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 do not have to mess 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 mix. If desired, sprinkle with chopped nuts. Cover the top of the pie with grated butter.
• The cake is baked in the “Baking” mode for 60 minutes on one side and 45 minutes on the other. The finished pie with cottage cheese and apples must be cooled without removing it from the multicooker bowl. When serving, you can decorate with powdered sugar and fresh berries.

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

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

Experiment with your favorite flavor combinations!

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

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 ;-)

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.

Easy

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).

I really love the recipe for this pie with apples and semolina for its simplicity and amazing taste. Preparation takes 5 minutes, not including baking. What could be more seductive? The most important point is to help the milk flow to the bottom of the mold. Then the success of your apple pie is guaranteed.

Ingredients

To make a pie with apples and semolina, we need:

1.5 cups of milk;

1 glass of semolina;
1 glass of flour;
1 cup of sugar;
1.5 tsp baking powder;
lemon juice.

Cooking steps

Mix all dry ingredients (flour, sugar, semolina, baking powder) and divide into two parts. Pour one part into a baking dish.

Then grate the apples, sprinkle with lemon juice and spread on our dry mixture (as in the photo).

Pour the remaining dry ingredients over the apples.

Boil the milk and pour evenly over the cake. We pierce the apple pie in several places with a fork so that the milk soaks all the ingredients to the very bottom of the mold.

We bake our pie for 50 minutes in a preheated oven at a temperature of 180 degrees. As you can see, the recipe for a pie with semolina and apples is simple, and the result will delight you with amazing taste.