle the top of the pie with cinnamon and place in the preheated oven. Temperature - approximately 190 degrees.

Bake the pie until it tastes dry. Remove from pan and cool before serving.

Apple pie “Autumn” is ready. Bon appetit!

What a gorgeous fall pie, right? It’s as if leaves flew from the trees to decorate it!..

And you won’t immediately guess that this pie is essentially a shortbread tart with apple filling. It's all about the original design! The top crust is not made whole with holes, as in shortbread Apple Pie, and not in the form of crumbs, as in Polish charlotte, but is lined with carved leaves of dough - maple, oak, walnut...

Of course, you need to tinker a little, but the idea is worth it. Cutting out autumn leaves from dough is very exciting, and what a beauty it turns out!

Get together on a day off and prepare an autumn apple pie together, so that you can also enjoy fragrant homemade cakes during evening tea!

Ingredients:

For a tin of 24-29 cm (I baked it in 29 cm, but you can use a smaller diameter - then the cake will be a little thicker).

For shortbread dough:

• 2 and a half cups flour (325 g);
• 1 tablespoon sugar;
• A pinch of salt;
• A pinch of vanillin;
• 140 g butter;
• 2 tablespoons of refined vegetable oil;
• 4-6 tablespoons of cold water.

For the apple filling:

• 1 kg of apples (unpeeled weight);
• 1 tablespoon lemon juice;
• 100 g sugar (or a little more if the apples are sour);
• ¼ teaspoon cinnamon;
• A pinch of salt;
• 3 tablespoons of flour, or semolina, or starch;
• A handful of dried cranberries;
• 25 g butter.

The apples need to be not too juicy so that the filling does not turn out too wet. I took “Golden” - sunny yellow and amazingly fragrant. Instead of dried cranberries, you can use dried cherries or raisins. And we also added a little viburnum for beauty.

How to bake:

First, let's prepare the shortbread dough, since it needs to be cooled for quite a long time. Sift flour into a bowl, add sugar, salt and vanillin. Cut the cold butter into cubes, pour in the sunflower oil and grind all the ingredients into crumbs.

Then gradually add cold water: depending on the moisture content of the flour, you may need from 3-4 to 6-7 tablespoons of water.

The dough should not be crumbly or sticky, but elastic, and gather into a ball, which we will divide into two parts: approximately 2/3 and 1/3, if you want to make more leaves for decoration; or ¾ and ¼ if you want a more open pie. Or something in between both options. Place the dough in the refrigerator for 2 hours. It's possible until the morning.

While the dough is cooling, you can cut out templates for autumn leaves from cardboard. Or maybe you have such molds? However, you don’t have to buy them: you can make them yourself from condensed milk cans! We already have a cat and a bat, a horse and a deer, and many more interesting things!

About 15 minutes before it’s time to take out the dough, prepare the apple filling. Wash the apples, remove cores and peels. Cut into quarters, and each slice into 4 more slices. Sprinkle apples with lemon juice to prevent oxidation.

Add sugar, cinnamon, 2 tablespoons of flour and (or) starch to the apples, add a little salt and mix. The filling is ready.

Turn on the oven to warm up to 200C.

We take out the dough and roll out most of it between two sheets of parchment (so that the dough does not stick to the rolling pin and table) into a cake that is 2-3 cm larger than the diameter of the mold.

Transfer directly onto the parchment into the mold, lay out the cake with sides. And for now we put it in the refrigerator.

And we also roll out the smaller part of the dough to a thickness of 3-4 mm and start creating! We cut out the leaves, place them on a board covered with parchment, and also put them in the refrigerator so that the dough does not soften in the warmth.

Having taken out the cake, sprinkle it with the remaining spoon of starch or flour. The dry ingredient will absorb excess moisture from the filling.

And then spread the apples evenly.

Sprinkle with dried cranberries and viburnum.

On top, evenly grate a piece of cold butter on a coarse grater.

We place the leaves picturesquely on top of the filling, moistening their undersides with water and gluing them to the sides of the cake. You can lay them out overlapping if there are a lot of leaves, or scattered - here and there. I lightly sprinkled the pie with sugar on top.

Place the pie in a preheated oven on a medium level and bake for 10 minutes at 200C so that the shortbread dough sets immediately and does not begin to melt and spread. Then reduce to 175C and bake for another 20 minutes. Next, cover with foil and continue baking for another 20-25 minutes - under the foil the apples will stew and become soft, and if the oven is heated from below, place a container of water so that the bottom of the pie does not burn. Now we try it with a stick and, if the dough is still damp and the filling is wet, remove the foil and lightly dry and brown, just not for long so that the dough does not harden - about 5-7 minutes. In total, the pie baked in my gas oven with lower heat for 1 hour and 5 minutes. It could have been a little less, since the cake turned out to be a little hard and broke when cutting. And for an electric oven it will take even less time.

Let the cake cool in the pan, because when warm, the shortcrust pastry is very crumbly and can be carefully transferred to a plate.

If desired, decorate with berries or sprinkle with powdered sugar.

And treat yourself to a wonderful autumn apple pie! Have a cozy tea party!

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In autumn it becomes cool and smells of apples and fallen leaves. Treat yourself and your loved ones with a fragrant apple pie. How to make fall apple pie, step by step apple pie recipes and an interesting video recipe, watch and read further.

Autumn menu: apple pies step by step recipes

Everyone associates autumn with something special. For some, autumn is mushroom time, for others, autumn smells like coffee with cinnamon, and for some, it is the tart and slightly hot smell of homemade apple pie.

Recipe for Autumn Apple Pie “Sunday”

Ingredients:

• 2 eggs
• 100 gr. butter
• 1 tsp. salt
• 4 tbsp. l. Sahara
• 20 gr. dry yeast
• 550 gr. flour
• 4 apples
• egg yolk
• 1 tbsp. l. powdered sugar
• 1 tbsp. milk (250 ml)

Cooking method:

1. Combine butter at room temperature with egg, warm milk and dry yeast.

2. Sift flour with salt and add to liquid ingredients.

3. Knead the yeast dough. Let the dough rise 2 times. You can knead the dough in a bread machine.

4. Place the dough on a floured surface.

Knead with your hands.

5. Divide the dough into two unequal parts.

6. Roll out most of the dough with a rolling pin.

7. Cover the mold or baking sheet with baking paper.

8. Transfer the rolled out dough onto paper.

9. Wash the apples, remove seeds and cut into cubes or cubes.

10. Place the apples on the dough.

If the apples are sour, you can sprinkle them with sugar or powdered sugar.

11. Cut 4 pieces from the second piece of dough and roll them into thin ropes.

12. Fold the edges of the pie up. Place dough pieces on top.

13. Roll out the remaining dough into long thin ropes.

14. Weave a braid from the strands.

15. Place the braid along the edge of the pie.

16. Let the cake sit for about 10-15 minutes.

17. Brush the pie with beaten egg yolk.

18. Bake the apple pie at 180 degrees for about 35-40 minutes.

Remove the finished pie from the oven and cover with a damp, clean towel.

After 15 minutes, remove the towel and sprinkle the cake with powdered sugar.

The first pie recipe is quite labor-intensive and takes a lot of time to prepare, which is probably why it is called “Sunday”. If you are short on time, but really want a pie, then I recommend the second recipe for autumn apple pie.

Recipe for Autumn Apple Pie “Quick”

Ingredients:

• 0.5 tbsp. flour
• 2 tbsp. Sahara
• 2 eggs
• 100 gr. honey
• 50 gr. butter
• 0.5 tsp. soda
• 0.5 kg apples

Cooking method:

1. Melt butter and honey in a water bath.
2. Beat eggs with sugar.
3. Peel the apples and cut into beautiful slices.
4. Combine all ingredients in a bowl.
5. Then mix thoroughly. You can add nutmeg or cinnamon to the dough.
6. Grease the pie pan with butter and sprinkle with flour.
7. Pour the dough into the mold and place in a preheated oven.
8. Bake the pie for about 20 minutes at 170 degrees.

Surely you have heard about “Tsvetaevsky apple pie” more than once. Finally it's time to cook it. Let's watch the video recipe.

Video recipe Tsvetaevsky apple pie

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Baking apple pies is the coziest fall hobby! You can invite your friends over for a pie and have a get-together when it’s dark and slushy outside, or download a movie and spend a cozy evening at home...

autumn pies

Almost every country has its own favorite recipes, in England they like to bake with apple-cinnamon filling, in France - open tarts, but our mothers have been experimenting with classic charlotte all their lives.

But if you suddenly want to try something new and make not only a tasty, but also a very beautiful pie (the pleasure of likes on Instagram has never been canceled), then you will definitely like this recipe from Hey Modest Marce!

Apple Pie with Sage

And, of course, the decor of the pie plays an important role - Marcella says that her grandmother simply decorated such a pie with a net, but she likes to add decorative elements that make the whole story festive and autumnal.

You can cut out the leaves from the dough by hand or use a special mold (Marcella advises getting one anyway - she has helped her out more than once when she needs to make something beautiful for school fairs or when she needs to bake something presentable as a gift).

For the test you will need:

• 3 cups flour
• 1 tablespoon fresh sage, finely chopped
• ½ teaspoon salt
• 1 cup unsalted butter, cooled and cut into cubes
• ½ cup ice water
• 1 white, whipped until stiff foam

For the apple filling you will need:

• 5-6 firm fall apples, diced
• ¾ cup brown sugar
• ¼ cup ground hazelnuts
• a pinch of salt
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon freshly squeezed lemon juice

In a large bowl, combine the flour, salt and sage, add the butter and rub the mixture with your hands until it forms fine crumbs. Slowly add water (add one spoon at a time) and the beaten egg white, continuing to knead the dough. Knead the dough into a homogeneous dough, divide it into 2 balls, wrap it in cling film and put it in the refrigerator to rest for an hour or two.

Mix the chopped apples with sugar, vanilla extract, lemon juice and salt, set aside, and drain off excess liquid before adding to the pie.

Photo: heymodestmarce.com

Set the oven to preheat at 180 degrees. Remove the dough from the refrigerator, roll out the base to the size of the mold, grease the mold with oil and cover with the dough, distributing it properly. Place the filling.