Recipe for Lenten pie with potatoes and mushrooms. Lenten baking

Lenten pies with potatoes and mushrooms, baked in the oven, small, very appetizing, with an unobtrusive taste - the hand itself reaches for the next pie. Yeast-free crumbly dough mixed with the addition aromatic herbs, add fried mushrooms to boring mashed potatoes - be it traditional champignons or Forest mushrooms. The snack pies turn out to be very tasty, and are liked by everyone without exception - both children and adults. The dough is almost the same as for water flatbreads, only more buttery and flavorful. For food during Lent wonderful recipe, not expensive in terms of preparation time and products.

Ingredients

Lenten dough for pies -

• – 2 tbsp.
• – 100 ml
• – 0.5 tsp
• Salt – 0.5 tsp
• Baking soda – 0.5 tsp
• (or oregano...) – 2 tsp
• Water – 100 ml

Filling for pies -

• (ready) ~ 200-300 gr.
• – 3-4 pcs. (~200 gr.)
• - 1 PC.
• Salt, black pepper
• for frying vegetables

Lenten pies in the oven with potatoes and mushrooms - step-by-step recipe for preparing the dish

1. First, prepare the filling. If ready mashed potatoes no, it needs to be done. Peel a couple of potatoes, rinse, add water, and cook for 15-20 minutes until tender. Drain the water and mash it with a potato masher. Peel the onion, cut in half and then into small cubes. Fry in a frying pan until translucent in a small amount of oil.

2. Clean the mushrooms, wash them, cut them into small pieces and pour them into a frying pan with onions. Fry, stirring, for 5 minutes.

3. Fried vegetables together with the butter, add to the puree, mix, add salt to taste and pepper. The filling for the pies is ready.

4. For the dough, mix flour, soda, salt, sugar and dry herbs in a cup.

5. Add oil and water. The water is cold or at room temperature.

6. Knead the dough. The dough turns out soft and greasy. If your dough is crumbling, add a little water.

7. Ready dough Roll out on the table into a flat cake 4-5 mm thick.

8. Using a glass or recess, cut out circles from the dough.

9. Place a teaspoon of filling on each circle of dough.

10. We lift the opposite edges of the dough and pinch them, forming a pie. Place the pies on a baking sheet. You can stack them tightly, the pies do not expand much during baking.

11. Bake lean pies in the oven for 20-25 minutes, until light golden brown, at a temperature of +180°. Then remove from the oven and cool. The dough of the finished pies is flaky and fragile.

12. Lenten pies in the oven with potatoes and mushrooms are ready. Delicious potato and mushroom filling, and thin, crumbly, aromatic dough. I highly recommend trying to make them, I think you will like them too. Bye bye!

Good day to you, dear readers!

Today we decided to collect wonderful healthy and tasty Lenten pies in one article. Sweet and savory.

Recipes with with different fillings, for every taste. You are sure to find one that suits you!

Lenten pie with apples on rye flour

Our parade of pies opens - so wonderful Lenten charlotte from rye flour.

This recipe is a godsend for those who want delicious baked goods and at the same time wants to take care of his health.

Everyone knows how Rye flour It’s healthy, but bulk apples, bran and nuts are a great company to go with it.

Ingredients

For the test

• Rye flour - 375 g
• Wheat flour - 125 g
• Cane sugar - 120 g
• Vegetable oil – 100 ml
• Hot water - 1/2 cup
• Ground bran - 2-3 tsp

• Sweet and sour apples – 3 pcs.
• Walnuts - 100 g
• Ground cinnamon - 1-2 tsp
• Cane sugar - 50 g

Preparation

Mix rye and wheat flour in one container.

Add sugar and vegetable oil.

Cane brown sugar can be replaced with regular sugar, but then use a little less of it.

Stir and begin to slowly add water, kneading the dough.

The dough will be quite elastic. It's this light brown color, thanks to the rye flour.

When the dough is ready, leave it to rest for half an hour, covering it so that it does not dry out.

At this time, let's start filling and preparing for baking.

To do this, grease the baking dish with vegetable oil. And sprinkle it all evenly with ground bran, even the sides.

This way the cake will be beautiful and will not stick to the pan.

Roll out the dough and place it inside the mold. Cut the apples into thin slices and arrange them beautifully overlapping each other.

You need to chop the walnuts a little and sprinkle them over the filling. We also sprinkle it with sugar and cinnamon on top.

We tuck the sides nicely, removing excess. Place whole walnuts around the circumference.

Already at this stage it turns out very beautifully!

Preheat the oven to 200 degrees and place our pie there for about 30 minutes.

Depending on your oven, your cooking time may vary.

The result is unparalleled beauty! Such food is pleasing to the eye and soul and good for the body.

The pie turns out moderately sweet, with a crispy crust and a delicate juicy filling.

Thanks to the channel for the recipe Good recipes.

Yeast Lenten Pie with Cabbage

It perfectly combines soft, crispy yeast dough and tender cabbage filling.

Ingredients

For the test:

• Sunflower oil – 80 ml
• Sugar - 30 gr
• Salt - 10 g
• Dry yeast - 7 g
• Wheat flour - 550 gr
• Warm water - 350 ml

For filling:

• Cabbage - 1 head
• Green onions - bunch
• Salt to taste

Preparation

Let's prepare the filling.

Chop the cabbage and, after adding salt, simmer it until half cooked for 15-20 minutes in a frying pan.

Finely chop the green onions.

For the dough: dilute the yeast in warm water until completely dissolved.

Add salt and sugar, stir well to dissolve.

Sift the flour and pour the yeast mixture and butter into it, knead the dough.

Leave the dough in a warm place for 25-30 minutes to rise.

Therefore, first roll out one part and place it on a baking sheet on baking paper, cutting off the uneven edges.

Place the filling in the center: first a layer of cabbage, on top of it a layer of green onions, and again cabbage on top.

We also roll out the second half and carefully cover the filling, sealing the edges and tucking them in nicely.

From the leftover dough you can make any decoration for the pie.

Grease it with vegetable oil and place in the oven at 180 degrees for 30 minutes.

The pie turns out very juicy and beautiful, just what you need for Lent!

Grated Lenten pie with jam

A wonderful pie with the taste of childhood! Recipe with lean margarine.

Ingredients

• Flour - 2 tbsp (480-500 g)
• Baking powder - 1 tsp.
• Salt - ¼ tsp.
• Ice water - optional
• Sugar - ⅔ tbsp
• Lenten margarine - 120-150 g
• Vanillin - on the tip of a knife
• Jam - for filling

Preparation

Soft margarine (room temperature) pour 2 cups of flour, add granulated sugar, baking powder, salt and knead the dough.

If the dough falls apart and does not want to form a lump, add a little cold water.

Freeze a small part of the dough (approximately 80-100 g) in the freezer, we will need it for sprinkling.

Place the rest of the dough in a pan greased with vegetable oil, forming a side.

Fill the pie with jam, choose whatever you like.

Grate the frozen dough and spread it over the entire surface of the pie.

You can also use sesame seeds and nuts for sprinkling.

Bake for 30 minutes at 200 degrees.

Ready pie Divide into portions, very tasty!

If suddenly you don’t want to use margarine, even lean, then try this recipe grated pie with jam in vegetable oil:

Lenten pie with fish on yeast dough

A very fluffy and delicious Lenten fish pie that can be eaten in 5 minutes!

Ingredients

• Pink salmon and perch fillet - 1 kg
• Dough (lean yeast) - 800-900 g
• Onion - 1 piece (large)
• Juice of half a lemon
• Garlic - 1/2 clove
• Salt, pepper - to taste
• Olive oil – 20 ml

Preparation

Knead a fluffy and dietary unsweetened lean dough. Excellent recipe yeast dough V

Rinse the fish fillet. It must be completely defrosted.

Remove excess water with paper towels.

Remove bones, if any, and cut fillets into pieces. You can take any fish you like.

Lightly salt and pepper the fish, pour in the juice of half a lemon.

Fish does not like a lot of salt; it is better to undersalt it than to oversalt it.

Grate half the garlic there and add a little olive oil.

Choose olive oil with a mild taste so that it does not taste bitter.

Stir and the filling is ready.

Divide the dough into 2 halves, one of them will be the backing of the pie, the second will be its cover.

Roll out one part and place it on a greased baking sheet. Distribute the fish evenly on the dough.

Finely chop the onion and place on top of the fish.

Roll out the second part and cover the filling.

Pinch the edges in the same way as dumplings or dumplings are usually sealed.

Use your finger or knife to make several fairly large holes.

They are needed so that steam escapes from the cake and it does not inflate or become deformed.

In addition, in some places (in a circle), also pierce the cake with a toothpick.

Leave the cake to proof for 10-15 minutes. Cooking time for the pie is 40-45 minutes at 180 degrees in the oven.

It turns out very soft, aromatic, surprisingly pleasant! Eat with gusto!

Lenten chocolate pie

A great tea recipe for those with a sweet tooth! Try making this delicious Lenten chocolate pie!

Lenten pie with potatoes and mushrooms

During Lent, be sure to try our puffed yeast pie with potatoes and mushrooms potato dough, with a hearty filling.

Ingredients

For the test:

• Boiled potatoes - 2 pcs.
• Potato decoction - 200 ml
• Salt - 1 tsp
• Sugar - 1 tbsp
• Yeast - 20 g fresh or 7 g dry
• Vegetable oil - (100 ml)
• Flour - 4-5 glasses

For filling:

• Boiled potatoes - 4 pcs.
• Mushrooms – 200 gr
• Salt to taste
• Vegetable oil for frying

Preparation

Boil 6 medium potatoes; do not discard the remaining broth.

Let's start making the dough.

Pour a glass of potato broth into a container and let it cool to 40 degrees.

Add salt, sugar and yeast, stir and leave for 10 minutes to disperse the yeast.

At this time, mash 2 potatoes.

Add them directly to the yeast, stir until the potatoes dissolve.

You will get this yellowish water. Pour vegetable oil into it.

Stir again and begin adding flour in portions, stirring constantly.

Replace the dough. It should be soft and slightly sticky. Leave the finished dough in a warm place to rise.

After rising, the dough needs to be pressed and allowed to rise again. Then the cake will be very soft and will not go stale for a long time.

For the filling, mash the remaining potatoes.

Fry the mushrooms in vegetable oil (you can add onions) until all the water comes out and they are slightly browned.

Mix potatoes with mushrooms, add salt to taste. The filling is ready.

Knead the dough and knead well, add a little flour if necessary, but do not make it hard, it should remain soft.

Divide the dough into 3 parts - two large, equal in size, and one small (for decoration).

Roll out one part and place it in a greased pan, forming a side. Fill it with filling.

Roll out the second part and cover the filling with it, aligning the edges. Use the last small piece to decorate it to your liking.

Cover the future pie and leave for 25-30 minutes to proof. Then grease its top with vegetable oil.

Place it in the oven at 210-220 degrees for about 30-40 minutes.

A stunning Lenten pie is ready! The filling is very satisfying, tasty, the dough is soft. Consolidation!

Before describing the recipe, I would like to talk a little about yeast, or more precisely about dry yeast.
You can find several types on sale, most often instant yeast and simple granular ones.
Instant yeast can be immediately mixed with flour and it immediately begins to “work”. But simple, granular ones, for example, from Dr. Oetker, are advised to be activated first. Therefore, in any recipe using dry yeast, you need to focus on its characteristics when kneading the dough.
I like Dr. Oetker's products and that's why I use this dry yeast in my recipes.

Well, let's start by activating the yeast, i.e. Let's get them into working order.
To do this, add sugar and yeast to warm water (about 37 degrees). Mix thoroughly with a whisk until the sugar is completely dissolved. Cover with a towel (yeast likes the dark) and leave for 10 minutes.

After the allotted time, a rich foam cap forms on the surface - the yeast has “come to life” and is ready to prepare the dough.
Now you can safely add salt and vegetable oil, mix everything together a little for homogeneity.
Now stir in the flour, be sure to sift it.
First, add half the norm and mix - the dough looks like a sticky, watery mass.
Then gradually add the rest.

When (in your opinion) you can knead with your hands, place the dough on the work surface and continue kneading, adding a little flour if necessary. By the way, all the flour may not go away (at least this happened to me), just watch the condition of your dough - it should turn out to be quite plastic, but not sticking to your hands and the surface.

Then transfer it to a large bowl for rising, while covering it with a thick towel (lid).

The dough will rise for about 1-1.5 hours, it should increase in size by at least twice.

In the meantime, the dough reaches the desired condition, we work further - prepare the mushroom filling.
This is probably the most simple filling for pies - onions and mushrooms.

You can take absolutely any mushrooms - champignons, for example, are sold nowadays all year round. This time I have forest ones - from summer harvesting. They were carefully sorted, boiled a little and frozen. All I had to do was just take them out of the freezer first to thaw.

Now everything is quite simple: peel the onion and chop it, if possible, finely.

Also chop the mushrooms into small pieces.
Next, in a well-heated frying pan, first fry the onion until softened and lightly golden.
And then add the mushrooms and fry until the liquid has completely evaporated. Season with salt and pepper to taste. The filling should be as dry as possible so that when baking the dough does not remain, as they say, gummy.
Transfer the fried mushrooms with onions to a bowl until cooled completely.

But when it cools down, you can add a handful of chopped dill (this way it won’t darken, but will retain its color) and mix.

Now that the filling has cooled and the dough has risen, it’s time to form the pies.
You can do it in the usual way, i.e. Divide the dough into equal portions, flatten it a little, place the filling in the center and then pinch the edges.
But it can be done differently, which I’ll show you now.
Roll out the dough into a flat layer, not thin, about 0.5 centimeters thick.
Using a sharp knife, cut into 12 equal sections. In each, in the middle (sharp) part, make several cuts. By the way, to prevent the dough from creasing, it is very convenient to do this with a pizza cutting wheel.

Making pies with mushrooms (lenten).

Pies made from this dough are soft and airy.
Instead of mushrooms, you can use any filling - fresh or sauerkraut, potatoes, apples with raisins, etc.

Ingredients

For the test:
Flour - 4 cups.
Warm water - 1.5 cups.
Fresh yeast-50g.
Sugar-2 tbsp.
Salt.
Vegetable oil-100ml.

For filling: Fresh champignons or oyster mushrooms - 800g.
Onion - 2 pcs.
Salt.
Pepper.
Vegetable oil.

From the specified amount of ingredients you get 30-35 pies.

STAGE 1

Let's prepare the dough:
Dissolve the yeast in warm water with a pinch of salt and sugar. Add 3 tbsp. flour, mix until smooth and put in a warm place for 15 minutes. for lifting.

STAGE 2

The dough should increase in volume by about 2 times.

STAGE 3

Sift the flour and gradually add it to the dough. Add vegetable oil in small portions. Let's knead soft dough. The dough should stick well to your hands. Cover the dough with film and leave for 15-20 minutes.

STAGE 4

While the dough is rising, prepare the filling:
Wash the oyster mushrooms or champignons, dry them and cut them into small pieces.

STAGE 5

Finely chop the onion and fry in vegetable oil until soft.

STAGE 6

Add mushrooms and mix.

STAGE 7

Fry until the liquid has completely evaporated.

STAGE 8

Divide the risen dough into equal pieces, roll into balls a little larger walnut and cover with a towel. Then roll each ball into a flat cake.

STAGE 9

Place the cooled mushroom filling in the center of each flatbread.

STAGE 10

Pinch the edges of the cake. This is how we prepare all the other pies.

STAGE 11

Place the formed pies, seam side down, on a baking sheet lined with baking paper. Let the pies sit for 15-20 minutes. for proofing. Before baking, grease the pies with strong tea leaves or just some water. Place in an oven preheated to 180 degrees for 15-20 minutes.

STAGE 12

After baking, the pies can be greased with vegetable oil.
Mushroom pies are ready. BON APPETIT!

The article contains recipes for the most delicious pies for the Lenten menu.

Fasting prohibits many foods and dishes. It may seem that the Lenten menu is bland and tasteless food. But not for those whose imagination refuses to stop at tasteless dishes.

It turns out that fasting is not a reason to give up baking, including sweets. We will tell you how to prepare truly lean dough, and use it to bake delicious pies.

Lenten pie dough without yeast

Lenten pie dough without yeast

You will need:

• wheat flour - 1 kg
• vegetable oil - 3 tbsp.
• salt - 1 tsp.
• boiled water - 250 ml

Pass the flour through a sieve. Pour water into it a little at a time, stirring immediately so that there are no lumps. Add oil, add salt. You will end up with a not very tight mass. Cover it with a piece of cloth and send it to reach room temperature within a quarter of an hour.

IMPORTANT: Don’t let the availability scare you vegetable oil in the recipe. It is allowed in small quantities during Lent, if you are not involved in clergy.

After a quarter of an hour, roll out the dough with a rolling pin, gather it into a ball again and let it “rest” for another 15 minutes. Now the lean dough is completely ready for making the pie.

Lenten yeast dough for pie

Lenten yeast dough for pie

The following recipe provides instructions for preparing a classic straight dough with yeast, which is suitable for any baked goods: pies, pies, dumplings, dumplings, pancakes, etc.

You will need:

• wheat flour - 1 kg
• yeast - 1 sachet
• granulated sugar - 3 tbsp.
• salt - 1 tsp. without top
• vegetable oil - up to 6 tbsp.
• boiled water - 500 ml

Heat 400 ml of boiled water, which equals 2 glasses, in a saucepan to 40 degrees. Dissolve a packet of yeast in this water. Sweeten the mixture with sugar and salt.

Once you have prepared the flour and passed it through a sieve, place it in a large bowl and add the yeast mixture. Mix everything thoroughly into a homogeneous mixture, then add vegetable oil.

Grease your palms with oil and knead the dough for a few minutes. Cover the dough with a cloth and leave on the table for an hour.

IMPORTANT: Be careful when leaving the dough, as thanks to the yeast, it will approximately double its mass in 60 minutes.

When the dough has risen, knead it again for a few minutes. Now you can proceed directly to baking fragrant pies.

Lenten carrot cake

Lean carrot cake

You will need:

• wheat flour - 2.5 cups
• grated carrots - 2 cups
• vegetable oil - 100 ml
• sugar - 100 g
• lemon juice - 2 tsp.
• soda - 1 tsp.
• natural honey

The carrots should be chopped using the finest grater. Mix carrots with sugar, butter and lemon. You will need some time to thoroughly knead the mixture with a spoon until it releases liquid.

When the carrots give up some liquid, start adding flour and soda little by little. As a result, you will end up with a patchy orange dough with carrot pieces.

Wipe the baking dish with oil, place the dough in it and place in the oven to cook at 220 degrees. When the pie is browned and hardened on top, you can take it out.

IMPORTANT: If desired, brush the pie crust with natural liquid honey. This will turn your dish into a real sweet treat that can be served with tea.

Lenten pie in a slow cooker

• This pie can be prepared not only during Lent, but you can also treat yourself to it all year round. After all, to prepare it you will need the most simple products, which, as a rule, are always in stock. Additionally, the recipe uses bananas - a couple of ripe fruits will be enough to make the pie in a slow cooker sweet and aromatic
• Cut a couple of bananas into circles and mash with a fork. You can use a blender for this purpose, but it will grind the fruit into a homogeneous puree. If you prefer to feel whole pieces of bananas in the pie, then still resort to mashing with a fork
• Add 1 multi-glass of mineral water to the banana pulp. note that mineral water Must be with gas. Add vegetable oil there in the amount of half a multi-glass, 150 g of sugar, and salt on the tip of a knife. Mix everything thoroughly until smooth using a whisk or fork, then add soda. You will likely see a slight reaction that will appear as bubbles throughout the batter.

IMPORTANT: If desired, you can add walnut crumbs, chocolate chips or all together.

• Pour the juice of half a lemon into the mixture. You will again see bubbles throughout the mass. Add flour last to the multicooker bowl. It only takes a few spoons - from 4 to 7, depending on the consistency. ready dough. It should be thick enough to resemble thick sour cream.
• Cook the pie in the “Bake” mode for 1 hour. To allow the dish to cool, it is best to remove it from the bowl. But you should cut the cake only after it has completely cooled
• The pie turns out quite sweet thanks to the sugar and bananas in its composition. For beauty, you can sprinkle it with nuts or powdered sugar

IMPORTANT: For Lenten pie You can take any jam, but it is better if it contains sourness. Currant, cherry, peach, etc. are suitable.

• In a separate container, prepare the pie filling. To do this, mix a glass of sweet and sour jam with 200 g of sugar until the latter is completely dissolved. Add a glass of boiled water, salt on the tip of a knife and a glass of vegetable oil.
• Combine 2 cups of wheat flour with baking powder and gradually add to the jam. You will get a fairly homogeneous mixture, similar in thickness to sour cream, with pieces of jam berries
• Preheat the oven to 160 degrees. Wipe the mold with a piece of cloth soaked in vegetable oil. Pour the mixture into the pan and bake in the oven for about an hour. Check readiness with a knife: if after piercing the pie there are no wet pieces left on the blade, then the dish is ready

Pass one and a half 3 quarter cups of wheat flour through a sieve, put 2 tbsp in it. sugar, a pinch of salt, a little vanillin, 5 tbsp. vegetable oil and add 6 tbsp. cold water. Grind another 50 g of wheat flour with a pinch of soda and also place in a common container.

All the ingredients will make a fairly tight dough, which must be divided into two unequal parts, wrapped in plastic and placed in the refrigerator for about an hour.

IMPORTANT: In this recipe, you can use both fresh cherries and frozen ones, after defrosting them.

• Mix 200 g of berries with 1 tbsp. starch and 2 tbsp. Sahara. Optionally, if you don’t like sourness, add more sugar to the cherries.
• Wipe the mold with vegetable oil, place most of the dough on the bottom, knead it so that it covers the entire bottom and there are still some sides of a few centimeters at the edges.
• Spread the berry mixture over the dough in an even layer. Roll out a smaller portion of the dough using a rolling pin and cover the pie with it. Blind the edges so that the berry mass does not spread during cooking.
• Bake for about 40 minutes at 180 degrees. Decorate the finished pie with berries or powdered sugar.

• Dissolve 30 g of yeast in a glass of warm water. Add salt there on the tip of a knife, 1 tbsp. sugar and 250 g flour. After thorough mixing, you will have a loose dough.
• Add half a glass of vegetable oil to the mixture. Now, when you knead the dough, it will not stick to your fingers.
• Form the dough into a ball, cover it with a towel and leave to rise at room temperature. When the yeast dough rises, knead it for a few minutes, cover it again with a towel and let it stand a little longer.
• Now move on to preparing the pie filling. Divide 3 medium onions into fairly large pieces and fry them in vegetable oil. When the onions are browned, reduce the heat, cover the pan with a lid and simmer the onions for 20 minutes. The resulting dish will be brown, but should remain juicy and not dry.
• Cut peeled and washed champignons (about half a kilogram) into pieces and add to the onion. 10 minutes is enough for the mushrooms to cook

IMPORTANT: During this time, the mushroom liquid is unlikely to boil away, so drain it from the pan.

• Grind the mushrooms mixed with onions using a blender or meat grinder, add salt and pepper to taste
• Knead one half of the dough so that it covers the bottom of the greased pan. Place minced mushrooms and onions on top
• Distribute the second half of the dough over the mushrooms, molding the edges to make a whole pie. It is better to first roll out the second part of the dough using a rolling pin
• Cook the pie in the oven at 180 degrees for about 40 minutes. Serve it chilled

First, prepare the dough dough. To do this, combine 20 g of fresh yeast with 1 tbsp. sugar, then dilute it all with half a glass of heated water. Add a little wheat flour to the water, mix everything well and send it to steep in a warm place.

IMPORTANT: In order not to look for a warm place in the apartment for a long time, use a covered bowl with warm water, on which you can place the dough.

• Now move on to preparing the cabbage filling. Chop the onion and one carrot and sauté in vegetable oil. When the vegetables are browned, add chopped cabbage to them.
• A quarter of a large forkful of cabbage will be enough. Simmer at closed lid until the vegetables are ready, then add salt and pepper to taste. If you wish, you can add fresh tomato or a couple of tablespoons of tomato paste.
• Add 200-250 g of wheat flour to the prepared dough, after sifting it. Then add half a teaspoon of salt and 2 tbsp. vegetable oil
• Knead the stiff dough. Roll it out into 2 flat cakes - one smaller, the other larger. Place the larger pancake in a greased pan and spread cabbage filling, cover the top with a second piece of dough
• Cook at 170 degrees for half an hour

IMPORTANT: To make the cake more rosy, brush it with strong tea leaves, then put it in the oven for another 5 minutes.

• Potato pie is a true classic of the Lenten menu. It can be eaten as an independent dish, or instead of bread with soup or side dish
• Peel 1 kg of potatoes, chop into cubes, boil in salted water for about 20 minutes (until tender). Chop the onion and fry in vegetable oil. When the potatoes are ready, mash them and add the onions and butter to them. Add salt, pepper, mix well - the filling is ready
• To make the dough, dilute 1 packet of yeast in 2.5 cups of warm water. Add 2 tbsp there. sugar, 1 tsp. salt, 100 ml vegetable oil. Add wheat flour into the liquid a little at a time (up to 7 cups), stirring constantly so that no lumps form.
• The dough will be soft and soft. Cover it with a piece of cloth and leave for half an hour at room temperature. When the dough has risen, lower it with your hands and let it sit for another 20 minutes.
• Roll out the dough into a pancake, put the filling in the middle and form a pie

IMPORTANT: A few scraps of dough can successfully turn into beautiful decorations for the pie. Imagine!

Bake the pie at 180 degrees for about half an hour until golden brown.

• Pour 1 cup of any natural into a container fruit juice. Add a glass of sugar, 100 ml of vegetable oil, 2 tbsp. natural liquid honey. Combine all components until smooth
• 50 g walnuts pre-dry in a frying pan, then grind into crumbs and add to the juice. Add 1 tsp. soda Add 300 g of flour into the container in small portions. You may need less flour, watch the consistency of the dough, it should be similar in thickness to sour cream
• Peel the apples, cut the fruit into small pieces and place in the dough, mix
• Wipe the baking dish with vegetable oil and sprinkle the edges with flour. Pour the dough with apples into the mold, bake at 180 degrees for an hour

IMPORTANT: For taste and beauty, raw pie You can sprinkle cinnamon on top.

• Pie by this recipe it turns out light and tasty, like a real biscuit
• Best in this dish use natural pumpkin juice. Pour a glass of juice into a bowl, add half a teaspoon of soda, 1 glass of sugar, a pinch of salt and 100 ml of vegetable oil. Mix everything using a mixer - this will make the dough airy
• Continuing to beat with a mixer, add a glass of chopped walnuts and a couple of glasses of wheat flour to the mixture. Add flour in small portions.
• Peel the apples and chop them small cubes, add to the dough and mix
• Wipe the baking dish sunflower oil, pour the dough with apples into it. Cook at 190 degrees for 50 minutes, checking doneness with a knife

Video: Lenten baking. Lenten chocolate pie. Simple Pie Recipe