When you need a treat quickly and without much hassle, a dry dough pie is what you need at home!

Very simple and quick apple shortbread cake. It can be made even by those who have never baked anything before, and all because there is no need to make dough here! Instead of dough, there is a crumb in the cake, which magically turns into delicious shortbread skins with apple filling when baked!

Dough Ingredients:

• 2 cups of flour;
• 2 cups of semolina;
• 1 cup of sugar;
• 1.5 teaspoons of soda;
• 0.3 teaspoon of salt;
• 100 grams of butter.

For filling:

• 1 kilogram of peeled apples (this is the weight - without skin, seeds and entrails, with them somewhere around 1.1-1.3 kg).

• 2 tablespoons of butter;
• 3 tablespoons of cocoa;
• 3 tablespoons of sugar;
• a little salt (a small pinch - just a little bit).

Mix flour with semolina and mix well. Then I lightly fry them in a pan until golden brown, this is not necessary, but in my opinion the color of the cakes and the taste are better.

When frying, be sure to take a dry frying pan. When frying, stir constantly so that it does not burn. As soon as the flour becomes a peach color, turn it off and stir for some more time, otherwise it may start to burn in a hot pan.

Add soda, sugar, salt to flour and semolina crumbs. It is better to sift soda through a very fine sieve, otherwise it will occur in the form of nasty “soapy” tasting lumps. So, it is better not to be lazy and sift.

My apples, cut into quarters, cut out the insides and clean the peel. You should get 1 kilogram of apples.

Rub quarters of apples on a coarse grater. Optionally, you can add cinnamon - about 2 teaspoons. If you like everything very sweet, you can also add sugar to apples, but for my taste, it is enough.

We heat the oven to 180-200 degrees. Lubricate the form. I took with detachable edges 26 centimeters in diameter - I got 3 cakes.

At the bottom of the mold, pour a third of the crumbs and level.

We spread half of the grated apples on the crumbs and also level them.

Then again we pour the crumbs, the remains of apples on it and on top you should have a crumb.

Three crumbs on a grater butter. It is better to do this with frozen - it's easier. And rub it right over the cake, otherwise it will melt in your hands. Your task is to make the grated butter cover the entire cake. This is necessary so that after baking up the cake does not crumble. And this happens as follows - the oil melts and "grabs" the crumbs.

So, as you rub the oil, distribute it with your fingers;)

We send it to the oven. The cake should be baked until golden brown. It took me about 50 minutes to do this. Your time may be different - depending on the volume of the form and on the oven.

Turn off the finished cake and leave to cool in the oven. IT IS NECESSARY! It must be cooled, otherwise you will eat a strange mass :) When the cake cools down, grab it and then it can be cut and it will not lose its shape.

Mix all glaze ingredients in a small saucepan. It should be small because otherwise everything will spread along the bottom and will burn. With constant stirring over medium heat, bring to a boil and reduce.

Let's keep stirring! Cook for 3-4 minutes. Then turn off and pour our cake on top.
If you are too lazy to make icing, then you can simply melt the chocolate bar, while adding a little milk to it and when it melts, pour the cake on top.

Tip: If you are going to make icing from chocolate, then choose the usual one. Porous, when heated, tends to turn into an incomprehensible stretching mass.

Then it remains only to decorate the sand cake. Since I was running out of time, all my cunning came down to cutting an apple from a kiwi and cutting candied fruits into slices. Everything! Sandy apple cake is ready!

We give it to soak for 7 hours, and it is better to leave it overnight.

Recipe 2: Dry Dough Apple Pie

Bulk apple pie surprises everyone with the ease and unusualness of preparation - layers of dry mixture (dough) and juicy apple filling alternate. Butter is laid out on top and all this is baked in the oven. Oddly enough, the cake turns out to be surprisingly tasty, with a crispy crust on top and soft and tender inside.

• 1-1.2 kg apples
• 1 cup flour
• 1 cup semolina
• 1 cup of sugar
• ½ tsp salt without a slide
• baking powder sachet (10 g)
• a pinch of cinnamon
• 150 g butter

For bulk apple pie, you can use any juicy sweet and sour apples, I had these:

First, prepare the dry dough for the pie by simply mixing all the dry ingredients except the cinnamon.

We clean the apples from the skin and seeds and cut into pieces.

Apples immediately begin to darken, this is understandable - their own, not imported ones, but this is not scary, the color does not matter for the filling. However, if you want, you can squeeze the juice of half a lemon on the peeled apples and then they will darken quite a bit. Three pieces of apples on a coarse grater.

Add a pinch of cinnamon and stir. Apple topping is ready.

We cover the bottom of the detachable form with parchment and grease it and the sides with vegetable or butter.

It is not necessary to take a detachable form, it is very convenient to use glass (you can control the degree of roasting of the pie from the sides and bottom) or ordinary metal. For this apple pie, a round shape with a diameter of 22-24 cm is perfect.

The pie will be made from three layers of dry mixture and two layers of apple filling.

Pour the third part of the dry mixture into the mold and level it.

Place half of the apple filling in an even layer on top.

Then pour another third of the dry mixture and again apple filling on top. Pour the remaining dry mixture in the last layer.

Butter cut into thin slices and put on top.

We put the cake in the oven, heated to 180-190 degrees, and bake for about an hour. It is difficult to say the exact time, it all depends on the characteristics of your oven. For example, I bake such a cake for a little more than an hour, otherwise the bottom is not baked. I cover the top of the pie with foil for the last 15-20 minutes so that it does not burn out. If your oven bakes well from the bottom, then it will most likely take less time.

Take the apple pie out of the oven and let it cool completely. A hot cake cannot be cut properly, it just falls apart. And the cooled one is easily cut into neat pieces.

Recipe 3: Dry Semolina Pie (Step by Step Photos)

I want to tell you about a very tasty pie called “dry apple pie with semolina”. This is an unusual apple pie recipe, very simple and delicious. Now, when there are a lot of fragrant autumn apples, you should definitely try it. Preparations take literally 15 minutes, and this time is spent only on rubbing apples, since the dough is not cooked at all here. Dry ingredients are poured into the mold, and that's it. The cake turns out very tasty, very apple, the top part turned out to be a little crispy, like a crumble, which I adore. All in all, this is one of the best pies I've ever had. So, how to cook a quick apple pie in the oven - a recipe with a photo.

• Flour - 1 tbsp
• Sugar 1 tbsp. (less, if desired)
• semolina - 1 tbsp.,
• baking powder - one teaspoon,
• oil - 100-150 grams,
• apples 1 - 1.5 kg
• lemon (optional)

Mix 1 cup of semolina, a teaspoon of baking powder, 1 cup of flour and 1 cup of sugar (I took less sugar, it was still delicious).

Grease the form with oil or cover with parchment. Spread out one third of the dry mixture.

Apples can be grated in advance and mixed with lemon juice so as not to darken. But I didn't have a lemon, so I rubbed it as I went. So, grate half the apples on a coarse grater. I took 1.3 kg, it was quite enough. Spread them over the dry mixture.

Spread another third of the dry mixture. I read reviews that the upper part should be made thinner, so I put more in the middle part, and less left on the top.

Grate and discard the remaining apples.

Top with the remaining dry mixture. And rub it on a grater or cut 150 grams of butter. I took 100 grams.

Bake at 180 degrees until done. I got 1 hour.

At first, it may seem (in appearance) that part of the dough remained dry (small areas), but this is not noticeable to the taste, a dry pie with apples and semolina is very tasty, tender. And when the cake stands overnight in the refrigerator, then there are no such places left at all, it becomes even more soaked.

Recipe 4: dry pie with berries and semolina (with photo)

I bring to your attention the original recipe for a delicious bulk pie with frozen cherries. Why original? And because the dough for this pie does not need to be kneaded, just combine the necessary ingredients in a cup, mix well and the dry dough is ready. And a large amount of freshly frozen cherries makes the pie mega cherry. And the smell that will invisibly spread from the oven throughout the apartment ... In general, the recipe is super simple, and the result is super tasty - gently, fragrant, cherry.

for the "dry" test:

• semolina - 150 g;
• premium flour - 200 g;
• sugar - sand - 150 g;
• vanilla sugar - 15 g;
• baking powder - 2 teaspoons;

• fresh frozen cherries - 600 g;
• butter - 70 g;
• white chocolate (drops) - 20 g.

Prepare dry dough. To do this, sift flour into a deep cup. Then pour semolina. Add granulated sugar. As well as vanilla sugar and baking powder. Mix dry dough well until smooth.

Remove freshly frozen cherries from the freezer and let them melt a little so that the berries can be separated. It is not necessary to completely defrost the berries.

Line the bottom of the baking dish (it is better to take a detachable form) with baking parchment, and lightly grease the sides of the form with butter. Pour a thin layer of “dry” dough into the prepared form, the first layer should only slightly cover the bottom of the form.

Put freshly frozen cherries on top of the “dry” dough.

Then again a layer of "dry" dough and again freshly frozen cherries. The last layer should be a layer of "dry" dough. The number of layers depends on the diameter of your baking dish. I had a form with a diameter of 28 centimeters, it turned out 4 layers of “dry” dough and 3 layers of cherries.

On top of the top layer of "dry" dough, put butter cut into strips.

Bake the cake in an oven preheated to 180 degrees for about 40 minutes until done. The readiness of the pie can be checked with a wooden toothpick, it is necessary to pierce the pie with it. If the toothpick is dry when pulled out, then the cake is ready, and if the dough sticks to it, then bake for another 10 minutes. Arbitrarily put drops of white chocolate on the still hot cake. The heat from the cake will melt it.

Let the cake cool completely and then cut.

Recipe 5: bulk dry pie with jam

For lovers of delicious homemade pastries, we offer you to try, perhaps, the easiest pie to prepare, which is filled with jam. Such a pie can be safely called “lazy”, because it will take you a few minutes to knead the dough for it. And you don’t need to make any special efforts to form it. The secret of such a simple but delicious pastry lies in the fact that the cake is loose.

How to make a bulk pie with jam is described in the recipe below with a photo. For the process of baking and kneading dough, you need to prepare a suitable bowl, grater, pan or baking dish. As for the jam for the bulk pie, we recommend using the thickest one you have. The presence of fruits or berries is welcome in such a pie. Please note that according to the recipe for our pie, the creamy margarine used must be frozen.

• flour - 2 cups
• granulated sugar - 120 gr
• dough baking powder - 0.5 tsp
• margarine - 150 gr
• jam - 8 tablespoons

Sift the declared amount of premium wheat flour into a suitable die.

Pour a little more than half a regular glass of granulated sugar into the sifted flour.

Frozen creamy margarine, before adding flour, should be ground on a grater with large cells.

With clean, dry hands, we begin to grind the flour, sugar and chopped creamy margarine. You should get such a flour crumb.

Visually divide the resulting flour mixture into 3 parts. In a dry frying pan or baking dish, lay out two parts of the flour mixture. Slightly press it to the bottom of the pan. This is the base of the bulk cake.

Spread any thick jam on the base. Spread it gently with a spoon over the entire surface of the base.

Sprinkle the rest of the flour mixture on top. The formation of the bulk cake is over. We put the cake in the oven for 35 minutes. By the way, you need to turn it on immediately and set the temperature to 200 degrees.

Bulk pie with jam is ready!

Recipe 6: Dry Pie with Milk Filling

A lot of fragrant juicy filling and thin flour layers soaked through with milk filling are the main characteristics of our bulk apple pie. Baking is extremely easy to make. In this case, we do without a long kneading of the dough - we just mix all the dry ingredients at once and, alternating with apple chips, put them in a mold.

Most bulk pie recipes use grated butter instead of milk filling, but with this technology there is always a risk of getting dry pastries if the apples are not the most juicy. In our version, the cake comes out as tender, soaked and balanced as possible, and the next day the taste becomes especially bright.

• juicy sweet and sour apples - 1 kg;
• walnuts (optional) - 80 g.

For dry mix:

• flour - 120 g;
• semolina - 150 g;
• sugar - 150 g;
• baking powder dough - 1.5 teaspoons;
• salt - a pinch;
• vanilla sugar - a bag (8-10 g);
• cinnamon - 1 teaspoon.

For filling:

• milk - about 300 ml.

For the dry mixture, combine flour, baking powder, cinnamon, semolina, salt in one container. Add vanilla and regular sugar (the amount of granulated sugar can vary depending on the sweetness of the selected apple variety). Mix dry ingredients thoroughly.

After cutting off a layer of peel and removing the core, three apples with large chips. For the recipe, we select strong and juicy fruits. The most delicious bulk pie is obtained with sweet and sour apples.

We choose a baking container with a height of at least 5 cm (in our example, the diameter of the mold is 22 cm). Lightly rub the bottom and sides with butter. Distribute 1/3 of the dry mixture with the bottom layer.

Bring the milk to a boil. Spread half of the apples over the dry mixture. To make the base of the pie as juicy as possible, we make several holes in the apple layer and pour milk over it (about half a glass).

We spread half of the walnuts, after chopping them with a knife or chopping them in a blender bowl.

Cover the fruit and nut layer with half of the remaining dry mixture. Distribute the second part of the apple chips on top. Pour over the juice that stands out from the grated apples, and sprinkle with nuts.

With the last layer, evenly distribute the remains of the dry mixture.

Pour milk over (liquid should completely cover the surface of the bulk cake).

So, we need:

about a glass:

butter or margarine for baking - 100-120 grams;

vanilla to taste;

perhaps cinnamon;

baking powder - tsp;

For filling:

apples (pears) - about 1 kg,

I also tried pumpkin, pumpkin with apples, and a little plum in addition to all the previous ones as a filling.

You will also need a form, very preferably with a flat bottom and high. I have a form with a diameter of about 23 cm, from this we dance with the number of products.

First, it is better to prepare the filling, because. the dough cooks very quickly. It took me about 6 apples + 2 pears + 15 pieces of small plums (sour) for such a form and the indicated amount of dough. Only apples can be used. Slice thinly and finely, or simply grate, again, as you like.

In a pumpkin pie, the last one took me about a pound + 2 large apples + 15 sloes. If you put only a pumpkin, this is 800 grams. With a turn, it turned out quite interesting and juicy. Still, it is better to grate the pumpkin.

I’ll make a reservation right away that the need for a baking powder pie has not yet been sufficiently studied. A replacement for it with soda and lemon was tried, and once it was prepared without baking powder at all. To be honest, I didn’t notice much difference, perhaps the last time the dough was denser .. but I don’t exclude that this is due to the filling.

Mixed:

Now we take the form and pour the first layer of “dough”. By the way, I have a form with a non-stick bottom, and I don’t lubricate it with anything beforehand - nothing sticks. But usually the cake is eaten with a spoon directly from the mold (the mold has not yet been eaten by a miracle), and there are practically no problems with taking the cake out.

Spread a layer of filling over the dough.

Here I still rub cinnamon on apples, but you could also pour it into the dough. Then we pour the dough again, then the filling, and so on. At the end of the test layer. I make the layers so that only the bottom or before. layer just closed. I get somewhere 3 times the filling and 4 times the dough.

Then I take margarine (no one noticed the difference between butter and margarine either), I just cut it into layers and spread it over the entire surface of the mold. I must say right away that it is better to let there be a little more oil than you will then eat dry baked semolina. Then decide how much you need for your form.

Everything, you can bake. We put in the oven (180-190 degrees) for 20-30 minutes - depending on what kind of filling.

We take it out of the oven and drink tea

with pumpkin

or apple pie

so and so good, and so delicious ;-)

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 serving of sauerkraut salad, you can exclaim indignantly: “This is 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 reasonable 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

Large photos Small photos

Any apple will do, however, in the process of repeated experiments, you can make your choice, understanding which variety is right for you. Someone likes 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. It is 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. Everything. 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 absolutely not necessary, 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.



We grease the baking dish with butter, the bottom can be laid out with baking paper to facilitate further extraction and transfer of the finished cake to the 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 have prepared an 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 pie with the perfect look, simply reheat your chilled pie in the microwave.



If desired, apple pastries can be decorated with white chocolate ganache (1 bar + 50-70 ml of 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. Bon Appetit!

The second version of the Polish pie with apples, which includes semolina. Apple pie is tender and delicious. Its peculiarity is that it is prepared from “dry dough”. It is unnecessary to knead it, just mix all the bulk ingredients and you're done. It is good to cook such pastries when guests are already on the doorstep.

For the semolina pie, take:

For test:

• One glass of semolina;
• A glass of premium flour;
• A glass of sugar;
• a teaspoon of vanillin;
• Half a teaspoon of baking soda.

For filling:

• A kilogram of apples;
• A teaspoon of cinnamon.

For sprinkling:

• Flour - 3 tablespoons;
• Sugar - 3 tablespoons;
• Vegetable oil - 2 tablespoons;
• 100 grams of margarine.

Cooking a pie with apples and semolina

Let's prepare the dough. Pour the ingredients for the dough into a suitable bowl: semolina, flour, sugar, soda, vanillin. Mix well with a dry spoon. Dry bulk mass is ready.

Prepare the sprinkle. Place the margarine in the refrigerator to cool. In a separate bowl, add three tablespoons of flour and sugar. Add two tablespoons of refined vegetable oil. Pound until smooth.

For the filling, it is best to use juicy sweet and sour apples. Peel the apples, remove the pits, grate on a coarse grater. Add a teaspoon of cinnamon, stir.

Take a baking dish, cover the bottom and sides with baking paper, coat generously with margarine.

Pour the dry flour mixture into the mold with a thickness of one centimeter, evenly level.
Next, evenly spread a layer of apple filling (use 2/3 of the total).

Sprinkle the stuffing with part of the dry dough, it should completely cover the apples.

Spread the remaining apple filling, smooth and lightly press down with a spoon.

Sprinkle the Polish apple pie with the remaining dry bulk.

Remove the margarine from the refrigerator, cut into small pieces, put on top of the pie.

Spread the topping evenly over the top of the apple pie.

Put the form in an oven preheated to 180 degrees, bake for 30 minutes until cooked.

Allow the finished apple pie to cool slightly, remove from the mold, transfer to a dish. Can be sprinkled with powdered sugar. Pie with apples in Polish is ready.

Have a good mood, successful baking!

Original entry and comments on

Do you like to treat your family with homemade sweets? Do you want to please the guests who came suddenly with a delicious cake? If you don’t have the time or desire to knead the dough for a long time, but you want to taste a delicious treat for tea, you should try making a dry apple pie with semolina at least once. This magnificent dessert has become popular among housewives, because the process of its preparation is simple and does not require much time. And its taste is reminiscent of the favorite charlotte. Do you want to know the recipe?

What is the secret of dry pie?

Dry apple pie is made only from semolina, flour, sugar, butter and apples. Who loves to bake and does it regularly will ask how a delicious cake can turn out without margarine, yeast and eggs?

It's simple - when heated in the oven, the ingredients of the dry mixture are moistened due to the juice released by the apples. The oil also plays a role, which slightly soaks the pastries. Well, sugar melts under the influence of high temperature. What happens to the manga? It gradually absorbs apple-sugar nectar and swells. As a result, when the dish is ready, you get a hearty and tasty dessert with a golden crust and fragrant filling. It may well replace breakfast or dinner, since the semolina in its composition makes it an unusually satisfying dish.

What are the best apples to use?

The variety of apples matters if you decide to surprise your guests with a dry pie. Overripe fruits, in which there is little juice, will not work. Do not use those varieties that are sweet.

The best solution would be apples of green varieties - Antonovka, Golden, Semirenko. Choose juicy sweet and sour fruits. The quality of the finished pie will depend on the correct choice of fruit. The juicier the apples, the better the dry mixture will soak. Sourness is also important - in combination with sugar, it will give a pleasant taste, the cake will not be cloying.

How to cook dry cake - recipe

So, let's start cooking. Let's prepare the ingredients.

Sugar - 1 cup.
Flour - 1 cup.
Semolina - 1 cup.
Butter - 120-140 grams.
Baking powder - 1 sachet (5 g).
Green apples - 6-8 pieces.
Cinnamon - 5 g.

Combine all dry ingredients together, mixing thoroughly. Let's prepare the apples. We clean them from the skin and seed boxes. Now we need a grater. If there is a plastic one, it is better to use it. When in contact with iron, apples quickly oxidize, acquiring a metallic taste. Grate the apples on a coarse grater.

Choose the right baking dish. Cover the bottom with foil. Use a third of the butter to grease the mold. Better to soften it up a bit first. Now we put the future dry apple pie with semolina into the mold.

How to bake the product?

Divide the dry ingredients mixture into three parts. Lay one of them in an even layer on the foil, greased with oil. Now put half of the apple chips, distributing it evenly over the entire area. On top of the apples we send the loose mixture again, and on it - the apples. The last layer, the top one, is the remaining dry mixture.

You should have a total of three layers of semolina mixture and two layers of apple chips. The thickness of each of them is about a centimeter, although this indicator also depends on the size of the baking dish itself. The smaller its volume, the thicker the layers will turn out. Grind the remaining butter and lay it in pieces on the top dry layer of the pie. Oil is necessary for its impregnation.

We send our masterpiece to the oven, which must be turned on in advance so that it warms up well. Bake the cake at a temperature of 180 degrees for about 20-30 minutes. Its full readiness will be reported by a pleasant aroma floating in the air, and a ruddy crust on top.

How to serve a pie to the table?

To prevent your creation from falling apart when slicing, the apple and semolina pie must be cooled. Let it stay in the baking dish for a while. When the temperature starts to drop, the ingredients will better cling to each other. A slightly warm cake can be carefully transferred with a spatula to a beautiful dish, and then cut into portions. You can take it out of the mold in another way. Simply flip it over your prepared dish and remove the foil. The cake looks the same from above and below.

This dish is good for tea. Some housewives like to decorate it on top, smearing it with jam, but this is not necessary. In the context, this dessert looks interesting due to its layered structure.

Too wet or dry cake?

How to understand that a dry apple pie with semolina is cooked correctly? You will appreciate its quality when you taste the product. The cake should be moderately saturated with apple-sugar nectar. Baking that is too wet indicates that a lot of apples have been used. Perhaps you set the temperature for baking incorrectly or did not wait for the set cooking time, completing the process a little earlier.

If your pastry turned out to be a bit dry, it's probably the apples. Overripe fruits contain little juice, so little is released during baking. As a result, semolina and flour simply cannot be saturated with it properly. Then the cake is hard and too dry.

The dry apple pie recipe of which is given above is a very tasty culinary dish. We recommend trying this amazing cake, especially if you don't like working with dough and sweets are a welcome item on your table. Be sure - there will be no trace of dessert soon after the start of tea drinking!