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Half moon yeast apple pies


For roasted apples (it's best to make the day before to let the apples cool down)

  • 2 kg of apples
  • 3/4 cup of sugar
  • 1 lemon juice
  • 2 teaspoons of butter

For shortcrust yeast dough

  • 500 g of plain flour
  • 220 g of butter sliced
  • 180 g of sour cream
  • 15 g of dry yeast


For roasted apples

  • Peel the apples, hollow out the nest. Dice. Put the diced apples into the pot. Pour sugar on it and add lemon juice. Simmer over medium heat so the apples will fall apart. At the end, add the butter and mix thoroughly. Simmer until the excess juice has evaporated.

For shortcrust yeast dough

  • Place all ingredients in a bowl and knead into a smooth dough. Shape into a ball and refrigerate for about an hour. After this time, remove from the fridge and divide into 4 parts. Roll out each part into a cake with a thickness of about 3 mm. Cut discs. Put a portion of roasted apples on each one, stick the edges together and form half moon shape. Repeat the operation until the dough and apples are used up. Place the dough on a baking tray lined with parchment, and brush with beaten egg. Bake in an oven preheated to 180C for about 20 minutes. Serve as desired. You can sprinkle with powdered sugar or pour over the icing.