Pie with apples

Apple pie on shortcrust-yeast pastry

Apple pie on shortcrust-yeast pastry is a moist pie that melts in your mouth, you will surely like it. I like making this pie especially now, during the Fall, when many varieties of fresh apples are available. In apple pies, I like using apples with a tart taste, such pies taste best.

I start preparing the apple pie by roasting apples with sugar and lemon juice. Personally, I prefer the apples to be grated, but you can also cut them into small cubes. I add semolina to the braised and still hot apples, thanks to which, after baking, the pastry does not soak up the juice from the apples and does not become wet. While the roasted apples are cooling down, I start preparing the shortcrust-yeast pastry.

The shortcrust-yeast pastry is easy to make: ingredients such as flour, sugar and margarine need to be chopped, then combined with eggs, cream and yeast, then kneaded. The shorter and faster the ingredients are being worked on, the better.

I roll out the pastry, place it on a baking tray and lay it out with apples. I bake it until golden brown on the middle shelf of the oven. After baking, I cool down the pie and sprinkle its top with icing sugar.

I hope that the following recipe for apple pie on shortcrust-yeast pastry will appeal to your taste.

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Apple pie on shortcrust-yeast pastry with icing sugar
Apple pie

Ingredients for apple pie on shortcrust-yeast pastry.

Shortcrust-yeast pastry:

  • 500 g all-purpose flour + extra for dusting the pastry
  • 8 g instant yeast
  • 100 g sour cream
  • 3 egg yolks
  • 1 egg “L”
  • 1/2 teaspoon of salt
  • 80 g icing sugar
  • 1 packet of vanilla sugar (16 g)
  • 250 g cold margarine

Fried apples:

  • 1,2 kg apples
  • 2 tablespoons of lemon juice
  • 80 g crystal sugar
  • 50 g instant semolina


  • icing sugar for sprinkling the cake

How to make apple pie on shortcrust-yeast pastry.

Roasted apples preparation.

Grate the apples on a large-mesh grater, put them in a pot with lemon juice and crystal sugar. Cook them over a medium-high heat for 20 minutes, then remove the pot from the heat, add semolina and mix thoroughly. Cool down.

Shortcrust-yeast pastry preparation.

Mix the yeast with the sour cream and set it aside for 5 minutes. Sift the flour into a bowl, add icing sugar, vanilla sugar, salt and cold diced margarine. Stir or chop until the ingredients begin to come together. At that point, add the egg, egg yolks and yeast mixed with cream. Make a pastry quickly, then wrap it with cling film and put it in the fridge for 30 minutes.

Place the pastry on a kitchen counter and divide it into two parts. Roll out the first a bit larger part and use it to cover the bottom and sides of the baking tin. Spread the cold apples on it and cover with the second half of the rolled out pasty sheet. Prick the pastry with a fork in several places and set it aside in a warm place for 20 minutes to let it rise a little. Preheat the oven to 180 degrees Celsius and put in the baking tray. Bake the apple pie on shortcrust-yeast pastry for 55 minutes to an hour. Allow the baked apple pie to cool down, then sprinkle it with icing sugar.

Pie with apples
Apple pie

Good to know when making apple pie on shortcrust-yeast pastry.

I baked the apple pie using a 24 by 37 centimetre baking tray. Before arranging the pastry in it, I brushed it a little with margarine and covered it with baking paper.

All kinds of sour and juicy apples will work in this pie. The weight I provided for the apples in the ingredients was their weight after peeling and removing the seeds from them.

All the ingredients, except margarine, used to prepare the pastry should be at room temperature. The margarine should be cold. You can prepare the pastry using only margarine, butter or a mixture of butter and margarine.

You can replace the instant yeast with fresh yeast, in which case you need to use about 30 grams of fresh yeast.

Do you like cakes with apples? If so, try our recipe for Sponge roll with apples.

Pie with apples
Apple pie
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Apple pie on shortcrust-yeast pastry
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        1. For the first time the dough will rise for a moment while in is resting in the fridge. For the second time it will rise while the pie is formed and before it is placed in the oven. Addition of yeast will make the baked pastry lighter.

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