Closed pie with apples made from yeast dough. Lenten pie with dried apples

Prepare the dough.

Pour milk into a ladle and add butter cut into small pieces.

Place on the fire and keep until the butter melts. Set aside and let cool to about 45-50 degrees. If you pour the mixture into a wide bowl, it will cool faster.

Mix half the flour with the yeast.

Add sugar, eggs, vanilla essence and salt to the milk, mix until smooth.

Add flour mixed with yeast and stir until smooth. Gradually adding the remaining flour, mix until smooth. soft dough.

It will stick to your hands a little - no big deal, just grease your hands at the end of working with the dough vegetable oil.

Cover the dough cling film and leave it in a warm place to rise. It only took me about 30 minutes, but depending on different conditions may take an hour or more.

To make the filling, peel the apples and remove the cores. Cut the pulp into small pieces and add lemon juice and stir so that the apples do not darken.

Punch down the risen dough and separate a third of it. Roll out most of it into a rectangle approximately 40x30. Place on a baking sheet lined with parchment. Place the filling on top, leaving a couple of cm at the edges free. Sprinkle apples with sugar and cinnamon.

Roll out the remaining third of the dough into a layer the same length as the base, but about a quarter narrower. We cut it in a checkerboard pattern, stretch it a little in width and place it on the filling. We pinch the edges.

Brush the top with a lightly beaten egg and place the pie in an oven preheated to 180 degrees for about 25-35 minutes.

Cool the finished pie and serve. Can be sprinkled powdered sugar when serving.

Enjoy your tea!

Russian cuisine is famous for its pies. They are served as an appetizer, with soup, and as a main course. And sweet pies are prepared for dessert and served with aromatic tea. One of the most delicious options sweet pastries is a yeast pie with apples. Baking it at home is not too difficult if you know the secrets of preparing the dough.

The main component of success is good yeast. If they are old or were stored in inappropriate conditions, then you cannot count on lush pies. Yeast can be used either raw pressed or dry. The dry product is active and fast-acting. Active ones have larger granules, while fast-acting ones are more like powder.

Raw and active dry yeast needs to be "activated". To do this, they are diluted in warm liquid (30-35 degrees) and a spoonful of sugar is added. After the mass rises into a fluffy “cap,” you can mix it with other products. If the yeast has not risen at this stage, then it will not produce high-quality dough; you should not transfer the products.

If you bought instant yeast, then they do not require preparation; it is recommended to immediately mix them with flour.

Two mixing technologies

When cooking straight dough , the risen yeast is mixed with the rest of the products included in the recipe. The kneaded dough is placed in a warm place to rise for 1.5-2 hours, during which time you will need to knead it 2 times.
Sponge method provides two stages of kneading. First it is mixed batter, consisting of risen yeast, the entire amount of liquid required by the recipe and a small amount of flour. After the dough has risen, butter, eggs and the rest of the flour are added to it.

It would seem, why bother with the dough if you can immediately knead the dough? The fact is that oil and eggs make it very difficult for the yeast to “work” and the dough may not rise. So if you are cooking butter dough, then you need to knead it in two stages. If the recipe contains little fat, you can use a faster, straight version of kneading.

Here are a few more secrets that will help you bake tasty pie with apples from yeast dough:

It happens that the recipe calls for raw yeast, but you only have dry yeast on hand, or vice versa. Remember that 1 gram of active dry yeast can replace 4 grams of compressed yeast. If the instant version is used, the ratio will be 1 to 3. Thus, a pack containing 7 grams of active dry yeast, or an 11 gram bag instant yeast can replace 25-30 grams of pressed ones.
All products going into the dough must be warm, so remove the eggs from the refrigerator in advance. And when you pour melted butter into the dough, make sure that it is not hot;
the flour must be sifted, the dough will work faster;
for proofing, place the dough in a warm place, use dishes with high sides, because the dough increases in volume several times;
a draft can “kill” the yeast dough, so close the windows before kneading;
it is very important not to overdo it with flour; if you “clog” the dough, the products will not rise;
You can’t overcook the dough; if it sits too long, the pies will turn out as hard as a sole and with a sour taste;
After forming the pie, leave it in a warm place for 20 minutes. And before baking, brush the dough with beaten egg, then the pie will get a golden brown crust;
When baking, consider the type of dough the pie is made from. If this is an inconvenient option, then you can set the temperature to high (190-220) degrees. Products made from dough prepared with big amount butter and eggs, you need to choose a more gentle one temperature regime(170-180 degrees)

If the cooking process seems complicated to you, then you shouldn’t give up the idea of baking an apple pie. Use store-bought dough, it can be simple, rich or flaky. Choose according to your taste. Ready dough You need to defrost it naturally, and you can start forming the pie.

Advice! If you make too much yeast dough, place the leftovers in a bag and freeze. In this form, the product is perfectly stored for several weeks. When you decide to bake, simply defrost the dough and start cutting.

Read also: Dry apple pie - 8 unusual recipes

Closed apple pie made from yeast dough

Simple closed pie with apple filling made from yeast dough will decorate the dessert table both on weekdays and on holidays.

Let's prepare the ingredients for the filling and dough in advance:

1.5 glasses of milk;
about 0.6 kg of flour (it is difficult to indicate the exact amount of flour; consumption depends on the moisture content of the product, the size of the eggs, etc.);
75 gr. butter;
2 tablespoons vegetable oil;
3 tablespoons sugar;
2 eggs;
7 gr. (bag) active dry yeast;
three quarters of a teaspoon of salt.

We will prepare the filling from:

6 apples;
1.5 tablespoons of starch;
1-3 tablespoons of sugar (to taste).

We carry out the kneading in a safe way. We activate the yeast by diluting it in warm milk (take half a glass) and adding sugar (a teaspoon). Pour the risen yeast into the remaining milk, mix with sugar, pour in vegetable oil and add melted butter. Beat 1 egg with salt and mix with the rest of the ingredients. Gradually add flour, kneading a loose dough. Roll it into a ball and place it in a bowl with high sides to proof, covering the top with a clean towel. Knead the dough every half hour. After the third rise it will be ready.

Divide it in half and roll out two layers. Place one layer on a greased baking sheet (you can use a silicone mat or baking paper). Sprinkle with starch.

Grate the apples, mix with sugar and place on a sheet of dough. Cover the top with a second layer, pinch the edges, tucking them under the bottom of the product.

Leave the semi-finished product to proof for 20 minutes, then brush the surface with beaten egg. Using a knife or culinary scissors, make several V-shaped cuts on the surface.

If you want to make the pie more elegant, then you need to separate a small piece of dough in advance and cut out decorations from it - flowers, leaves, flagella, braids.

Place the dough decorations on the surface after brushing with egg so that they stick. We also brush the surface of the decor with egg. Bake for about half an hour at 190 degrees.

Grease the top of the finished browned pie a small piece butter, lightly spray with water from a spray bottle, cover with a towel and let cool completely. This technique avoids the formation of a hard crust on top.

Open pie with apples and berries

An open apple pie looks beautiful. This product is often decorated with a “lattice” made of thin dough strands. To make the product look even more elegant, you can add berries to the apple filling. Apple pies with cranberries, cherries, black currants or lingonberries turn out beautiful and tasty.

Prepare the dough for this baking at raw yeast in a sponge way.

We will need:

0.6 kg flour;
1 glass of milk (you can use whey);
2 eggs (1 for lubrication);
100 gr. butter;
3 tablespoons sugar;
25 gr. compressed yeast;
0.5 spoons of salt.

For the filling we use:

apples – 200 gr.;
berries – 100 gr. (if the pie is baked with cherries, then the pitted weight is taken into account);
starch - 20 g;
sugar – 100 gr. or to taste

Read also: Charlotte with apples without eggs - 9 simple recipes

We activate the yeast: crumble it and dilute it with a third glass of milk. Add a teaspoon of sugar. Mix the risen yeast with the rest of the milk and add flour until you get a kefir-thick dough. Cover the dishes with a towel and leave for about half an hour. During this time, the mass should increase in volume by 2-3 times.

Beat the egg with salt and the remaining sugar, melt the butter. Pour the egg and butter into the risen dough, add flour, knead until smooth. Leave for 1.5 hours to rise, kneading every half hour.

Grate the apples, mix with sugar and berries, for example, lingonberries or black currants. Add starch to the filling.

Advice! Prepare the filling immediately before preparing the pie, otherwise the fruits and berries will give a lot of juice. If the pie is baked with frozen berries, then they must first be thawed and the released juice must be drained.

Separate a piece from the dough for the lattice, and roll the rest into a round cake. Place the filling in the center and lift the edges of the cake up, forming something like large cheesecake. In this case, the juice from fruit and berry filling will not leak. Roll out the remaining dough, cut into thin strips and lay them out in the form of a lattice.

After proofing for 20 minutes, grease the grate and sides with egg and bake the product in the oven for 30-40 minutes (t 180 degrees).

Apple "Snail"

The pie called “snail” looks original. For this baking we will prepare the dough using kefir. The pie is baked with dried apricots and/or raisins and decorated almond petals.

For the test we will prepare:

1.5 cups kefir;
2 tablespoons sugar;
0.5 teaspoon of salt;
about 3 cups flour;
2 tbsp. spoons of vegetable oil;
packet (11 g) instant yeast.

Mix yeast with sifted flour. In a large bowl, mix kefir with salt, sugar and butter. Then gradually add flour, kneading a soft dough. Let it sit for about an hour. There is little baking in this dough, so it comes up quite quickly.

For the filling we will prepare:

500 gr. peeled apples;
150 gr. jam + 2 more tablespoons (any kind, it’s very tasty with apricot or orange);
30 gr. raisins;
50 gr. dried apricots;
80 gr. almond petals;
a little lemon juice.

Pour boiling water over dried fruits in advance, rinse and let dry. Cut dried apricots into pieces. Cut the apples into small cubes. Sprinkle with lemon juice to prevent the fruit from turning brown. Mix apples with jam and dried fruits.

Roll out the dough into a rectangular shape and distribute the filling over its surface. Cut into 4 long strips.

It is best to bake the product in round shape with removable sides. First, remove the sides and grease the bottom with oil. Roll the first strip into a roll and place it in the center of the mold. We wrap the next strips around the first one, which will be the center of our pie. To prevent the filling from falling out, lightly press it into the dough. After the cake is formed, put the side in place.

Let the product sit for 20 minutes. By this time the oven should warm up to 180 degrees, bake for about 40 minutes. Then take it out, grease the surface with the remaining jam and sprinkle with almond petals. Place in the oven for another 10 minutes.

Lenten pie with dried apples

This quick recipe yeast pie, which we will prepare with dried apples and cinnamon.

To bake a Lenten pie you will need:

1.5 glasses of warm water;
50 gr. fresh yeast;
4 tablespoons of dough;
Pour into a deep bowl warm water, crumble the yeast, add sugar and add 3 tablespoons of flour. Stir until the yeast blooms and leave for a quarter of an hour.

Both adults and children love apple pies. It's apple picking season. It's time to bake apple pies!

Today I offer you a recipe for the simplest apple pie with yeast dough.

Yeast dough prepares quickly and you shouldn’t be afraid of it. It needs to be kneaded first and while you are preparing the apple pie filling, the dough will mature.

My favorite is the open-faced pie with apples and cinnamon, it is very tasty and the apples in it are moderately moist, and it looks just great!

Products:

For the test:

2 eggs
3.5 cups flour
1 glass of milk
1 table spoon of vegetable oil
100 g butter or margarine
2 table. spoons of sugar
0.5 tsp. spoons of salt
5 -6 g dry yeast (half a packet)
Vanillin on the tip of a knife

For filling:

1-1.3 kg apples
2-3 table. spoons of sugar
1-2 tsp. spoons of cinnamon

Making a simple open apple pie:

First we need to knead the dough for the apple pie, and only then we’ll make the filling.

I love pies made from yeast dough - they turn out fluffy, beautiful and very tasty.

The butter must be melted or simply softened at room temperature.
Then pour in a glass of warm milk.
Add 2 eggs.
Salt, sugar and mix everything.
Then pour the sifted flour (half the portion) with dry yeast into the pan and add a little vanillin.
Knead the dough. While kneading, add flour and vegetable oil little by little. The amount of flour may be slightly less or more than indicated - it depends on the flour itself.

This portion of yeast dough is just enough for 1 pie, the size of a standard oven tray.

If you are making yeast dough for the first time and doubt your abilities, take a look at this page: you will have no doubts. Everything is described step by step and with photos
The recipe for cooking with dry and compressed yeast is almost the same. Only dry yeast just needs to be mixed with flour, and pressed yeast needs to be “knocked”. If something is not clear, follow the link and look step by step photos.

The main thing is not to mix yeast with oil (vegetable, butter or margarine), but only with flour.

So, after we have kneaded the dough, we need to put it in a warm place, so it will rise faster.

If the house is cool (like now), I put a pan of dough in a bowl with warm water and do the filling. I check from time to time to make sure the dough doesn’t run away.

While the dough is rising, you can start making the filling.

Wash the apples, remove the core and grate them:

It is not necessary to peel them - it remains in your hands after grating.

True, this trick doesn’t work with Antonovka.

Then put the grated apples in a frying pan, add sugar to taste and simmer:

In winter, pre-cooked pie will work perfectly in such a yeast pie. Quick and easy: open the jar and put it on the dough!

While we were busy with the filling, the dough came together:

It must be kneaded back 1 or 2 times:

When the dough rises again, you can assemble the open Apple pie:

The dough must be divided into two unequal parts - larger - roll out:

Place on a baking sheet greased with vegetable oil.

To prevent the apple juice from making the pie soggy, sprinkle semolina (a little) on top of the dough. Semolina binds the liquid released from the apples, but the taste of the filling will not change:

Then spread the apple filling onto the dough:

Sprinkle cinnamon on top of apples:

From the remaining dough we make a beautiful “mesh”.

Divide into 8 parts, roll out a rope from each.

Place on apples:

To make the dough mesh look beautiful and look like a pigtail, we arm ourselves with scissors and carefully cut the flagella on both sides:

All that remains is to brush the cake with whipped cream raw egg(so that the baked goods are smooth and have a glossy shine):

Leave the pie in the room for 10-15 minutes (so that it “fits”) and send it to a heated oven to a temperature of 180-200 degrees, bake until done...

We take out...

Lovely!

When the pie has cooled a little, cut into pieces, pour tea and call everyone to the table.

Delicious, aromatic, lush pie It was a great success with apples! Simple, isn't it?

This year, a good harvest of apples will be enough for yeast pies with apples and na and na - the simplest apple pie!

Bon appetit!

That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with site news Tasty food

Apple pies are one of the most delicious options homemade baked goods. How more recipes apple pies, so much the better! Today I suggest you try my favorite - on yeast dough. The combination of airy, fragrant kefir dough and aromatic apple-caramel filling will not leave anyone indifferent!

To be honest, for many years I had one constant favorite - yeast dough with sour cream and eggs (). But just recently I fell in love with kefir dough ( detailed recipe found on this page). Despite its modest composition (no eggs or sour cream), the dough itself turns out to be very manageable and pleasant to work with, and ready baked goods- unusually tender, fluffy, tasty and aromatic.

For the apples for the yeast pie that we will bake in the oven, choose dense, elastic, sweet and sour varieties. It is important that in finished pie the filling did not turn into puree, while the apple slices retained their shape. The amount of sugar can be adjusted depending on the sweetness of the fruit and personal preference.

Ingredients:

Yeast dough:

(500 grams) (300 milliliters) (70 grams) (3 tablespoons) (1 tablespoon ) (1.5 teaspoons) (0.5 teaspoon)

Apple filling:

For lubrication:

Cooking the dish step by step with photos:

To prepare yeast apple pie we will need following ingredients: Wheat flour premium, kefir of any fat content (I used 3.5%), sugar and vanilla sugar(for flavor), refined vegetable oil (I use sunflower), salt and instant yeast. All products must be room temperature. For the filling we will need fresh apples (the weight of the fruit is indicated in the prepared form), butter (with a fat content of at least 72%), sugar, ground cinnamon and corn starch. In addition, to lubricate the workpiece we use egg yolk and water.

First of all, let's prepare yeast dough with kefir. Sift into a bowl (preferably twice) wheat flour(500 grams). Thanks to sifting, the flour not only loosens and is saturated with oxygen, but also removes possible debris. I use 500 grams of flour, since I use the product of one brand (Lida) - you may need a little more or a little less.

Mix thoroughly with a fork or whisk so that all dry ingredients are evenly distributed throughout the mixture. Make a depression in the flour mixture and pour kefir (300 milliliters) at room temperature into it. You can warm it up quite a bit, just a little.

Mix all the products - you can use your hand or a fork (as you prefer). When the flour is moistened, having absorbed moisture, add 2.5 tablespoons (we will leave half a spoon for greasing the bowl) of odorless vegetable oil. I use refined sunflower.

This yeast dough needs to be kneaded for quite a long time (at least 10, preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, quite soft and not sticky. We round the dough into a ball and place it in a bowl, which we grease with literally a teaspoon of vegetable oil so that it does not stick to the dishes during the fermentation process. Place the yeast dough in a warm place for 1 hour. Where better test wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel. natural fabric(linen is best) so that the surface does not become weathered and crusty. You can also let the dough ferment in microwave oven, in which we first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining required humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no apple pie.

While the yeast dough is fermenting, prepare the filling. Wash and peel the apples, cutting out the seed pods and stalks. Slice peeled apples small cube, but not too small.

The result should be 1 kilogram of apples prepared in this way. If you have a little less, it doesn't matter. This recipe will yield a decent amount of filling in the finished pie.

Now let's quickly make caramel. To do this, put 70 grams of butter in a wide (mine is 28 centimeters in diameter) and deep frying pan, and add 150 grams of granulated sugar there.

Over medium heat, let the sugar and butter melt. Be sure to stir during the process so that the sugar does not burn. In just a couple of minutes you will get a fragrant caramel mass.

Immediately transfer the apple slices into the boiling caramel and let them warm up for high fire no more than a minute. Just mix everything and turn off the heat.

Add a teaspoon ground cinnamon, which will give the filling magical aroma. If you don't like this spice, don't add it.

Additionally, add a tablespoon of cornstarch to the filling, which will then thicken. Apple juice and will not allow it to leak out of the pie. Corn starch You can replace it with potato - take a small heaped teaspoon.

After 1 hour (time is a relative concept, you may need more or less), the yeast dough on kefir will rise very well, approximately 2 times in volume. It is very soft and fluffy. If the dough rises poorly, it means you have old yeast - increase the fermentation time.

During this time, the yeast dough on kefir will rise again very well and become even more tender and fluffy. Now you can work with it.

Knead the dough, then divide it into 2 unequal parts. One piece will become the bottom of the future apple pie, and the second will be needed for the top and decoration. Round the dough, cover it with a towel or cling film and let rest for 5-7 minutes. If you don't let the dough rest for a while, it will roll out poorly and shrink back.

Bigger piece Roll out the dough into a layer (dusting with flour if necessary) to the size of the baking dish. I have a rectangular shape (32x22 centimeters), but a round or any other will work perfectly. You can even bake a yeast pie with apples directly on a baking sheet. I advise you to line the baking dish parchment paper or grease with vegetable oil. We place the dough in it so that we get sides. Spread the already cooled apple filling in an even layer.

17 recipes for apple pies for every taste

yeast pie with apples

3 hours

220 kcal

5 /5 (1 )

Our apple pie will take several hours to prepare. But don’t be alarmed, most of the time is spent proofing the dough and baking the pie in the oven, and requires virtually no attention from you.

To prepare we will need the following tools:

bowl for kneading dough;
beaker;
mixer (can be replaced with a whisk or fork);
2 small bowls;
rolling pin;
knife, tablespoon and teaspoon;
baking dish or baking sheet;
kitchen brush;
oven;
good mood.

Ingredients:

When selecting ingredients, I advise you to give preference to: premium flour, pasteurized milk, butter with a fat content of 78-82.5%, large eggs, juicy and sweet-sour apples.

Although it may not seem so at first glance, apple pie made from yeast dough has a fairly simple recipe.

Step-by-step cooking process:

Prepare the dough (liquid dough). To do this, mix 6 tbsp. l. flour, 1 tsp. yeast, 1/2 tsp. salt and 1 tbsp. l. Sahara.

Pour 150 ml of milk into the resulting dry mixture, cover with a towel and place in a warm place for 20 minutes.
After 20 minutes, add another 2 tbsp to our dough. l. sugar, 1 chicken egg yolk, and 70 g butter (chopped small pieces, room temperature). Mix well, then gradually add flour (continuing stirring)

until our dough becomes elastic and not sticky, but remains soft. Properly prepared dough will stick to your hands a little.

Cover again with a towel and place in a warm place for 1-1.5 hours until the dough rises.
After the dough has risen, it must be thoroughly kneaded on the table for 5-10 minutes. After kneading, put it back into the bowl, cover with a towel and put it in a warm place so that the dough rises again.
While our dough is infusing, we prepare the filling. To do this, take apples, peel them, cut out the core and cut into thin slices, about 5 mm thick.

Separately, take a bowl and mix 2 tbsp. l. sugar and 1 tsp. cinnamon.
When our dough has risen again, put it on the table and cut it into 2 equal parts.

Take one part and roll out the dough with a rolling pin to a thickness of approximately 5-7 mm.

We align the resulting sheet to our baking dish or baking sheet and place it on the bottom, having previously greased it sunflower oil.
Next, evenly place the chopped apples on the dough and sprinkle with the prepared mixture of sugar and cinnamon.

It is important to lay out the apples so that approximately 2 cm of unused dough remains on each edge of our dough sheet.
The next step is to roll out the second part of the dough to a thickness of approximately 5-7 mm. It is advisable to roll out the dough so that the sheet turns out to be square or rectangular. When we do this, cut the sheet into ribbons approximately 2 cm wide.
Now we take our ribbons and lay them on top of the apples in two layers.
The first layer - we place the ribbons parallel to each other so that the edges of each ribbon lie on the unoccupied edges of our bottom sheet of dough. The second layer - we lay out the tapes parallel to each other and perpendicular to the first layer of tapes. The edges of the second layer strips should also be on top, on the unoccupied edges of the bottom sheet of dough. As a result, we should form something like a grid of dough ribbons on top of the apples.

We tightly connect each edge of the tape with the unoccupied part of the bottom layer of dough and raise the edges a little towards the top to form a small side.
We grease our pie with the yolk of a chicken egg so that when baking the pie is covered golden brown crust,

and put in the oven, preheated to 180 degrees, for 35-45 minutes.

Did you know? When kneading and rolling out the dough, sprinkle the table, rolling pin and hands with flour or grease with sunflower oil. Then the dough will not stick to the table, rolling pin and hands, and you will save time and nerves.

Video recipe

See an example of how to prepare the dough, how it’s done apple filling for a pie made from yeast dough, how to place ribbons on a pie and more, you can follow the link.

Apple pie made from yeast dough. Apple pie from Ivan!

https://i.ytimg.com/vi/lf5DIq9NK6Q/sddefault.jpg

https://youtu.be/lf5DIq9NK6Q

2015-01-28T06:02:09.000Z

By the way, so that our dessert is not only tasty, but also beautiful, Special attention You need to pay attention to decorating and serving the pie.

You can decorate the pie this way:

the top layer of dough can be made not only in the form of perpendicularly intersecting ribbons, but also with patterned ribbons or even individual shreds (pieces) of dough in the form of a pattern or pattern;
the prepared pie can be greased with cream, poured with glaze or melted chocolate, on top of which lay strips of apple peel neatly folded in the shape of roses;
the cake can be decorated fresh berries and pieces of fruit, islands of whipped cream, mint, powdered sugar, grated chocolate, crushed nuts, jam, etc.;
You can also grease the pie with protein cream before baking in the oven, and then you will get a meringue crust on top of the pie;
in any other way, based on tastes and preferences.

Did you know?
By the way, when making the pie you only used yolks chicken eggs. In order not to throw away the whites of chicken eggs and not to waste food, cook from them protein cream, which can be used to decorate the pie. To do this, beat the whites with sugar until you get a homogeneous stretchy mixture with foam. You can serve the pie separately, with berries and fruits, ice cream, sorbet, whipped cream, chocolate pieces, etc.

Cooking options

The recipe for apple pie with yeast in the oven is probably included in the Top 10 dessert recipes of every housewife, and therefore there are many options for preparing it.
For example, a pie can be made:

closed (with a top layer of dough), semi-closed and;
from fresh apples or apple jam;
classic (filling includes only apple) and with various additives(cinnamon, vanillin, honey, lemon, etc.);
you can add a few grams of aromatic high-quality alcohol to the filling;
other options.

Apple pie options are also popular yeast-free dough eg: very soft, melting in your mouth, and juicy.

if you have interesting recipes or you know some life hacks that further simplify and speed up the cooking process - write in the discussion, we will be very grateful to you.
Try cooking and don't be afraid to experiment. I hope my article was interesting and useful to you.