Sour milk pie in the oven

Step-by-step cooking

1. Step 1:

   

   Dissolve sugar and salt in sour milk at room temperature. milk can be any - slightly sour, well-soured (the main thing is not to drain the whey), or even curdled when boiling.

2. Step 2:

   

   Add yeast and stir until they are completely dissolved in milk.

3. Step 3:

   

   Add 2 eggs and stir.

4. Step 4:

   

   We begin to sift the flour into the dough little by little.

5. Step 5:

   

   Knead to such a density that it is difficult to stir with a whisk.

6. Step 6:

   

   Melt the butter.

7. Step 7:

   

   Gradually add butter to the dough and mix. The more oil - the longer it interferes with the dough.

8. Step 8:

   

   Butter dough becomes stringy.

9. Step 9:

   

   We continue to add (always sift) flour.

10. Step 10:

    

    Add until the whisk can no longer cope and change it to a wooden spoon.

11. Step 11:

    

    Add flour until the hand is tired and the spoon turns with difficulty. We leave the dough to approach, covered with a lid or a film.

12. Step 12:

    

    While the dough is coming up, we prepare the apple spread. I wash the apples, measure out sugar, cinnamon and water.

13. Step 13:

    

    Peel the apples. Cut them into cubes. Put all the ingredients for the spread in a saucepan and boil.

15. Step 14:

    

    We need mashed potatoes with apple slices. I use a potato masher for mashed potatoes - when apples are cooked, a little bit of sense right in the pan. You can take a blender, but then the whole spread will be absorbed by the dough (it is). Of course, the aroma of apples in the pie is felt very clearly in any case. The finished spread needs to be cooled, you can even in the refrigerator.

16. Step 15:

    

    By this point, the dough begins to come out.

17. Step 16:

    

    If the spread is not ready yet (or has not cooled down), flatten the dough or knead a little.

18. Step 17:

    

    Turn on the oven to warm up to 180 degrees and transfer the dough to the flour table.

19. Step 18:

    

    Divide into 4 parts.

20. Step 19:

    

    Mix one and roll it into a circle according to the size of the baking sheet. Transfer the layer to a greased and floured baking sheet and lubricate with a spoon of apple spread. When there is a lot of it, the cake is very difficult to mold.

21. Step 20:

    

    We do this with three layers.

22. Step 21:

    

    The top layer is not lubricated. We mark up our pie as if we want to divide it into parts.

23. Step 22:

    

    Without touching the center, we cut to the end according to the marking, and then we make 8 more incisions on each petal, only without touching either the center or the edge.

24. Step 23:

    

    We turn out each petal in two steps. The first is to wrap the corners into the hole from the bottom up (from the side of the baking sheet to you). The second step is to close the corners at the bottom, from the side of the baking sheet, forming an oval petal.

25. Step 24:

    

    Transfer the pie to the oven. when it starts to turn golden, we lubricate it with beaten egg and put it to bake. The pie was baked in my oven for 35 minutes.

26. Step 25:

    

    Break off a piece - and with tea!

27. Step 26:

    

    We never cut this pie - the spiral texture of the crumb, tenderness and aroma do not allow us to take up the knife. It's also very tasty to dip a piece of pie in the spread that remains.