Fasting yeast pie with apples (bread baker) Recipe

Pour 100 ml of warm water into a small bowl. Add 1 tbsp. sugar and stir. Put in the dry yeast, cover and leave for 15 minutes in a warm place until foam forms on the surface. Pour the yeast mixture into a baking dish in a bowl, add warm water, sugar, salt, vegetable oil and flour. Turn on the "Dough" mode. (If you knead the yeast dough by hand, let it knead until it doubles in volume. Knead and let it knead a second time. After that, transfer the dough to the table).

Roll out the pie dough into a layer about 1 cm thick. Its diameter should be larger than the diameter of the shape and slightly beyond the edges. Cut off excess dough with food scissors. For pie filling, wash the apples, peel them and cut them in half. Cut the hearts with seeds. Cut the pulp into slices.

Place the prepared apples in the mold on the dough spread out and spread evenly. Sprinkle with sugar and cinnamon (optional, you can also sprinkle with lemon juice).

Carefully fold the edges of the yeast dough inside to ensure that the apple fillings are covered around the pie. Carefully seal the edges to give the pie a nice shape. Cover the mold with a towel and leave in a warm place for about 20 minutes. Then brush the surface of the pie with a pinch of strong tea. Bake in the preheated oven at 180 degrees for about 20 minutes.