These baked pies are an old fashioned apple hand pies that are baked rather than fried, a real treat that the whole family can enjoy. In a large bowl, pour 250 ml of warm milk then add 20 grams of fresh-pressed yeast then whisk very well until the yeast dissolves in the milk. Once well mixed, add half a tablespoon of salt, 100grams of sugar than bread in one egg, and the other egg you will add the egg whites and save the egg yolk for later which you will use to brush the pies before baking them.
For flavoring, you will add vanilla extract together with 50 grams of slightly warm melted butter then mix very well until all the ingredients are well combined. In a separate bowl, sift in 500 grams of flour then start adding the flour in small batches to the wet ingredients while mixing. When mixing, you want to mix until all flour is moistened before adding the other batch of flour and continue mixing until you are done and there are no lumps in the batter.
You can also make this recipe by hand and when the batter starts to become a little hard, use your hand to mix until you are done. pour a little vegetable oil and mix it in the dough until it turned very soft, smooth, and elastic. Coat the dough with oil once done then cover it and let it proof for about two hours until the dough has doubled or tripled in size.
To prepare the filling, use anything of your choice if you don’t want the apple jam, you can use fruit berry, dried fruit, or cottage cheese. For the apple jam, take it into a bowl and make sure it’s soft then take the proofed dough and place it into a floured surface then divide it into 18 to 20 equal pieces the round each dough into a ball.
Slightly roll each dough ball into a small round shape then add the jam on each of then and cover them. To covert them, you will make them long with sharp tips, when proofed and bake, they will be round. The main thing is to pinch the end of the dough well so the filling does not leak from the pies when baking. Line them on a baking tray, you can do this in batches so that you do not overcrowd your baking tray.
Let the pies proof for 20 minutes then take the egg yolk that you saved and beat it with a tablespoon of milk then brush each pie with the beaten egg yolk. Bake them in a preheated oven for 17 to 18 minutes until they are beautifully golden brown on top then remove from the oven and brush them with melted butter so they can remain soft. Let the pies cool before serving and enjoy.
- 250 ml of warm milk
- 20 g of fresh yeast or 7 g of dried
- 1/2 tsp salt
- 100 grams(3.5Oz) sugar
- 2 eggs
- 50 g (1.8 Oz) butter
- 500-550 grams (18 Oz) flour
- 20 ml of vegetable oil
- 450 grams (18 Oz) jam
- 1 yolk
- 1 tbsp. milk
- 15 g melted butter