I really love the recipe for this pie with apples and semolina for its simplicity and amazing taste. Cooking takes 5 minutes excluding 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 cup semolina
1 cup flour;
1 cup of sugar;
1.5 tsp baking powder;
lemon juice.

Cooking steps

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

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

Pour the remaining dry ingredients on top of the apples.

Boil milk and pour evenly over the cake. We pierce in several places Apple pie 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 180 degrees. As you can see, the recipe for a pie with semolina and apples is simple, and the result will delight you with an amazing taste.

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

Perhaps there is no more primitive version of baking with apples: all you need is to grate the fruit, prepare a dry mixture and put everything in layers. Thanks to the cooking technology, this pie is popularly called “dry” or loose. Thanks to the same technology, the output is baked goods that look more like a cake: thin layers, apple "cream". By the way, sometimes the recipe is written just like that - "dry" or loose cake.

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

Apple pies are different - primitive and fanciful, simple and multicomponent, homemade and ceremonial weekend. And they can also be rich apple, amazingly loose, easy to prepare, amazingly tasty - such as the “dry” apple pie offered to your attention.

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

Ingredients

• 1 kg of apples;
• 1 cup semolina
• 1 cup of sugar;
• 1 cup 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.

Preparation

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

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



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



Flour: fill glass - pour into bowl. Half a minute. Sifting is not at all necessary, although, of course, if you have a great desire, you can spend time on this. Or you don't need to spend it.



Add salt, baking powder, vanillin to the same bowl. You can replace the baking powder with a little baking soda if desired.



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



The most time consuming part of the job is peeling the apples. You can involve brutal man's hands or to exploit child labor - the process, of course, in such cases may take a little delay (apples will darken accordingly), but to facilitate your own kitchen life, 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 peeled fruits on a coarse grater. A couple more minutes if you do it manually, and only twenty seconds if you get a food processor.



Grease the baking dish with butter, the bottom can be lined 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 to distribute the "dough" evenly.



We 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 part over the apples. If the oil is not icy, it will "go away" more: the freezer guarantees economical use of the product.



Sprinkle with the third part of the dry mass. Move the shape back and forth so that everything is evenly distributed.



Apples again - the remaining half. Press with your 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 to 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 butter will stick together during the rubbing process, and you will not be able to distribute it the way you would if you work on the form by weight.



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



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



That's all your endeavors to make a bulk apple pie. How much did it turn out in general? Five minutes, seven, ten? Well, obviously not more. As a result, for minimal amount time you cooked incredibly delicious dessert... Oh, yes, not yet cooked - put it in a preheated oven, temperature 180 degrees, about 40 minutes.



Do not take off the uniform right away - 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 cakes with perfect appearance, just reheat the cooled cake in the microwave.



If desired, apple cakes can be garnished with ganache cooked from white chocolate(1 bar + 50-70 ml cream). The finished mass will outwardly turn out to be somewhat similar to condensed milk, but the taste is much, much more interesting, noble, refined. Bon Appetit!

Bulk apple pie - homemade baking from the category "on hastily", Which is not inferior in taste and nutritional qualities to more intricate options. The dough here is a dry mixture of flour, sugar and other components, which is sandwiched with apple filling.

How to make a loose apple pie?

Bulk apple pie is prepared in three counts: the dry ingredients for the dough mixed in a common container are placed in a mold, alternating with apple filling and baked until full readiness at medium temperature in an oven or slow cooker.

1. Pie apples are used in fresh after preliminary cleaning and grinding with a coarse grater. You can use thick jam or canned soft slices in syrup.
2. The traditional basis for the test is Wheat flour top grade and semolina. However, a dessert with the participation of oatmeal or whole grain, rice, corn flour will be no less tasty.
3. For pomp ready-made baked goods baking powder or quenched soda is added to the dry mixture, and sugar for sweetness.
4. The binding component between the fruit and dry layers and the additional flavoring filling will be creamy or in lean version vegetable oil.

Bulk apple pie "Three glasses"

Bulk "Three glasses" is prepared according to a simple, memorable recipe, which fully justifies its name. Basic components for dry dough: flour, sugar and semolina are used in equal proportions, one glass each, for a total of three containers.

Ingredients:

• flour - 1 glass;
• semolina - 1 glass;
• sugar - 1 glass;
• apples - 1.5 kg;
• oil - 180 g;
• lemon juice - 5 tbsp. spoons;
• baking powder - 1 tbsp. spoon;
• cinnamon - 2 tsp;
• raisins - 80 g.

Preparation

1. Grind apples, mix with lemon juice, cinnamon and raisins.
2. A third of the total portion of the oil is ground and distributed on the bottom of the mold.
3. Mix flour, sugar, semolina and baking powder.
4. Layer the mixture and apples, finishing with the mixture.
5. Spread the shavings from the remaining oil on top.
6. A quick loose pie with apples is baked for 50 minutes at 180 degrees.

Bulk Bulgarian apple pie

Bulk Bulgarian apple pie is prepared with the addition of nuts, which are dried in a dry frying pan and then crushed with a rolling pin or chopped in a blender. The nut crumbs are mixed into the filling along with the raisins. Cinnamon can be added to apples or mixed with sugar and sprinkled over the top of the pie.

Ingredients:

• flour - 160 g;
• semolina - 160 g;
• sugar - 260 g;
• apples - 8 pcs.;
• oil - 200 g;
• lemon juice - 2 tbsp. spoons;
• baking powder - 3 tsp;
• cinnamon - 2 tsp;
• walnuts - 200 g;
• raisins - 100 g.

Preparation

1. Pour flour, semolina, sugar, baking powder into a bowl, mix.
2. Grind apples, mix with cinnamon, raisins, lemon juice and nuts.
3. The bottom of the mold is generously greased with oil.
4. Layer dry mixture and apple cider.
5. Slices of butter are laid on top of the surface.
6. Bulk Bulgarian apple pie is baked for 50 minutes at 180 degrees.

Bulk pie with apples and semolina - recipe

The predominance of semolina in the dry mixture will make the bulk pie with apples denser in texture, but at the same time it will not worsen, but simply diversify its usual taste. You should not reduce the portion of the apples used, which are needed for the juiciness of the finished baked goods and the high-quality impregnation of the free-flowing dough.

Ingredients:

• flour - 100 g;
• semolina - 250 g;
• sugar - 260 g;
• apples - 1.5-1.7 kg;
• oil - 200 g;
• lemon juice - 4 tbsp. spoons;
• baking powder - 1 tbsp. spoon;
• cinnamon - 2 tsp;
• vanilla.

Preparation

1. Mix flour, semolina, sugar, baking powder and vanillin.
2. Grind apples, mix them with cinnamon and lemon juice.
3. A third of the oil is spread over the bottom of the mold.
4. Lay in layers dry dough and apple shavings.
5. Cover the product with rubbed oil.
6. Bake in bulk and apples for an hour at 170 degrees.

Bulk apple pie with cottage cheese

Next recipe the most delicious bulk pie with apples is performed with the participation of cottage cheese, which can be supplemented simply with vanilla or additionally mixed with raisins. Layers can be arranged in any order, providing the dry mix with priority when laying the first and last layers.

Ingredients:

• flour - 1 glass;
• semolina - 1 glass;
• sugar - 1 glass;
• apples - 1 kg;
• cottage cheese - 500 g;
• oil - 120 g;
• eggs - 2 pcs.;
• baking powder - 1 tbsp. spoon;
• icing sugar - 3 tbsp. spoons;
• nuts - 100 g;
• vanilla.

Preparation

1. Mix flour, semolina, sugar.
2. Cottage cheese is ground with powder, vanilla and eggs.
3. Grind apples, grind nuts.
4. Layers are laid in an oiled form dry mixture, apples, cottage cheese, starting and ending with the mixture.
5. Sprinkle with nuts and apples and bake for 55 minutes at 175 degrees.

Loose pie with apples and milk

If anyone lacks the juiciness in the classic version of the dessert, it's time to bake a loose apple pie with milk. Instead of butter, vegetable oil is used here. It is mixed with eggs and milk to create the perfect fill for soaking the layers. The number of the latter is determined individually.

Ingredients:

• flour - 1.5 cups;
• semolina - 1.5 cups;
• sugar - 1 glass;
• apples - 1.5 kg;
• oil - 0.5 cups;
• baking powder - 2 tsp;
• egg - 1 pc.;
• milk - 300 ml;
• vanilla.

Preparation

1. Grind apples.
2. Mix sugar with flour, baking powder and semolina.
3. Beat lightly an egg with butter and milk, adding vanilla.
4. Place 2 apple layers between three layers of dry dough, pour the milk mixture.
5. Send a bulk pie with apples to an oven preheated to 175 degrees for 50-60 minutes.

Bulk Pie with Pumpkin and Apples

You can make a dry bulk apple pie with the addition of pumpkin, increasing nutritional value dessert and diversifying its taste. The most preferred for use is a nutmeg vegetable with a sweetish pulp. The proportions of the filling components can be adjusted to your taste.

Ingredients:

• flour - 1 glass;
• semolina - 1 glass;
• sugar - 1 glass;
• apples - 600 g;
• pumpkin - 600 g;
• oil - 150 g;
• baking powder - 2 tsp;
• vanilla, cinnamon.

Preparation

1. Grind apples and pumpkin, mix with cinnamon.
2. Pour semolina, sugar, vanillin, baking powder to the flour.
3. Lay the loose dough and pumpkin-apple filling in layers.
4. Pieces of butter are laid out on top.
5. Send the form to an oven preheated to 180 degrees for 50 minutes.

Loose pie with apples and oatmeal

If there is no semolina, you do not want to use cereals in the dessert, or if you want to make it lighter, you can bake a loose apple cider. The latter should be fast food that do not require cooking. Instead of butter, a mixture of a glass of milk and 2/3 cup of vegetable oil is suitable.

Ingredients:

• flour - 2 cups;
• oatmeal - 1.5 cups;
• sugar - 1 glass;
• apples - 1.5 kg;
• oil - 200 g;
• baking powder - 1 tbsp. spoon;
• cinnamon - 2-3 tsp.

Preparation

1. Combine flour, oatmeal and sugar, add baking powder.
2. Apples are crushed.
3. Place a third of the dry mixture, half of the filling, again a third of the dough and the rest of the apples.
4. Finish the styling with the remnants of the free-flowing base and slices of butter.
5. The cake is baked at 170 degrees for 55-60 minutes.

Bulk apple pie with lemon

The recipe for a loose apple pie is easy to diversify by adding not only lemon juice or cinnamon to the filling, but stir in the zest removed from the lemon for flavor. For those with a sweet tooth, you can increase the amount of added sugar or add additional sweet powder or crystals to the grated apple base.

Ingredients:

• flour - 160 g;
• semolina - 200 g;
• sugar - 250 g;
• apples - 1.5 kg;
• lemon - 1 pc.;
• oil - 200 g;
• baking powder - 1 tbsp. spoon;
• vanilla.

Preparation

1. Remove the zest from the lemon, squeeze the juice and add to the grated apples.
2. Combine flour, semolina, sugar, vanilla and baking powder in a bowl.
3. Layers of "dry" dough and apple and lemon filling are placed in an oiled mold.
4. Distribute the grated oil on top.
5. Dessert is baked for 50 minutes at 180 degrees.

Lean apple pie

Lean loose apple pie can be included in the lean menu, for vegetarians, or for light food lovers. For an additional flavor, add a pinch of vanillin to the dry mixture, and add raisins or nuts to the filling with cinnamon. Vegetable oil must be extremely refined without aroma.

Ingredients:

• flour - 150 g;
• semolina - 200 g;
• sugar - 150-200 g;
• apples - 1-1.5 kg;
• oil - 150 ml;
• baking powder - 10 g;
• salt - 1 pinch.

Preparation

1. Mix flour with semolina and sugar, adding salt and baking powder.
2. Grind apples.
3. Place in the form a third of the dry mixture, half of the apples and again the mixture.
4. Spread the remaining apples and the remaining dry dough on top.
5. Punctures are made around the perimeter of the cake, filled with oil.
6. The product is baked for 1 hour at 180 degrees.

Apple Jam Loose Pie

If you want to bake a loose apple pie in the oven, but there were no fresh fruits available, you can use canned fruits, chop them finely or take jam. The amount of sugar is adjusted depending on the desired sweetness of the dessert. With jam, the treat will turn out sweet with a minimum amount of additive.

Ingredients:

• flour - 3 cups;
• oil - 200 g;
• sugar - 0.5 cups;
• jam - 300-400 g;
• baking powder - 10 g.

Preparation

1. Flour, mixed with baking powder, ground with butter until crumbled.
2. Add sugar to the crumbs, mix.
3. Pour half of the crumb into the mold.
4. Put jam on top and cover everything with crumbs.
5. Send the dessert to bake at 180 degrees for 50 minutes.

Bulk apple pie in a slow cooker

It is simple and straightforward to prepare bulk. The main thing after the end of the program is not to try to extract immediately hot dessert from the multican, and wait until it cools down. Nothing prevents you from experimenting with taste and adding other components to the filling, and vanillin into the dough.

So, we need:

about a glass:

butter or margarine for baking - 100-120 grams;

vanilla to taste;

possibly cinnamon;

baking powder - tsp;

For filling:

apples (pears) - about 1 kg,

I have also tried pumpkin, pumpkin with apples, and a little plum as a filling in addition to everything above.

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

First, it is better to prepare the filling, because the dough is prepared very quickly. I had 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. Chop finely and finely, or just grate, again, as you like best.

In a pie with pumpkin, the last one took me about a pound + 2 large apples + 15 pieces of sloe. If you put only a pumpkin - it's 800 grams. With the thorns it turned out quite interesting and juicy. It's better to grate the pumpkin.

I'll make a reservation right away that the need for a baking powder cake has not been sufficiently studied yet. Replacing it with soda and lemon was tried, and once it was cooked without baking powder at all. To be honest, there was not much difference, perhaps the last time the dough was denser .. but I do not exclude that this is due to the filling.

Stirred:

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

Pour a layer of filling onto the dough.

Here I still rubbed cinnamon on apples, but I could have poured it into the dough. Then pour the dough again, then the filling, etc. At the end, a layer of dough. I make the layers so that only the bottom or before. the layer was closed simply. I get about 3 times the filling and 4 times the dough.

Then I take the margarine (no one noticed the difference between butter and margarine either), I just cut it in 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 the filling.

We take it out of the oven and drink tea

with pumpkin

or apple pie

so and so good, so and so delicious ;-)

Nordic embroidery

There is no better means for original interior decoration than products of Russian folk art. In the old days, exquisite embroidery could be found in every home - it was used to decorate clothes, pillowcases, towels, and other textiles. The Arkhangelsk museums keep unique specimens made by Pomor craftswomen, who passed on their skills from generation to generation. Embroidery was widespread, since it did not require particularly complex devices. Craftswomen saw in embroidery not only a way to decorate fabric, but also an opportunity to endow this fabric with magical power that could protect against evil forces. Of great importance was embroidery in the design of festive and ceremonial clothing. The headdresses of young married women and girls were especially decorated with embroidery. In some localities, mittens, gloves, belts were embroidered.

The White Sea patterns, which are considered a traditional craft of the northern Pomeranian land, are striking in their skill and wealth. More often, images of a horse and a bird were repeated in the White Sea embroidery. The patterns were embroidered with different seams. Among the techniques of northern embroidery are a cross, painting, cutouts, white stitching, through-stitching performed on a net, white and colored satin stitch.

The folk arts and crafts of the North are our cultural heritage, which is why it is so important to preserve them in their original form. For this reason, in 1968 in Arkhangelsk, the company "Belomorskie Uzory" was created, which is successfully operating to this day. The company produces not only hand-embroidered textiles, but also art products made of wood, Pomor souvenirs, hand-woven tablecloths, knitted items, Kargopol clay toys.

The napkins shown in the photo are made by this company.

And this apron with my mother's northern embroidery, which I cherish in her memory. For interest, I looked when our city turned 400 years old, it turns out that Arkhangelsk celebrated this date in 1984. I think that this apron was also made by the Belomorskiye Uzory enterprise.