apple pies using my DAD’s recipe (just found out he can cook something besides steak)
p.s. only thing I don’t get is why he used poppy seeds instead of sesame
by Facieks
11 Comments
ThatOneChiGuy
Dang those look good!
Anyway we can have you share the recipe with the world?
Sharp_Artichoke_826
Looks great! My apple pies look very different so I had to read the title carefully. Would love to try these
WorkingInAColdMind
Those look really yummy. Willing to share the recipe?
indieplants
no inside shot? and idk, I think it would be weirder to use sesame on an apple pie. poppy seeds are often used in sweet contexts
Woody-Cee80
I would love the recipe!
Silver_Story7904
Recipe?
Facieks
RECIPE! for the dough: milk 250 ml butter 75 g vegetable oil 35 ml egg 1 (small, helps structure) flour 450–500 g (enough to form a soft but not sticky dough) dry yeast 8 g (or fresh 25 g) sugar 50 g (feeds yeast + slight sweetness) salt 1/2 tsp (balances flavor)
for the filling: apples 300 g (main base) sugar 2 tbsp (sweetens the apples) rum 1 tbsp (adds aroma) cornstarch 1 tsp (thickens juices so it doesn’t leak) vanillin a pinch (flavor boost) cinnamon optional (warm taste)
for brushing: egg yolk 1 (for a golden crust) here’s how I made them, short version:
warmed the milk to about 30-35°C, dissolved the yeast in it and let it sit
in another bowl mixed egg, sugar and salt, then added it to the yeast mix and let it rest for a few minutes
gradually added sifted flour, mixing each time, then poured in melted butter + vegetable oil and kneaded a soft slightly sticky dough
left the dough to rise for about 1 hour in a warm place
for the filling, chopped apples, mixed with sugar, microwaved them for a few minutes to soften, then added cornstarch, vanilla and rum, and let it cool
after the dough rose, divided it into equal pieces, shaped balls, rolled them out, added about a spoon of filling and sealed them well, placing seam side down
let them proof again for 20/30 minutes, then brushed with egg yolk + a bit of water and baked at 190°C for about 17-20 minutes until golden
“good luck to anyone who tries making this” – my dad
tessathemurdervilles
What country are you from? Curious about your style of apple pie. Looks delicious!
j0ezonelayer
Maybe he wanted to make steak pockets and then randomly decided to try apple
pmk5252
Can we get a cross section cut??
Reasonable-Word6729
If there was one with a savory filling I’d gobble it up.
11 Comments
Dang those look good!
Anyway we can have you share the recipe with the world?
Looks great! My apple pies look very different so I had to read the title carefully. Would love to try these
Those look really yummy. Willing to share the recipe?
no inside shot? and idk, I think it would be weirder to use sesame on an apple pie. poppy seeds are often used in sweet contexts
I would love the recipe!
Recipe?
RECIPE!
for the dough:
milk 250 ml
butter 75 g
vegetable oil 35 ml
egg 1 (small, helps structure)
flour 450–500 g (enough to form a soft but not sticky dough)
dry yeast 8 g (or fresh 25 g)
sugar 50 g (feeds yeast + slight sweetness)
salt 1/2 tsp (balances flavor)
for the filling:
apples 300 g (main base)
sugar 2 tbsp (sweetens the apples)
rum 1 tbsp (adds aroma)
cornstarch 1 tsp (thickens juices so it doesn’t leak)
vanillin a pinch (flavor boost)
cinnamon optional (warm taste)
for brushing:
egg yolk 1 (for a golden crust)
here’s how I made them, short version:
warmed the milk to about 30-35°C, dissolved the yeast in it and let it sit
in another bowl mixed egg, sugar and salt, then added it to the yeast mix and let it rest for a few minutes
gradually added sifted flour, mixing each time, then poured in melted butter + vegetable oil and kneaded a soft slightly sticky dough
left the dough to rise for about 1 hour in a warm place
for the filling, chopped apples, mixed with sugar, microwaved them for a few minutes to soften, then added cornstarch, vanilla and rum, and let it cool
after the dough rose, divided it into equal pieces, shaped balls, rolled them out, added about a spoon of filling and sealed them well, placing seam side down
let them proof again for 20/30 minutes, then brushed with egg yolk + a bit of water and baked at 190°C for about 17-20 minutes until golden
“good luck to anyone who tries making this” – my dad
What country are you from? Curious about your style of apple pie. Looks delicious!
Maybe he wanted to make steak pockets and then randomly decided to try apple
Can we get a cross section cut??
If there was one with a savory filling I’d gobble it up.