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Apple-pumpkin filling for pies. Pumpkin and apple pies in the oven

31.10.2021

Pumpkin and apple pie is a real fall bakery. It turns out to be slightly moist and very juicy. Such a dessert will surely surprise guests, and for homemade will become one of the best delicacies.

Pumpkin and apple pie will delight the most capricious sweet tooth.

Below is a basic recipe, on the basis of which you can experiment with other, very diverse ingredients in the future.

Required products:

50 milliliters of milk;
two apples;
400 g of peeled pumpkin;
half a glass of sugar;
350 g flour;
egg;
a pinch of baking powder.

Having prepared the ingredients, you can proceed directly to the cooking process:

Cut the pumpkin into small squares and mash it using a food processor or blender. Combine a bright sweet mass with milk, sugar and a raw egg.
In another container, bring together the baking powder with flour and add this mixture to the pumpkin. You should get a dough with a medium consistency.
Transfer the resulting dough to a baking dish, garnish with peeled and cut apples and cook in the oven for at least 40 minutes, at a temperature of about 200 degrees.

Variation from kefir dough

Pie with pumpkin on kefir is prepared no more difficult than according to the basic recipe, but it turns out even tastier and softer.

You will need:

three apples;
250 milliliters of kefir;
a couple of homemade eggs;
350 g peeled pumpkin;
a glass of granulated sugar;
200 g flour;
cinnamon to your taste.

Cooking process:

We drive eggs into a bowl, add sugar and mix everything thoroughly.
Pour flour into this mixture, bringing it to a homogeneous state, and pour in kefir. You should get a mass similar in consistency to sour cream.
We wash the apples and pumpkin, free them from the skin, turn them into small squares.
We prepare the form in which we will bake, oil it and lay out part of the dough. Then we distribute the cubes of pumpkin and apples, which we cover on top with the remaining dough.
We remove the form for 40 minutes in an oven preheated to 200 degrees and keep the pie in it until cooked.

Shortcake with pumpkin and apples

The baked goods are crumbly, sweet and healthy at the same time, thanks to the pumpkin rich in vitamins.

Delicious autumn dessert.

Prepare the following foods in advance:

half a lemon;
two apples;
300 grams of flour;
half a glass of sugar;
two yolks;
oil packaging.

You can start culinary experiments!

Cut the butter into medium pieces and mix with flour so that the crumb comes out. For this, the oil must be very cold.
In another container, mix the egg yolks with sugar, grind them well and send them to the flour. Bring the mass to smoothness and uniformity.
We divide the result into two pieces and turn them into thin layers. Put the first one in a mold and fill it first with grated pumpkin, and then with chopped apple, sprinkling with sugar.
The top of the cake can be covered with a second layer or beautiful shapes can be cut out of it. It remains only to remove the form in an oven preheated to 200 degrees and wait until the dish is ready. This usually takes about 25 minutes.

In a multicooker

A slow cooker pie is a great way to quickly make a delicious, healthy, and satisfying dessert.

Required products:

two spoons of semolina;
150 grams of sugar;
one apple;
three eggs;
about 350 grams of pumpkin;
250 grams of flour;
baking powder bag;
vanilla sugar optional.

Cooking process:

Put flour, baking powder, semolina and salt in a bowl. Add eggs separately beaten with sugar and vanilla to these ingredients.
Free the apples and pumpkin from the skin, grind on a grater and spread to the dough. Mix everything thoroughly.
We coat the multicooker cup with oil, put the resulting mass there and cook for 60 minutes on the "Baking" mode.

Bulk Pie with Pumpkin and Apples

Pumpkin and Apple Loose Pie is another variation of a pie with traditional autumn gifts of nature. Budgetary, but incredibly tasty!

Required products:

three apples;
about 500 g of peeled pumpkin;
half a packet of butter;
a spoonful of soda;
a glass with a slide of flour and sugar;
200 g semolina.

Cooking process:

Pour semolina, soda, sugar and flour into a deep container. We knead everything.
We wash the apples and pumpkin, remove the skin from them and grind them on a grater.
Both mixtures, which turned out earlier, must be divided into several parts. With bulk ingredients - in three parts, and with apples - in two.
Liberally coat the selected baking dish with oil and begin to alternate layers. First, we spread the mass with flour, then with pumpkin and continue to do this until all the products run out. The last should be dry mass.
Chop the butter into small pieces, cover the cake with them and bring it to readiness in the oven. This usually takes up to 45 minutes at 180 degrees.

Ossetian pie in a slow cooker

Baking according to this recipe has an incomparable taste and aroma, because it is not for nothing that Ossetia is famous for its pies. And this one is also a traditional dish of the country.

Required products:

a spoonful of yeast;
250 milliliters of kefir;
half a packet of oil;
spices to your taste;
a spoonful of sugar and sour cream;
a glass of flour with a slide;
300 g pumpkin;
150 g of cheese.

Cooking process:

We take a deep container, add half of the specified amount of flour, sugar and yeast there. Then we pour in kefir here, which we preheat. Cover the bowl with a towel and let stand for about 40 minutes.
After this time, the mass should increase slightly. Now we put sour cream, salt and flour in it, which remains. Cover the dough again and let it breathe for another 60 minutes.
While the process is going on, we are preparing the filling. We clean the pumpkin, grind it. Grind the cheese in the same way and mix these two products. We heat the oil to a liquid state, fill it with the pumpkin mass and add seasonings to your liking.
When the specified time has passed, we take out the dough, knead it slightly with our hands so that it does not stick and is elastic enough. Divide it into two pieces and turn them into thin round layers.
On each of them we spread half of the pumpkin and cheese filling, we splice the edges in the very middle so that the shape is somewhat reminiscent of khinkali. We turn this seam down and begin to roll it into a pancake. The size of the workpiece should be such that it fits into the multicooker.
Lubricate the bowl, put the workpiece there and bring it to readiness within 60 minutes, putting the device on the "Baking" mode.

Pumpkin and apple pies are extremely tasty and aromatic. Any dough for such pies is suitable: on kefir, puff pastry, yeast. I suggest trying to bake pumpkin pies from yeast dough prepared in the sponge way. This is a lean dough, it does not include milk, eggs or butter, but it turns out to be fluffy and tasty. Of the fats, only vegetable oil is included in the dough recipe, so such pies can be safely cooked in fasting if you are fasting. In general, both fried pies and brass can be made from this dough. The dough turns out to be universal. It is also suitable for pies with potatoes, cabbage, peas, cottage cheese, eggs and green onions, with jam.

TIME: 3 hours

Average

Servings: 6

Ingredients

water - 240 ml;
pressed yeast - 25 gr.;
salt - 0.5 tsp ..;
sugar - 6 tablespoons;
flour 500 g;
vegetable oil - 3 tbsp. l.
Filling:
Apples 300 g
Pumpkin 300 g
Sugar 1 tbsp.

Preparation

In warm purified water we dissolve pressed fresh yeast (I take Lviv yeast). Then you need to add a pinch of salt, a pinch of granulated sugar, 3 tablespoons of premium flour, mix everything and put in a saucepan in a warm place. If there is no compressed yeast, then it can be replaced with 2 teaspoons of dry yeast. When the dough rises with a hat (this usually takes 1 hour), I knead the dough. I add salt, the remaining sugar (also without a slide) to the dough, pour warm water, sunflower oil. I knead the dough, adding sifted premium flour in small portions. The dough should not be tight, I put it in a warm place, wrapping the pan with a towel.

While the dough is coming up, I am busy with the filling, I recommend taking nutmeg pumpkin for cooking.

I cut the washed pumpkin into pieces. Then I peel the pieces, cut them into slices, put them in a saucepan greased with vegetable oil, add cinnamon, pour in a little water, and put simmer on low heat until soft. It is necessary to ensure that the pumpkin does not burn. When the pumpkin is ready, I put it in a bowl to cool. Apples, wash, peel, cut into slices and spread them to the pumpkin. The filling is ready. You can replace apples in this filling with dried apricots, viburnum, cherries.
When the dough rises and its amount doubles, I put it on the table, sprinkled with flour, crush and beat it, leave it on the table, covered with a towel, for 30 minutes. Then I cut off identical pieces with a knife, form them into koloboks, put them on the table, cover them with a towel and leave them for 15 minutes. Then I roll them out with a rolling pin with flat cakes, put pumpkin and apple filling in each flat cake, sprinkle with sugar.

I pinch and shape oval patties.

I turn the pies with the seam down and press them down a little with my palm.

I send the pies to the pan with heated vegetable oil. Spread the pies seam side down and fry over low heat on both sides. After the pies are turned over, cover the pan with a lid so that they are well fried inside. I spread the finished hot cakes on a paper towel to blot off the excess oil.

Fried pies with pumpkin and apples are ready, they are good both hot and cold.

Pour sunflower oil into the whey and mix.

Add 2 tablespoons of sugar and salt, mix the resulting dough.

Put fresh yeast in a separate bowl and sprinkle with 1 tablespoon of sugar.

Grind yeast with sugar into a homogeneous mass.

Pour the yeast mixture into the dough and gradually add the flour sifted through a sieve.

Knead the dough so that it is not tight, but does not stick to your hands.

Put the kneaded dough in the refrigerator for 2 hours. The dough should double in size. While the dough is coming up, we will prepare the pumpkin-apple filling. Peel the pumpkin and beat in a blender.

Peel the apples too, punch in a blender and mix with the pumpkin.

After 2 hours, take out the dough that has come up, knead and divide into small pieces (future pies) and leave for another 20 minutes on the table so that the dough comes up again.

Then form the filled patties.

Place the pies with apple and pumpkin filling on a baking sheet lined with baking paper at a distance from each other.
And leave the pies in a warm place for 20 minutes, and then send them to an oven preheated to 180 degrees and bake for 20 minutes until golden brown. Delicious pies stuffed with pumpkin and apples are ready.

For the test:
1 glass of water or milk
20 g fresh yeast
3-4 cups flour (how much the dough will take)
1 egg
4 tablespoons butter or vegetable oil
0.5 cups sugar
1/4 tsp salt For filling: 300 g pumpkin 3 large apples 0.5 tbsp. sugar a small piece of butter
pinch of cinnamon (optional)
some lemon juice

Dilute 1 tbsp in warm milk / water. sugar and yeast, leave for 10 minutes, until the cap is raised.

Lightly beat the eggs with a fork, salt and sugar, while continuing to beat, introduce yeast and begin to sift the flour, at the very end add melted butter or vegetable oil and knead until smooth. Sprinkle the dough with flour, cover with a towel and put in a warm place. After half an hour, crush and leave for another half hour.

In the meantime, we make the filling: cut off the desired piece from the pumpkin and put it in the microwave for a couple of minutes, so the skin will easily come off the pumpkin. Peel and cut into small cubes. We also clean the apple and cut it into the same cubes, immediately sprinkle it with lemon juice so that the pieces do not darken.

In a saucepan, melt a piece of butter with sugar and put apples and pumpkin there, simmer until soft, add cinnamon at the end.