On long October evenings, you just want to warm up, wrapping yourself in a warm blanket and drinking a cup of aromatic tea with a piece of soft home baking(with pumpkin, apples, nuts or mushrooms). This article has collected best recipes with different fillings.

Variant with mushrooms

This soft pastry is made on the basis of air yeast dough, goes well with chanterelles, mushrooms and cream cheese cheese. It has a rich taste and appetizing aroma of garlic and spices, it stays fresh for a long time. To make this pie you will need:

• 800 grams of flour;
• a glass of pasteurized cow's milk;
• 50 grams of yeast;
• 150 milliliters of water;
• 100 grams of fine crystalline sugar;
• ¾ pack of quality butter.

Since this recipe for an autumn pie assumes the presence of a filling, the above list will have to be slightly expanded by additionally entering into it:

• 600 grams of creamy curd cheese;
• 150 g of oyster mushrooms, champignons and chanterelles;
• 100 grams of onions;
• garlic, dill, thyme, coriander, parsley, truffle oil and salt.

Yeast is added to a bowl filled with the right amount of warm milk and water. After 15 minutes, sugar, butter and flour are sent there. Everything is well kneaded and left for an hour and a half.

In order not to waste precious time, you need to start preparing the filling. Chopped mushrooms are sent to a heated frying pan, greased with oil, and fried together with chopped onions until golden brown. Then they are cooled and mixed with cream cheese, salt and spices.

The risen dough is evenly distributed on the bottom of a slightly oiled form, and then covered with a layer of filling and put in the oven. They bake an autumn pie, the photo of which is published in this article, at 160 degrees for no more than 40 minutes. Then it is sprinkled with fragrant and served with tea.

with apples

Charlotte, which will be discussed, is considered one of the simplest and most budgetary homemade pies. It has a pleasant taste and a pronounced apple aroma, which means it will be a great addition to a family tea party on a cold rainy evening. To bake such an autumn cake, you will need:

• a glass of sugar;
• 7 ripe apples of medium size;
• 5 fresh eggs;
• 1/3 teaspoon of slaked soda;
• a glass of flour;
• a tablespoon of vegetable oil.

Proteins are carefully separated from the yolks and whipped into a dense foam, gradually adding sugar, flour, slaked soda and the remains of eggs. Half of the resulting creamy mass is poured into an oiled mold. Top spread apple slices and fill them with the remaining dough. Bake an autumn cake at a temperature of 180 degrees for about 25 minutes. Just before serving, it is decorated with powdered sugar and cut into portions.

Variant with pumpkin

This delightful dessert has a rich taste and a pleasant fruity aroma. It is optimally suited for friendly gatherings over a cup of strong tea. To bake pumpkin autumn pie, you need to take:

• 300 grams of good white flour;
• 30 grams of dried figs and light raisins;
• 2 apples;
• 300 grams of pumpkin;
• 2 pears;
• 60 grams of softened butter;
• ¼ teaspoon ground cinnamon and nutmeg each;
• 100 grams of sugar;
• 40 milliliters of vegetable oil;
• a teaspoon of baking powder;
• lemon peel.

Sugar, spices, butter and vegetable oil are added to a bowl filled with the right amount of milk. Shredded lemon peel, grated pumpkin, steamed raisins, pieces of figs and flour. Ready dough poured into an oiled form and covered with fruit slices. Sprinkle the future pie on top with two tablespoons of granulated sugar and put in a hot oven. The product is baked at 190 degrees for 40 minutes. If desired, the finished dessert is decorated with chopped nuts.

Baking with vegetables

This fragrant autumn cake is prepared on the basis of curd dough, perfectly in harmony with the juicy and savory filling. To bake it you will need:

• 200 grams of good butter;
• 2.5 cups of white flour;
• 150 grams of semi-hard cheese;
• a tablespoon of fine sugar;
• 250 grams of granular cottage cheese;
• bell peppers, ripe tomatoes, and eggplant;
• salt and rosemary.

Combine butter, flour and sugar in a deep bowl. All intensively knead and put in the refrigerator. After about an hour, the cooled dough is carefully spread over the bottom of a pre-greased refractory form and covered with blue onion rings, eggplant slices, tomato slices and chopped bell pepper. All this is slightly salted, sprinkled with semi-hard cheese and rosemary, and then sent to a preheated oven. Bake this product at a temperature of 180 degrees for no more than 30 minutes.

Plum variant

This recipe will surely interest true lovers of unusual homemade pastries. The product perfectly combines soft potato dough and sweet curd-plum filling. To treat your family and friends to a piece of this dessert, you will need:

• 200 grams of potatoes;
• a bag of baking powder;
• 300 grams of high-quality white flour;
• a sachet of vanillin;
• 60 grams of sugar;
• a teaspoon of fine salt;
• 100 grams of soft cottage cheese;
• 80 milliliters of pasteurized milk and vegetable oil.

All of the above components are needed for the test. To prepare the filling, you should have at hand:

• 200 grams of poppy;
• 100 milliliters of pasteurized milk;
• 100 grams of sugar;
• egg.
• 150 grams of fresh soft cottage cheese;
• 6 ripe plums;
• 80 grams of chopped walnuts.

Peeled potatoes are boiled in salted water, mashed and cooled. Then it is mixed with flour, baking powder, cottage cheese, vanillin, sugar, milk and vegetable oil. The finished dough is rolled out with a layer of 50x35 cm. A filling made from poppy seeds, sugar, egg yolk, milk and cottage cheese is laid on top. All this is sprinkled with chopped nuts and cut in half. Each layer of dough is rolled up and placed in a round shape so as to get something resembling a snail. Slices of plums are placed between the rolls. Future pie is smeared egg white and sent for heat treatment. Cook it at a temperature of 180 degrees for about 65 minutes.

Rhubarb variant

This recipe for an autumn pie, the photo of which can be found in this article, will be able to reproduce even those who are far from everything related to cooking. For this you will need:

• 1.5 cups of good white flour;
• ¼ teaspoon each of table salt and baking soda;
• 100 grams of fine sugar;
• ½ teaspoon ground cinnamon;
• 100 grams of soft butter;
• a teaspoon of lemon zest;
• 120 grams of fresh cream cheese;
• 3 large eggs;
• 2 teaspoons vanilla extract;
• 250 grams of rhubarb.

Combine in a deep bowl soft butter, cream cheese, sugar, lemon zest and eggs. The resulting mass is thoroughly mixed with all bulk ingredients and vanilla. The finished dough is evenly distributed over the bottom of the pre-oiled form and decorated with pieces of rhubarb. Dessert is baked at a temperature of 180 degrees for no more than 55 minutes.

Autumn is on the doorstep! What about on your table? I propose to experiment a little and cook something tasty with an autumn theme for your loved ones))

Gingerbread "Maple leaves"

Gingerbread Ingredients:

For test:
- 2 eggs;
- 1 cup of sugar;
- 150 ml of kefir;
- 1 teaspoon of soda;
- 3.5 - 4 cups of flour;
- to taste: ginger, cinnamon, ground cloves, lemon zest.

For registration:
- 1 bright beetroot;
- 1 small, juicy carrot;
- egg white and powdered sugar (or white icing in bags).

How to cook gingerbread on kefir:

I want to warn you right away that a lot of gingerbread is obtained from the indicated amount, two baking sheets, even though I reduced the initial amount of ingredients by a factor of three (!). And yet, right after baking, gingerbread can be bitten off more or less easily, but when they cool, they become hard! We finished our week, soaking in tea ... True, we still had nuts and mushrooms at the same time, which for some reason we ate in the first place

So, beat the eggs with sugar.

We add kefir.

Add soda, mix.

We add spices to the flour (by the way, this is why the gingerbread is called gingerbread, and since spices used to be worth their weight in gold, gingerbread was considered a royal delicacy!) However, I didn’t have to bake before gingerbread, so I didn’t know how much ginger to add to the dough so as not to overdo it ... all the more, it seemed to smell not at all sweet. Added to the tip of a spoon. I also added a half teaspoon of cinnamon, which I know and love. The main thing is that it should really be cinnamon, and not its relative cassia, which is very harmful, and even dangerous, especially for children! You can distinguish fake cinnamon from real cinnamon by dropping iodine into it. Cassia will turn blue, real cinnamon will not change much.

We knead the dough, not too steep, otherwise the gingerbread will be even harder, but such that only it does not stick to the hands.

Roll out and cut out maple leaves. If there is a mold - generally excellent, but I cut it out with a knife.

Spread the gingerbread cookies on a baking sheet sprinkled with flour, bake for 20-25 minutes until cooked and golden brown.

Now let's start painting the leaves. It is not necessary to wait for them to cool, on the contrary, on warm gingerbread, the “paint” will dry faster.

And as a paint, we will not take harmful, albeit food, dyes, but we will take natural ones! Grate carrots and beets on a fine grater.

Squeeze juice through gauze into separate saucers. Now it's clear why we need the brightest beet and the orange carrot!

We paint the leaves with a silicone brush for lubricating pastries and wait until they dry.

Finishing touches - the most jewelry: cooking white icing(I have mushrooms left from cookies) and with a thin brush for painting we draw a pattern of veins on the leaves. To make it look like a living thing, I recommend looking at real maple leaves.

Now we have a real autumn holiday! On the window is a bouquet of maple leaves, on the table is a dish with painted gingerbread leaves!

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Cookies "Mushrooms"

Dough:
- 1 yolk;
- half a glass of sugar;
- half a glass of sour cream;

- half a pack of butter (100g);
- 2-2.5 cups of flour.

Registration:
- 1 egg white;

- poppy;
- chocolate bar.

Mushrooms are the taste of childhood! I still remember how we bought them in cooking. Yummy, love that sweet white frosting crumbly dough and chocolate hats! And today I want to please you, my colleagues in baking, simple recipe house mushrooms. They can be baked at home, as beautiful as in the store, just like the real thing! Moreover, even if there is no mold for mushrooms, it is still possible. The kids will squeal with delight!

Ingredients for Mushroom Cookies:

Dough:
- 1 yolk;
- half a glass of sugar;
- half a glass of sour cream;
- half a teaspoon of soda (quench with vinegar);
- half a pack of butter (100g);
- 2-2.5 cups of flour.

Registration:
- 1 egg white;
- white confectionery glaze(which is sold for the Easter holidays);
- poppy;
- chocolate bar.

From the above set of products, 25-30 mushrooms are obtained - a full basket!

Knead the dough: grind the yolk with sugar.

Add sour cream, soda, extinguish with vinegar, mix.

Add butter, not melted, but just softened.

Stir, add flour in two or three passes. The dough should be soft, but at the same time holding its shape well and not sticky to your hands.

We make mushroom legs, roll up small sausages in the form of droplets: one tip is thicker (the base of the mushroom), the second is thin (to put on a hat).

We make hats by rolling the koloboks, press them so that the bottom side of the hat turns out to be flat, we make a depression with our finger - then we insert the leg there. And so that the recesses do not disappear during baking, roll paper balls, dip each one in vegetable oil and insert into the hole. Oiled lumps of paper (confectionery parchment) will not allow holes to disappear and can be easily removed from finished hats.

We lay out the "spare parts" on a greased baking sheet.

Bake at 180-190C for about half an hour until the dough becomes golden. Try with a wooden stick, if ready - we get it!

Having poured the hats and legs into a bowl, we wait until they cool down a little - so that you can pick it up. It is not worth waiting for complete cooling to pull out the pieces of paper - cooled hats can break, it is better to get pieces of paper out of warm cookies.

Prepare the icing by whisking a VERY FRESH (preparing for the kids!) egg white with the contents of a sachet of icing.

We coat the legs and the bottom of the hats with glaze, poke the lower tip of the leg into the poppy, insert the upper leg into the hat. We put the mushrooms upside down, laying parchment on the table, and wait until they dry. This is the most difficult and interesting moment, because sometimes it is not easy to find the “center of gravity”, and the mushrooms strive to fall to the side all the time. And now I want cookies! So, I dry them with a hair dryer so that they grab it faster :)

While the mushrooms are drying, melt the chocolate in a water bath or prepare homemade cocoa chocolate icing.

We glaze the mushroom caps with melted chocolate, it is convenient to “paint” them with a silicone brush for lubricating baking.

So the handsome mushrooms are ready!

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Cookies "Nuts"

Dough:

• eggs - 2 pcs.;
• sugar - one fourth cup;
• sour cream or mayonnaise - 100 g (or half of both);
• butter - 100g (can be replaced with margarine);
• flour - from 2.5 to 3 glasses, depending on the consistency;
• baking soda - 1 teaspoon (quench with vinegar).

Cream:

• 400 g of boiled condensed milk, she is toffee;
• 100g butter.

• Dough for cookies nuts:

  Beat eggs and sugar with a mixer, cut the butter into pieces.

  

  Add sour cream, soda to beaten eggs, extinguish with vinegar. Melt the butter and also add to the dough, mix.

  

  In three or four doses, add flour, stirring and monitoring the density of the dough.

  

  It should be soft, not very steep, so that it does not stick to your hands and you can easily pinch off a piece and roll it into a ball.

  

  A few words about balls and hazelnuts, these are important nuances, knowing which, you will quickly and easily master the process of baking homemade nuts!

  

  Hazel - it can be ordinary and electric, ours is simple, you need to bake in it on a gas burner, alternately turning the hazel either with one or the other side. Before you lay the first batch of nuts, you must very carefully lubricate all surfaces of the hazelnut sunflower oil: and notches, and bulges, and even the gaps between them. Then the nuts will be easily shaken out, moreover, one lubrication is enough until the very end of baking!

  Now about the balls. Each time we select their size by clicking :) If you make it larger than necessary, the dough will come out of the hazel nut, and you will get not nuts, but something like saturns and flying saucers; too small - not that either ... About the balls should be like half a walnut. Try!

  

  So, we put the balls in the recesses, close the hazel, put on fire. The first batch will take longer to bake than subsequent batches while the hazel is warmed up.

  

  We bake for a minute, open it, look in, if it is ruddy - turn it over, bake on the other side, look again.

  

  Reddened? Ready!

  

  Pour the nuts on a dish and lay the second batch.

  They will bake quickly, so it is better to put this thing on the conveyor. Baking nuts is just such an exciting thing that is great to do with the whole family. Children sculpt balls, mom puts them in a hazel tree, dad bakes. Be careful that the assistants do not accidentally touch the hazel - it is very hot!
  While the halves of the nuts are cooling, prepare the filling.

  Stuffing for cookies nuts with boiled condensed milk:

  You can just fill with toffee, it's easier. But the filling will be softer if you beat toffee with butter. Cream with boiled condensed milk - the best stuffing for nuts!

  

  We fill one half of the nut with cream, close the second and put the nuts on a dish.

  

  Sprinkle with powdered sugar. Beauty, but delicious as - where are the store nuts! Homemade ones are a hundred times better, also because you made them together together!

  source of juliette recipes.

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pumpkin buns

Strudel with apples, raisins and nuts

Have fun experimenting! And if you have your favorite autumn dish - share the recipe !!

The best way to compose fragrant pastries with a variety of fillings from seasonal berries and mushrooms. Three of your choice original recipe the most tender pies from the chef, which are so tasty and nutritious that the wow effect is guaranteed for gourmets.

Bar "Fox"

• Difficulty Easy
• Type Dessert
• Time 2 hours 30 minutes

Ingredients

• Sea buckthorn - 500 g
• Sugar - 50 g
• Salt - 5 g
• Sheet gelatin - 15 g
• Flower honey - 70 g
• Water - 200 g
• Rum spiced - 50 g

For butter custard:

• Eggs - 3 pcs
• Vanilla sugar - 80 g
• Flour - 100 g
• Butter - 50 g
• Milk - 300 g
• Vanilla pod - 1 pc.

For vanilla cookies:

• Flour - 300 g
• Butter - 200 g
• Sugar - 170 g
• Yolk - 2 pcs
• Vanilla pod - 1 pc.
• Salt - half a teaspoon

Cooking

1. Mix sea buckthorn with water, bring to a boil, boil for 2 minutes, add dissolved in cold water gelatin for 3 minutes, boil everything again for 2 minutes, mix in a blender at maximum power for 2 minutes, add salt, honey, rum and sugar. Mix and strain. Put in the refrigerator to cool.
2. Separately, for the creamy custard, beat milk with eggs and sugar, bring to a boil. Add butter, vanilla bean and flour. Heat in a water bath until a homogeneous consistency. Put in the refrigerator to cool.
3. For vanilla cookies, mix flour, butter, sugar, yolks and beat, add vanilla pod and salt. Let stand three minutes. Add baking powder for dough, mix until homogeneous mass. Spread in a thin layer on a baking sheet greased with butter and bake for 15 minutes. Get it out of the oven vanilla cookies, cut out the desired shape, put to cool in the refrigerator.
4. Take out the vanilla cookie cake from the refrigerator, pour the resulting custard, let it freeze, which will take about 1.5 hours.
5. After we made sure that the custard has frozen, pour the second layer of sea buckthorn. Decorate fresh berries sea ​​buckthorn (100 g), let it harden again.

Bar "Fox"

• Difficulty Easy
• Type Pie
• Time 2 hours 30 minutes

Ingredients

For test:

• Milk - 200 g
• Water - 150 g
• Yeast - 50 g
• Sugar - 100 g
• Butter - 150 g
• Wheat flour of the first grade - 800 g

For filling:

• Creamy curd cheese Cremette - 600 g
• Oyster mushrooms - 150 g
• Champignons - 150 g
• Chanterelles - 150 g
• Onion - 100 g
• Thyme - 5 g
• Garlic - 15 g
• Dill - 15 g
• Parsley -10 g
• Cilantro - 10 g
• Salt - 15 g
• Truffle oil - 20 g

Cooking

1. For the dough, mix milk and water, bring to a boil, add yeast, let stand in a warm place for 15 minutes. Mix flour, butter and sugar with the resulting mass until smooth. Put the dough in the desired shape and let stand for 1.5 hours.
2. At this time, mix the cheese with chopped thyme, garlic, dill, cilantro, salt and truffle oil. Let it settle for 30 minutes.
3. At this time, oyster mushrooms, champignons, chanterelles, fry together with onions in butter until golden brown. Let them cool in the refrigerator for 15 minutes. Mix with cheese.
4. Put the resulting cheese-mushroom mass into the formed dough and bake in the oven for 40 minutes at 160 degrees. Let cool for 15 minutes and drizzle with truffle oil again.

Bar "Fox"

Ingredients

• Milk chocolate - 200 g
• Chocolate bitter - 150 g
• Cream 33% - 150 ml

For the semolina pudding:

• Semolina - 100 g
• Milk - 250 g
• Butter - 50 g
• Sugar - 35 g
• Salt - 5 g
• Sheet gelatin - 5 g

For vanilla cookies:

• Flour - 300 g
• Butter - 200 g
• Sugar - 170 g
• Yolk - 2 pcs
• Vanilla pod - 1 pc.
• Baking powder for dough - 1 teaspoon
• Salt - half a teaspoon

Cooking

1. Melt milk and bitter chocolate in a water bath until smooth, add cream and stir. Leave the dough to cool in the refrigerator until thickened for 15 minutes.
2. For semolina pudding, boil milk with butter, semolina, sugar and salt. Bring semolina until ready, so that it is soft, add gelatin soaked in water. Beat the whole mass in the region of 2 minutes.
3. For vanilla cookies, mix flour, butter, sugar, yolks and beat, add vanilla pod and salt. Let stand three minutes. Add baking powder for dough, mix until smooth. Spread in a thin layer on a baking sheet greased with butter and bake for 10 minutes. Remove the resulting vanilla cookies from the oven, cut out the desired shape.
4. Pour the semolina pudding onto the resulting cake, cool in the refrigerator for 3 minutes until the semolina solidifies. Pour on top cold chocolate, let it harden, for this you need to put the dish in the freezer for 30 minutes.

Apple pie

Vladimir Bozhavets, chef 15/17 Bar & Grill

Ingredients:

Golden apples - 4 pcs.

Wheat flour - 500 g

Almond flour - 200 g

Sugar - 100 g

Powdered sugar - 180 g

Butter - 425 g

Vanillin - 2.5 g

Egg - 4 pcs.

Cinnamon - to taste

Cooking method:

Cooking shortbread dough. Mixing wheat flour, 60 grams almond flour, 300 grams of butter, powdered sugar and one gram of vanillin. Then add two eggs. Knead the dough well and spread on a baking sheet with a radius of no more than 30 centimeters. Bake in the oven until half cooked at a temperature of 170 degrees (5-7 minutes).

Cut the apples into eight pieces, sprinkle with cinnamon and put in the oven for 5 minutes at the same temperature. In the middle of the process, the apples will need to be turned over to the other side and also sprinkled with cinnamon.

Cooking almond cream. Beat sugar with 125 grams of butter, then add two eggs, 25 grams of almond flour and 1.5 grams of vanillin to the mass. Beat well until a homogeneous creamy mass is obtained.

Spread the almond cream evenly over the resulting dough and apples on top. We put the pie in the oven and bake until golden brown at a temperature of 170 degrees (5 minutes).

cherry pie

Maxim Batarin, brand chef and head of the BB & Burgers production complex

Ingredients:
Filling:

Frozen cherries - 500 g

Sugar - 180 g

Starch - 2–3 tbsp. l.

Cinnamon - to taste

Zest - on the tip of a knife

Dough:

Flour premium- 230 g

Butter - 150 g

Water - 80 g

Eggs - 1 pc.

COOKING METHOD:

Turn on the oven at 190 degrees and prepare the dough. The butter should be very cold and cut into cubes, mix it on the table with flour and sugar and rub it with your hands - a very strange and heterogeneous mass is obtained. Add ice water and stir again. There is no task to obtain a homogeneous and smooth mass. Small unmixed pieces of butter will melt during baking, and the dough will turn out to be airy, crispy and light. The finished dough will look unusual - don't let that scare you. We wrap what happened in a film and put it in the refrigerator. It will be clear to you that it is time to bake a cake when the dough becomes hard and will not stick to your hands, table and rolling pin.

We divide the dough into two parts (the lower part turned out a little more). We roll out the first half with a rolling pin according to the size of the mold and place it on the bottom and walls of the mold greased with butter. There is one important detail here: so that the bottom does not turn out raw and does not fall off, but turns out crispy, all the filling does not mix until the last minute - only frozen berries are needed, and they cannot be mixed in advance with sugar.

We put all the ingredients of the filling in a bowl, mix with a few vigorous movements with a spatula (only wooden) and pour into a mold with dough. Put a few cubes of butter on top, roll out the remaining dough and cover. Be sure to brush the top with beaten egg and sprinkle with sugar.

We put the cake in a preheated oven and reduce the temperature to 180 degrees, it will bake for 10-15 minutes. It all depends on the diameter of your form: the larger it is, the thinner dough and it will bake faster. The pie is best eaten hot - it tastes the best. Or wait until the cake is completely cool, then it can be removed from the mold and cut into even pieces.
By the way, it is very tasty to beat the fattest sour cream with sugar for this pie, which is in the store - it will turn out quite at home.

Wild halibut pie in crispy dough with kale and spicy broth

Elena Savchuk, chef at LavkaLavka restaurant

Ingredients:

Halibut fillet without skin - 140 g

Kale - 30 g

Puff pastry - 140 g

Marinade for halibut - 30 g

Eggs - 1 pc.

For most, the arrival of autumn causes an attack of blues: warm summer days are behind, ahead are rains and slush, and vacation is far away. delicious recipes autumn baking- one of the most simple ways please yourself and loved ones. Moreover, the assortment of seasonal fruits and vegetables is impressive. How to cook simple and original dishes, read on.

Fragrant pies

Recipes for delicious autumn pastries cannot be imagined without rich products. Firstly, because the mere aroma of a cake taken out of the oven awakens a brutal appetite. Secondly, it is better to fight the autumn blues with something tasty - no one has yet canceled the effect of the hormone of pleasure, serotonin. Thirdly, in autumn it is difficult for the body to restructure its activities (a couple of days ago you were still basking on the beach, and now you are actively immersing yourself in the work process). A double dose of calories is a must.

Contrary to popular belief, delicious autumn pastries do not have to be sweet at all. Here are the most popular baking recipes for lovers of nutritious, savory pies.

Potato pie with mushrooms

Ingredients. To prepare the dough, you will need half a glass of milk, 7-10 g of dry yeast (or 20 g of fresh), half a tablespoon of sugar, 1 egg, 1 tablespoon of vegetable oil, a glass of flour, a pinch of salt. For the filling, take half a kilogram of any mushrooms (it is most convenient to work with champignons), 2-3 large potatoes, one and a half onions, 150 g of cheese (preferably soft, then golden brown on the finished product will not be too hard), 2-3 tablespoons of sour cream (with mayonnaise the taste is more piquant).

Cooking. Dissolve sugar, flour and yeast in warm (but not hot) milk, cover with a clean towel and leave in a warm place for 10-15 minutes until risen. Separately, beat the egg with a pinch of salt (without salt, the dough will turn out too bland), add vegetable oil, beat everything again (you can use a fork, not a whisk). Add the whipped mass to the dough in small portions, stirring constantly. We mix in the flour (it is better to pour one spoon at a time so that there are no lumps) and knead the dough. Ready, it should not stick to your hands. If the dough is too soft, add flour. If very tight, add a little vegetable oil. Knead should be, crushing the edges on all sides. Leave in a warm place, covered with a towel. In half an hour, the dough should increase in volume by one and a half to two times.

If you use dry yeast, you can skip the first step of increasing the volume of the dough. In this case, all dry ingredients are mixed separately, liquids are separately, after which everything is thoroughly mixed together.

For the filling, cut the onion into half rings, mushrooms into thin slices. We do not cut the mushrooms very finely, as during baking they significantly decrease in size. We cut the potatoes into circles (try thinner so that they bake) or rub them on a coarse grater (like potato pancakes). The cheese is rubbed on a medium grater.

Grease a detachable form with a diameter of 25 cm with margarine or vegetable oil (if using baking paper, grease only the sides). To prevent the dough from sticking, you can sprinkle the form with flour (be sure to shake off the excess).

We roll out the dough thinly, no more than 3 mm, carefully form the sides. Lubricate the dough with sour cream (for spice, you can mix sour cream with Dijon mustard), spread the mushrooms, add spices (basil, salt, pepper). If you added mustard to sour cream, do not get carried away with spices. If not, you can sprinkle with herbes de Provence. We spread the filling, and the top layer is grated cheese.

The cake is baked at a temperature of 180 degrees for 30-35 minutes. We focus on the color of the cheese. If slightly golden - just right (do not wait until it turns dark brown).

If you are preparing a pie for the first time, it is better to add the filling half-finished. Fry the mushrooms with onions, boil the potatoes until half cooked and grate. You can add fresh dill and a little cilantro to the filling (do not overdo it with cilantro, as its taste is pronounced).

Other filling options:

• one large zucchini (you can zucchini) is cut into cubes, mixed with onions (half rings) fried until golden brown and carrots (grated on a coarse grater). For color you can add green onion or dill;
• half a head of cabbage cut into thin strips, stew until half cooked with onions. You can mix fresh cabbage with sour (two parts of fresh take one sour). From spices - salt, pepper;
• tomatoes and red pepper (2 each). Pour boiling water over the tomatoes to remove the skin. It is better to take hard ones so that they give less juice and the dough does not get wet. Peppers and tomatoes cut into large cubes, lightly fry on vegetable oil. To make the filling more viscous, add 100-200 homemade cottage cheese. For piquancy, black pepper can be replaced with paprika;
• half a kilogram of pumpkin pulp (pre-cut the skin and remove the seeds), rub on a coarse grater, stew with onions and carrots, salt and pepper.

Delicate desserts

Pie with apples

Ingredients. For the dough: half a pack of butter, one and a half cups of flour, 3-4 tablespoons of sour cream, 2 yolks. For the filling: 5 large non-sour apples, 150 g of sugar, cinnamon, vanillin (on the tip of a knife).

Cooking. Grind the cooled butter with flour until crumbs are obtained. Separately, grind the yolks with 2-3 tablespoons of sugar, add sour cream. Pour the resulting mixture in portions into crumbs and mix. If the dough sticks to your hands, add more flour. As a result, it should be elastic. Put the dough in the refrigerator for 2 hours.

For the apple filling, cut off the peel, remove the core, cut into slices, add sugar and cinnamon.

Roll out the dough to a thickness of up to 5 mm, put it in a mold on baking paper. To make it rise evenly, we pierce with a fork in the middle and along the sides. We distribute the filling.

We bake at a temperature of 180 degrees for 30-40 minutes. Ready pie sprinkle with powdered sugar.

Instead of apples, you can add a pear or plum. Dried fruits and nuts will help diversify the taste, which can be pre-fried a little in a dry frying pan. Raisins must be washed and pre-steamed.

Unusual combinations of ingredients

Pie with viburnum

Ingredients: 1 cup washed viburnum berries, 2 apples, 5 eggs, 2 cups flour, 1 cup sour cream, 1 cup sugar, soda slaked with vinegar (a third of a teaspoon).

Cooking. Mix viburnum and apples grated on a coarse grater with 2 teaspoons of sugar. Beat eggs with a glass of sugar, add sour cream, soda slaked with vinegar, mix thoroughly. Add flour one tablespoon at a time. Pour one third of the dough into a detachable form (you can line the bottom with baking paper), spread the filling, fill it with the remaining dough and level it. Bake at 200 degrees until golden brown.

See the video below for more delicious autumn baking recipes.