Knitted pie with apples and sorrel

1. Stage

In the sifted flour, rub the yeast. Add sugar, beat eggs with salt and pour into the flour mixture and add kefir. Stir, leave for 30 minutes, to develop gluten, this is a must.

2. Stage

Then add the room temperature butter. Knead well, this is a must! If you look at the photo, you can see that everything has already started to work all the dough in bubbles. Put it in a warm place.

3. Stage

Waiting for the dough to double in size, that's how wonderful it is

4. Stage

Crumple the dough, lay it out on the table, turning, folding the edges, pressing the dough on top. Look at the photo, the dough is alive!

5. Stage

Let it rise again, I changed the bowl to a larger size, and that's how the dough grew. It grew just fine!

6. Stage

Make the stuffing: Peel the rhubarb. Wash the rhubarb and mint sprigs, dry them. Peel the apples, thinly slice, pour sugar, tighten the bowl with clingfilm let stand 10-15 minutes, drain the juice, mix with sorrel.

7. Stage

Divide the dough into two parts, roll out the first part, put it in a greased mold, so that the edges hang down.

8. Stage

Then roll out the second part of the dough, make incisions,

9. Stage

Then pull strips as if lifting the dissolved front loop.

10. Stage

First we lift the loops from the center, then the sides

11. Stage

Place the filling on top sprinkle with vanilla sugar, wrap the edges of the dough over the filling

12. Stage

Transfer the beautiful "lid" to the pie and let the pie rise, about 20 minutes at most. Heat the oven to 180 degrees and bake until done.

13. Stage

This is how delicious, flavorful the pie turned out. Spread butter on top of the pie, cover, let rest for a while

14. Stage

The cut, I deliberately took the edge of the pie to show the structure of the dough, it is insanely delicious, lush, lively.