An ambulance is needed on the secret of baking sweet yeast pies

Yeast dough never worked for me; I didn't even take it.
Thanks to the site, now I am happy to bake yeast pies, my family no longer encourages any others ...
But I have a problem: the middle of the pie "falls through"! The edges are high, thick, porous, the dough is baked wonderfully, and the middle is wet, thin ... So in the shape of a bowl, the pie looks like: the closer to the edge, the higher, thicker and fluffier.
What should be done to prevent the cake from sagging?
I added starch to the filling. Crackers and biscuits.
Cooked apples. Rubbed on a coarse grater.
Before spreading the filling, sprinkle the dough with starch and semolina.
And thick jam does not help, the same result: it sags.

And my oven is very good, "even". It's not about her.

I take out the finished cake from the mold - well, thank God, it didn't fail today! An hour later I looked - no, after all ...

What to do? (And who's to blame?)

Oh ... oh! And I do it that way, if I want a pie with a sweet filling, so that there is more of it ... And now I bake "shifters".
In an old email. "Miracle stove". It is also possible in MV. Delicious, beautiful, and nothing fails.

[TATbRHA]

TATbRHAit seems like the middle of the pie is falling through. Well, judge for yourself, why should he fail, you spread the filling, I think, exactly, the temperature in the oven, you say, is also even. So it's all about the amount of dough, both lower and upper layers. The dough is connected from the edges and there is just a lot of it, so it rises when baking.
Try to roll out the dough evenly, usually more dough is taken on the lower part, less on the upper part, be sure to weigh it, so you will achieve a stable result and repeatability. For example, I bake in pans of 30 cm in diameter, on the bottom of the pie I take a dough of 260 - 300 grams, depending on the consistency of the dough. The steeper the dough - we take less, the dough is very soft, floats - we take more. I take 160-200 gr on the top of the dough pie. I roll out the lower part of the dough in a circle with sides, and the upper part, not reaching the sides, 2 cm. When pinching the pie, I pull the lower and upper parts of the dough to each other, and pinch them with a scar. In the middle of the cake, I make a hole with a diameter of 10 kopecks a coin for steam to escape. My pies are thin, I do not like a lot of dough in pies, pies are not rolls, they have the main filling. Perhaps you bake on a baking sheet, try to calculate the amount of dough and roll out the dough evenly, the experience will not keep you waiting, you'll see!
By the way, if the baking pan has high edges, that might be the reason. Pies are baked in low tins, on baking trays, in pans.

Yes, I roll it out evenly, I spread the filling evenly, the temperature in the oven is "correct", I bake it in a round thin form with high sides or in low thick-walled (former pans). There is a lot of dough, because here on the site I found several recipes for a very, very tasty dough that my family likes. I divide the dough for the bottom and top 2: 1, most often I do not put a lot of filling, that is, not a thick layer of it. There are many holes for steam out ...
First, it fits perfectly to the top of the mold, then it bakes beautifully high, then falls off and it seems even raw where it comes into contact with the filling.
This is an experience that was not long in coming, and is already old ... I tried both, but the experience does not change.

[TATbRHA]

TATbRHA, then this is not an experience yet, if you are not satisfied.
Then I would advise an oven in a form with low sides, so that the cake after baking becomes higher than the sides, and the temperature in the oven is higher.
And as for the dough for pies, they are all delicious, no matter what the recipe is, it's just a masterpiece! The main thing here is hands, a sense of taste and proportion!

-

[Margit]

so that the cake after baking becomes higher than the sides

Yes Margit, the cake simply falls out of the mold with low sides during the baking process !! Why else would they even make tins with high sides, if not for baking tall pies in them !! Try it for yourself, dear, leave at least a small cake that is planned to get high and lush !! Your dough will be "poured" even before baking, you won't bring it to the oven.
Indeed, experience is not like mine. And specific advice: about experience, sense of taste and measure.

[TATbRHA]

TATbRHA, I didn't mean to offend you, why are you doing that?
The pies don't fall out, I don't know, maybe we're talking about different pies? For 30 years I have been baking pies, to order, including ...
I didn't want to offend you in any way.

[Margit]

Margit, I was not offended, of course. Probably, we are really talking about different pies. I like tall, thick, lush, where there is a lot of tasty, fluffy, light, vanilla-scented butter yeast dough. If you bake these to order, how do you manage to ensure that the cake does not sag in the center? So that in the center, under the filling, the dough layer remains thick, fluffy, light and porous, as befits a good yeast dough.

[TATbRHA]

TATbRHA From the dough you are writing about, I mainly bake buns, pies, rolls, buns. My pies are low, not counting the gubadia, where there are several layers of filling, but this cake does not fall out either.
And how long do you leave the cake, maybe the proofing is long, so the cake floats over the edges of the low form?

[TATbRHA]

TATbRHA,
And you would take a photo next time. In the process, after and in the cut. I think that in this case it would be easier to get constructive advice. And so "fortune-telling on the coffee grounds" is obtained. Well, you can look in the net for a photo of your "ideal" to complete the picture.

[LenaV07]

Proofing for 20-25 minutes, as expected. The most favorite - from 500 g of flour, in finished form it is more than 1.5 kg. Mold diameter 25-26 cm, side height 5 cm.
LenaV07, the cake looks perfect immediately after proofing before being sent to the oven. It looks ideal right after baking, when you take it out of the oven while still in the mold. And then, for a few minutes - alas ... What do you do to prevent the sweet pie with filling from sagging? Have alfa20 it sags too ...

[TATbRHA]

TATbRHA, from 500 gr. flour, I bake two pies in frying pans with a diameter of 34 cm, let stand for 10 - 15 minutes.
LenaV07 I threw a good idea, try to post photos, so maybe the whole forum and we will figure out what the problem is.

[TATbRHA]

TATbRHA,
Tanya, you can see it and understand that he is perfect, while others do not know your criteria. A clear illustration will greatly facilitate the search for a way out.

[LenaV07]

LenaV07, your sweet yeast cake is sagging? If yes, then

What do you do to keep the sweet filled pie from sagging?

And if not, why do we need a picture of the ideal? In my opinion, any cook without photographs understands what the perfect pie looks like.

Tatiana, sorry to be blunt, but do you really need advice? Judging by your answers to the girls (who are sincerely trying to figure it out), you don't need any advice, you can do everything. Well, if I'm still wrong, Lena is right, for some a tiny depression in the center of the pie is already the end of the world, for others - a crater - it doesn't matter. Therefore, the photo would really simplify the process, and we would not give "stupid" advice.

[Kara]

Kara, for me, too, a crater is not a problem! .. I want to know how you do without a crater. Not a single practical recommendation so far. Okay, I'll post a photo next time, but for now, I sincerely thank everyone for their participation and close the discussion.