Hello dear mothers!!!
I want to introduce you to apple pie if you have a lot of apples but no time to make pastries
You will need:
1 cup semolina
1 cup flour
1 cup of sugar
1 glass of milk
1.5 teaspoons spoons of high-quality baking powder,
lemon juice and 5 medium-sized apples.
How to cook:
1. The preparation of this cake is rather unusual, but the result will be wonderful.
First, mix all dry products: semolina, flour, sugar, baking powder. You can also add a pinch of salt, but I think it's superfluous here.
2. Apples must be grated on a coarse grater - I always do this with food processor. Immediately, without delay, sprinkle grated apples lemon juice- otherwise they will quickly darken.
3. We take a baking dish, grease it with margarine or butter, evenly pour out a glass of our dry dough, put a layer of apples, then again dry mixture and apples. There are three layers on my form.
4. Before putting the cake in the oven, evenly fill it with a glass of very hot - directly boiling - milk, carefully pierce the cake with a knife or fork so that the milk reaches the bottom layer.
5. This cake is baked for about 50-60 minutes in an oven heated to 180 degrees.
The pie is not traditional, but delicate in taste, with a pleasant apple flavor. After cooling, it keeps its shape perfectly, does not crumble. 
Bon Appetit!
The second version of the Polish pie with apples, which includes semolina. Apple pie turns out tender and delicious. Its peculiarity is that it is prepared from “dry dough”. It is unnecessary to knead it, just mix all the bulk ingredients and you're done. It is good to cook such pastries when guests are already on the doorstep.
For the semolina pie, take:
For test:
- One glass of semolina;
- A glass of flour premium;
- A glass of sugar;
- a teaspoon of vanillin;
- Half a teaspoon of baking soda.
For filling:
- A kilogram of apples;
- A teaspoon of cinnamon.
For sprinkling:
- Flour - 3 tablespoons;
- Sugar - 3 tablespoons;
- Vegetable oil - 2 tablespoons;
- 100 grams of margarine.
Cooking a pie with apples and semolina
Let's prepare the dough. Pour the ingredients for the dough into a suitable bowl: semolina, flour, sugar, soda, vanillin. Mix well with a dry spoon. Dry bulk mass is ready.
Prepare the sprinkle. Place the margarine in the refrigerator to cool. In a separate bowl, add three tablespoons of flour and sugar. Add two tablespoons of refined vegetable oil. Pound until smooth.
For the filling, it is best to use juicy sweet and sour apples. Peel the apples, remove the pits, grate on a coarse grater. Add a teaspoon of cinnamon, stir.
Take a baking dish, cover the bottom and sides with baking paper, coat generously with margarine.
Pour the dry flour mixture into the mold with a thickness of one centimeter, evenly level.
Next, evenly spread a layer of apple filling (use 2/3 of the total).
Sprinkle the stuffing with part of the dry dough, it should completely cover the apples.
Spread the remaining apple filling, smooth and lightly press down with a spoon.
Sprinkle the Polish apple pie with the remaining dry bulk.
Remove the margarine from the refrigerator, cut into small pieces, put on top of the pie.
Spread the topping evenly over the top of the apple pie.
Put the form in an oven preheated to 180 degrees, bake for 30 minutes until cooked.
Allow the finished apple pie to cool slightly, remove from the mold, transfer to a dish. Can be sprinkled with powdered sugar. Pie with apples in Polish is ready.
Have a good mood, successful baking!
Original entry and comments on
Simple and delicious apple pie with semolina. Very gentle juicy pie based on semolina dough without adding flour with a pleasant apple sourness. Great alternative to the boring one apple charlotte. The cake turns out smooth, ruddy and amazingly appetizing.
Composition:
- Apples - 3-5 pcs
- Semolina- 1 glass
- Kefir - 1 glass (it is better to take 1%)
- Sugar - ¾ cup
- Eggs - 2 pcs
- Soda - 1 teaspoon
- Cinnamon - ½ teaspoon
- Vanilla sugar - ½ teaspoon
Cooking:
In a large container, combine kefir, semolina, sugar, eggs, soda, cinnamon and vanilla sugar, in short, all the ingredients except apples.
Thoroughly mix the dough 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 harden. Ready dough leave to infuse for 30 minutes at room temperature.
Wash the apples and peel off the skin. There were a lot of them this year, so I used my unprepossessing apples from the garden. The number of apples depends on their size, if you use small apples, like me, then you will need five things, and if large, then three will suffice.
Cut peeled apples into medium-sized pieces.
Combine the apples with the present dough and mix gently with a spoon.
The dough for the pie is ready, you can start baking. I baked a cake in pre-buttered silicone mold. But of course, you can take any other, for example, ceramic or metal.
Send the cake to the oven preheated to 180 degrees for 40 minutes. At the end of cooking, the cake should harden and acquire an appetizing ruddy crust.
Apple pie with semolina is ready. Remove it from the mold by double inverting, i.e. first tipping the cake out of the mold onto a plate and then transfer to another plate by inverting it again.
Leave the cake for 20-30 minutes to cool down and serve with tea or milk.
Bon Appetit!
You can watch the funny video below:
Do you like to treat your family with homemade sweets? Do you want to please the guests who came suddenly with a delicious cake? If you don’t have the time or desire to knead the dough for a long time, but you want to taste a delicious treat for tea, you should try to cook a dry apple pie with semolina at least once. This magnificent dessert has become popular among housewives, because the process of its preparation is simple and does not require much time. And its taste is reminiscent of the favorite charlotte. Do you want to know the recipe?
What is the secret of dry pie?
Dry apple pie is made only from semolina, flour, sugar, butter and apples. Who loves to bake and does it regularly will ask how it can turn out tasty pie without margarine, yeast and eggs?
It's simple - when heated in the oven, the ingredients of the dry mixture are moistened due to the juice released by the apples. The oil also plays a role, which slightly soaks the pastries. Well, sugar melts under the influence of high temperature. What happens to the manga? It gradually absorbs apple-sugar nectar and swells. As a result, when the dish is ready, it turns out hearty and delicious dessert with a ruddy crust and fragrant filling. It may well replace breakfast or dinner, since the semolina in its composition makes it unusually hearty meal.
What are the best apples to use?
The variety of apples matters if you decide to surprise your guests with a dry pie. Overripe fruits, in which there is little juice, will not work. Do not use those varieties that are sweet.
The best solution would be apples of green varieties - Antonovka, Golden, Semirenko. Choose juicy sweet and sour fruits. The quality will depend on the right choice of fruits. finished pie. The juicier the apples, the better the dry mixture will soak. Sourness is also important - in combination with sugar, it will give a pleasant taste, the cake will not be cloying.
How to cook dry cake - recipe
So, let's start cooking. Let's prepare the ingredients.
Sugar - 1 cup.
Flour - 1 cup.
Semolina - 1 cup.
Butter - 120-140 grams.
Baking powder - 1 sachet (5 g).
Green apples - 6-8 pieces.
Cinnamon - 5 g.
Combine all dry ingredients together, mixing thoroughly. Let's prepare the apples. We clean them from the skin and seed boxes. Now we need a grater. If there is a plastic one, it is better to use it. When in contact with iron, apples quickly oxidize, acquiring a metallic taste. Grate the apples on a coarse grater.
Choose the right baking dish. Cover the bottom with foil. Use a third of the butter to grease the mold. Better to soften it up a bit first. Now we put the future dry apple pie with semolina into the mold.
How to bake the product?
Divide the dry ingredients mixture into three parts. Lay one of them in an even layer on the foil, greased with oil. Now put half of the apple chips, distributing it evenly over the entire area. On top of the apples we send the loose mixture again, and on it - the apples. The last layer, the top one, is the remaining dry mix.
You should have a total of three layers of semolina mixture and two layers of apple chips. The thickness of each of them is about a centimeter, although this indicator also depends on the size of the baking dish itself. The smaller its volume, the thicker the layers will turn out. Remaining butter chop and lay it in pieces 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. Bake the cake at a temperature of 180 degrees for about 20-30 minutes. Its full readiness will be reported by a pleasant aroma hovering in the air, and golden brown above.
How to serve a pie to the table?
To prevent your creation from falling apart when slicing, the apple and semolina pie must be cooled. Let it stay in the baking dish for a while. When the temperature starts to drop, the ingredients will better cling to each other. Slightly warm cake can be carefully shifted with a spatula on beautiful dish and then cut into portions. You can take it out of the mold in another way. Simply flip it over your prepared dish and remove the foil. The cake looks the same from above and below.
This dish is good for tea. Some housewives like to decorate it on top, smearing it with jam, but this is not necessary. In the context, this dessert looks interesting due to its layered structure.
Too wet or dry cake?
How to understand that a dry apple pie with semolina is cooked correctly? You will appreciate its quality when you taste the product. The cake should be moderately saturated with apple-sugar nectar. Baking that is too wet indicates that a lot of apples have been used. Perhaps you set the temperature for baking incorrectly or did not wait for the set cooking time, completing the process a little earlier.
If your pastry turned out to be a bit dry, it's probably the apples. Overripe fruits contain little juice, so little is released during baking. As a result, semolina and flour simply cannot be saturated with it properly. Then the cake is hard and too dry.
Dry apple pie, the recipe of which is given above - very tasty culinary dish. We recommend trying this amazing cake, especially if you don't like working with dough and sweets are a welcome item on your table. Be sure - there will be no trace of dessert soon after the start of tea drinking!
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 for such a form and the indicated amount of dough small plums(sour). 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 ;-)
