Monday, March 7, 2011

Pide, My Sweet Apple & Raisin Version

If you'd have asked me what a Pide (pronounced "pea-day") was two weeks ago I'd have...not a clue!
But perusing the internet I stumbled upon this "Turkish Pizza" and thought, I need to make this. This sounds different and delicious. So I found a wonderful recipe with excellent photos and make two pides, which my son and I devoured in record time!

Fast forward two weeks (that would be today) and I decided that this might be good as a sweet version. The dough has a slight sweet taste anyhow and I thought, combined with apples and raisins and whatever else you'd like, it would make a great breakfast or dessert. Why not, right? And drizzle a little glaze over the top or just some powdered sugar and you've got something delicious. We love pizza anytime around here!

These were so good! Aren't they beautiful?

Begin by dissolving yeast in really warm milk.

Add in the egg, sugar, salt and oil.

Mix this well, then begin adding in the flour.
Once the flour is all incorporated, switch to a dough hook and let that go for about 5 minutes.
Then dump the dough onto a floured surface and knead 2 minutes.
Place the dough into a large oiled bowl and cover with a towel and let it rise a half to one hour.

While the dough is rising, make the apple raisin mixture in a skillet and let it cool.

Once the dough has risen, divide it in half and roll each half into a sort of oval shape.
Fill each with filling, then roll up the sides into a canoe shape and brush the edges with a beaten egg, then sprinkle with raw sugar.
Bake about 25 minutes, or til golden.
Apple Raisin Pide (adapted from here)

Makes 2 pide.
1 tbsp. active dry yeast
1 cup warm milk (110 degrees)
1 tsp. sugar
1 tsp. salt
1 egg
3 tbsp. vegetable oil
3 cups AP flour

1 tbsp. butter
5 apples, peeled, cored and sliced into small thin pieces.
1/3 cup raisins
2 tbsp. light brown sugar
1 tbsp. granulated sugar
1 tsp. cinnamon
1-2 tsp. water
1 tsp. cornstarch ( if apples give off too much juice)
Beaten egg and raw sugar for sprinkling.
Glaze: Optional
1/4 cup confectioners' sugar
enough milk to make a thin consistency
1. Warm milk in small saucepan to 110 degrees. Then pour into the bowl of a standing mixer*.
2. Sprinkle the yeast over the milk and stir to dissolve.
3. In a small, combine the egg, sugar, salt and oil and pour into the yeast mixture and begin mixing with the paddle attachment.
4. Gradually add in the flour and mix well to combine.
5. Switch to a dough hook and mix for about 5 minutes, adding in a little more flour ( 1/8-1/4 cup) if you think it's too sticky.
6. Dump the dough onto a floured surface and knead by hand 2 minutes, til you get a nice smooth ball.
7. Transfer the dough to an oiled bowl and cover with a towel and let it rise in a warm place til doubled, 1/2 to 1 hour.
8. Make the filling while the dough is rising.
9. Once risen, place the dough onto a work surface and divide in half. Roll out each half into an oval shape about 18" long. Place each into a baking sheet lined with foil sprayed or coated lightly with oil.
10. Sprinkle 1 tsp. of cornstarch onto the center of each half of dough and spoon equal amounts of filling onto the dough keeping it within 2" of the edge.
11. Roll over the edges, creating a canoe shape and brush edges with beaten egg, then sprinkle with a little raw sugar.
12. Set them aside while your oven is preheating to 400. Cover the apple area only with foil to allow it to bake better without drying out. Bake about 25 minutes, or til golden.
13. Once cooled, make glaze by combining confectioners' sugar and enough milk to make a thin consistency to spoon over pide.
* Note: If you don't have a standing mixer, place the ingredients into a large mixing bowl and mix either by hand or with an electric hand held mixer. Knead the dough on a floured work surface by hand for 7 minutes.

Filling: Make while dough is rising:
1. In a large skillet, over medium heat, melt the butter, then place the apple pieces with the raisins into the skillet.
2. Sprinkle the sugars, cinnamon and water over the apple mixture, stir and cook for about 10 minutes, til the apples are getting soft. (If too wet, sprinkle about 1 tsp. of cornstarch over the mixture and stir well.)
3. Take off heat to cool.


  1. I tried to post this yesterday but apparently it didn't work. The short and sweet of it was that the dessert version looks ridiculously good, but I am taken aback by how insanely amazing the dinner version looks. This is definitely on my list of things to try. I'm for "pizza" in all shapes, and sizes :).

  2. Hi Adam,
    We really loved the dinner version...well, truth be told, I had made this in the morning and we devoured it all for an early lunch!
    The dough is a little less bread-like than regular pizza dough. So good!



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