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. Some frozen or fresh berries or fruits are added to this compote. As a result, you get a delicious compote.
• Such a bulk apple pie with semolina can be prepared 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 grate it on a fine grater and sprinkle with a little sugar syrup) or avocado (although it will be a little expensive).

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. All! 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 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, the 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 the 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 into 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).

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

A bulk dessert is also called a “three-glass pie”, because for its preparation you don’t need to bother with kneading dough, and to get the most delicate cakes, you only need to take one glass of flour, semolina and sugar. The sweet and crunchy structure of the confectionery with an amazing aroma of fruits and cinnamon will bring the whole family to the dinner table.

Ingredients:

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

Cooking:

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. Apples are peeled and seeded. 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 form has a small diameter, you need to reduce the number of recipe ingredients.
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 taken out 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 fullness of taste, you should leave the bulk apple pie overnight to soak.

Bulgarian cooking with semolina and milk

Bulk pie 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.

Cooking:

1. The bulk 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. Milk is brought to a boil and carefully poured into a mold with a semi-finished confectionery product. For good impregnation, the cake 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 pain

The delicious aroma of the upcoming baking will wake up the whole family in the morning and invite you to breakfast.

Ingredients:

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

Cooking:

1. Apple pulp is rubbed on a coarse grater, fruit juice is slightly squeezed out.
2. Butter is cut into slices.
3. The shape of a small diameter is covered with foil.
4. ½ semolina is poured at the bottom, half of the oil is laid out on it, then ½ of the fruit mixed with cinnamon is laid out, the top of the apples is covered with half of the granulated sugar. The layering process is repeated.
5. This bulk miracle is baked at 180 degrees for 20-30 minutes.

Option for those who fast

Ingredients:

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

Cooking:

1. The bulk components of the recipe are mixed.
2. Fruits are peeled and cut into thin strips, you can use a grater for Korean carrots 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 assemble a multi-layer cake from semolina, flour and apples, where the lower and upper layers will turn out dry.
5. The top of the semi-finished product is evenly poured with vegetable oil.
6. The confectionery product is baked in the oven for 40 minutes at 190 degrees.

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

With orange filling

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

Ingredients:

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

Cooking:

1. Peeled apples are rubbed on a grater. The skin is removed from the oranges along with the white layer, then the fruits are cut into small pieces. Fruit mixed with vanilla.
2. The dry ingredients of the recipe are thoroughly mixed.
3. Nut kernels are crushed.
4. The baking dish is covered with parchment, which is coated with a small amount of butter.
5. 1/3 of the dry mixture is poured into the bottom of the mold 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 chips, 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 - a simple and affordable recipe for delicate pastries with lemon sourness and roasted peanuts. It's easy to make and sure to please the whole family.

Ingredients:

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

Cooking:

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 box is removed, after which they are rubbed on a coarse grater. Lemon juice is poured into apple straws, everything is gently mixed.
3. Roasted in a pan or in the oven, peanuts are chopped with a knife into not too small pieces.
4. Sprinkle 1/3 of the dry dough on the bottom of the baking dish. 1/3 of the fruit filling is laid out on top. Thus, 3 uniform layers of sand chips and apples are made.
5. Ice cream butter is rubbed over the workpiece and covered with chopped nuts.
6. The filled form is placed in the oven, heated to 200 degrees for 1 hour.
7. The cooled pastries are crushed with powdered sugar, cut into portions and served at the table.

With cottage cheese

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

Sand crumb ingredients:

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

Ingredients for cottage cheese filling:

• 350 g of homemade cottage cheese;
• 70 g of granulated sugar;
• fresh chicken egg;
• vanilla sachet.

Apple Filling Ingredients:

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

Cooking:

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 ground by hand into a sand crumb.
3. Peeled from the seed box, the fruits are rubbed on a grater and mixed with cinnamon powder.
4. On the bottom of the baking dish, ¼ of the shortbread mixture is distributed, half of the fruit is laid out on top, which is sprinkled with ¼ of the 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 cake 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 so tasty, which makes it impossible to even think that semolina is present in it.

Ingredients:

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

Cooking:

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. In a separate container, the bulk components of the recipe are mixed. Flour is sifted at least 2 times in advance.
3. A small but deep baking dish is covered with parchment paper, smeared 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 butter is evenly rubbed onto the top layer of the dry mixture.
8. The filled 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 removed from 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 cake in a slow cooker turns out to be no less tasty than from an oven, and it cooks even faster.

• servings: 8.

Pour semolina into a deep bowl. Add sugar. Flour and baking powder. I do not sift flour, it does not affect the dough in any way.

We mix all the ingredients together.

We divide the visually dry mixture into three parts. Put one part in a greased baking dish. It is advisable to take a whole form for this pie, if the form is still supposed to be detachable, then we cover the bottom with baking paper, so that there are small sides.

For the filling, three apples on a grater and sprinkle them with lemon juice so that they do not darken.

We divide the filling into two parts. Put one piece in a baking dish. Sprinkle dry mixture on top. Then again apples and again dry mix. It turns out three layers of dry ingredients for the dough and two layers of grated apples.

As a result, we should have a dry mixture on top. We make holes on it, you can, like me, with the help of a cocktail tube, so that it reaches to the very bottom of the form.

Now it remains to pour the cake evenly with milk and rub the butter on top.
We bake the cake at 180-200 * C for about an hour.

We cut the finished apple pie with semolina into portions and call everyone for tea. It will be easier to cut the cake when it has cooled, because this way it will hold its shape better.

Enjoy your meal!!!

A step-by-step recipe with a photo especially for the Well-Fed Family website. Sincerely, Irina Kalinina.

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 a bulk pie, all the ingredients are stacked 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 serving pieces and decorate with 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!

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