A bulk pie with apples is a home-made cake from the category of "in haste", 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 ingredients, which is layered with apple filling.
How to make a bulk apple pie?
A bulk apple pie is prepared in three counts: dry ingredients for dough mixed in a common container are placed in a mold, alternating with apple filling and baked until fully cooked at an average temperature in the oven or slow cooker.
- Pie apples are used fresh after preliminary cleaning and chopping with a coarse grater. It is allowed to use thick jam or canned soft slices in syrup.
- The traditional basis for the dough is premium wheat flour and semolina. However, a dessert with oatmeal or whole grain flour, rice, corn will be no less tasty.
- For the splendor of the finished baking, baking powder or quenched soda is added to the dry mixture, and sugar for sweetness.
- The connecting component between the fruit and dry layers and additional flavor filling will be butter or, in a lean version, vegetable oil.
Bulk apple pie "Three glasses"
Bulk "Three glasses" is prepared according to a simple, memorable recipe that fully justifies its name. The basic components for dry dough: flour, sugar and semolina are used in equal proportions in one glass, which makes a total of three containers.
Ingredients:
- flour - 1 cup;
- semolina - 1 cup;
- sugar - 1 cup;
- apples - 1.5 kg;
- oil - 180 g;
- lemon juice - 5 tbsp. spoons;
- baking powder - 1 tbsp. a spoon;
- cinnamon - 2 teaspoons;
- raisins - 80 g.
Cooking
- Grind apples, mix with lemon juice, cinnamon and raisins.
- A third of the total portion of the oil is ground and distributed at the bottom of the mold.
- Mix flour, sugar, semolina and baking powder.
- The mixture and apples are laid in layers, finishing with the mixture.
- Spread the chips from the remaining oil on top.
- Bake a quick bulk pie with apples for 50 minutes at 180 degrees.
Bulk pie with apples in Bulgarian
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. Nut crumbs are mixed into the filling along with raisins. Cinnamon can be added to apples or mixed with sugar and sprinkled on 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 teaspoons;
- cinnamon - 2 teaspoons;
- walnuts - 200 g;
- raisins - 100 g.
Cooking
- Pour flour, semolina, sugar, baking powder into a bowl, mix.
- Grind apples, mix with cinnamon, raisins, lemon juice and nuts.
- The bottom of the mold is generously oiled.
- Layers lay dry mixture and apple.
- Slices of butter are laid out on top of the surface.
- Bulk Bulgarian pie with apples is baked for 50 minutes at 180 degrees.
Bulk pie with apples and semolina - recipe
The predominance of semolina in the dry mix will make the bulk apple pie 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 baking and the high-quality soaking of the loose 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. a spoon;
- cinnamon - 2 teaspoons;
- vanilla.
Cooking
- Mix flour, semolina, sugar, baking powder and vanillin.
- Grind apples, mix them with cinnamon and lemon juice.
- A third of the oil is spread over the bottom of the mold.
- Dry dough and apple chips are laid in layers.
- Cover the product with grated oil.
- Bulk and apples are baked for an hour at 170 degrees.
Bulk apple pie with cottage cheese
The following recipe for the most delicious bulk apple pie is performed with the participation of cottage cheese, which can be supplemented with just vanilla or additionally mixed with raisins. Layers can be arranged in random order, ensuring that the dry mixture is prioritized when laying the first and last layers.
Ingredients:
- flour - 1 cup;
- semolina - 1 cup;
- sugar - 1 cup;
- apples - 1 kg;
- cottage cheese - 500 g;
- oil - 120 g;
- eggs - 2 pcs.;
- baking powder - 1 tbsp. a spoon;
- powdered sugar - 3 tbsp. spoons;
- nuts - 100 g;
- vanilla.
Cooking
- Mix flour, semolina, sugar.
- Cottage cheese is rubbed with powder, vanilla and eggs.
- Grind apples, chop nuts.
- The dry mixture, apples, cottage cheese are laid in layers in an oiled form, starting and ending with the mixture.
- Sprinkle with bulk and apple nuts and bake for 55 minutes at 175 degrees.
Bulk pie with apples and milk
If anyone lacks juiciness in the classic version of the dessert, it's time to bake a bulk apple pie with milk. Instead of butter, vegetable oil is used here. It is mixed with eggs and milk, making it the perfect filling for impregnating the layers. The number of the latter is determined individually.
Ingredients:
- flour - 1.5 cups;
- semolina - 1.5 cups;
- sugar - 1 cup;
- apples - 1.5 kg;
- oil - 0.5 cups;
- baking powder - 2 teaspoons;
- egg - 1 pc.;
- milk - 300 ml;
- vanilla.
Cooking
- Grind apples.
- Mix sugar with flour, baking powder and semolina.
- Lightly beat the egg with butter and milk, adding vanilla.
- 2 apple layers are placed between three layers of dry dough, poured with milk mixture.
- A bulk pie with apples is sent to an oven preheated to 175 degrees for 50-60 minutes.
Bulk pie with pumpkin and apples
You can prepare a dry bulk apple pie with the addition of pumpkin, increasing the nutritional value of the dessert and diversifying its taste. The most preferred vegetable for use is a nutmeg variety with sweetish pulp. The proportions of the components of the filling can be adjusted to your taste.
Ingredients:
- flour - 1 cup;
- semolina - 1 cup;
- sugar - 1 cup;
- apples - 600 g;
- pumpkin - 600 g;
- oil - 150 g;
- baking powder - 2 teaspoons;
- vanilla, cinnamon.
Cooking
- Grind apples and pumpkin, mix with cinnamon.
- Semolina, sugar, vanillin, baking powder are poured into the flour.
- Loose dough and pumpkin-apple filling are laid in layers.
- Scatter pieces of butter on top.
- Send the form to the oven heated to 180 degrees for 50 minutes.
Pie with apples and oatmeal
If there is no semolina, you don’t want to use cereals in dessert, or you want to make it lighter, you can bake bulk apple. The latter should be fast-cooking, not requiring 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 cup;
- apples - 1.5 kg;
- oil - 200 g;
- baking powder - 1 tbsp. a spoon;
- cinnamon - 2-3 teaspoons.
Cooking
- Combine flour, oatmeal and sugar, add baking powder.
- Chop apples.
- A third of the dry mixture is laid, half of the filling, again a third of the dough and the rest of the apples.
- Finish laying with the remains of a loose base and slices of butter.
- The cake is baked at 170 degrees for 55-60 minutes.
Loose Apple Pie with Lemon
The recipe for a bulk pie with apples is easy to diversify by adding not only lemon juice or cinnamon to the filling, but also stir in the zest removed from the lemon for flavor. If you have 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. a spoon;
- vanilla.
Cooking
- The zest is removed from the lemon, the juice is squeezed out and added to the grated apples.
- Combine flour, semolina, sugar, vanilla and baking powder in a bowl.
- “Dry” dough and filling of apples and lemon are laid in layers in an oiled form.
- The grated oil is distributed on top.
- Dessert is baked for 50 minutes at 180 degrees.
Lean bulk pie with apples
Lean bulk apple pie can be included in the lenten menu, prepared for vegetarians or supporters of light food. For an additional flavor, a pinch of vanillin is added to the dry mixture, and cinnamon, additionally raisins or nuts are added to the filling. Vegetable oil should be exclusively refined without flavor.
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.
Cooking
- Mix flour with semolina and sugar, adding salt and baking powder.
- Grind apples.
- Arrange in the form of a third of the dry mixture, half of the apples and again the mixture.
- Level the remaining apples and the remaining dry dough on top.
- Punctures are made along the perimeter of the cake, poured with oil.
- The product is baked for 1 hour at 180 degrees.
Bulk pie with apple jam
If you want to bake a bulk pie with apples in the oven, but there were no fresh fruits available, you can use canned fruits, finely chopped them or take jam. The amount of sugar is adjusted depending on the desired sweetness of the dessert. With jam, the delicacy will turn out sweet with a minimum proportion of additives.
Ingredients:
- flour - 3 cups;
- oil - 200 g;
- sugar - 0.5 cups;
- jam - 300-400 g;
- baking powder - 10 g.
Cooking
- Flour, mixed with baking powder, rubbed with butter until crumbs.
- Add sugar to crumbs, mix.
- Pour half of the crumbs into the mold.
- Spread jam on top and cover everything with crumbs.
- Dessert is sent to bake at 180 degrees for 50 minutes.
Bulk apple pie in a slow cooker
Bulk is prepared simply and without fuss. The main thing at the end of the program is not to try to immediately remove the hot dessert from the multi-pan, but to wait for it to cool. Nothing prevents experimenting with taste and adding other ingredients to the filling, and vanillin to the dough.
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 - clothes, pillowcases, towels, and other textiles were decorated with it. The Arkhangelsk museums keep unique specimens made by Pomeranian craftswomen who passed on their skills from generation to generation. The occupation of embroidery was widespread, as 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 it from evil forces. Great importance was given to embroidery in the design of festive and ritual clothing. The headdresses of young married women and girls were especially decorated with embroidery. In some areas, mittens, gloves, belts were embroidered.
The White Sea patterns, which are considered a traditional craft of the northern Pomeranian land, amaze with their skill and richness. More often in the White Sea embroidery images of a horse and a bird were repeated. Patterns were embroidered with different seams. Among the techniques of northern embroidery are cross, painting, cutouts, white stitching, through sewing, performed on a grid, white and colored smoothness.
The folk art 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, the Belomorskie Uzory enterprise was established in Arkhangelsk, which is still successfully operating today. The company produces not only hand-embroidered textiles, but also artistic wood products, Pomeranian souvenirs, hand-woven tablecloths, knitwear, Kargopol clay toys.
The napkins shown in the photo are made by this company.
And this apron with northern embroidery of my mother, which I carefully keep in memory of her. For interest, I looked at 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 Belomorskie Uzory enterprise.
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.
This apple pie will outshine all the delicious, adorable, amazing and extraordinary options that you have already tried, because it is perfection itself. And by the way, this is not only about a perfectly balanced taste, although, of course, it is also about it. An important role in the assessment of this recipe is played by the factor that preparing it is as easy as shelling pears.
Perhaps you won’t find a more primitive version of baking with apples: all you need is to grate the fruit, prepare the dry mix and put everything in layers. Thanks to the technology of preparation, this pie is popularly called “dry” or bulk. Thanks to the same technology, the output is baking that looks more like a cake: thin layers, apple "cream". By the way, sometimes the recipe is written that way - “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 serving of sauerkraut salad, you can exclaim indignantly: “It's a waist killer, not a pie!” However, put a bulk cake on the table and a thin slice of Prague next to it - and make a reasonable choice .
Apple pies are different - primitive and artsy, simple and multi-component, homemade and grand weekend. And they are also rich in apple, amazingly bulky, easy to prepare, surprisingly tasty - such as the “dry” apple pie brought 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 of apples;
- 1 glass of semolina;
- 1 cup of sugar;
- 1 glass of 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.
Cooking
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Any apple will do, however, in the process of repeated experiments, you can make your choice, understanding which variety is right for you. Some people like sour fruits, others prefer sweet fruits, others are satisfied with juicy apples of winter varieties with a neutral taste.
So, choose the right ones, mine. How long will it take, half a minute? We take a bowl of sufficient size, pour a glass of semolina into it. Easy and convenient - you don’t need to sift, look for scales, or think about how to convert cups of grams, and grams into milliliters. I just filled a glass and poured it into a bowl. Everything. 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 necessary at all, although, of course, if there is a great desire, you can spend time on this. And you can not spend.
In the same bowl, add salt, baking powder, vanilla. If desired, the baking powder can be replaced with a small amount of baking soda.
We mix - without a mixer, a food processor and dirty hands, which then need to be washed from sticky dough. Again, no more than 20 seconds - and the "dough" is ready.
The hardest part of the job is peeling the apples. It is possible to involve brutal male hands in resolving the issue or exploit child labor - the process, of course, in such cases may be somewhat delayed (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 do the task yourself, you will have to spend no more than 5-6 minutes.
We rub the peeled fruits on a coarse grater. A couple more minutes if you do it by hand, and only twenty seconds if you take out the food processor.
We grease the baking dish with butter, the bottom can be laid out 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 so that the "dough" is evenly distributed.
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 of it over the apples. If the oil is not ice cold, it will “leave” more: the freezer guarantees economical use of the product.
Sprinkle with the third part of the dry mass. We move the form back and forth so that everything is evenly distributed.
Apples again - the remaining half. We press with our 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 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 oil will stick together during the rubbing process, and you won’t be able to distribute it the way it works if you work on weight over the form.
Distribute the remaining dry mixture. You can smooth it out with a spoon.
We rub the remaining oil - also over the form. If you are not thinking about how the waist feels, you can take a little more butter - it will give the finished pie a nice crispy crust.
That's all your effort at making a bulk apple pie. How much did it work out 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, not yet cooked - put it in a preheated oven, temperature 180 degrees, about 40 minutes.
Do not remove the form immediately - 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 pie with the perfect look, simply reheat your chilled pie in the microwave.
If desired, apple pastries can be decorated with white chocolate ganache (1 bar + 50-70 ml of cream). The finished mass will outwardly turn out to be something similar to condensed milk, but the taste is much, much more interesting, nobler, more refined. Bon Appetit!
Ingredients
- wheat flour - 1 cup (200 gr.);
- semolina - 1 cup;
- granulated sugar - 1 glass;
- baking powder - 1 tsp;
- vanillin - 1 sachet;
- butter - 100 gr;
- medium-sized apples - 6 pieces.
Cooking time: 1 hour
Yield: 6 servings
In the season of apples, it is so nice to please loved ones with apple pastries. There are no recipes for apple desserts: these are pies, strudel, charlottes and much more. But this recipe is the most unusual - dry dough pie with apples. This dish contains no eggs, no water, no milk. But, nevertheless, an apple pie with dry dough turns out to be very juicy and tasty due to apple juice and butter.
Having prepared this cake once, I no longer want to bake charlotte or strudel. The recipe for apple pie made from dry dough is so simple that even a child can handle it. In addition, cooking will take very little time. And the result is in no way inferior to complex baking.
The dough is thin and very tender with a rich apple flavor.
The amount of ingredients is calculated on a form or a medium-sized pan - I have 28 cm.
How to cook a dry pie with apples and semolina - a recipe with a photo step by step
Let's prepare the ingredients
Mix dry ingredients: flour, semolina, sugar, baking powder and vanilla. Sugar can be put more or less, depending on the variety of apples. I have sweet apples - so just add 3/4 cup of sugar. If desired, you can add cinnamon. Visually divide the mixture into 4 equal parts. And apples into 3 parts - that is, 2 apples for each layer.
Pour 1 part of our dry apple pie dough onto a buttered baking dish or skillet.
Grate 2 apples on top. I rub the apples directly into the baking dish, on top of the dry dough. If you rub them in advance, they will darken a lot.
Then lay out the second part of the dry mixture. Top with another layer of apples. Etc. The final layer will be a dry mix.
On top of the last layer of the pie, grate frozen butter on a coarse grater.
Send the pie to the oven preheated to 180 degrees for 40-45 minutes.
The pie should be served chilled. That is why its taste is especially good.
Before serving, cut the cake into segments or rectangular pieces. Can be garnished with apple slices.
Be sure to cook a dry apple pie, you will definitely like the recipe for its simplicity and wonderful taste. And, perhaps, it will become a favorite apple pie recipe.
