Simple recipes for autumn pies even for those who do not know how to cook

The ideal plan for a fall weekend is you, TV shows, and a freshly baked cake. We are sure that the latter is responsible for the atmosphere. Plus, autumn is the best time to finally bring all the recipes you see on the reels to life.

The author of this text decided to ignore the fact that there is an oven in the apartment and challenge himself. That’s why my first casserole dish, and even my flour dispenser, suddenly appeared in the shopping cart at the market. It’s just a matter of finding it Really simple A cake recipe that will be useful even for someone who can make an omelet (like me). The most reliable people in the city are responsible for this ingredient – the chefs of Moscow restaurants who serve these pies in their establishments. So after cooking, you can safely book a table to check if it turned out as planned.

We tell you how to prepare the most autumn pies: from sweet to meaty. And yes, that’s exactly what spooky season looks like when you’re over 20.

dough ingredients

Flour – 90 g
Butter – 30 g
Yolk – 1 piece
Sugar – half a teaspoon

stuffing ingredients

Medium size apple – 2 pcs.
Butter – 40 g
Ground cinnamon – at the tip of a teaspoon
Sugar – 2-3 tablespoons. spoons
Lemon juice – to taste

Preparation of the dough

Cut the butter into cubes.
Sift the flour and mix with the butter and sugar until crumbly.
Add the yolk, 1-2 tbsp. spoon of ice water and knead until it becomes a homogeneous dough.
Form the dough into a ball, wrap it in film or a plastic bag and put it in the refrigerator for half an hour.

Preparation of the filling

Peel the apples and cut them into thin slices, sprinkle with lemon juice.
Heat the butter with sugar and cinnamon in a pan. Cook the mixture for about 5 minutes until it turns a caramel color.
Put the apples in a pan, sprinkle with sugar and cook over low heat for 15 minutes. Remove the filling from the stove and let it cool.

final stage

Roll out the dough on a floured surface.
Place the dough on the filling, poke a few holes with a fork and place it in the oven preheated to 220 degrees for 30-40 minutes.
Invert the finished tart onto a plate, dough side down. Serve with a scoop of vanilla ice cream and hazelnuts.

dough ingredients

Flour – 400 g
Water – 180 ml
Butter – 90 g
Beef fat – 100 g
Salt – 8 g

stuffing ingredients

Pork neck – 350 g
Onion – 100 g
Potato – 200 g
Vegetable oil – 20 g
Salt and pepper – to taste

Preparation of the dough

Cut the beef fat into cubes. Pour some water into a saucepan and leave it on low heat for half an hour. Strain all this. Add butter to the resulting boiled beef fat. Pour the flour into the mixer bowl, open the hook and slowly pour in the hot mixture. When the dough is kneaded, wrap it in film and put it in the refrigerator until it cools completely.

Preparation of the filling

While the dough is cooling, prepare the filling. Cut the peeled potatoes into small pieces, the onion into half rings, and the pork neck into cubes, mix everything with vegetable oil, salt and pepper.

final stage

Shape the base of the cake from the dough, fill it with the filling and place a dough “lid” on top, then close the edges. Apply the egg yolk and cream mixture on top and bake at 150 degrees for 30 minutes.

When serving, you can divide the pie in half and place a mixture of rich sour cream and chopped salted milk mushrooms between the halves.

You need 50 grams of puff pastry for each portion of the pie.

stuffing ingredients

Ox tail – 100 g
Onion – 15 g
Cabbage – 35 g
Demi-glace sauce – 12 g
Taleggio cheese – 20 g
Yolk – 1 pc.

Preparation of the filling

Oxtail should first be boiled at low temperatures overnight (about 6-8 hours). During the day, sauté the cabbage and onions in a separate pan, then add them to the boiled oxtail. Stir in demi-glace sauce.

final stage

Shape the resulting mass into “cutlets” and place Taleggio cheese on top without kneading the inside. Then cover the “cutlet” with puff pastry, brush with egg yolk and bake in the oven at 180 degrees for about 16 minutes until cooked.

dough ingredients

Eggs – 2 pcs.
Sugar – 150 g
Butter – 50 g
Fat sour cream – 100 g
First class flour – 130 g
Baking powder – 5 g

stuffing ingredients

Cocoa – 15 g
Pumpkin – 100 g
Flower honey – 30 g
Rum – 20 ml
Cinnamon, nutmeg – to taste

Preparation of the dough

Beat the eggs with sugar until smooth. Add sour cream and 50 g of melted butter to them. Mix everything thoroughly. Mix the flour and baking powder in a separate bowl and slowly add it to the liquid part of the dough.

Preparation of the filling

Bake the pumpkin in the oven until soft, and then rub it through a sieve or puree it in a blender. Add rum, honey and spices there.

final stage

Divide the dough in half. Add pumpkin puree to one half and cocoa to the other half. Therefore, add zucchini and chocolate dough alternately to the baking tray. Bake the cake at 180 degrees for 35 minutes. Check whether it is cooked with a dry toothpick.