Apple-pumpkin filling for pies. Pies with pumpkin and apples in the oven. Forming and baking pies

Pies with pumpkin and apples are incredibly tasty and aromatic. Any dough for such pies is suitable: kefir, puff pastry, yeast. I suggest trying to bake pumpkin pies from yeast dough prepared using the sponge method. This is a lean dough, it does not contain milk, eggs, or butter, but it turns out fluffy and tasty. The only fat in the dough recipe is vegetable oil, so these pies can be safely prepared during Lent if you are fasting. In general, this dough can be used to make both fried and baked pies. The dough turns out to be universal. It is also suitable for pies with potatoes, cabbage, peas, cottage cheese, eggs and green onions, and jam.

TIME: 3 hours

Average

Servings: 6

Ingredients

• water – 240 ml;
• pressed yeast – 25 g;
• salt – 0.5 tsp.;
• sugar – 6 tbsp;
• flour 500 g;
• vegetable oil – 3 tbsp. l.
• Filling:
• Apples 300 g
• Pumpkin 300 g
• Sugar 1 tbsp.

Preparation

Dissolve pressed fresh yeast in warm purified water (I use Lviv yeast). Then you need to add a pinch of salt, a pinch of granulated sugar, 3 tablespoons of premium flour, mix everything and put it in a saucepan in a warm place. If you don’t have pressed yeast, you can replace it with 2 teaspoons of dry yeast. When the dough rises like a cap (this usually takes 1 hour), I knead the dough. I add salt and the remaining sugar (also without a slide) to the dough, pour in warm water and sunflower oil. I knead the dough, adding sifted premium flour in small portions. The dough should not be too tight; place it in a warm place, wrapping the pan in a towel.


While the dough is rising, I make the filling; I recommend using nutmeg pumpkin for cooking.


I cut the washed pumpkin into pieces. Then I peel the pieces, cut them into slices, put them in a saucepan greased with vegetable oil, add cinnamon, pour in a little water, and simmer on low heat until soft. Care must be taken to ensure that the pumpkin does not burn. When the pumpkin is ready, put it in a bowl to cool. I wash the apples, peel them, cut them into slices and place them on the pumpkin. The filling is ready. You can replace apples in this filling with dried apricots, viburnum, and cherries.
When the dough has risen and its quantity has doubled, I put it on the table, sprinkled with flour, kneading and beating it, and leave it on the table, covered with a towel, for 30 minutes. Then I cut off identical pieces with a knife, form them into balls, lay them out on the table, cover with a towel and leave them for about 15 minutes. Then I roll them out into flat cakes with a rolling pin, put pumpkin and apple filling into each flat cake, and sprinkle with sugar.

I pinch and form oval pies.


I turn the pies seam side down and press them down a little with my palm.


I place the pies in a frying pan with heated vegetable oil. Place the pies seam side down and fry over low heat on both sides. After turning the pies over, cover the pan with a lid so that they are thoroughly fried inside. Place the finished hot pies on a paper towel to blot off excess oil.


Fried pies with pumpkin and apples are ready, they are good both hot and cold.

Pour sunflower oil into the whey and stir.

Add 2 tablespoons of sugar and salt, mix the resulting dough.

Place fresh yeast in a separate bowl and sprinkle with 1 tablespoon of sugar.

Grind the yeast with sugar into a homogeneous mass.

Pour the yeast mixture into the dough and gradually add the flour sifted through a sieve.

Knead the dough so that it is not tight, but does not stick to your hands.

Place the kneaded dough in the refrigerator for 2 hours. The dough should double in size. While the dough is rising, we will prepare the pumpkin-apple filling. Peel the pumpkin and puree in a blender.

Peel the apples too, puree them in a blender and mix with the pumpkin.

After 2 hours, take out the risen dough, knead it and divide it into small parts (future pies) and leave it on the table for another 20 minutes so that the dough rises again.

Then form the filled pies.

Place pies with apple-pumpkin filling on a baking sheet lined with baking paper at a distance from each other.
And leave the pies in a warm place for 20 minutes, and then put them in an oven preheated to 180 degrees and bake for 20 minutes until golden brown. Delicious pies filled with pumpkin and apples are ready.

Autumn time pleases us with harvests. Don't forget to make delicious and aromatic pumpkin pies! Today we offer you a recipe for delicious sweet pies with pumpkin and apples.

We will make pies with pumpkin and apples from rich yeast dough.

For the test:
- fresh yeast – 20 g
- milk – 1 glass
- eggs – 1 pc.
- sugar – 0.5 cups
- butter – 4 tbsp. spoons
- salt – ¼ teaspoon
- premium flour – 3-4 cups
(how much dough will take)

For filling:
- pumpkin – 300 g
- apples – 3 pcs. (large)
- sugar – 0.5 cups
- a small piece of butter
- a little lemon juice
- a pinch of cinnamon (optional)

Cooking pies with pumpkin and apples in the oven

1. First prepare the yeast dough. To do this, dilute 1 tablespoon of sugar and yeast in warm milk. Should stand for 10 minutes.

2. Beat the egg with a fork with a pinch of salt and the remaining sugar for the dough. While continuing to whisk, add in the yeast.

3. Sift the flour (it is better to take the highest grade). Add flour and egg-yeast mixture in parts, mixing everything well.

4 . At the very end, add melted (not hot!) butter and knead the dough. It should be uniform and soft.

5. Sprinkle the dough with a little flour, cover with a towel and leave in a warm place to rise.

6. After half an hour, knead the dough and leave for another half hour.

7. While the dough is rising, prepare the filling. To do this, peel the desired piece of pumpkin and cut into small cubes.

8. Peel the apples and cut into cubes. To prevent them from darkening, sprinkle them with lemon juice.

9. In a small saucepan, melt a knob of butter and sugar. Add pumpkin and apples and simmer until soft. Add cinnamon at the end.

10. Form small cakes from the prepared yeast dough.

11. Place 1 tbsp on each tortilla. spoon of filling and make pies.

12 . Place the pumpkin and apple pies on a baking sheet, cover with a towel and let stand for another half hour.

13 . Brush the pies with beaten egg and bake in a preheated oven at 180 degrees for about 30 minutes (until golden brown).

Bon appetit and delicious pies!

Looked 33750 once

Delicious yeast pies baked in the oven with a juicy filling of pumpkin and apples. The dough is cold, yeasty, carefree.

Yeast dough

• All products should be at room temperature. Heat the kefir slightly until warm (35-40 degrees), crumble the yeast there, add sugar, vanilla sugar, salt, eggs and vegetable oil. Mix.
• Sift almost all the flour there, leaving about 100 grams of the total amount of flour according to the recipe. Knead the sticky dough, which already holds together in a lump, but is still sticky enough to knead with your hands.
• Add the melted butter until warm and mix it in with your hands.

• Gradually add the remaining flour and knead a soft dough that does not stick to your hands. You may need a little more or a little less flour, but usually it takes about 900 grams. Do not overdo it with flour so as not to “clog” the dough.
• Place the dough in any bowl, cover it and refrigerate for at least 3-4 hours or overnight. I made the dough in the evening, and in the morning I will bake pies. Now in November I put it on the balcony so that it doesn’t take up space in the refrigerator.
• The night has passed and the dough has risen, but it is still cold and unyielding. It doesn’t stick to my hands at all, but I still lubricate my hands with vegetable oil, so the dough will be less chapped.
• I divide the dough into 16 balls, that is, I will have 16 pies. I cover them and let them warm up and rise.

During this time, prepare the filling, turn on the oven and prepare a baking sheet.

Pumpkin and apple filling

• Peel the fresh pumpkin and grate it on a coarse grater. Sprinkle with two tablespoons of sugar and leave for 10 minutes. During this time, the pumpkin will release juice, which will need to be squeezed out because there is no need for excess liquid in the filling.
• We also grate the apples on a coarse grater along with the skin and squeeze out the excess juice. There is no need to sprinkle apples with sugar, they already willingly give up their juice. The apples in the filling give a slight sourness and the pumpkin will not be so cloying.
• Now mix pumpkin and apples. Add 2-3 tablespoons of starch. Mix everything well. Even if our filling releases juice, the starch will prevent it from leaking out of the pies.

And as you can see, the filling is juicy, but at the same time it stays in a lump and does not spread out. I must say that this filling was just enough for all my pies. And there was nothing left over.

• Grease a baking sheet with butter or vegetable oil. You can simply line it with baking paper. I grease them with butter, it makes the pies seem tastier to me and they seem to have a nice golden brown color on the bottom.

Forming and baking pies

• Our balls warmed up and grew. Using your hands or using a rolling pin, flatten each ball into a flat cake.
• Place half a teaspoon of sugar in the middle of the cake, put the filling on top, pinch the edges and form a pie. Place the pies seam side down on the prepared baking sheet.

• The oven should already be preheated. We won't wait for the pies to rise. Immediately brush them with beaten egg and place in a preheated oven to bake. The filling already contains additional sugar and there is a risk that juice will begin to release and it may leak out of the pies. Therefore, there is no time to waste here.
• Place our pies in an oven preheated to 180 degrees for about 40-50 minutes. Be guided by your oven. The pies should be browned and baked. Check readiness with a wooden skewer. If it comes out dry, the pies are ready. Do not overcook them in the oven so that the dough in the pies is not dry. Remove the finished pies from the oven and let them cool.

The pies turn out golden brown and very tasty. The filling in the pies remained juicy and did not leak out at all. The dough is soft and fluffy. Try it, I think you will like it.

VIDEO recipe for making pumpkin pies:

Yeast dough recipe:

• Sour milk – 500 ml. (kefir or fresh milk)
• Live yeast – 20 gr. (or dry – 1 sachet 11 g.)
• Sugar – 4 tbsp. spoons
• Vanilla sugar – 1 sachet
• Salt – 1 teaspoon
• Chicken eggs – 2 pcs. + 1 pc. for greasing pies
• Unscented vegetable oil – 1 tbsp. spoon
• Butter - 50 gr. + for lubricating the mold
• Flour - 900-950 gr.

Pumpkin and apple filling:

• Peeled pumpkin – 550 grams
• Medium apples with peel - 2 pcs.
• Sugar - approximately 6 tbsp. spoons
• Any starch – 2-3 tbsp. spoons

Bake in an oven preheated to 180 C. Baking time 40-50 minutes.

Pie with pumpkin and apples is a real autumn pastry. It turns out slightly moist and very juicy. This dessert is sure to surprise guests, and will become one of the best treats for family members.

Pie with pumpkin and apples will delight the most capricious sweet tooth.

Below is a basic recipe, based on which you can later experiment with other, very diverse ingredients.

Required Products:

• 50 milliliters of milk;
• two apples;
• 400 g peeled pumpkin;
• half a glass of sugar;
• 350 g flour;
• egg;
• a pinch of baking powder.

Having prepared the ingredients, you can proceed directly to the cooking process:

1. Cut the pumpkin into small squares and puree it using a food processor or blender. Combine the bright sweet mass with milk, sugar and raw egg.
2. In another container, mix the baking powder and flour together and add this mixture to the pumpkin. The dough should have a medium thick consistency.
3. Transfer the resulting dough into a baking dish, decorate it with peeled and sliced ​​apples and cook in the oven for at least 40 minutes at a temperature of about 200 degrees.

Variation from kefir dough

Pumpkin pie with kefir is no more difficult to prepare than the basic recipe, but it turns out even tastier and softer.

You will need:

• three apples;
• 250 milliliters of kefir;
• a pair of domestic eggs;
• 350 g peeled pumpkin;
• a glass of granulated sugar;
• 200 g flour;
• cinnamon to your taste.

Cooking process:

1. Beat the eggs into a bowl, add sugar and mix everything thoroughly.
2. Pour flour into this mixture, bringing it to a homogeneous state, and pour in kefir. You should get a mass similar in consistency to sour cream.
3. We wash the apples and pumpkin, remove the skins, and turn them into small squares.
4. We prepare the form in which we will bake, oil it and lay out part of the dough. Then we distribute the cubes of pumpkin and apples, which we cover on top with the remaining dough.
5. Place the pan in an oven preheated to 200 degrees for 40 minutes and keep the pie in it until ready.

Shortbread pie with pumpkin and apples

The baked goods are crumbly, sweet and at the same time healthy, thanks to the vitamin-rich pumpkin.

Delicious autumn dessert.

Prepare the following products in advance:

• half a lemon;
• two apples;
• 300 grams of flour;
• half a glass of sugar;
• two yolks;
• oil packaging.

You can start culinary experiments!

1. Cut the butter into medium pieces and mix with flour until crumbs come out. To do this, the oil must be very cold.
2. In another container, mix the egg yolks with sugar, grind them well and add to the flour. Bring the mixture until smooth and homogeneous.
3. We divide what we get into two pieces and turn them into thin layers. We put the first one in a mold and fill it first with grated pumpkin, and then with chopped apple, sprinkling it with sugar.
4. The top of the pie can be covered with a second layer or cut out into beautiful shapes. All that remains is to put the mold in the oven preheated to 200 degrees and wait until the dish is ready. This usually takes about 25 minutes.

In a slow cooker

Pie in a slow cooker is a great way to quickly prepare a delicious, healthy and satisfying dessert.

Required Products:

• two spoons of semolina;
• 150 grams of sugar;
• one apple;
• three eggs;
• about 350 grams of pumpkin;
• 250 grams of flour;
• a packet of baking powder;
• vanilla sugar optional.

Cooking process:

1. Place flour, baking powder, semolina and salt in a bowl. Add to these ingredients separately beaten eggs with sugar and vanilla.
2. Remove the skins from the apples and pumpkin, chop them on a grater and add them to the dough. Mix everything thoroughly.
3. Coat the multicooker cup with oil, place the resulting mass there and cook for 60 minutes on the “Baking” mode.

Bulk pie with pumpkin and apples

Mound pie with pumpkin and apples is another variation of the pie with traditional autumn gifts of nature. Budget-friendly, but incredibly tasty!

Required Products:

• three apples;
• about 500 g peeled pumpkin;
• half a stick of butter;
• spoon of soda;
• a heaped glass of flour and sugar;
• 200 g semolina.

Cooking process:

1. Pour semolina, soda, sugar and flour into a deep container. Mix everything.
2. We wash the apples and pumpkin, remove the skin from them and grate them.
3. Both mixtures that were obtained earlier must be divided into several parts. With bulk ingredients - into three parts, and with apples - into two.
4. We generously coat the selected baking dish with oil and begin alternating layers. First we spread the mixture with flour, then with pumpkin and continue to do this until all the ingredients are gone. The last one should be dry mass.
5. Chop the butter into small pieces, cover the pie with them and bring it to readiness in the oven. This usually takes up to 45 minutes at 180 degrees.

Ossetian pie in a slow cooker

Baking according to this recipe has an incomparable taste and aroma, because it’s not for nothing that Ossetia is famous for its pies. And this one is also a traditional dish of the country.

Required Products:

• a spoonful of yeast;
• 250 milliliters of kefir;
• half a stick of butter;
• spices to your taste;
• a spoonful of sugar and sour cream;
• a glass of flour with a slide;
• 300 g pumpkin;
• 150 g cheese.

Cooking process:

1. Take a deep container, pour in half the specified amount of flour, sugar and yeast. Then add kefir, which we preheat. Cover the bowl with a towel and let stand for about 40 minutes.
2. After this time, the mass should increase slightly. Now we put sour cream, salt and the remaining flour into it. Cover the dough again and let it breathe for another 60 minutes.
3. While the process is underway, prepare the filling. We clean the pumpkin and grind it. Grind the cheese in the same way and mix these two products. Heat the oil until liquid, pour it into the pumpkin mixture and add seasonings to your liking.
4. When the specified time has passed, take out the dough, knead it slightly with your hands so that it does not stick and is quite elastic. We divide it into two pieces and turn them into thin round layers.
5. On each of them we put half of the pumpkin and cheese filling, pinch the edges in the very middle so that the shape is somewhat reminiscent of khinkali. We turn this seam down and begin to roll it into a pancake. The size of the workpiece should be such that it fits in the multicooker.
6. We grease the bowl, put the workpiece there and bring it to readiness for 60 minutes, setting the device to the “Baking” mode.