Closed Apple Pie with Yeast Dough
Soft, beautiful, and aromatic—everyone will want a bite! This closed apple pie with yeast dough can be shaped like a flower, which is surprisingly easy to do. You can also add citrus zest to the filling. This pastry is so fun that you can tear off the "petals" instead of slicing it.
Updated : 12 June, 2025
Easy
More than 1 hour.
Ingredients
Dough
1
Eggs
35 grams
Sugar
1 tablespoon
Vanilla sugar
0.5 teaspoon
Salt
1 teaspoon
Dry yeast
150 milliliters
Milk
25 grams
Butter
15 grams
Vegetable oil
320 grams
Wheat flour
Filling
1
Apple
50 grams
Raisins
1 tablespoon
Sugar
to taste
Ground cinnamon
Toppings
1
Egg yolks
1 tablespoon
Milk
0.5 teaspoon
Poppy seeds
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure out the necessary ingredients for the dough. Vanilla sugar can be replaced with vanilla extract. Dry yeast can be substituted with fresh yeast. Slightly warm the milk.
Step 2
Activate the yeast. In a small bowl, mix the yeast with 50 ml (about ¼ cup) of warm milk and 1 teaspoon of sugar. Stir and wait for a frothy "cap" to form.
Step 3
Melt the butter in the microwave or on the stove. Let it cool to room temperature.
Step 4
In a large bowl, whisk the egg with the remaining sugar, salt, and vanilla sugar until smooth.
Step 5
Add the remaining warm milk and stir gently.
Step 6
Pour in the activated yeast and mix well.
Step 7
Add the cooled melted butter and vegetable oil, stirring thoroughly.
Step 8
Sift about ¾ of the total flour into the mixture and stir with a spoon. Sifting is essential to aerate the flour, ensuring a fluffy dough. Do not add all the flour at once—you may need less than the listed amount.
Step 9
Gradually add the remaining flour while mixing. Focus on the dough’s texture rather than the exact flour amount.
Step 10
Knead a smooth, soft, elastic dough that does not stick to your hands. Place it in a bowl, cover with a towel, and let it rise in a warm place for 70-90 minutes.
Step 11
Prepare the filling. Wash and dry the apples.
Step 12
Thoroughly rinse and soak the raisins in hot water for 10-15 minutes to soften them. Drain and pat dry with a paper towel.
Step 13
Peel the apples, remove the cores, and dice them into small cubes.
Step 14
In a bowl, combine the apples, raisins, cinnamon, and sugar. Adjust the sugar based on the sweetness of the fruit.
Step 15
The dough should double or triple in size.
Step 16
Lightly flour your work surface. Gently knead the dough, then divide it into 10-12 portions. Make six portions equal in size, and gradually decrease the size of the remaining portions.
Step 17
Roll out one of the six equal portions into a circular flatbread.
Step 18
Place some filling onto the dough.
Step 19
Fold the edges over the filling and seal it like a dumpling. Press the edges with a fork for a decorative pattern. Repeat for all six large pieces.
Step 20
Line a 20 cm (8-inch) baking pan with parchment paper and grease the sides with vegetable oil. Arrange the prepared "petals" around the edge of the pan.
Step 21
Shape the remaining dough portions similarly and arrange them inside the pan, forming a flower. Use the smallest piece to create a round bun for the center. If one portion doesn’t fit, bake it separately. Cover with a light towel and let the dough rest for 15-20 minutes. Preheat the oven to 180°C (356°F).
Step 22
Mix the egg yolk with a little milk and brush the pie with a pastry brush. Sprinkle the center with poppy seeds.
Step 23
Bake in the preheated oven at 180°C (356°F) for about 30 minutes, until golden brown. Baking time may vary based on your oven. Once done, let the pie cool slightly before removing it from the pan. Allow it to fully cool before serving.
Step 24
Slice and serve the closed apple pie warm. Enjoy!