Pie "Bulin apple"

[Dough:]

Pie "Bulin apple"

Category: Yeast bread

Ingredients
Dough:
Wheat flour (I take a mixture of the highest grade with the first, sometimes I add whole grain 50:50)	550 g
Sugar	0.5 tbsp.
Butter at room temperature	100 g
Salt	1 tsp
Egg	2 pcs.
Sour cream (preferably 20%)	250 g
Soda, extinguished 1 tbsp. l. apple cider vinegar (you can extinguish soda with any vinegar, lemon juice, etc.)	1 tsp with a slide
Filling:
Sweet and sour apples (a mixture of apples and pears)	1 kg
Sugar	0.5 tbsp.
Ground cinnamon	1 tbsp. l.
Wheat rusks (or 1 tablespoon of starch)	1/3 Art.

Cooking method

• Mix all the ingredients for the dough in the bread maker on the "Pelmeni" mode (non-yeast dough, pasta). I turn off the stove after 7 minutes of mixing. It is enough just to replace it slightly.
  
• You should get a soft, elastic dough.
  
• Divide it into 4 parts and place in the refrigerator for 1 hour or more. I immediately freeze 2 balls for future baking, and put 2 in the refrigerator overnight.
  
• Filling:
  
• Peel apples (pears) from the core, you can also peel them: as you like. I love with the peel.
  
• Cut into thin slices, mix with sugar, cinnamon and breadcrumbs.
  
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• Roll the chilled dough into oval cakes no more than 3 mm thick (40-50 cm long and 20 cm wide)
  
• For decoration, you can cut the sides of the dough with a mesh using a cutting roller.
  
• Put the filling in the middle of the layer. Do not skimp, put a lot.
  
• First fold the top edges over the filling and then the sides. Squeeze the roll a little with your hands on all sides: make it more compact. This is necessary so that the pie does not blur during baking.
  
• Place carefully on a baking sheet sprinkled with flour or lined with parchment paper (silicone mat, etc.).
  
• You can grease the top with sour cream (egg), sprinkle with almond flakes or sugar.
  
• Cool on a wire rack and sprinkle with powdered sugar.
  
• If you have enough willpower, it is better to let the apple-cinnamon aroma soak until morning, after placing the chilled pie in a closed container.
  
• I am doing as follows:
  
• I cut the cooled apple tree into portions and put them in a container one by one.
  
• The dough is soaked, becomes soft and moist (who loves such a dough). By morning, the filling and dough are safely combined and begin to harmonize with each other.
  
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Time for preparing:

20 minutes

Cooking program:

Bake in an oven preheated to 180C.

Note

It's time to pick apples. Apple Spas.
This recipe is from the "Recipes for my mother-in-law" section. It started with strawberry jam according to an old recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12908.0

Surely many people know the recipe for this pie. Fast and affordable - these are its main components!
And now about the name. In our family, my son calls my husband's mother "Bulya", and her favorite pie with apples is "Bulin apple". That's so kind and understandable.
Our family loves this pie very much: there is a lot of filling, little dough.
Bon appetit to everyone !!! Thanks Bule!

But my pies, I have not tried it yet, I am waiting until they are soaked, as Lilya wrote



And the recipe is really not complicated, thank you, Lily, and your mother-in-law

Well done, Celestinochka!
Well done! And on top you can sprinkle some more powder!
To make them soaked, you can fold them on top of each other and wrap them in foil or cellophane

And my wife and I were lucky, Lilya treated us to a pie "live", for which many thanks to her. Everyone liked the apple plant very much, a special thank you from the daughter of our friends with whom we stayed, Marinka.

Girls sprinkle ashes on my head
Today I made from the two remaining pieces of dough:
1. Pie - variation on the Tart Taten theme

2. Another CLOSED apple tree
Girls, this pie tastes better if you make it completely closed, that is, donate a beautiful mesh, and just pinch the dough on top.
Then the apples do not dry out.
Forgive me for the "show off" with the mesh (I wanted the best, but it turned out as always).
And you need to roll out the dough as thin as possible.

Details:

Peeled 5 medium apples from the skin and core, cut into 4 pieces.
In a frying pan in which she then baked a pie, caramelized 6 tbsp. l. sugar and 100 g of butter. I threw the apples in there and put them out a little.
I wanted to light it up with cognac, but the trick failed. The cognac successfully dissolved in the caramel-apple mass and only slightly flared up.
Roll out 1 part of the dough into a thin crust, slightly larger in diameter than the frying pan.
She put the cake on a wooden circle and turned it over into a skillet with slightly cooled apples.
Tucked the ends of the dough into the pan and put it in an oven preheated to 200C for 20 minutes.
The cake is perfectly baked. She cooled the pie a little in a frying pan, then turned it over onto a dish.

Delicious and juicy!
I would also add cinnamon and a handful of chopped walnuts. IMHO.

There will be Tart Taten in Kiev, if with nuts. And cinnamon is in the original (from the Lyon luminary - chef) recipe. I reviewed them a dozen different yesterday

[Lulek]

I also made with cinnamon - as "my" chef gave in the recipe

Lulek,

for the option with flambing, you do not need so much butter and sugar, and the apples do not need to be stewed a little, but practically all the juice should be evaporated. then it will flare up. I had 6 times less sugar and butter and more well-fried apples, such a hellish flame burned that my husband was afraid that he would burn the shelf, which was butt to the stove, and the rim of the hood

I liked its juiciness in Tart, so I won't evaporate the juice
Yes, and no fakir from me. Household matches keep me farther away.
And I will definitely add cinnamon !!! It was I who got carried away with the burning process and forgot about the cinnamon

Now I took out 2 strudel from the oven according to your recipe, I want to say that until morning and not exactly until morning, but more than 20 minutes. they will not stretch out a piece for a sample, I, husband 3, my mother said she will wait until morning - I doubt that in the morning I will otanetsya blessing that in the freezer the dough for another 2 strudel is waiting for its turn. My grandmother bakes according to a similar recipe, but yours is much softer, brought to perfection, thank you and your mother-in-law

[crossby]

crossby , thank you very much for your gratitude! To everyone's health!
My neighbor also makes this pie in the form of a strudel. It turns out very tasty too!

Lulek! Thanks for the apple tree! Very tasty, fast and convenient! Has already baked 2 times. First, 2 pies and then another 2. It's good that the dough is ready in the refrigerator. She treated me at work, and at her husband's at work, and gave her son a visit. Thanks from everyone! I'm still new here, although since April I often look at this site! Thanks again!

[diza67]

diza67, I am glad that you liked this recipe.

There is one more thing: if you add only 2 tbsp to this dough. l. sugar, then you can make very tasty meat, fish, vegetable pies from it according to the same principle.

There is a gorgeous fish pie with mackerel, but this is no longer my recipe, but bbbbekema.

And here I placed a fish pie
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=21065.0

I am very grateful to Lyulёk for such a wonderful pie

Thanks for the great recipe! I got 4 pies in a day

I did exactly according to the recipe, I put 2 balls of dough in the freezer, and I began to make pies from two. But there was an incident with the filling. After I generously laid it out on the first rolled sheet of dough, I realized that there would still be a lot of filling left. How to distribute it over 2 pies - In general, I urgently took out the dough from the freezer until it froze. As a result, the output was 4 pies.I realized my mistake later, when I chewed a pie and re-read the recipe: I took 1 kg of apples already CLEANED for the filling

2. Another CLOSED apple tree
Girls, this pie tastes better if you make it completely closed, that is, donate a beautiful mesh, and just pinch the dough on top.
Then the apples do not dry out.
Forgive me for the "show off" with the mesh (I wanted the best, but it turned out as always).

Or you can make only one side of the rolled dough with a mesh (I did the left one), and then wrap it first with a whole dough (right half), and then cover with a mesh (left half), pinch. Beauty is preserved

Thanks for the recipe! Today I baked an apple tree for the second time. Everyone liked it very much.

[Duffy,]

Duffy, I am very glad that I liked the recipe.
I sometimes add pears to the filling. Very tasty too

[THANK YOU VERY MUCH!!!!]

Lilechka, thank you and your mother-in-law for this recipe! Delicious pie
Half cooked. however, there are more fillings Apples of different varieties + pear, I collected the rest. Since I was eager to play with the cutter (Lily, thanks!) - one pie half in the net (I closed it with one half and pinched it, decorated the other with the other), the whole second. The mesh is crooked in places, but it turned out! My husband liked the pie, which is all in the net. it seemed to me that they are the same. But my apples were very juicy and the pear was overripe, maybe that's why the filling didn't dry out at all.
Thank you, the pie will definitely repeat itself!

........................ ...................

Yesterday I baked an apple tree again, half a serving. Beautiful, in a net! And the mesh is no longer a curve, like the first time, but even! Thank you and your mother-in-law for the recipe!

Lilya, thank you again! Every time I pick up a scraper - I remember you and thank you)))

........................ .....................

Again I baked a pie. My husband remembered this pie, "grilled apple", and orders it from time to time
Yesterday, as an experiment, I didn’t knead the dough normally (neither with my hands, nor in the CP), but with a whisk I shaken everything and quickly mixed flour with a spatula, such a sticky, slightly heterogeneous dough. It became more difficult to roll out and transfer, but the taste, in my opinion, won!
THANK YOU VERY MUCH!!!!

Yesterday I again baked apple from half the dough. What a wonderful recipe !!! - simple, fast and how delicious! I tried to spread it with sour cream instead of an egg (as it was advised in the recipe) - it turned out no worse. ;) And also, I learned how to make a lattice, so now the cake is not only tasty, but also beautiful. In general, delicious!

Lilechka, it's me again
Apricots are good in this pie too - here is one with apples, one with apples and apricots
Knead quickly with a spatula, did not smear anything from above.
Thank you!

Lyulёk, I will say my THANKS to you for the wonderful apple tree !!!!
I baked from 3 pieces at once (there was not enough filling for 4), otherwise my men had 2 pies - for 2 seconds

Lilya ...... I have a take of two, though I replaced it with puff pastry, it went more with apples and quince (in the second case)



Well, this is an appendage, a completely stuck bastard

[Sveta]

Sveta, the beauty turned out!

I also sometimes cut with a knife, if I didn't finish the roller until the end

And now I bake apple pies according to this recipe. Well, something stuck me on it. I also crush apples with cinnamon and vanilla. It is eaten almost instantly: we will drink tea with my husband twice and the pie runs out
The photo did not work out very well, but the taste does not suffer from this absolutely, but the figure

Thanks for the recipe for this pie. Baked with blueberries and apples. Open type with mesh. The apples were melted, gurgled in the dough and did not burn. The dough recipe is successful, inexpensive, easy to perform, plum. there is not a lot of oil, the output is large (you can bake many different similar pies), and of course, delicious.

[Lily]

Lily, I made this "bulin pie" for half a recipe with plums and curd putty.
The dough turned out to be very soft, it was not realistic to cut the mesh, it immediately stuck together, I had to lay out flagella.
While it is cooling down. Very beautiful!
And about the taste and photo of the cutter - later.
Incidentally, I also called my grandmother a bun. And she baked delicious pies, but Napoleon was an unsurpassed masterpiece in her performance. It's a pity the recipe hasn't survived ...

Here's how I promised.
True, I changed the dough and I have a different filling - plums with curd putty. And the form is tart. That is, only an idea remained of this recipe and it turned out "based on".
But the idea is the main thing!

It turned out very tasty.
The husband said that it was not even a cake, but a cake, since the dough is very tender and creamy, like in a cake.
In general, Lilechka, many thanks for the idea
Actually, this is the second time I've done it, only the first one was open, and I wanted to cover this one with the second mesh. But the mesh did not work out, because the dough is very tender. I made a lattice.

Lily, can you please tell me if this cake can be formed, but not baked, but frozen? Now is the season of apples, delicious apples .... We are really hooked on your pie !!!!

[Leela]

Hello everyone
I cooked half of the recipe in a pie version. More flour than in the recipe. From half the norm of the dough, 18 cakes, 30 g each, were obtained:

I did not lubricate the top with anything:

The dough is very pleasant to work with. When the pies were baked, the soda smell was felt. After cooking, he left, everything turned out delicious

The men greatly approved Leelathank you

"Buliny Yabloko": continuation of the banquet

[Marysya27]

Marysya27, All, how did you fold these bun-pies so beautifully?

[Mirabelushka]

Mirabelushka, variations on the theme:

Manty (master class) (Elena Tim)

Hello everyone The recipe continues the festive procession

yeah ... that's it yeah!
and you mold so well! I would never have thought of forming pies like manti

[Mirabelushka]

Mirabelushka, it was necessary to make a quick version of open pies. For a change, this one seemed fast, cute, and convenient. + Little dough, lots of filling
Here's another push.

These are 30g each in a blank with apples:

And these have a blank of 20g and with cherries:

To all
Bulin apple with herbs and eggs

Delicious pie! This is how I got it



It's a pity the author is not online for a long time, but thanks a lot to her!

[Yaroslavna]

Yaroslavna, very beautiful, neat and ruddy I like this recipe too

... thanks a lot to her!