Recipe with photo. Lenten pie on rye flour with apples and apricots. Recipe with photo Lenten honey pie with pears
Calories: Not specified
Cooking time: Not indicated
Apple pie made from rye flour, the recipe with a photo of which I decided to offer, turns out to be even tastier than just wheat. The dough is more loose, fluffy, not heavy, rises well and bakes without problems. In the context, the color of the cake is darkish, and the taste of rye dough harmonizes very well with sweet and sour apples.
This uses a mixture of rye and wheat flour. Rye flour is less high-calorie, and baking with the addition of such flour spares the figure. To reduce the calorie content, replace part of the sugar with raisins and add more apples. Although the gain here is small, the benefits of raisins are undoubtedly greater than those of sugar.
Ingredients:
- wheat flour - 150 gr;
- rye flour (peeled or seeded) - 80 gr;
- eggs - 2 pcs;
- vegetable oil - 3 tbsp. spoons;
- kefir - 250 ml;
- sugar - 150 gr;
- cardamom, cinnamon, nutmeg - 0.5 tsp each (to taste);
- apples - 2 large;
- raisins - 0.5 cups;
- baking soda - 1 teaspoon without a slide;
- vinegar - 1 tbsp. spoon.
How to cook with a photo step by step
Sift both types of flour through a sieve. Add spices, mix. Pay attention to the grade of rye flour - it can be peeled, wholemeal and seeded. Seeded and peeled rye flour is better suited for pies and pies - these varieties have a finer grinding than wallpaper. If the grade is not indicated on the package, be guided by the color and degree of grinding of the grain. Seeded flour is light, almost like wheat, peeled has a light gray or cream hue with small dark patches (it is used in this recipe). 
Pour sugar into a deep bowl. You can reduce the amount to 100 grams if the task is to reduce the calorie content of baking. Crack in two eggs. 
Beat the egg-sugar mixture with a mixer until whitened and doubled in volume. The mass should become lush, fluffy, the sugar should practically dissolve. 
Pour a glass of kefir at room temperature. Stir. 
Add refined vegetable oil, mix until the products are combined (there should be no oily stains near the walls). 
Pour in the flour mixture, mix until the flour is moistened so that when beating with a mixer, the flour does not scatter to the sides. 
Beat the dough with a mixer, first at low speed, gradually increasing it almost to maximum. The dough will be fluffy and homogeneous. Quench the soda with vinegar, wait until it stops bubbling and foaming. Pour into the dough, stir. In terms of density, the dough for a pie with apples will turn out approximately like dough for pancakes. Leave for a few minutes. Turn on the oven, let it warm up to 180 degrees. 
Wash raisins in advance, dry. Add to dough, mix. Cut apples into slices without peeling. Then cut into smaller cubes. Pour into the dough, mix, evenly distributing pieces of apples and raisins. 
You can use a detachable or whole baking dish, the cake is easy to get. It is advisable to line the bottom and walls with baking paper. Pour the dough, smooth the top, distributing from the center to the walls. 
Put the form in a hot oven with a temperature of 180 degrees. Bake the rye flour apple pie on the middle rack of the oven for 35-40 minutes until done. Be sure to check how it is baked by piercing the pastry at the highest point with a wooden skewer. It will come out dry easily, with no crumbs or dough marks. 
Let the cake rest in the tin for a few minutes, then remove, peel off the paper and leave to cool on a wire rack. Cut into pieces and serve with tea. Bon appetit! 
Author Elena Litvinenko (Sangina)
I also recommend you bake on a Sunday.
In the summer, when the first apples appear, I specifically choose the smallest ones - I need them for a fragrant apple pie!
The pie is unusual - the apples in it are baked whole in rye dough, and are not added to the dough, but sprinkled on top, which gives the pie an amazing flavor. And when there are no small apples? Then on the contrary, I take the largest and juiciest apples and cut them into quarters. I block in this pie should be very much and they should dominate.
I recommend serving the pie warm, with a scoop of ice cream or cold sour cream. This is delicious!
For a round shape with a diameter of 24-26 cm you will need:
150 gr brown sugar
150 gr peeled rye flour
100 gr butter
1 tsp baking powder
3 eggs
6-7 small sour apples or 4 large apples
3-4 tsp ground Cinnamon is the thinly cut bark of the cinnamon tree. As a spice or condiment, cinnamon is sold in the form of sticks or ground. It has a pleasant aroma and a sweet, warm, pleasant taste. It is added in the preparation of a number of desserts, chocolate, hot candies and liquors, flavoring of alcoholic and hot drinks (teas).
as well as a little lemon juice or apple cider vinegar
Cooking.
Preheat the oven to 180 C. Prepare a baking dish - grease the form with a small amount of butter and sprinkle with flour.
1. With a cylindrical recess, remove the seed box from the apples, remove the peel and pour the apples with lemon juice or apple cider vinegar so that they do not darken. Leave small apples whole, cut large apples into 4 pieces.
If you used whole small apples, you can additionally put a spoonful of jam or jam in the middle of each apple. The cake will become even more interesting!2. Cut the butter into small cubes, add sugar and beat with a whisk (or with a mixer) until a light and airy cream is obtained.
3. In a small bowl, beat the eggs until smooth with a fork or small whisk. Start adding the eggs to the cream in small batches, beating the cream after each batch of eggs until the cream is smooth again.
4. Mix flour, baking powder and salt together. Sift 1/3 of the flour mixture into the beaten butter. Carefully fold in the flour, trying to keep the air in. Repeat this operation twice more, with the remaining flour.
5. Pour all the dough into the baking dish. Then place the apples on the dough in a circle so that they completely occupy the entire area of \u200b\u200bthe form. Apples will “drown” in the dough only by half, as it should be. During baking, the dough will rise and the apples will hardly be visible. Sift cinnamon on top of the dough and apples.
6. Bake the cake for 15-20 minutes, then reduce the heating temperature to 160 degrees C and bake the cake until cooked for another 30 minutes. To check, stick a toothpick into the dough closer to the center - it should come out dry.
7. Remove the cake form from the oven and place on the wire rack, cool the cake for 10-15 minutes. If you baked the pie in a split tin, carefully separate the sides of the pie from the tin and remove the ring. Let the cake cool for another 20 minutes and you are ready to serve.
If you baked in one-piece form, serve the cake directly in it.
Good day to you, dear readers!
Today we decided to collect wonderful healthy and tasty lenten pies in one article. Sweet and unsweetened.
Recipes with different fillings for every taste. You will definitely find one that suits you!
Lean pie with apples on rye flour
Our parade of pies opens with such a wonderful lean rye flour charlotte.
This recipe is a godsend for those who want delicious pastries and at the same time want to take care of their health.
Everyone knows how useful rye flour is, but bulk apples, bran and nuts are a great company for 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
Cooking:
Mix rye and wheat flour in one container.
Pour in sugar and pour in vegetable oil.
Cane brown sugar can be replaced with regular sugar, but then take it a little less.
Stir and start slowly pouring in water, kneading the dough.
The dough will be quite elastic. This is such a light brown color, thanks to 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, we will deal with the filling and preparation for baking.
To do this, grease the baking dish with vegetable oil. And sprinkle it evenly with ground bran, even the sides.
So the cake will be beautiful and will not stick to the mold.
Roll out the dough and place it inside the mold. Cut the apples into thin slices and lay them nicely overlapping each other.
Walnuts need to be chopped a little and sprinkle the filling with them. And also sprinkle it with sugar and cinnamon on top.
We turn the sides beautifully, removing excess. Arrange whole walnuts around the circle.
Already at this stage, it turns out very nice!
Preheat the oven to 200 degrees and send our cake there for about 30 minutes.
Check your oven, cooking times may vary.
It turns out incomparable 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 for the recipe channel Good recipes.
Yeast lean pie with cabbage
It perfectly combines soft, crispy yeast dough and delicate cabbage filling.
Ingredients
For test:
- Sunflower oil - 80 ml
- Sugar - 30 gr
- Salt - 10 gr
- Dry yeast - 7 gr
- Wheat flour - 550 gr
- Warm water - 350 ml
For filling:
- Cabbage - 1 head
- green onion - bunch
- Salt to taste
Cooking
Let's prepare the filling.
Chop the cabbage and, after salting, stew it until half cooked for 15-20 minutes in a pan.
Finely chop the green onion.
For the dough: dilute the yeast in warm water until completely dissolved.
Add salt and sugar, mix well to dissolve.
Sift the flour and pour the yeast mixture and butter into it, replace the dough.
Leave the dough in a warm place for 25-30 minutes to rise.
Therefore, we first roll out one part and place it in a baking sheet on baking paper, cutting off uneven edges.
We spread 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 tuck them nicely.
From the leftover dough, you can make any decor for the cake.
Lubricate it with vegetable oil and send it to the oven at 180 degrees for 30 minutes.
The cake turns out very juicy, beautiful, what you need in the post!
Grated lean pie with jam
Wonderful cake with a taste of childhood! Recipe for lean margarine.
Ingredients
- Flour - 2 tbsp (480-500 g)
- Baking powder - 1 tsp
- Salt - ¼ tsp
- Ice water - optional
- Sugar - ⅔ tbsp
- Lean margarine - 120-150 g
- Vanillin - on the tip of a knife
- Jam - for stuffing
Cooking
Sprinkle soft margarine (room temperature) with 2 cups of flour, add granulated sugar, baking powder, salt and knead the dough.
If the dough breaks up and doesn't want to form a lump, add some cold water.
Freeze a small part of the dough (about 80-100 g) in the freezer, it will come in handy for sprinkling.
Place the rest of the dough in a mold greased with vegetable oil, forming a side.
Fill the pie with jam, choose any one 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.
Divide the finished pie into portioned pieces, very tasty!
If suddenly you don’t feel like using margarine, even lean, then try this recipe for grated pie with vegetable oil jam:
Lenten pie with fish on yeast dough
Very fluffy and delicious lean fish pie, which is eaten in 5 minutes!
Ingredients:
- Fillet of pink salmon and perch - 1 kg
- Dough (lean yeast) - 800-900 g
- Onion - 1 pc (large)
- Juice of half a lemon
- Garlic - 1/2 clove
- Salt, pepper - to taste
- Olive oil - 20 ml
Cooking:
Knead fluffy and dietary unsweetened lean dough. Recipe for an excellent yeast dough in
Rinse the fish fillet. It must be completely defrosted.
Remove excess water with paper towels.
Remove the bones, if any, and cut the fillet into pieces. You can take any fish you like.
Lightly salt and pepper the fish, pour over the juice of half a lemon.
Fish do not like a lot of salt, it is better to undersalt it than oversalt it.
Grate half of the garlic there and add a little olive oil.
Choose a mild-tasting olive oil so that it doesn't taste bitter.
Stir and the filling is ready.
Divide the dough into 2 halves, one of them will be the substrate of the pie, the second - its coverlet.
Roll out one piece and place it on a greased baking sheet. Spread the fish evenly over the dough.
Finely chop the onion and lay 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 pinched.
Poke a few large holes with your finger or knife.
They are needed so that steam comes out of the cake and it does not inflate or deform.
In addition, in some places (in a circle), also pierce the cake with a toothpick.
Leave the cake for 10-15 minutes to proof. Cooking time for the pie is 40-45 minutes at 180 degrees in the oven.
It turns out very soft, fragrant, surprisingly pleasant! Eat with gusto!
Lean chocolate cake
Great tea recipe for sweet lovers! Try making this delicious lean chocolate cake!
Lenten pie with potatoes and mushrooms
In Lent, be sure to try our pie with potatoes and mushrooms, on airy yeast potato dough, with a hearty filling.
Ingredients
For test:
- Boiled potatoes - 2 pcs
- Broth from potatoes - 200 ml
- Salt - 1 tsp
- Sugar - 1 tbsp
- Yeast - 20 g fresh or 7 g dry
- Vegetable oil - (100 ml)
- Flour - 4-5 cups
For filling:
- Boiled potatoes - 4 pcs
- Mushrooms - 200 gr
- Salt to taste
- Vegetable oil for frying
Cooking
Boil 6 medium potatoes, do not pour out the broth left from them.
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, crush 2 potatoes.
Add them directly to the yeast, stir until the potatoes are dissolved.
You will get such a yellowish water. Pour vegetable oil into it.
Stir again and start 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 raising, the dough needs to be compressed and allowed to rise again. Then the cake will be very soft and will not be stale for a long time.
For the filling, mash the remaining potatoes.
Fry the mushrooms in vegetable oil (possibly with onions) until all the water comes out of them and they are slightly browned.
Mix potatoes with mushrooms, salt to taste. The filling is ready.
Knead the dough and knead well, if necessary, add a little flour, but do not make it steep, 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 form, forming a rim. Fill it with stuffing.
Roll out the second part and cover the filling with it, matching the edges. From the last small piece, make a decoration to your liking.
Cover the future cake and leave for 25-30 minutes to proof. Then grease its top with vegetable oil.
We send it to the oven at a temperature of 210-220 degrees for about 30-40 minutes.
Awesome lean cake is ready! The filling is very satisfying, tasty, the dough is soft. Overeating!
Lean honey pie with pears
Very fragrant and sweet honey cake, with soft dough and pear filling. Be sure to try!
We hope our recipes will be useful to you in the post, and just for every day!
And check back for new delicious articles! Peace to your home!
Homemade rye flour cakes have a rich taste and aroma. Rye pies and pies are lower in calories than wheat pies and can be part of a diet or diabetic menu. If you master the intricacies of working with rye dough, then cooking will not take much time, and the result will please all family members.
Rye dough differs from wheat dough in its physical properties, which are explained by:
- The presence of amylolytic enzymes in rye grains;
- Increased content of own sugars;
- Reduced temperature gelatinization of starches;
- High content of soluble pentosans;
- The location of the protein to peptization.
To make it easier to work with the dough, you can use a mixture of rye and wheat, corn, buckwheat, rice or almond flour.
And traditional recipes involve the use of yeast or starter cultures containing lactic acid biological cultures. However, homemade rye pastry dough is often made without yeast: it takes less time to rest and is softer.
The optimum temperature for fermentation, rest and proofing is from 25 to 45 °C. At higher rates, the ratio of yeast and bacteria will change, which will lead to an increase in the acidity of the dough.
In order for the rye dough for a pie or pies to turn out rich, thick and supple, it needs to be given time for fermentation. With a long process, rye bacteria replace the usual flour microflora and pies, pies or bread will turn out with a pronounced grain aroma.
Pie Recipes
with cabbage
To cook delicious and fragrant rye pies with cabbage, you need to take:
- 5 glasses of rye flour;
- 300 ml of water or serum;
- 1/2 fork of cabbage;
- A couple of root vegetables of carrots;
- 1/2 cup vegetable oil;
- 2 onions;
- 10-12 tablespoons tomato paste.
Chop the onion and cabbage, pass the carrots through a medium grater. Stew vegetables in a small amount of oil, and when the cabbage has become transparent, add spices and tomato paste (you can replace it with tomato juice or homemade tomato sauce). Simmer for about 10 more minutes.
From oil, flour and water, knead a plasticine-like and not steep dough. Give it the shape of a ball, cover with a cotton cloth and let it rise for about 1.5 hours. Punch down the rested dough, cut into several parts, each of which is rolled out. Put the filling on top of the resulting workpiece and roll it up. Before sending to the oven, make a few punctures with a knife on the surface. Bake for about 45 minutes at 190°C.
Karelian
Traditionally, these pies are made with two types of filling - potato and rice, and served with egg paste or sweet berry sauce, cheese sauce or sour cream.
For the filling take:
- 2 tbsp butter;
- A little chopped dill;
- Salt, black pepper;
- 12 medium potatoes;
- Glass of water;
- 200 ml full fat milk (for puree) + liter of milk (for rice);
- 150 g white rice;
- A little chopped green onion and parsley.
Classic Pasta Ingredients:
- 4 eggs;
- Chopped greens (to taste, you can take cilantro, tarragon, oregano, basil, parsley, onion, thyme, dill, etc.);
- 55 g butter;
- Black pepper and nutmeg.
Used for making pies yeast-free dough. It is made from 0.5 kg of flour, fine salt (about tsp) and 0.2 l of water.
Rinse rice under running water, cook until half cooked. Drain the water, add milk, salt and bring to a boil. Cook for about 10-12 minutes with constant stirring over low heat. Cool, then add chopped herbs. For the potato filling, milk-potato puree is made with the addition of butter and chopped greens. A more fragrant puree will turn out if you season with a pinch of nutmeg and ground cardamom.
From salt, water and flour, knead a strong dough for pies without yeast. For proofing, the dough needs from 30 to 50 minutes. To make it easier to work with the dough, the table can be sprinkled with flour. Then divide the dough that has increased in volume into several parts and roll each into a thin rectangular layer. Put a spoonful of rice and potato filling in the center, and pinch the edges, leaving the middle open. Bake pies for no more than 15 minutes at 250°C.
Egg paste is made from boiled chicken eggs, which need to be finely chopped and mixed with herbs and butter softened at room temperature. Season with spices.
With potato
These fragrant potato pies are prepared without eggs and yeast. Baking takes only 20-25 minutes, and the taste of the finished dish is rich and rich.
Required Ingredients:
- A couple of glasses of flour;
- 150 g butter;
- 75 ml of milk;
- Sugar and salt - 1 and 1/2 tsp respectively;
- Baking powder - 1/2 tsp;
- Tuna in own juice - 450 g;
- Potato - 5 large tubers;
- 1 onion;
- A couple of cloves of garlic;
- 1/2 tbsp lemon
- To taste: black pepper, paprika, nutmeg, oregano.
Sift flour several times with salt and sugar, baking powder. Add butter softened at room temperature and grind everything. Pour milk in a spoonful, mixing thoroughly each time. Transfer the resulting mass to a work surface, generously sprinkled with flour, and knead a thick, strong dough.
Boil the potatoes, mash them into a puree and mix with tuna, onion, spices, garlic and lemon juice. After resting for about 40 minutes under a cotton cloth, divide the dough into several equal parts. With hands dipped in cold water, form a thin cake from each blank. Put the filling in the middle, fold the cake in half and gently pinch the edges. Bake in an oven preheated to 195 ° C. Serve with garlic, sour cream, cream sauce, chopped herbs.
Lenten
Lenten pies are prepared simply: the dough is kneaded from 1 part of wheat flour, 3 parts of rye flour, 2 parts of water and a pinch of salt. Flour must first be sifted twice, and water should be used warm. Then the dough will turn out soft and porous. Leave the formed ball under a cotton towel for at least an hour, then divide into several parts and knead into thin cakes. Put the filling in the middle of each, wrap and pinch the edges. Bake at 250°C for no more than 20 minutes.
For the filling of lean pies, you can use mushrooms and berries, vegetables, nuts, jam, beans, dried fruits. The dough is very tender and goes well with different spices: for flavor, you can add a little oregano or basil, a mixture of Provencal herbs, chili, nutmeg, ginger or paprika. Lean apple pies pair well with cinnamon, while plum pies go well with cardamom and vanilla.
Pie recipes
Meat
To prepare a rye meat pie, you need to prepare the following products:
- About 1 kg of flour;
- 45 g yeast;
- 0.5 l of warm water;
- 35 ml of milk;
- A little butter;
- 0.5 kg of minced meat (a mixture of beef and lamb);
- 1 onion;
- A couple of carrot roots;
- Spices (salt, white and black pepper, paprika, chopped cilantro).
Sift the flour several times, add the yeast, previously dissolved in warm water. Stir with a wooden spatula, add salt and pour in the remaining water. Knead a thick and elastic dough. Cover with a warm towel and let rise for 30-60 minutes.
Fry minced meat in a dry frying pan, add spices, grated carrots and chopped onions. Close the lid and simmer for about 15 minutes. Divide the dough that has increased in volume into two parts, each of which is rolled into a layer. Put one part on a baking sheet, greased with butter and sprinkled with flour. On top - the filling, and on top of it - the second part of the test. Pinch the edges and poke a few holes with a fork. Brush with oil before putting into the oven. Bake for about an hour at 170-180 °C.
Wholegrain
You can bake pies according to this recipe with different fillings: potatoes, mushrooms, cheese, apples and plums, rice and fish, buckwheat and chicken. But the classic whole grain pie is made with sauerkraut.
Cooking Ingredients:
- Rye whole grain flour - 0.4 kg;
- Whole wheat flour - 0.1 kg;
- Mineral sparkling water - 0.15 l;
- Olive oil - 80 ml;
- White cabbage - 1/2 fork;
- Sauerkraut - 300 g;
- 1 onion;
- Chopped parsley, tarragon, cilantro, onion, dill.
Rye pie with cabbage is prepared simply: mix the flour and sift several times, pour in oil and water while stirring constantly. Knead a strong and plastic dough, which should be allowed to rest for about an hour. Shred the cabbage and fry together with the onion in a small amount of oil. When it becomes transparent, add sauerkraut. Simmer covered over low heat for about 10 minutes. Fill with greens and cool. Roll out two equal layers from the dough. Put one of them on a baking sheet, on top - the cabbage filling and the second layer. Pinch the edges. In order for the cake to breathe and bake evenly on the surface, you need to make several punctures with a knife. The cake is baked for about 60 minutes at 190 °C.
When used properly, rye flour is very rewarding. It makes delicious cookies, lush and low-calorie biscuit desserts, biscuits, pancakes.
Rye flour pies go well with any filling: they can be made with poultry, game, beef or lamb, with fish, various vegetables, mushrooms and berries. They cook faster than wheat. And they differ not only in a more pronounced taste, but also in their benefits: such pies can be eaten during a diet, with diseases of the gastrointestinal tract and blood vessels, and with diabetes. A piece of hot rye pie with kefir is a great and hearty option for breakfast, and small pies with meat or potatoes are for a snack in the afternoon.
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