Home Dessert Delicate bulk pie with apples. Bulk pie with apples Bulk pie with apples recipe in the oven

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Delicate bulk pie with apples. Bulk pie with apples Bulk pie with apples recipe in the oven

This apple pie will outshine all the delicious, charming, amazing and extraordinary options you have already tried because it is pure perfection. And, by the way, we’re not just talking about a perfectly balanced taste, although, of course, it’s about that too. An important role in evaluating this recipe is played by the fact that preparing it is as easy as shelling pears.

Perhaps, you cannot find a more primitive version of baking with apples: all you need is to grate the fruit, prepare a dry mixture and arrange everything in layers. Thanks to the cooking technology, this pie is popularly called “dry” or bulk. Thanks to the same technology, the resulting baked goods are more like a cake: thin layers, apple “cream.” By the way, sometimes the recipe is written just like that - “dry” or bulk cake.

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

Apple pies come in different varieties – primitive and elaborate, simple and multi-ingredient, homemade and special. And they can also be richly apple-y, amazingly bulky, easy to prepare, amazingly tasty - such as the “dry” apple pie offered to your attention.

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

Ingredients

1 kg 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

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Any apple will do, however, through repeated experiments you will be able to make your choice, understanding 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, we choose the appropriate ones and wash them. How long will it take, half a minute? Take a bowl of sufficient size and pour a glass of semolina into it. It’s easy and convenient - you don’t need to sift, or look for scales, or think about how to convert cups, grams, and grams into milliliters. I simply filled the glass and poured it into a bowl. All. Not even thirty seconds.

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

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

Add salt, baking powder, and vanillin to the same bowl. If desired, the baking powder can be replaced with a small amount of baking soda.

Mix - without a mixer, food processor and dirty hands, which then need to be washed off 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 male hands in resolving the issue or exploit child labor - the process, of course, in such cases may take a little longer (the apples will darken accordingly), but to make your own kitchen life easier, this option of joint creativity is considered quite acceptable. However, even if you tackle the task yourself, you will have to spend no more than 5-6 minutes.

Grate the peeled fruits on a coarse grater. A couple more minutes if you do it by hand, and only about twenty seconds if you get out the food processor.

Grease the baking dish with butter; the bottom can be lined with baking paper to make it easier to further remove and transfer the finished pie to a dish. Half a minute maximum.

Pour about a third of the dry mass into an even layer onto the bottom of the mold. You can move the pan back and forth so that the “dough” is distributed evenly.

Spread half the apple mixture. Be careful not to move the first, dry “cake”. Lightly compact the apples with your fingers. Minute.

Take the butter out of the freezer and rub about a third of it over the apples. If the oil is not ice-cold, more of it will “go away”: the freezer guarantees economical use of the product.

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

Apples again - the remaining half. Press with your fingers - not too much, just so that the surface of the pie is even.

Oil again - about a third. By the way, it’s better to rub it right above the cake, this will help distribute it more evenly over the surface. Of course, placing the grater on a plate or board, and only then transferring the product onto the pie, is more convenient, but not economical: the butter will stick together during the grating process, and you will not be able to distribute it as you would if you work on the form by weight.

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

Rub the remaining butter - also over the mold. If you don't care about how your waist feels, you can use a little more oil - it will give the finished pie a nice crispy crust.

That's it for your efforts to make a bulk apple pie. How much did it cost in total? Five minutes, seven, ten? Well, obviously no more. As a result, in a minimum amount of time you have prepared an incredibly delicious dessert. Oh, yes, it hasn’t been cooked yet - put it in a preheated oven, temperature 180 degrees, about 40 minutes.

Don’t take off the uniform right away - all the beauty will fall apart.

Of course, this will not affect the taste, but the pie will have to be served in the form of an unclear crumble. If you prefer a warm, perfect-looking apple pie, simply reheat the cooled pie in the microwave.

If desired, apple pastries can be decorated with ganache made from white chocolate (1 bar + 50-70 ml of cream). The finished mass will look somewhat similar to condensed milk, but the taste will be much, much more interesting, nobler, more refined. Bon appetit!

: It is from the category of simply reactive recipes. When you quickly want something tasty and sweet, when guests are about to arrive... I don’t know anything simpler than this pie. Even a child can handle its preparation. There are bulk pies on the site, but their dough is more complex. Here there are no eggs, no sugar, no semolina, no need to knead... However, judge for yourself. I am sure this recipe will take its rightful place among your “fire” recipes. Just half an hour from kneading to baking. Try it!

Ingredients:

Flour - 3 cups.
Margarine — 1 pack
(frozen, can be replaced with butter - optional)
Soda (pinch)
Salt (pinch)

Preparation:

Immediately turn on the oven to preheat. The dough is made simply with lightning speed. The main thing is to have well-frozen margarine, then things will be much more pleasant.

Pour the flour into a bowl. Maybe not all of it yet. It all depends on the size of your margarine pack. I have 250g. But the pack can be anything. There's just less flour then.

Rub frozen margarine into flour. It's easier to grate if you continually dip the margarine into the flour.

Using your fingers, rub the mixture until crumbly. It is possible without much fanaticism, without achieving equal sizes for each crumb. Add the rest of the flour if necessary. You can feel it with your fingers: the mixture should be dry. Add a pinch of soda and salt there. Soda can be replaced with baking powder (half a pack will be enough).

Pour two thirds of the dough into the mold. There is no need to grease the mold.

Distribute evenly over the entire surface, simultaneously trampling and forming a side. Aesthetes can do this with a spoon. I prefer to feel everything with my hands. We got a layer of about 1 cm (a little more is possible). The main thing is that the bottom of the baking sheet is not visible.

Let's start with the filling.

She can be anyone. The main thing is juicy, with a well-defined taste. After all, if you remember, our dough is unleavened.
What could it be:
- cottage cheese mixed with sugar and beaten eggs;
- lemon squeezed with zest, remaining after making juice, mixed with sugar;
- just jam or jam;
- berries pureed in a blender with sugar;
- fruits, grated and covered with sugar;
- pumpkin or melon, chopped and lightly boiled with sugar;
- just sour cream with sugar;
- condensed milk, finally (both plain and boiled milk) ...
In a word - a complete flight of fancy, depending on the contents of the refrigerator. Then you will be happy to experiment. This business should captivate you, I guarantee it.
In my photo - frozen strawberries, whipped with sugar in a blender. Quite liquid.
In the future, look at the amount of filling yourself. When it's very sweet, not everyone likes it.
A little advice. If you are making a pie with jam and it has large and dense fruits, the filling will turn out to be very sweet, unnecessarily. You can break everything up with a blender. Then the layer will be thinner. And sprinkle lemon juice on top. But this is not for everyone. Maybe some people like sweets).

Place the filling on the dough and spread evenly with a spoon.

Sprinkle the rest of the dough on top. We just fall asleep and level it, there is no need to “trample it down”. And - into a preheated oven. Temperature is approximately 150 - 170 o. For about 20 minutes, no more.

When a creamy aroma spreads through the kitchen and the dough becomes slightly golden, take it out. Overbaked dough takes on the taste and smell of burnt flour. We don't need this.
The pie was taken out, but the filling continued to boil for some time (ours is liquid). It’s okay if she protrudes a little on top, it will be even more elegant later. Now the cake must be allowed to cool to at least a slightly warm state. During this time, the filling will thicken and it can be cut into portions.

We cut and treat those who wish. The pie is good with any drinks: milk, juice, tea...

I was always curious how the savory filling would behave in such a pie. Today I went on an experiment, adding a little crumb from the main amount.
Some of the crumbs were “tromped” into a small mold. I poured half a glass of tomato juice, poured in cubes of sausage and cheese. And covered it with the rest of the crumbs.

The experiment was a complete success. It turned out amazing. Those who don't really like sweets will especially like it.
From this I conclude that the filling can really be anything. The main thing is that it should be ready and juicy, for example:
- pureed vegetables, maybe with cream;
- minced meat, pre-fried with onions and flavored with tomato sauce for juiciness;
- canned fish, mashed with a fork (tomato or in oil), with onions and herbs;
- grated cheese mixed with herbs and sour cream;
- fried mushrooms with onions, doused with sour cream and sprinkled with cheese...
There are a lot of options. Experiment!

This pie is filled with grated apples. I did it a few days ago.

It took me longer to describe than to cook. I just tried to take into account all the nuances and subtleties for beginners. I hope that I will inspire someone to make this simple but convenient pie in every sense and it will take its place on your menu.
Happy baking!
And Bon Appetit!

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In our fast-paced age, when there is a catastrophic lack of time, but you want to please your loved ones with something tasty for tea, recipes for bulk pie come in handy. Bulk pie is prepared quickly; the fillings for it can be apples, preserves, jam, cottage cheese, pumpkin, apricot, cherry, prunes and a combination of fruits.

Today we will prepare bulk pie according to 7 best recipes:

We have already prepared recipes for making delicious apple pies, such as these.

Bulgarian bulk pie with apples in 7 minutes

We need: 1 tbsp = 250 g

4 large, peeled apples
1/2 tbsp. flour
1/2 tbsp. Sahara
1/2 tbsp. semolina
2 tsp baking powder or 1 tsp. soda
100 g chopped walnuts
50 g raisins, steamed
1 tsp cinnamon
100 g butter, chilled

Preparation:

1. Take a springform pan and cover it with parchment.

2. Divide the butter into 2 parts, one of which is rubbed onto the bottom of the pan using a coarse grater.

3. Grate the apples on a coarse grater. Mix with nuts and raisins. Divide the filling into 2 equal parts.

4. Mix flour, sugar, semolina, baking powder, mix, you get a dry dough. We divide it into 3 parts.

5. Form the cake:

1st layer – add one part of the dry mixture;
2nd layer – part of the filling, compact;
3rd layer – dry mixture again, distribute it evenly over the filling;
4th layer – the remaining filling, distribute;
5th layer – the remaining dough and rub the second half of the butter on top.

6. Preheat the oven to 180 degrees and put the pie to bake for 30 minutes. The baking time depends on the oven; you need to check the readiness with a wooden skewer and visually so as not to dry out. 5 minutes before readiness, sprinkle with sugar and cinnamon to form a golden brown crust.

7. Let the finished cake cool, run a knife along the wall of the mold and remove from the mold. You can sprinkle powdered sugar on top.

Bulk Czech apple pie

We need:

2 tbsp flour, sifted
1 tbsp. Sahara
1 pack vanilla sugar
cinnamon, to taste
salt, a pinch
1 kg peeled apples
250 g butter
powdered sugar

Preparation:

1. To get dry dough, mix flour, sugar, salt, vanilla sugar and mix thoroughly. Divide the mixture into equal parts.

2. Grate the apples on a coarse grater, sprinkle with cinnamon and sugar.

Instead of apples, you can use cherries, apricots, plums and mixed fruits.

3. Place parchment paper on the bottom of the springform pan and grease it with butter. Place 1/2 of the dry dough and distribute evenly over the pan.

Place the apple mixture on top, smooth it out and sprinkle with the remaining dry mixture. Cover the apple filling in an even layer.

4. Cover the top of the pie with the other half of the chopped butter.

5. As always, the oven should be preheated to 180 degrees. Bake for 40-50 minutes until the top is browned, but not too dry. When the pie is ready, turn it over onto a plate, remove the paper, and turn it over onto the plate again. If desired, sprinkle with powdered sugar.

Bulk pie with jam

We need:

2 tbsp. flour
200 g butter margarine
1 tbsp. Sahara
1 tsp baking powder
1 pack vanilla sugar
jam to taste, any
vegetable oil for greasing the mold

Preparation:

1. Mix flour, do not forget to sift it, sugar and baking powder, mix.

2. Cut the margarine into small cubes and grind with your hands into crumbs with the dry mixture. Add vanilla sugar. Mix again.

3 Grease the mold with oil. Now look, you can make a 3-layer pie: dry dough - jam - dry dough, or you can make three layers of dry dough, and between them - two layers of jam. This determines how to divide the dough and jam.

When we have decided on the layers, pour the first layer of dough into the mold, distribute it along the bottom and make small sides, then lay out the filling and so on. The last layer should be dough.

4. Place the pie in a hot oven and bake for 25-30 minutes, temperature 180 degrees.

5. Cool the pie, remove from the pan and cut into portions, sprinkle with powdered sugar.

Bulk fruit cake

We need: 1 tbsp = 250 g, glass form 26 x 40 cm

1.5 tbsp. flour
1.5 tbsp. semolina
1 tbsp. Sahara
1 lemon
1.5 kg chopped fruit (apples, pears, plums)
2 tsp baking powder
1/3 tsp. salt, fine
vanilla or cinnamon, to taste
100 g + 20 g butter

Preparation:

1. Core apples and pears, pit plums. Grate the apples on a coarse grater, and cut the pears and plums into thin, arbitrary pieces. Mix the pears and apples and pour in the juice of one lemon, stir so as not to darken, and then add the plums.

2. Mix all dry ingredients: flour, sugar, semolina, baking powder and vanillin, mix.

3. Grease the mold with butter. Form the pie: first add 1 tbsp. dry mixture, shake off the mold so that the mixture is evenly distributed along the bottom. We put the fruit filling on it, lightly trample it, then again a layer of dry mixture and so on, alternating further, the last layer is dry mixture.

4. Rub butter on top of the pie and sprinkle with sugar, preferably brown.

Tip: brown sugar, can be prepared at home - 1 tbsp. take 2-3 tsp white sugar. sugar molasses, grind until a beautiful rich color is obtained. Store in a plastic container or glass jar, covered.

5. Cool the finished pie and cut into pieces. If desired, sprinkle with cinnamon and powdered sugar.

Curd bulk pie

We need: 1 tbsp = 200 g

For the test:

125 g butter
2 tbsp. flour, sifted
3/4 tbsp. Sahara
1 tsp soda

For filling:

500 g cottage cheese
3/4 tbsp. Sahara
2-3 eggs
1 packet vanilla sugar

Preparation:

1. Butter can be softened, or you can grate it on a medium grater, directly into the flour.

2. Mix flour, sugar, soda and butter, rub with your hands into fine crumbs.

3. For the filling: mix cottage cheese with eggs and sugar. The number of eggs depends on the consistency of the cottage cheese.

if the filling turns out to be too liquid, you can add a little coconut or starch (flour);

To add flavor to the filling, add a little lemon or orange zest.

4. Grease the mold with oil and lay out the ingredients in layers:

1st layer – 1/2 part of dry dough; 2nd layer - cottage cheese filling; 3rd layer – the rest of the dry dough, lightly press down.

5. Preheat the oven to 190 degrees and bake for 30-40 minutes. Let the cake cool and remove from the pan.

Bulk pie with pumpkin and honey

We need: 1 tbsp = 250 g, mold with a diameter of 28 cm.

For the test:

1 tbsp. granulated sugar
1 tbsp. decoys
1 tbsp. flour
1 tsp baking powder

For filling:

600 g peeled pumpkin
40 – 50 g honey
1 tsp vanilla sugar
0.5 tsp vanilla sugar
0.5 tsp citric acid
150 g butter or margarine

Preparation:

1. Mix all the dry ingredients for the dough. When forming the pie, divide the dough into 3 parts.

2. Grate the peeled pumpkin on a coarse grater, add citric acid, vanilla sugar and honey, mix well. Divide the filling into 2 parts. We do not pour out the juice that is released by the pumpkin; we will need it later.

Tip: instead of citric acid, you can add sour apples, and instead of honey, condensed milk.

3. Grease the mold with butter and add 1 tbsp. dry mixture, level. Place 1/2 of the filling on top and distribute over the surface. Next another 1 tbsp. dry mixture, cover with 1/2 of the filling and sprinkle with a glass of dry dough.

If you want to please your family with a delicious dessert, then pay attention to fruit pie, for example, bulk pie. This type of baking is simple to prepare; it does not require any special cooking skills or exotic ingredients. The result of your culinary actions will be a wonderful, juicy pie, which, thanks to its layered structure, is very reminiscent of a real cake.

Bulk pie recipe

You can use any filling you like for the bulk pie. It is prepared with fruits, cottage cheese, dried fruits, jam, and nuts. All these products are very healthy and tasty. As for the dough, it can also vary depending on the recipe. Below you will find a description of a bulk baking option that you can enjoy during Lent. Dessert is served with tea, compote or any other drink.

As for the dough for this type of baking, the “three glasses” option is more often used here. You can prepare this dessert using grated shortcrust pastry. Take premium flour, be sure to sift it through a sieve or use baking powder. The cake should be airy and crumbly. This is the basic rule for such baking.

Time: 50 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 240 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

For a bulk dessert, you can use any type of apple that you have. Fruits that are too sour can always be sweetened or added with sweeter ingredients, such as pears. Tip: To prevent the chopped apple from turning dark, sprinkle it with lemon juice.. To give the dessert a special flavor, add a little cinnamon to the filling and stir vanilla sugar into the dough.

Ingredients:

sugar – 1 tbsp;
flour – 1 tbsp.;
semolina – 1 tbsp.;
apples – 3 pcs.;
butter – 100 g;
cinnamon - to taste;
vanillin - to taste.

Cooking method:

Mix the first three ingredients with vanilla and cinnamon.
Grate the apple on a coarse grater. First remove the peel from the fruit.
Take a mold and pour a fifth of the dry mixture into the bottom.
Place a quarter of the fruit on top.
Repeat alternating layers. The last layer should be the dry mixture.
Grate butter on top of the bulk pie and place in a preheated oven at 185-190 degrees for 40 minutes.

Bulk pie with apples and cottage cheese

Time: 50 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 220 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

The second name for this type of pie with apples and cottage cheese is “three glasses.” The reason for this is the bulk dough, which consists of one glass of flour, one glass of semolina and one glass of sugar. Cottage cheese gives this dish tenderness and sour-milk juiciness. If the cottage cheese is dry, then you can mix one or two tablespoons of sour cream into it. Buy fermented milk products from a trusted manufacturer and check the expiration date.

Ingredients:

apples – 2 pcs.;
cottage cheese – 300 g;
butter – 100 g;
flour – 1 tbsp.;
semolina – 1 tbsp.;
sugar – 1 tbsp;
vanillin – one pinch.

Cooking method:

Strain the flour through a sieve. Add sugar, semolina and vanillin to it.
Grate the peeled apples.
Pour a layer of dry mixture (one fifth) into the bottom of the mold. Spread half of the cottage cheese on top.
Sprinkle with dry mixture and add grated fruit.
Repeat. The final layer is the dry mixture.
Sprinkle grated butter evenly on top.
Bake for 40 minutes at a temperature of 180-200 degrees.

Apple pie in a slow cooker

Time: 1 hour.
Number of servings: 8 persons.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Those housewives who have a multicooker in their kitchen boldly declare that this unit is their first assistant in culinary matters. So why don't you make an apple crumble pie with semolina in a slow cooker. Preparing such a dish will not take much effort and time; the main work will be done by the electronic assistant. The main thing is to stock up on the necessary products.

Ingredients:

flour – 1 tbsp.;
sugar – 1 tbsp;
semolina – 1 tbsp.;
apples – 2 pcs.;
orange – 1 pc.;
butter 100-150 g;
baking powder - 0.5 teaspoon;
vanilla - one pinch;
powdered sugar - for decoration.

Cooking method:

Peel the orange and cut into small pieces. Remove the peel and core from the apples and grate them. Mix everything together.
Combine the first three ingredients, vanilla and baking powder.
Grease the bottom of the multicooker with butter. Form the first layer from a third of the dry mixture.
Place half of the fruit in the second layer. Repeat.
Top everything with grated butter.
Turn on the multicooker for 50 minutes, selecting the “Baking” mode.
Sprinkle the finished bulk dessert with powder on top as shown in the photo.

Classic bulk pie with jam

Time: 45 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 270 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

If you are tired of jam for tea, then know that it makes a wonderful filling for a bulk pie. Several layers of dough and any jam are an excellent option for a delicious dessert. To make the “three glasses” dough more airy, experienced chefs recommend adding a little baking powder to it or using regular baking soda or slaked soda.

Ingredients:

jam - 1 tbsp.;
sugar – 150 g;
flour – 150 g;
baking powder - 0.5 teaspoon;
semolina – 150 g;
vanilla sugar – 1 sachet;
butter – 100 g.

Cooking method:

Mix flour, semolina and sugar. Add vanilla and baking powder. This is how bulk dough with a dry consistency is made.
Pour one third of the mixture into the bottom of the pan. Pour jam on top (0.5 cup).
Repeat layers. The final layer is a dry mixture.
Grate butter on top.
Bake in the oven for half an hour. Temperature is about 180 degrees. A golden crust should form on top.

Quick bulk pie with jam

Time: 35 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 280 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

If you don’t have time to cook, but want to please your household with something homemade, then this recipe for a bulk pie will be a real find for you. The basis of the baking is shortcrust pastry, which is divided into two layers. For the filling, take any jam that you have on hand, for example, raspberry, currant, blueberry or apple. Don’t worry – it will turn out as quickly and deliciously as possible.

Ingredients:

jam – 0.5 kg;
butter – 200 g;
egg – 1 pc.;
flour – 300 g.

Cooking method:

Take butter at room temperature and work it into the flour with a fork. Knead the dough.
Form one half of the dough into a crust. Distribute it on the bottom of the mold so that there is a side left.
Fill everything with jam.
Grate the rest of the dough and spread it over the top crust.
Brush it with beaten egg.
Bake for about 35-45 minutes, setting the oven to 180 degrees.

Oatmeal with poppy seeds and nuts

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 300 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

What could be healthier than nuts, poppy seeds, honey and oatmeal? This set of products is a real storehouse of vitamins and microelements. Using these simple ingredients, the housewife can prepare a delicious dessert. It turns out to be very satisfying and healthy. This is a great option for a quick snack for the whole family on a trip, on a picnic, or just as an afternoon snack for tea.

Ingredients:

oat flakes “Hercules” – 150 g;
flour –150 g;
sugar – 150 g;
baking powder - 0.5 teaspoon;
chopped nuts of your choice – 0.5 tbsp;
poppy seed – 0.5 tbsp;
chocolate – 50 g;
butter – 100 g;
honey - 3 tbsp. spoons.

Cooking method:

Mix together the first three ingredients on the list.
Make the filling separately. To do this, fry the nuts in a frying pan if necessary and chop them using a rolling pin or blender. Add poppy seeds, honey and chocolate, crushed into crumbs. Stir.
Place a third of the dry mixture on the bottom of the silicone mold. Spread half of the filling on top. Repeat. The final layer will be the dry mixture, on top of which grate the butter.
Bake at 180 degrees for 40 minutes.

Time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 200 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

For those people who support fasting or are vegetarians, culinary specialists have developed the following recipe for a delicious bulk pie. You will not find eggs or dairy products in its composition. The taste of the dish will not be affected by this. Prepare it, and then see for yourself. An additional plus is the minimum number of calories. This indicator is very important for many people.

Ingredients:

apples – 250 g;
dried apricots – 100 g;
raisins – 100 g;
flour – 1 tbsp.;
starch – 1 tbsp. spoon;
honey - 2 tbsp. spoons;
chopped nuts of your choice - 1 tbsp.;
sugar – 1 tbsp;
dry cinnamon powder - to taste.

Cooking method:

Wash the dried apricots and cut into pieces. Pour hot water over the raisins for 10 minutes. After this, mix with honey.
Puree the peeled apples with a blender or mixer.
Mix flour, sugar, starch and nuts. Add cinnamon if desired.
Pour one third of the dry mixture into the bottom of the baking pan. Add half of the grated fruit. Repeat. The last layer will be a dry mixture. Gently spread dried fruits and honey on top of it.
Cover everything with foil and bake in the oven for 35 minutes, preheated to 180 degrees.
Remove the pan, remove the foil and return to the oven for another 5 minutes.

Video

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

A very simple and quick apple shortcake. Even those who have never baked anything before can make it, and all because there is no need to make dough! Instead of dough, the cake contains crumbs that, when baked, magically transform into delicious apple-filled shortbread skins!

Ingredients for the dough:

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

For filling:

1 kilogram of peeled apples (this is the indicated weight - without peel, seeds and entrails, with them about 1.1-1.3 kg).

2 tablespoons butter;
3 tablespoons cocoa;
3 tablespoons sugar;
a little salt (a small pinch - just a little bit).

Mix flour with semolina and mix well. Next, I lightly fry them in a frying pan until golden brown; this is not necessary, but in my opinion, the color of the cakes and the taste are better this way.

When frying, be sure to use a dry pan. When frying, stir constantly to prevent burning. As soon as the flour turns a peach color, turn it off and stir for a while, otherwise it may start to burn in a hot pan.

Add baking soda, sugar and salt to the flour and semolina crumbs. It is better to sift the soda through a very fine sieve, otherwise it will appear in the form of nasty, “soapy” tasting lumps. So, it’s better not to be lazy and sift through.

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

Grate the apple quarters on a coarse grater. If desired, 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’s enough.

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

Pour a third of the crumbs onto the bottom of the mold and level it out.

Place half of the grated apples on top of the crumbs and level them too.

Then pour the crumbs again, the remaining apples on it and you should have crumbs on top.

Grate the butter into crumbs. It’s better to do this with frozen – it’s easier. And rub it directly over the cake, otherwise it will melt in your hands. Your task is to ensure that the grated butter covers the entire cake. This is necessary so that after baking the cake does not crumble. And this happens in the following way: the butter melts and “grabs” the crumbs.

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

Place in the oven. The cake should bake until golden brown. It took me about 50 minutes. Your time may be different - it depends on the volume of the mold 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 cools down, it will set and then you can cut it and it will not lose its shape.

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

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

Advice: if you make the glaze from chocolate, then choose regular one. When heated, porous material tends to turn into an incomprehensible stretchy mass.

Then all that remains is to decorate the shortbread cake. Since I was running out of time, my whole trick boiled down to cutting the apple out of the kiwi and cutting the candied fruit into slices. All! Shortbread apple cake is ready!

Let it soak for 7 hours, or better yet, leave it overnight.

Recipe 2: Apple pie made from dry dough

Bulk apple pie surprises everyone with its ease and unusual preparation - layers of dry mixture (dough) and juicy apple filling alternate. Butter is spread on top and the whole thing is baked in the oven. Oddly enough, the pie 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
sachet of baking powder (10 g)
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 pie dough by simply mixing together all the dry ingredients except the cinnamon.

Peel the apples from skins and seeds and cut them into pieces.

The apples immediately begin to darken, this is understandable - they are our own, not imported, 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 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.

Cover the bottom of the springform pan 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 one (you can control the degree of browning of the cake from the sides and bottom) or a regular metal one. A round pan with a diameter of 22-24 cm is perfect for this apple pie. I don’t recommend using a smaller pan; the pie will turn out tall and will definitely not be baked.

We will make the pie 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 on top in an even layer.

Then pour another third of the dry mixture and top it with apple filling again. Add the remaining dry mixture as the last layer.

Cut the butter into thin slices and place on top.

Place the pie in the oven, preheated to 180-190 degrees, and bake for about an hour. It’s difficult to say the exact time, it all depends on the characteristics of your oven. For example, I bake this pie for a little more than an hour, otherwise the bottom won’t bake. I cover the top of the pie with foil for the last 15-20 minutes to prevent it from burning. If your oven bakes well from below, then it will most likely take less time.

Remove the finished apple pie from the oven and leave in the pan until completely cooled. A hot pie cannot be cut properly; it simply falls apart. And when cooled, it can be 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 that 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 grating the apples, since the dough is not prepared at all. The dry ingredients are poured into the mold and that’s it. The pie turns out very tasty, very apple-y, the top part turned out a little crispy, like a crumble, which I love. Overall, this is one of the best pies I've tried. So, how to make a quick apple pie in the oven - a recipe with photos.

Flour - 1 tbsp,
Sugar 1 tbsp. (less can be done if desired)
semolina - 1 tbsp.,
baking powder - one teaspoon,
butter - 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 pan with butter or line it with parchment. Add one third of the dry mixture.

You can grate the apples in advance and mix them with lemon juice to prevent them from darkening. But I didn’t have lemon, so I grated it as I went. So, grate half the apples on a coarse grater. I took 1.3 kg, which was quite enough. Place them on the dry mixture.

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

Grate and add remaining apples.

Top with the remaining dry mixture. And grate or cut 150 grams of butter onto it. 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 remains dry (small areas), but this is not noticeable in taste; the dry pie with apples and semolina is very tasty and tender. And when the pie sits in the refrigerator overnight, 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 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 freshly frozen cherries makes the pie mega cherry. And the smell that will invisibly spread from the oven throughout the entire 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 the “dry” dough. To do this, sift the flour into a deep cup. Then add semolina. Add granulated sugar. As well as vanilla sugar and baking powder. Mix the “dry” dough until smooth.

Remove the freshly frozen cherries from the freezer and let them thaw a little so that you can separate the berries. There is no need to completely defrost the berries.

Line the bottom of a baking pan (it’s better to use a springform pan) with baking parchment, and lightly grease the sides of the pan with butter. Pour a thin layer of “dry” dough into the prepared pan; the first layer should only slightly cover the bottom of the pan.

Place freshly 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.

Place 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 done. You can check the readiness of the pie with a wooden toothpick by piercing the pie with it. If the toothpick is dry when you pull it out, then the pie is ready, and if the dough sticks to it, then bake for another 10 minutes. Place random drops of white chocolate on the finished, still hot pie. The heat from the cake will melt it.

Let the cake cool completely and only then cut.

Recipe 5: bulk dry pie with jam

For lovers of delicious homemade baked goods, we suggest trying what is perhaps the easiest pie to prepare, which is filled with jam. This kind of pie can be safely called “lazy”, because it will only 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 simple but delicious baking lies in the fact that the pie is bulk.

How to prepare a bulk pie with jam is described in the recipe below with a photo. For the baking process and kneading the dough, you need to prepare a suitable bowl, grater, frying 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
baking powder - 0.5 tsp.
margarine – 150 gr
jam - 8 tbsp.

Sift the stated amount of premium wheat flour into a suitable die.

Add a little more than half a regular glass of granulated sugar to the sifted flour.

Frozen creamy margarine should be grated on a large-mesh grater before adding flour.

With clean, dry hands, begin to grind the flour, sugar and crushed butter margarine. You should end up with flour crumbs like this.

Visually divide the resulting flour mixture into 3 parts. Place two parts of the flour mixture into a dry frying pan or baking dish. Press it slightly to the bottom of the pan. This is the base of the bulk pie.

Place any thick jam on the base. Distribute it carefully 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 completed. Place the pie in the oven for 35 minutes. By the way, you need to turn it on immediately and set the temperature to 200 degrees.

The bulk pie with jam is ready!

Recipe 6: dry pie with milk filling

A lot of aromatic juicy filling and thin layers of flour, thoroughly soaked in milk filling - the main characteristics of our bulk apple pie. Baking is extremely simple to prepare. 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 in the mold.

Most bulk pie recipes use grated butter instead of milk filling, but with this technology there is always a risk of getting dry baked goods if the apples you get are not the juiciest. In our version, the pie comes out as tender, rich 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 mixture:

flour - 120 g;
semolina - 150 g;
sugar - 150 g;
baking powder - 1.5 teaspoons;
salt - a pinch;
vanilla sugar - sachet (8-10 g);
cinnamon - 1 teaspoon.

For filling:

milk - approximately 300 ml.

For the dry mixture, combine flour, baking powder, cinnamon, semolina, and salt in one container. Add vanilla and regular sugar (the amount of granulated sugar can be varied depending on the sweetness of the selected apple variety). Mix the dry ingredients thoroughly.

After cutting off a layer of peel and removing the core, three apples into large chips. For the recipe we select strong and juicy fruits. The most delicious bulk pie is made with sweet and sour apples.

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 as the bottom layer.

Bring the milk to a boil. Place half of the apples on top of the dry mixture. To make the base of the pie as juicy as possible, make several holes in the apple layer and pour milk (about half a glass).

We lay out half the walnuts, having first chopped them with a knife or crushed them in a blender bowl.

Cover the fruit and nut layer with half of the remaining dry mixture. Distribute the second part of apple chips on top. Pour over the juice released from the grated apples and sprinkle with nuts.

The last layer is to evenly distribute the remaining dry mixture.

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

Bake a bulk pie with apples in an oven preheated to 180 degrees for about 50-60 minutes. The milk should be completely absorbed into the dry mixture, and the baking surface should be covered with a light golden brown crust.

Cool the finished cake completely and only then remove it from the mold. Before tasting, let the baked goods sit for at least a couple of hours, or even better, put it in the refrigerator and wait until the next day, then the bulk pie with apples will become even tastier!

Recipe 7, simple: dry dough pie (step by step)

flour - 1 glass;
semolina - 1 cup;
granulated sugar - 1 cup;
apples - 1 kg;
butter - 50 grams

Three apples on a grater.

Then take a glass of sugar, semolina and flour.

Mix everything.

You can add a little baking soda as a leavening agent, but this is not at all necessary. Personally, I added.

Take a baking dish and grease it with vegetable oil. You can, of course, lay down baking paper for convenience, but I didn’t have any, so I do it this way.

Sprinkle the mixture onto the bottom of the pan, covering it completely.

Then add a layer of apples

then sprinkle with dry mixture again

The very last (top) layer is butter. I grated it and covered the top completely.

Place the form in an oven preheated to 200 degrees.

The pie is prepared quickly - about 30 minutes. For the last 5 minutes I turn up the heat in the oven so that the pie is browned. It turns out to be such a handsome man.