Simple and delicious apple pie with semolina. A very tender juicy cake based on semolina dough without adding flour with a pleasant apple sourness. An excellent alternative to the boring apple charlotte. The pie turns out to be smooth, ruddy and amazingly appetizing.

Composition:

• Apples - 3-5 pieces
• Semolina - 1 glass
• Kefir - 1 glass (it is better to take 1%)
• Granulated sugar - ¾ glass
• Eggs - 2 pieces
• Soda - 1 tsp
• Cinnamon - ½ tsp
• Vanilla sugar - ½ tsp

Preparation:

In a large container, combine kefir, semolina, sugar, eggs, soda, cinnamon and vanilla sugar, in short, all the ingredients except apples.

Mix the dough thoroughly with a mixer or a regular spoon.

The consistency of the dough turns out to be quite liquid, this should not scare you, because when baking, the semolina will swell and the cake will freeze. Leave the finished dough for 30 minutes at room temperature.

Wash and peel the apples. This year, a huge number of them were born, so I used my unsightly apples from the garden. The number of apples depends on their size, if you use small apples, like me, then you need five, and if large, then three will be enough.

Cut the peeled apples into medium sized pieces.

Combine the apples with the infused dough and stir gently with a spoon.

The pie dough is ready, you can start baking. I baked the cake in a pre-buttered silicone mold. But of course you can take any other, for example, ceramic or metal.

Send the cake to an oven preheated to 180 degrees for 40 minutes. At the end of cooking, the cake should harden and acquire an appetizing golden brown crust.

Apple pie with semolina is ready. Take it out of the mold by double-turning it, that is, first tip the cake out of the mold onto a plate and then transfer it to another plate, turning it over again.

Leave the cake to cool for 20-30 minutes and serve with tea or milk.

Bon Appetit!

You can watch a funny video below:

Love treating your family to homemade sweets? Do you want to please guests who come suddenly with a delicious cake? If you do not have time or desire to knead the dough for a long time, but you want to taste a delicious tea for tea, you should try to make 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 take much time. And its taste resembles charlotte, beloved by many. Want to know the recipe?

What's the secret to dry cake?

Dry apple pie is made only from semolina, flour, sugar, butter and apples. Who loves to bake and does it regularly, asks how you can get a delicious pie without margarine, yeast and eggs?

It's simple - when heated in the oven, the ingredients of the dry mix are moistened by the juice emitted by the apples. Butter also plays a role, which slightly impregnates the baked goods. Well, sugar melts under the influence of high temperature. And what happens to the semolina? It gradually absorbs the apple-sugar nectar and swells. As a result, when the dish is ready, you get a hearty and tasty dessert with a golden brown crust and aromatic filling. It may well replace breakfast or dinner, since semolina in its composition makes it an unusually satisfying dish.

What are the best apples to use?

The apple variety matters when you want to surprise your guests with a dry pie. Overripe fruits, in which there is little juice, will not work. You should not use those varieties that are sweet.

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

How to make dry pie - recipe

So let's get down to cooking. Let's prepare the ingredients.

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

Combine all dry ingredients together by mixing them 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, use it better. On contact with iron, apples quickly oxidize, acquiring a metallic taste. Grate the apples with a coarse grater.

Choose a suitable baking dish. Cover the bottom with foil. Use a third of the butter to lubricate the mold. It is better to soften it a little at first. Now we put the future dry apple pie with semolina into the mold.

How to bake a product?

Divide the dry ingredient mixture into thirds. Lay one of them evenly on oiled foil. Now lay in half of the apple shavings, spreading them evenly over the entire area. On top of the apples we send again the free-flowing mixture, and on it - the apples. The last layer, the top one, is the remaining dry mixture.

You should have just three coats of semolina mixture and two coats of apple shavings. The thickness of each of them is about a centimeter, although this figure also depends on the size of the baking dish itself. The smaller its volume, the thicker the layers will be. Chop the remaining butter and place it in slices on the top dry layer of the cake. 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. You need to bake the pie at a temperature of 180 degrees for about 20-30 minutes. Its full readiness will be indicated by a pleasant aroma in the air, and a ruddy crust on top.

How to serve a cake to the table?

To prevent your creation from falling apart when slicing, the pie with apples and semolina must be cooled. Let it sit in the baking dish for a while. As the temperature begins to subside, the ingredients will bond better with each other. The slightly warm pie can be gently transferred with a spatula to a beautiful dish, and then cut into portions. You can take it out of the mold in another way. Just flip it over your pre-prepared dish and remove the foil. The cake looks the same from above and from 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 section, this dessert looks interesting due to its layered structure.

Too wet or dry cake?

How to know that dry apple pie with semolina is cooked correctly? You will appreciate its quality when you taste the product. The cake should be moderately soaked in apple-sugar nectar. Baking that is too moist indicates that many apples were used. Perhaps you set the wrong temperature for baking or did not wait for the prescribed cooking time, completing the process a little earlier.

If your baked goods are a little dry, it's probably the apples. Overripe fruits contain little juice, so little is released when baked. As a result, semolina and flour simply cannot be soaked in them properly. Then the cake is tough and too dry.

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

For baking sweet pies, wheat flour is most often used. But there are recipes in which semolina is used instead of flour or as an additive to flour. It turns out a pie with apples and semolina is very tasty, and cooking this dish is easy.

Apple pie with semolina is prepared in two ways.

In the first case, a dry method is used. The dry ingredients are mixed and laid out in thin layers in the mold. A juicy apple filling is placed between the layers, and butter is spread on the surface of the cake. Thanks to the oil and fruit juice, the dry base is impregnated, and loose, delicate layers are obtained.

The second method is that semolina is pre-soaked in milk or kefir. This mass is allowed to stand for some time so that the cereal swells well. If you do not allow the cereal to swell, then it will be felt in the cake in the form of hard grains.

Apple fillings for semolina pies can be varied, they are complemented with other fruits, berries, dried fruits. In addition, you can use cottage cheese for the filling. Powdered sugar is most often used for decoration. But you can use other options - cream, whipped cream. Pies with semolina go well with melted ice cream.

Interesting facts: Not everyone knows that semolina comes in different types. If there is a “T” mark on the package, then this product is made from durum wheat. This option is best suited for making sweet pastries. Marks "M" and "TM" indicate that the product is made and, accordingly, soft grades or is mixed. Finely ground semolina from durum wheat is called semolina.

Bulk pie with apples and semolina

The foundation:

• 1 cup semolina
• 1 cup granulated sugar;
• 1 cup sifted flour
• 1.5 teaspoons baking powder;
• 1 teaspoon ground cinnamon

Filling:

• 800 gr. apples;
• 0.5 walnuts - toasted and chopped;
• 1 glass of milk (10% cream can be used if desired);
• 20 gr. oils (any) for the form.

We mix all the products for preparing the base, we have a dry mixture. Grate the fruits, lightly fry and chop the nuts.

We turn on the oven at 190 ° C and start forming the cake. Cover the bottom of the form with baking paper. And if the form is split, you need to cut a circle out of paper of a larger diameter so that it not only covers the bottom, but also rises to the walls. Lightly grease the paper with vegetable oil.

Pour one glass of the prepared base onto the bottom, level it. We spread half of the apple filling. We spread two more layers of the base and one layer of the filling in this way. The top of the workpiece must be dry. Boil the milk and pour it over the cake gently and evenly.

We will make several punctures in the blank with a wooden stick so that the milk can penetrate to the very bottom layers. Cook for 45-50 minutes until golden brown. Sprinkle the finished baked goods with nuts mixed with cinnamon.

Coffee and honey pie with apples

The pie is easy to prepare, but delicious and aromatic.

• 1 cup of sugar;
• 1 glass of semolina;
• 1 glass of freshly brewed coffee;
• 2 tablespoons of honey;
• 0.5 cups vegetable oil;
• 2 teaspoons baking powder
• a pinch of vanillin;
• 1 apple, cut into thin slices;
• 1 cup flour.

Mix sugar with semolina, add vegetable oil and honey, then pour in hot coffee. Stir and leave to cool completely. Add sifted flour, baking powder, vanillin, mix.

Pour into a mold with a diameter of 22-24 cm in diameter, you can use a cake pan in the form of a ring. Lay apple slices on the surface. Cooking at an average temperature (180 degrees) for 40 minutes.

Flourless Apple Pie

All of the above recipes use flour as one of the ingredients. But you can make such a cake without flour, only from semolina.

• 350 ml of kefir;
• 230 gr. semolina;
• 5 tablespoons of sugar;
• 2 eggs;
• 2 teaspoons vanilla sugar
• 1 teaspoon baking powder
• 3 apples;
• 0.5 teaspoon cinnamon;
• 20 gr. butter for the form.

To prepare it, very few ingredients are required:

• 1 glass of semolina;
• 1 glass of kefir;
• 1 cup of sugar;
• 1 cup flour;
• 1 egg;
• 1 teaspoon baking powder
• 2 apples;
• 1 teaspoon cinnamon (optional)

Pour semolina and sugar into a bowl, fill with kefir, mix diligently and set aside for 20 minutes. In a separate bowl, slightly beat the eggs, pour them into the mixture with semolina and mix with flour and baking powder.

Cut the washed apples into pieces of arbitrary shape. Pour the slices into the semolina dough and knead. Pour the mass into the mold. If the mold is silicone, then it can be greased; dishes made of a different material should be smeared with vegetable oil. Cook for 55 minutes at 170 degrees.

Mannik with grated apples on fermented baked milk and mayonnaise

To prepare these tender and soft baked goods, you need:

• 0.5 liters of fermented baked milk;
• 2 eggs;
• 150 g flour;
• 2 tablespoons mayonnaise (preferably homemade, no artificial preservatives)
• 250 g Sahara;
• 200 gr. grated apples;
• 1 teaspoon baking powder
• a pinch of vanillin.
• 40 ml of vegetable oil.

Prepare the mixture by mixing semolina, flour, baking powder and 200 gr. Sahara. Fill this mixture with fermented baked milk, add mayonnaise and stir well. Cover the dish with the dough with a lid and let stand for about half an hour at room temperature. Then add butter, vanillin and mix well again.

We will cook the pie with grated apples. Fruit should be grated and mixed with the remaining sugar.

Put half the dough into a greased form, then place the fruit filling. Cover the fruit with the rest of the dough, level it. Cooking for 50 minutes at 170 ° C.

Pie with apples and semolina with raisins

You can change not only the composition of the dough, but also vary the filling. Here is a recipe for baking with raisins and saffron. The last component will give the baked goods a pleasant aroma and an appetizing yellowish color.

• 500 gr. apples;
• 3 eggs;
• 150 g Sahara;
• 1 glass of semolina;
• 1 teaspoon baking powder
• 1 rounded tablespoon of flour
• 100 g raisins (choose a seedless variety);
• a third of a teaspoon of saffron;
• some butter for the mold.

Pour raisins with boiling water, wait a few minutes and add water. Rinse the dried fruits several times with cold water, then put them on a paper towel to dry the berries. Cut the apples into small pieces of arbitrary shape.

Stir the kefir with semolina, leave for 20 minutes. Stir the sugar with the eggs, beat a little and pour this mixture into the swollen semolina. Stir and add saffron, baking powder and flour to the dough. You may need a little more flour, you need to ensure that the mass resembles thick semolina. Pour raisins into the finished dough and mix well.

Pour half of the prepared form into a greased baking dish, lay fruit slices on the surface. Put the dough on top, which is still in the bowl. Cook at 170 degrees for about 40 minutes.

Apple-curd semolina pie

Cooked manna turns out to be very tasty and tender.

• 200 gr. cottage cheese;
• 5 tablespoons of semolina for the dough and 1 spoon for the mold;
• 1 egg;
• 100 g sugar in the dough and 1 more tablespoon for the top layer;
• 50 gr. sour cream and 2 more tablespoons for lubrication;
• 50 gr. butter for the dough and 1 teaspoon for lubrication;
• 0.5 teaspoon cinnamon;
• 1 large apple.

We grind the cottage cheese well, if it is in grains, then it is better to beat the product in a blender. You can grind it through a sieve, but this procedure is quite laborious.

Advice! For the preparation of these pastries, it is advisable to use cottage cheese with a fat content of 9% and higher. Low-fat cottage cheese makes baked goods less tender and slightly “rubbery”.

Add 70 gr to the grated curd. sugar, sour cream, egg and baking powder. Beat everything. Pour in semolina, pour in the pre-melted butter, grind, Leave the mass for 15 minutes so that the cereal swells and becomes soft.

The story goes that dry pie with apples and semolina, the recipe of which is so well known to modern housewives, appeared a long time ago. Once upon a time one girl, in order to impress her lover, decided to bake him a cake. But to my regret, I didn't know how to do it, so I just mixed the flour with semolina, sugar and apples, put the dry mixture in the oven. Only later did I remember that my mother always kneaded some kind of special dough for sweet pastries. Out of despair, the girl poured melted butter into the bulk mass and ran away from home, fearing disgrace. At this time, a young man came to her, who was attracted by the appetizing smell of apple dessert, having tasted a piece, he married a girl. And today, even a novice culinary specialist can independently verify the unsurpassedness of this confection by preparing one or more bulk pies, the recipes of which are given below.

Bulk dessert is also called “three-glass pie”, because you don't need to bother with kneading dough to make it, and to get the most delicate cakes, you just need to take one glass of flour, semolina and sugar. The sweet and crunchy texture of the pastry with an amazing aroma of fruits and cinnamon will bring the whole family together at the dinner table.

Ingredients:

• 1 tbsp. flour of the highest grade;
• 1 tbsp. decoys;
• 150 g frozen sweet cream butter;
• 1 tbsp. granulated sugar;
• some cinnamon;
• the same amount of vanillin;
• 4-5 large juicy apples;
• baking powder bag;
• 1 tsp powdered sugar.

Preparation:

1. Flour with baking powder is sifted into a deep bowl, semolina and granulated sugar are added. The mixture is well mixed and divided into 3 equal parts.
2. The apples are peeled and peeled. The pulp is rubbed on a coarse grater and divided into two parts.
3. The bottom and sides of the baking dish are coated with butter. Part of the dry mixture is evenly distributed along the bottom and lightly compacted.
4. The cake is formed in layers, where the first and last are a mixture of flour and semolina. For even baking, you do not need to make the sand layers too thick, so if the mold has a small diameter, you need to reduce the number of recipe components.
5. Frozen sweet butter is rubbed evenly over the surface of the workpiece.
6. The filled form is placed in an oven preheated to 180 degrees and baked for 40 minutes.
7. After the time has elapsed, the apple pastry is removed and sprinkled with a small amount of a mixture of sugar and vanilla, after which it is baked for 5 minutes.
8. The hot product is crushed with powdered sugar mixed with cinnamon.

For the full flavor, leave the loose apple pie overnight to soak.

Cooking in Bulgarian with semolina and milk

Bulk cake in Bulgarian conquers with its simplicity of preparation, however, it always turns out amazing.

Ingredients:

• 4 sweet and sour apples;
• a glass of semolina, flour, milk, sugar;
• 1.5 tsp baking powder;
• half a medium-sized lemon.

Preparation:

1. The loose ingredients of the recipe are mixed in a bowl.
2. Apple pulp without seeds and peel is rubbed, sprinkled with the juice of half a lemon and divided into 3 parts.
3. The cake is formed in even layers - a glass of dry dough, a piece of fruit, and so on.
4. The milk is brought to a boil and carefully poured into a mold with a confectionery semi-finished product. For a good soak, the pie should be pierced in several places with a wooden skewer.
5. The Bulgarian product is baked at a temperature of 180 degrees for 50 minutes.

How to do without flour

The delicious aroma of the baked goods being prepared will wake up the whole family in the morning and invite them to breakfast.

Ingredients:

• 2.5 tsp ground cinnamon;
• large apple;
• 150 g of natural butter;
• 150 g sugar;
• 150 g semolina.

Preparation:

1. The apple pulp is rubbed on a coarse grater, the fruit juice is slightly squeezed out.
2. The butter is cut into slices.
3. A small diameter form is covered with foil.
4. 1/2 semolina is poured on the bottom, half of the butter is laid out on it, then 1/2 fruit mixed with cinnamon is laid out, the top of the apples is covered with half granulated sugar. The layer formation process is repeated.
5. This bulk miracle is baked at 180 degrees for 20-30 minutes.

Option for those who are fasting

Ingredients:

• 1 cup flour;
• 1 glass of semolina;
• 0.5-1 glass of sugar;
• 1 kg of apples;
• 0.5 cups vegetable oil;
• 2 tsp baking powder;
• a pinch of vanillin.

Preparation:

1. The loose ingredients of the recipe are mixed.
2. The fruits are peeled and cut into thin strips, you can use a Korean carrot grater for this purpose.
3. The baking dish is covered with oiled parchment.
4. Half of the sand mixture is leveled along the bottom of the mold, the filling is laid out on top, which is covered with the remnants of the "dough". Optionally, you can collect a multi-layer cake from semolina, flour and apples, where the bottom and top layers will turn out to be dry.
5. The top of the semi-finished product is evenly watered with vegetable oil.
6. The confection is baked in the oven for 40 minutes at 190 degrees.

The finished cake is cooled, sprinkled with crushed nuts or poured with dark chocolate.

Orange-filled

A crumbly and very tasty cake will become a favorite treat for the whole family.

Ingredients:

• 3 large apples;
• 2 sweet orange fruits;
• 1 tbsp. flour;
• 1 tbsp. semolina;
• 1 tbsp. granulated sugar;
• 1 bag of baking powder;
• salt on the tip of a knife;
• 1 bag of vanillin;
• 150 g butter;
• 0.5 tbsp. walnut kernels.

Preparation:

1. Peeled apples are grated. The skin is removed from the oranges along with a white layer, then the fruits are cut into small pieces. The fruit is mixed with vanilla.
2. The dry ingredients of the recipe are thoroughly mixed.
3. The kernels of the nuts are crushed.
4. The baking dish is covered with parchment, which is coated with a small amount of butter.
5. On the bottom of the mold, 1/3 of the dry mixture is poured in an even layer, half of the fruit is laid out on top, then a layer of "dough" and the remaining filling is laid out. The top is leveled with sand crumbs, on which frozen oil is rubbed.
6. The workpiece is sprinkled with chopped nuts and placed in an oven preheated to 200 degrees. The cake is baked for 40-50 minutes.

Warsaw dry pie with apples and semolina

Dry dough with semolina for apple pie is a simple and affordable recipe for tender pastries with lemon sourness and roasted peanuts. It is done without much effort and will definitely please the whole family.

Ingredients:

• 1 tbsp. wheat flour;
• 1 tbsp. Sahara;
• 1 tbsp. decoys;
• 150 g sweet frozen butter;
• 4 large apples;
• 50 g of peanuts;
• 1 bag of baking powder;
• 4 tbsp. l. lemon juice;
• 2 tsp powdered sugar.

Preparation:

1. Flour with baking powder is sifted into a deep bowl, sugar and semolina are added. The mixture is stirred.
2. The peel is removed from the fruit and the seed capsule is removed, after which they are rubbed on a coarse grater. Lemon juice is poured into the apple straw, everything is gently mixed.
3. Peanuts fried in a pan or in the oven are chopped with a knife into not too small pieces.
4. Add 1/3 of the dry dough to the bottom of the baking dish. 1/3 of the fruit filling is laid out on top. Thus, 3 even layers of sand crumbs and apples are made.
5. Ice-cream butter is rubbed over the workpiece and covered with chopped nuts.
6. The completed form is placed in an oven preheated to 200 degrees for 1 hour.
7. The cooled baked goods are crushed with powdered sugar, cut into portions and served.

With the addition of cottage cheese

Due to the apple juice, the sand crumbs will become soft cakes, and the cottage cheese will turn into a delicate soufflé. The aroma of fruits and cinnamon will turn the head of even ardent opponents of sweet pastries.

Ingredients for the sand crumbs:

• 250 g of premium flour;
• 200 g sweet butter;
• 100 g granulated sugar;
• a bag of baking powder.

Ingredients for curd filling:

• 350 g of homemade cottage cheese;
• 70 g granulated sugar;
• fresh chicken egg;
• a bag of vanillin.

Ingredients for apple filling:

• 4 large sweet and sour apples;
• 1 tsp ground cinnamon.

Preparation:

1. In the bowl of the combine, the ingredients for the curd filling are mixed until smooth.
2. The flour sifted with baking powder is mixed with granulated sugar and slightly melted butter. Everything is carefully rubbed with hands into sand crumbs.
3. The fruit, peeled from the seed capsule, is grated and mixed with cinnamon powder.
4. Distribute ¼ of the sand mixture along the bottom of the baking dish, half of the fruit is laid out on top, sprinkled with ¼ crumbs. The next layer of cottage cheese, then ¼ dough, ½ apples. The final one is the rest of the sand blank.
5. A dry pie is baked in the oven for 50 minutes at 190 degrees.

Recipe from Olga Matvey

Dry dessert from Olga Matvey is prepared very quickly, but it turns out to be so tasty, which makes it impossible to even think that semolina is present in it.

Ingredients:

• 200 g flour;
• 200 g semolina;
• 200 g sugar;
• 1 tsp baking powder;
• 1 kg of apples;
• half a lemon;
• 150 g butter.

Preparation:

1. Washed apples are rubbed together with the skin on a coarse grater. The juice of half a lemon is squeezed into the fruit mass.
2. The bulk ingredients of the recipe are mixed in a separate container. Flour is sieved at least 2 times in advance.
3. A small but deep baking dish is covered with parchment paper coated with a small piece of butter.
4. An even layer (1.5 cm) of sand crumbs is poured onto the bottom of the prepared form.
5. Half of the fruit filling is laid out on top.
6. The remaining layers are laid out in a similar way.
7. A piece of frozen oil is evenly rubbed onto the top layer of the dry mixture.
8. The completed form is placed in an oven preheated to 180-200 degrees. The gas is reduced to 170 degrees. Baking time 40-50 minutes.
9. The hot cake is taken out of the mold along with the parchment, the paper is removed, and the dessert is left on the table until it cools completely.

With apple and pumpkin filling

A dry pie in a multicooker turns out to be no less tasty than from an oven, and it cooks even faster.

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

A very simple and quick apple sand 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 crumb in the cake, which, when baked, magically turns into delicious sandy skins with apple filling!

Ingredients for the dough:

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

For filling:

• 1 kilogram of peeled apples (this is the weight - without the 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 you fry, be sure to take a dry pan. Stir constantly while toasting to avoid burning. As soon as the flour turns peach in color, turn it off and stir for a while, otherwise it may start to burn in a hot pan.

Add soda, sugar, salt to the flour and semolina crumbs. Soda is better to sift through a very fine sieve, otherwise it will be found in the form of nasty "soapy" lumps to the taste. So, it's better not to be lazy and sift.

Wash the apples, cut them into quarters, cut out the insides and peel them. You should have 1 kilogram of apples.

Rub the quarters of apples on a coarse grater. Optionally 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.

Preheat the oven to 180-200 degrees. Lubricate the shape. I took with split edges 26 centimeters in diameter - I got 3 cakes.

Pour a third of the crumb on the bottom of the mold and level it.

Put half of the grated apples on the crumb and level it too.

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

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

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

We send to the oven. The cake should be baked until golden brown. It took me about 50 minutes. Your time may be different - it depends 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 down, otherwise you will eat a strange mass :) When the cake has cooled down, grab it and then it can be cut and it will not lose its shape.

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

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

Tip: if you are going to make the 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, my whole trick was reduced only to cutting an apple from a kiwi and cutting candied fruits into slices. Everything! Apple sand cake is ready!

We give it to soak for about 7 hours, but 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 pie turns out to be surprisingly tasty, with a crispy toasted crust on top and soft and tender on the inside.

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

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

First, let's make a dry pie dough by simply mixing all the dry ingredients except the cinnamon.

Peel and seed the apples and cut them into pieces.

Apples immediately begin to darken, this is understandable - their own, not imported, but this is not scary, for the filling the color does not matter. However, if you want, you can squeeze the juice of half a lemon onto 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. The apple filling is ready.

We cover the bottom of the split 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 a glass form (you can control the degree of toastedness of the cake from the sides and bottom) or an ordinary metal one. For this apple pie, a round shape with a diameter of 22-24 cm is perfect. I do not advise taking a smaller shape, the pie will turn out to be tall and will definitely not be baked.

We will make the cake from three layers of dry mixture and two layers of apple filling.

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

Lay half of the apple filling on top with an even layer.

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

Cut the butter into thin slices and place on top.

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

Remove the finished apple pie from the oven and leave in the form until it cools completely. A hot pie cannot be cut properly, it just falls apart. And the cooled one is easily cut into neat pieces.

Recipe 3: dry pie with semolina (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. Cooking takes literally 15 minutes, and this time is spent only rubbing the apples, since the dough is not cooked here at all. The dry ingredients are poured into the mold, and that's it. The pie turns out to be very tasty, very apple-like, and the top is a little crispy, like the crumble that I love. All in all, this is one of the best pies I've tasted. So, how to make a quick apple pie in the oven - a recipe with a photo.

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

Stir 1 cup semolina, a teaspoon of baking powder, 1 cup flour and 1 cup 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 as I went. So, grate half of the apples on a coarse grater. I took 1.3 kg, it was quite enough. Put them on a dry mixture.

Add another third of the dry mixture. I read reviews that the upper part should be made thinner, so I laid out more in the middle part, and less remained on the top.

Rub and lay out the remaining apples.

Above - 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 tender. I got 1 hour.

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

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

I bring to your attention an 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 fresh 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 - tender, aromatic, cherry.

for "dry" dough:

• semolina - 150 g;
• premium flour - 200 g;
• granulated sugar - 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 the flour into a deep bowl. Then add semolina. Add granulated sugar. As well as vanilla sugar and baking powder. Mix the "dry" dough well until smooth.

Take fresh frozen cherries out of the freezer and let them melt a little so that you can separate the berries. You do not need to completely defrost the berries.

Send the bottom of the baking dish (it is better to take a split form) with parchment for baking, and lightly grease the sides of the form with butter. Pour a thin layer of "dry" dough into the prepared mold, the first layer should only slightly cover the bottom of the mold.

Put fresh frozen cherries on top of the "dry" dough.

Then again a layer of "dry" dough and again fresh 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 mold with a diameter of 28 centimeters, it turned out 4 layers of "dry" dough and 3 layers of cherries.

Put butter cut into strips on top of the top layer of "dry" dough.

Bake the pie in an oven preheated to 180 degrees for about 40 minutes until tender. You can check the readiness of the cake with a wooden toothpick, you need to pierce the cake with it. If the toothpick is dry when you pull it out, then the cake is ready, and if the dough is stuck on it, then bake for another 10 minutes. Put random drops of white chocolate on the still hot cake. The heat of the cake will melt it.

Allow the cake to cool completely and only then cut.

Recipe 5: loose dry pie with jam

For lovers of delicious homemade pastries, we suggest trying perhaps the easiest pie to prepare, for which jam is used. Such a cake can be safely called "lazy", because it will take you a few minutes to knead the dough for it. And special efforts for the formation do not need to be applied at all. The secret of such a simple but delicious pastry lies in the fact that the pie is loose.

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

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

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

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

Frozen creamy margarine should be ground on a coarse grater before adding flour.

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

We visually divide the resulting flour mixture into 3 parts. Put two parts of the flour mixture in a dry frying pan or baking dish. Press it a little to the bottom of the pan. This is the bottom of the loose cake.

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

Pour 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.

The loose jam pie is ready!

Recipe 6: dry milk pie

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

In most recipes for a bulk pie, grated butter is used instead of milk filling, but with this technology there is always a risk of getting dry baked goods if the apples are not the most juicy. In our version, the pie comes out as tender, saturated and balanced, 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 - 1.5 tsp;
• salt - a pinch;
• vanilla sugar - a bag (8-10 g);
• cinnamon - 1 tsp.

To fill:

• milk - about 300 ml.

For a 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.

Cut off the peel layer and remove the core, three apples with coarse shavings. For the recipe, we select strong and juicy fruits. The most delicious loose pie is obtained with sweet and sour apples.

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

Bring milk to a boil. Put half of the apples on the dry mixture. To make the base of the cake as juicy as possible, make several holes in the apple layer and pour milk (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 shavings on top. Pour the juice from the grated apples and sprinkle with nuts.

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

Fill with milk (the liquid should completely cover the surface of the bulk cake).