Apple pie

Today I present a simple, rustic dessert, I would say, an apple pie. And I didn't skimp on apples at all as you can see: D although it probably would have looked better if the apple layer had been thinner. So let's move on to our recipe, the recipe I found on the Papabun blog. I will write the recipe as I did, because compared to Gabriela's recipe, mine is a little different.

  • It took
  • 600 gr flour
  • 100 gr butter
  • 250 ml milk
  • an egg
  • 3 tablespoons sugar
  • yeast 25 gr
  • 2 lg oil
  • grated lemon or orange peel
  • Filling
  • 1.5 kg mere
  • 8 tablespoons sugar
  • cinnamon
  • 1 tablespoon semolina one egg for greased

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Apple pie:

Peel an apple, grate it and squeeze the juice. Add sugar to taste, cinnamon as well, to taste and cook the apples until all the juice is reduced. For safety, I added a spoonful of semolina at the end.

For the dough, dissolve the yeast in 50 ml of warm milk. Melt the butter, mix with the remaining milk and sugar. Put the flour in a bowl, make a hole in the middle in which to pour the yeast, melted butter with milk and sugar and beaten egg. Mix all the ingredients with a spoon, then knead by hand in the bowl. Cover the bowl with a foil over which a towel is placed and leave to rise for an hour.

After an hour, the dough will double in volume. It is divided into 2 equal pieces. Spread each piece of dough in a rectangle, divide it into three parts by gently drawing two straight lines with the knife, but being careful not to cut the dough. Then the sides are cut into 1 cm strips. In the middle I sprinkled a little semolina which has the role of absorbing apple juice. Then put the filling and braid the pie. My advice is to spread each rectangular sheet on a sheet of baking paper and thus knit the pie, because otherwise it is practically impossible to transfer it to the tray. I know I was going to hit the ground pie: D nerves. In fact, it is noticeable that one is a little more crooked than the other. At the second I already caught myself: D and I didn't make the same mistake again. Allow the pies to rise for another 10-15 minutes, grease with beaten egg, then bake for 35-40 minutes, until they start to brown


  • 1 kg of chicken breast (2 breasts)
  • 1 piece of pork muscle of 700 gr
  • salt, pepper, thyme
  • 1/2 teaspoon of Provence herbs
  • 1 teaspoon paprika
  • 170 ml tomato paste
  • 4-5 cloves of garlic
  • 2 bay leaves
  • 7-8 tablespoons of olive oil
  • 500-600 ml of water

We wash the chicken breasts and dab them with absorbent paper. We clean them of bones and cartilage and then we cut them into strips. We cut the pork muscle into strips approximately equal to the chicken ones. and we put them in an oven tray.

Sprinkle with salt, pepper, thyme, paprika, herbs, crushed garlic, add bay leaves, tomato paste, olive oil and cover with water.

Put for about an hour in the preheated oven over medium heat until all the liquid is reduced and the steaks are lightly browned. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, we are waiting for you every day and on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 1 kg of chicken breast (2 breasts)
  • 1 piece of pork muscle of 700 gr
  • salt, pepper, thyme
  • 1/2 teaspoon of Provence herbs
  • 1 teaspoon paprika
  • 170 ml tomato paste
  • 4-5 cloves of garlic
  • 2 bay leaves
  • 7-8 tablespoons of olive oil
  • 500-600 ml of water

We wash the chicken breasts and dab them with absorbent paper. We clean them of bones and cartilage and then we cut them into strips. We cut the pork muscle into strips approximately equal to the chicken ones. and we put them in an oven tray.

Sprinkle with salt, pepper, thyme, paprika, herbs, crushed garlic, add bay leaves, tomato paste, olive oil and cover with water.

Put for about an hour in the preheated oven over medium heat until all the liquid is reduced and the steaks are lightly browned. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, we are waiting for you every day and on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Flavor in dishes

I saw this delicious recipe at Rocsi, on the bucataras.ro website. I added extra pears and it turned out super delicious. I invite you to try it too.

Ingredient:

For the dough:
500 g of flour
1 or
200 ml of milk
60 g butter
4 tablespoons sugar
7 g dry yeast
vanilla essence
a pinch of salt

For the filling:
5 large apples

4 small pears
2 tablespoons sugar
1 teaspoon cinnamon

For the cheese filling:
250 g of cottage cheese

2 sachets of vanilla sugar
2 tablespoons sugar
1 or
vanilla essence
lemon essence

Sift the flour into a bowl. Add salt, sugar, yeast and mix with a spoon. Incorporate the melted and slightly warm butter, the egg, the vanilla essence, then gradually add the warm milk and knead until the dough becomes homogeneous, elastic and slightly sticky.

The machine kneaded for 25 minutes and then the dough leavened and rose for 50 minutes.


Apple and pear filling:
Wash the apples and pears, peel them and cut them into suitable cubes.


Cheese filling:
Put the cheese in a bowl, then add the egg, vanilla essence and lemon essence with the egg.



Trigons with frozen fruit

A quick and very tasty pie served or not with vanilla sauce, ideal for the days when you have a craving for sweets and you want to make something quick, without stirring. Wholemeal flour pie sheets. Preparation: Prepare the desired filling beforehand. Remove the pie sheets from the package and place them on a smooth surface.

Traditional apple pie Delicious pie with thin and crispy homemade sheets, with apples hardened in butter, sugar and cinnamon. The pie sheets are left to thaw overnight.


- 1 packet of puff pastry
- 5-6 apples
- 200 g sugar
- 100 g nuts
- 1-2 tablespoons cinnamon
- 1 vanilla sugar
- 1 ou

First we prepare the apples: peel them, cut them into cubes and mix them with sugar, finely chopped walnuts, vanilla sugar and cinnamon. We spread the pie sheet, we leave the middle free to place the composition, and we portion the left and right sides in strips of about 2 cm without removing them from the rest of the sheet.

We put the apple composition in the middle of the sheet and start to weave the strips, just as we put the laces in the shoes. Wallpaper a tray with baking paper and place the pie in the tray.

Grease the top with beaten egg and bake for 30-40 minutes. We watch the sheet ripen and when it is golden on top it is ready. After it cools down a bit, powder it with sugar and portion it.


Step by step preparation of apple pie

Dough ingredient:

  • 500g flour
  • 300ml milk
  • 1ou
  • 75g old
  • 1 tablespoon lard (or butter over 80% fat)
  • 20g yeast
  • 1 drop of salt

Filling ingredient:

  • 1-1.2 kg apples
  • 75 g old
  • 1 teaspoon cinnamon
  • 2 tablespoons breadcrumbs (gray)

Method of preparation:

Put the flour in a larger bowl with the salt.

The milk heats up slightly together with the sugar. Stir so that the sugar is melted.

Dissolve the yeast with two tablespoons of warm milk.

Pour the yeast, egg and warm milk over the flour. Stir until ingredients are incorporated, then add lard at room temperature. Knead for a few minutes and cover the dough with a clean napkin and leave to rise for 40 minutes.
There is also the option to put the dough in the fridge covered with a foil and bake the pie in the morning. I do this many times and it turns out very well. I like this option because that's how we have something fresh and good for breakfast.

Apples are washed, wiped and peeled. Place them on the grater with large holes and cook in a bowl over low heat. Hardening does not mean boiling them but only softening them. Allow to cool then add sugar, cinnamon and breadcrumbs.

The dough is spread on a plate sprinkled with flour in a rectangular shape. One third of this dough is cut into strips with a sharp knife or a wavy cutter (from the one used for salads).

The filling is stretched and leveled on the spread dough. The pie sheet is rolled until it reaches the cut part of the strip. Each strip is pulled on top and its end is put underneath.
Place the pie in the stove tray lined with baking paper. I used baking paper from Misavan, very good by the way. Grease with beaten egg and sprinkle with poppy seeds.


8What do you do when you receive a large box full of apples as a gift ?! You start making goodies with them, don't you? And because I had been planning to make a braided pie for a long time, I thought this was the ideal time.

Don't be frightened by the braid or its appearance, it's easier than you think. Initially I wanted to make yeast dough, but then I thought that a tender dough is easier to make and, in my opinion, even tastier.

When I made this pie, I didn't even think to post it on the blog, but many of you asked me for the recipe when you saw the picture on Instagram. Only then did I say to myself, "May, I even had a beautiful pie."

  1. 300 g white flour
  2. 150 g fat butter (82% fat) cut into cubes - very cold
  3. 1 pinch of salt
  4. 5 tablespoons very cold water
  1. 7 peeled apples, grated and squeezed well
  2. 1 cube of butter (as big as a walnut) - for the vegan variant we use 1 teaspoon of coconut butter
  3. 1 pinch of salt
  4. ½ teaspoon cinnamon
  5. 1 teaspoon vanilla extract
  6. 2 tablespoons sugar (depending on how sweet the apples are)
  1. Put flour and salt in a large bowl, then mix them
  2. Add the diced butter over the flour
  3. Using the tips of your floured fingers, grind the fat (ie butter) so that you get a fine breadcrumbs.
  4. Attention, this operation is mandatory with the fingers, because the bridge of the palms is too hot, which will make the fat melt and thus our dough will become elastic and hard.
  5. ! This dough can also be made in a blender!
  6. After obtaining the breadcrumbs texture, add cold water and, with the help of a (cold) fork, mix vigorously.
  7. After incorporating the water, knead the dough by hand - attention, we knead the dough only until all the ingredients are incorporated. If we knead it in excess, the gluten is activated, the dough becomes elastic, and when baked it hardens.
  8. Form a ball of dough, flatten it, wrap it in cling film, then put it in the fridge for at least 30 minutes
  1. Put all the ingredients in a small saucepan or pan
  2. Put on low heat and cook the apples for 4-5 minutes until soft, but they do not become a paste, we want to feel a little texture
  3. Remove from the heat and allow to cool slightly
  1. Take the dough out of the fridge, leave it at room temperature for a few minutes, then spread it out in a rectangular shape.
  2. We cut out the irregular shapes of the dough - we want to get a rectangle of about 30/40 cm
  3. Sprinkle the breadcrumbs on a 10 cm wide strip
  4. We put the filling on the center of the dough and form a parallelepiped 10 cm wide (ie we form the filling to fill the center of the dough), but we leave 3 centimeters at the short ends (I leave pictures below to better understand)
  5. With the help of a sharp knife we ​​cut the remaining dough on the sides so as to obtain strips one cm wide.
  6. Fold the top and bottom edge over the filling, then add, also over the filling, alternately the strips of dough - like a classic braid
  7. Before reaching the end, we seal the pie well and transfer it to a tray on baking paper.
  1. Beat the egg well, then, with the help of a brush, grease the pie well
  2. Sprinkle sugar on top (it will caramelize nicely when baked)
  3. Bake the pie for 40 minutes at 190 degrees.
1 2 3 4 5 6 7 8 9 10

Step by step preparation of apple pie

Dough ingredient:

  • 500g flour
  • 300ml milk
  • 1ou
  • 75g old
  • 1 tablespoon lard (or butter over 80% fat)
  • 20g yeast
  • 1 drop of salt

Filling ingredient:

  • 1-1.2 kg apples
  • 75 g old
  • 1 teaspoon cinnamon
  • 2 tablespoons breadcrumbs (gray)

Method of preparation:

Put the flour in a larger bowl with the salt.

The milk heats up slightly together with the sugar. Stir so that the sugar is melted.

Dissolve the yeast with two tablespoons of warm milk.

Pour the yeast, egg and warm milk over the flour. Stir until ingredients are incorporated, then add lard at room temperature. Knead for a few minutes and cover the dough with a clean napkin and leave to rise for 40 minutes.
There is also the option to put the dough in the fridge covered with a foil and bake the pie in the morning. I do this many times and it turns out very well. I like this option because that's how we have something fresh and good for breakfast.

Apples are washed, wiped and peeled. Place them on the grater with large holes and cook in a bowl over low heat. Hardening does not mean boiling them but only softening them. Allow to cool then add sugar, cinnamon and breadcrumbs.

The dough is spread on a plate sprinkled with flour in a rectangular shape. One third of this dough is cut into strips with a sharp knife or a wavy cutter (from the one used for salads).

The filling is stretched and leveled on the spread dough. The pie sheet is rolled until it reaches the cut side of the strip. Each strip is pulled on top and its end is put underneath.
Place the pie in the stove tray lined with baking paper. I used baking paper from Misavan, very good by the way. Grease with beaten egg and sprinkle with poppy seeds.


8What do you do when you receive a large box full of apples as a gift ?! You start making goodies with them, don't you? And because I had been planning to make a braided pie for a long time, I thought this was the ideal time.

Don't be frightened by the braid or its appearance, it's easier than you think. Initially I wanted to make yeast dough, but then I thought that a tender dough is easier to make and, in my opinion, even tastier.

When I made this pie, I didn't even think to post it on the blog, but many of you asked me for the recipe when you saw the picture on Instagram. Only then did I say to myself "May, I really came out with a beautiful pie."

  1. 300 g white flour
  2. 150 g fat butter (82% fat) cut into cubes - very cold
  3. 1 pinch of salt
  4. 5 tablespoons very cold water
  1. 7 peeled apples, grated and squeezed well
  2. 1 cube of butter (as big as a walnut) - for the vegan variant we use 1 teaspoon of coconut butter
  3. 1 pinch of salt
  4. ½ teaspoon cinnamon
  5. 1 teaspoon vanilla extract
  6. 2 tablespoons sugar (depending on how sweet the apples are)
  1. Put flour and salt in a large bowl, then mix them
  2. Add the diced butter over the flour
  3. Using the tips of your floured fingers, grind the fat (ie butter) so that you get a fine breadcrumbs.
  4. Attention, this operation is mandatory with the fingers, because the bridge of the palms is too hot, which will make the fat melt and thus our dough will become elastic and hard.
  5. ! This dough can also be made in a blender!
  6. After obtaining the breadcrumbs texture, add cold water and, with the help of a (cold) fork, mix vigorously.
  7. After incorporating the water, knead the dough by hand - attention, we knead the dough only until all the ingredients are incorporated. If we knead it in excess, the gluten is activated, the dough becomes elastic, and when baked it hardens.
  8. Form a ball of dough, flatten it, wrap it in cling film, then put it in the fridge for at least 30 minutes
  1. Put all the ingredients in a small saucepan or pan
  2. Put on low heat and cook the apples for 4-5 minutes until soft, but they do not become a paste, we want to feel a little texture
  3. Remove from the heat and allow to cool slightly
  1. Take the dough out of the fridge, leave it at room temperature for a few minutes, then spread it out in a rectangular shape.
  2. We cut out the irregular shapes of the dough - we want to get a rectangle of about 30/40 cm
  3. Sprinkle the breadcrumbs on a 10 cm wide strip
  4. We put the filling on the center of the dough and form a parallelepiped 10 cm wide (ie we form the filling to fill the center of the dough), but we leave 3 centimeters at the short ends (I leave pictures below to better understand)
  5. With the help of a sharp knife we ​​cut the remaining dough on the sides so as to obtain strips one cm wide.
  6. Fold the top and bottom edge over the filling, then add, also over the filling, alternately the strips of dough - like a classic braid
  7. Before reaching the end, we seal the pie well and transfer it to a tray on baking paper.
  1. Beat the egg well, then, with the help of a brush, grease the pie well
  2. Sprinkle sugar on top (it will caramelize nicely when baked)
  3. Bake the pie for 40 minutes at 190 degrees.
1 2 3 4 5 6 7 8 9 10

Pie braided with apples and raisins

For the dough:
2 eggs
10 g dry yeast (or 25 g fresh yeast)
100 g sugar
250 ml milk
60 g butter
525 g flour
1/2 teaspoon salt
vanilla essence (or any flavor you like)
For the filling:
1 kg of apples
100-150 g sugar (depending on how sweet the apples are)
1-2 tablespoons of starch (depending on how much juice the apples leave)
1 handful of raisins
1 teaspoon ground cinnamon
For the pie:
1 yolk
a few tablespoons of cold milk

Preparation Pie braided with apples and raisins:

Mix the yeast with 1 tablespoon of sugar, 50 ml of warm milk and a little flour. Homogenize and leave in a warm place until it swells and blisters appear on the surface.

Put the mayonnaise in the pan of the bread machine, then add the eggs, the rest of the sugar, the salt, the melted and cooled butter, the vanilla essence, the remaining milk and the flour little by little. Knead until all the ingredients are incorporated and obtain an elastic dough. Let it rise until it doubles in volume.

If you do not have a bread machine, the dough can be kneaded manually
Depending on the type of flour used or the size of the eggs, flour is added if the dough is too soft or warm milk if the dough is too thick.
Meanwhile, prepare the filling:

Peel apples and seeds (you can peel them if you want). Cut into cubes and put in a saucepan. Add the sugar and put on low heat until the sugar melts and the apples leave their juice. Add the starch and cinnamon and mix well, but carefully, so as not to crush the apples. When the apples have softened, add the raisins and remove from the heat.

The raised dough is poured on the table sprinkled with a little flour and divided into two parts. Each part is spread with the twister in a thin sheet of about 0.5 cm. With a sharp knife cut into strips on the sides of the dough.

The apple filling, well cooled, we spread it in the middle of the sheet, between the 2 rows of strips. Then we start to "fill" the strips, bringing one on each side and overlapping them.

Do the same with the second piece of dough.

Carefully place the braided pie in a tray lined with baking paper. Leave it to rise a little, then grease it with the beaten egg yolk with a few tablespoons of cold milk.

Place the pan in the oven over medium heat (150 degrees, electric oven with ventilation) for about 30 minutes, until the plate is browned.