Dry pie with apples and semolina. Bulk apple pie - a delicious delicacy from simple products! Lean bulk pie with apples

This apple pie will outshine all the delicious, adorable, amazing and extraordinary options that you have already tried, because it is perfection itself. And by the way, this is not only about a perfectly balanced taste, although, of course, it is also about it. An important role in the assessment of this recipe is played by the factor that preparing it is as easy as shelling pears.

Perhaps you won’t find a more primitive version of baking with apples: all you need is to grate the fruit, prepare the dry mix and put everything in layers. Thanks to the technology of preparation, this pie is popularly called “dry” or bulk. Thanks to the same technology, the output is baking that looks more like a cake: thin layers, apple "cream". By the way, sometimes the recipe is written that way - “dry” or bulk cake.

Another plus is the relatively low calorie content of bulk apple pie. Of course, if you compare a piece of such a dessert with a portion of salad from sauerkraut, you can exclaim indignantly: “It's a waist killer, not a pie!”, however, put a bulk cake on the table, and a thin slice of Prague next to it - and make a wise choice.

Apple pies are different - primitive and artsy, simple and multi-component, homemade and grand weekend. And they are also rich in apple, amazingly bulky, easy to prepare, surprisingly tasty - such as the “dry” apple pie brought to your attention.

The recipe will be of interest to those who, for one reason or another, do not use eggs in baking.

Ingredients

• 1 kg of apples;
• 1 glass of semolina;
• 1 cup of sugar;
• 1 glass of flour;
• 1/3 tsp salt;
• 1/2 tsp baking powder;
• 1/4 tsp vanillin;
• 100 g butter.

The diameter of the baking dish is 26 cm.

Cooking

Any apple will do, however, in the process of repeated experiments, you can make your choice, understanding which variety is right for you. Some people like sour fruits, others prefer sweet fruits, others are satisfied with juicy apples of winter varieties with a neutral taste.

So, choose the right ones, mine. How long will it take, half a minute? We take a bowl of sufficient size, pour a glass of semolina into it. Easy and convenient - you don’t need to sift, look for scales, or think about how to convert cups of grams, and grams into milliliters. I just filled a glass and poured it into a bowl. All. Not even thirty seconds.



Pour a glass of sugar into the same bowl. Just as easy and fast. Another ten seconds.



Flour: fill a glass - pour into a bowl. Half a minute. Sifting is not necessary at all, although, of course, if there is a great desire, you can spend time on this. And you can not spend.



In the same bowl, add salt, baking powder, vanilla. If desired, the baking powder can be replaced with a small amount of baking soda.



We mix - without a mixer, a food processor and dirty hands, which then need to be washed from sticky dough. Again, no more than 20 seconds - and the "dough" is ready.



The hardest part of the job is peeling the apples. It is possible to involve brutal male hands in resolving the issue or exploit child labor - the process, of course, in such cases may be somewhat delayed (apples will darken accordingly), but to make your own kitchen life easier, this option of joint creativity is considered quite acceptable. However, even if you do the task yourself, you will have to spend no more than 5-6 minutes.



We rub the peeled fruits on a coarse grater. A couple more minutes if you do it by hand, and only twenty seconds if you take out the food processor.



Grease the baking dish butter, the bottom can be lined with baking paper to make it easier to remove and transfer the finished cake to a dish. Half a minute maximum.



Pour about a third of the dry mass into the bottom of the mold in an even layer. You can move the form back and forth so that the "dough" is evenly distributed.



Spread half of the apple mass. Carefully so as not to move the first, dry "cake". Lightly tamp the apples with your fingers. Minute.



We take out the butter from the freezer and rub about a third of it over the apples. If the oil is not ice cold, it will “leave” more: the freezer guarantees economical use of the product.



Sprinkle with the third part of the dry mass. We move the form back and forth so that everything is evenly distributed.



Apples again - the remaining half. We press with our fingers - not hard, just so that the surface of the cake is even.



Oil again - about a third. By the way, it is better to rub it immediately over the cake, this will help distribute it more evenly over the surface. Of course, putting the grater on a plate or board, and only then transferring the product to the cake is more convenient, but not economical: the oil will stick together during the rubbing process, and you won’t be able to distribute it the way it works if you work on weight over the form.



Distribute the remaining dry mixture. You can smooth it out with a spoon.



We rub the remaining oil - also over the form. If you are not thinking about how the waist feels, you can take a little more butter - it will give the finished pie a nice crispy crust.



That's all your effort at making a bulk apple pie. How much did it work out in total? Five minutes, seven, ten? Well, obviously no more. As a result, in a minimum amount of time, you cooked incredibly delicious dessert. Oh yes, not yet cooked - put it in a preheated oven, temperature 180 degrees, about 40 minutes.



Do not remove the form immediately - all beauty will fall apart.



Of course, this will not affect the taste, but the cake will have to be served in the form of an obscure crumble. If you prefer warm apple pastries with perfect appearance, just reheat the cooled cake in the microwave.



If desired, apple pastries can be decorated with ganache, cooked from white chocolate(1 bar + 50-70 ml cream). The finished mass will outwardly turn out to be something similar to condensed milk, but the taste is much, much more interesting, nobler, more refined. Enjoy your meal!

Hello culinary blog readers! Guests are on the doorstep, but you do not know what to serve for tea? Today we will tell you a recipe for a bulk pie in the oven with apples and semolina.

The advantages of bulk cake are obvious:

• You don't have to mess around with the dough for a long time, because for bulk cake All ingredients are kept dry.
• The filling will be ordinary juicy apples.
• Cooking time - no more than 50 minutes.
• All products for the pie are always in the house.
• Suitable for adherents of vegetarianism, as the recipe contains products of plant origin.

So, write down the recipe for a very quick and incredibly tasty royal Hungarian cheesecake!

Ingredients:

1. Flour - 1 cup;

2. Sugar - 1 cup;

3. Semolina - 1 glass;

4. Baking powder - 2 tsp;

5. Vanillin - on the tip of a knife;

6. Apples - 7 pcs.;

7. Butter - 150 gr.

Cooking method:

1. In a deep bowl, mix semolina, flour, vanillin (or vanilla sugar 1 tsp), sugar and semolina. Mix dry ingredients well.

2. Remove peel and seeds from washed apples.

3. Grind on a coarse grater. For these purposes, juicy apples are suitable, from the pulp of which juice is easily released. Additionally, you can add cinnamon, nuts, raisins or berries to apples.

4. Grease a baking dish with oil or cover with a sheet of parchment. Now pour in layers, alternating flour mixture and grated apples.

5. The top layer is a dry mix. If you make it a layer of apple-sugar, you get a caramel crust.

6. Grate chilled butter on top of the pie. To make a lean bulk pie, use vegetable-based margarine instead of butter.

Spread all the oil evenly over the surface.

7. Bake in an oven preheated to 180 degrees for 45 minutes.

In the process of baking, it is necessary to pierce the cake a couple of times with a wooden toothpick so that the oil passes through the entire depth. If the top starts to brown prematurely, cover the pan with foil.

Thanks to butter and juicy apples, the cake is tender and airy. After baking, the cake must be cool.

8. Cut into portions and decorate powdered sugar.

Additional Information:

• This bulk cake can also be prepared in a slow cooker. For a change, add 300 g of cottage cheese and 2 eggs to the ingredients. By analogy with the first recipe, in a separate container, mix a glass of dry ingredients with vanilla.
• After mixing, divide the pie base into three equal parts. In another container, grind the eggs, cottage cheese and powdered sugar (50 grams) until smooth. Grate apples into large plates.
• The bowl of the multicooker must be greased with oil before baking. Put the first part of the dry mixture in a slow cooker. The next layer is apples. The third layer is a dry mix. Do not forget to distribute the mixture and filling evenly over the entire surface.
• Next is the curd mass.
• The last layer is the rest of the dry mixture. If desired, sprinkle with chopped nuts. Cover the top of the pie with grated butter.
• The cake is baked in the “Baking” mode for 60 minutes on one side and 45 minutes on the other. The finished pie with cottage cheese and apples must be cooled without removing it from the multicooker bowl. When serving, you can decorate with powdered sugar and fresh berries.

In addition to apples and cottage cheese, other fillings can be added to the bulk pie:

marmalade, jam or jam;
lemon or orange peel;
fresh or frozen berries grated with sugar;
fresh fruits;
toffee (boiled condensed milk).

Experiment with your favorite flavor combinations!

Happy tea! Cook with pleasure! Subscribe to blog updates! Share recipes with friends. See you soon!

Do you like apple pies? Well, who doesn't love them. You have probably already tried more than one recipe and chose the most delicious for your family. But the time comes and you already want to change, try something new. We suggest you cook a dry pie with apples and semolina. There is no need to knead the dough for this pastry. You just need to sprinkle everything with a dry mixture. The name of the pie is dry or bulk, it is good because the ingredients are always found in the house. Instead of apples, you can take pears, even plums. They are juicy, behave well when baking, and the cake always turns out delicious.

This fragrant pastry can be served with whipped cream or sour cream, but even without these additions, it deserves to show off on your family table.

Light

Ingredients

• apples - 500 g;
• flour - 1 tbsp.;
• semolina - 1 tbsp.;
• sugar - 1 tbsp.;
• butter - 100 g;
• baking powder dough - 1 tsp;
• cinnamon, vanillin - optional.

Cooking

The recipe is very simple, and the proportions are easy to remember - all the ingredients in a glass or a cup. It is better to take more apples. They must be sweet or sweet and sour, necessarily juicy.

In a large bowl, mix all dry ingredients - sugar, flour, semolina, cinnamon, baking powder. While the bowl is set aside.

Now let's get to the apples. They must be peeled, and then, grate them on a coarse grater. Experience has shown that it is easiest to grate apples that are not cut into pieces. You rub an apple, leaving a core. Your fingers are safe, time is saved.

Line a springform pan with parchment paper or grease with oil. We will make the cake in layers. Laying out alternately dry mixture and grated apples. First, pour the dry mix into the bottom of the mold.

Place apples on top of the mixture. The thicker the layer of apples, the tastier and juicier the cake.

Now repeat the layers, as far as the height of the form and the amount of dry mixture allows. Remember, the last layer is a dry mix.

From above, the final step will be oil. It can be grated, put on top. To easily grate the butter, use one secret - freeze it a little. If you hammered it, put it in the freezer, you can cut it into slices and lay it in a circle, leaving no space.

We send the cake to the oven. Cooking temperature 160-180 degrees. Cooking time 35-40 minutes. We put it on the 3rd shelf from the bottom.

Ready dry pie with apples on semolina can be served immediately. You can decorate it with fresh or soaked lingonberries or other berries. Can be served with whipped cream.

Cooking Tips:

• Cores and peel can be used for compote. To this compote add a little frozen or fresh berries or fruit. As a result, you get a delicious compote.
• So bulky Apple pie with semolina, you can cook with pears. They should also be grated. But if you decide to do it with plums, then it is better to peel them, disassemble them into halves and cut them into strips along. The skin does not need to be removed.
• This cake is good with whipped cream. The pie itself is cut into portioned pieces, and the cream is served separately. Serving a portion, spread on each cream in a slide and in an original way, and very tasty. Instead of cream, you can serve honey or lingonberry jam.
• If you are a fan of unusual experiments in the kitchen, try making it with carrots (you need to rub it on a fine grater and sprinkle a little sugar syrup) or an avocado (although it will be a little expensive).

Probably, many housewives are familiar with the feeling when you want to cook something tasty for dessert, but what stops you is having to mess with the dough. Then you should definitely make a bulk cake. The dough consists of only three ingredients, and they are all dry. And the filling is the most delicate layers of apples.

Today we are preparing a dry pie with apples and semolina in the oven, although in the context it looks more like a cake. Dessert is an alternation of “cakes” and an apple layer. But don't worry, you don't have to knead and roll out the dough. Everything is done quickly and simply, preparation takes more than five minutes. Layers of apples are simply sprinkled with a mixture of dry ingredients. During the baking process, apple juice and butter gradually soak the “cakes”. The result is a tender, juicy and fragrant cake. Try it.

Apple Pie Recipe

Ingredients:

• Wheat flour - 0.5 cups;
• Semolina - 0.5 cups;
• Sugar - 0.5 cups;
• Apple - 3 pcs.;
• Ground cinnamon 0.25 tsp;
• Butter - 60 g.

How to cook a dry pie with apples and semolina in the oven

Prepare everything you need. The most important condition is the presence of very juicy apples, otherwise the dry components will remain dry, the dessert simply will not work. If in doubt, you can additionally pour the top of the cake apple juice or milk (100 ml).

First prepare the dry mix. To do this, pour flour, sugar and semolina into a plate of a suitable size.

Mix everything thoroughly.

Peel apples from skin and seed boxes, grate on a beetroot grater. Add ground cinnamon.

Grease a baking dish (size 23x14 cm) with butter. Pour a quarter of the dry mixture into the bottom.

Lay out a third of the apples in an even layer.

Repeat these steps three more times. Dry ingredients should be on top. Thus, in the end you get a bulk cake, consisting of four layers of dry mixture and three layers of apples.

Butter cut into thin slices or grated, spread evenly on top.

Put the cake in a preheated oven and bake for 40 minutes at 180 degrees. The surface will be covered with a crust and slightly browned.

Before serving a bulk pie with apples and semolina, it is better to wait for it to cool. This will make it easier to cut. And if the dessert spends the night in the refrigerator, it will be even better. Surprisingly, the tastes of warm and cold cake are quite different, so it's worth trying both options.