Home Drinks and cocktails Pie dry on semolina. Pie with apples and semolina Pie from semolina with apples

Drinks and cocktails

Pie dry on semolina. Pie with apples and semolina Pie from semolina with apples

Do you like apple pies? Well, who doesn't love them. You have probably already tried more than one recipe and chose the most delicious for your family. But the time comes and you already want to change, try something new. We suggest you cook a dry pie with apples and semolina. There is no need to knead the dough for this pastry. You just need to sprinkle everything with a dry mixture. The name of the pie is dry or bulk, it is good because the ingredients are always found in the house. Instead of apples, you can take pears, even plums. They are juicy, behave well when baking, and the cake always turns out delicious.

This fragrant pastry can be served with whipped cream or sour cream, but even without these additions, it deserves to show off on your family table.

Easy

Ingredients

apples - 500 g;
flour - 1 tbsp.;
semolina - 1 tbsp.;
sugar - 1 tbsp.;
butter - 100 g;
baking powder dough - 1 tsp;
cinnamon, vanillin - optional.

Cooking

The recipe is very simple, and the proportions are easy to remember - all the ingredients in a glass or a cup. It is better to take more apples. They must be sweet or sweet and sour, necessarily juicy.

In a large bowl, mix all dry ingredients - sugar, flour, semolina, cinnamon, baking powder. While the bowl is set aside.

Now let's get to the apples. They must be peeled, and then, grate them on a coarse grater. Experience has shown that it is easiest to grate apples that are not cut into pieces. You rub an apple, leaving a core. Your fingers are safe, time is saved.

Line a springform pan with parchment paper or grease with oil. We will make the cake in layers. Laying out alternately dry mixture and grated apples. First, pour the dry mix into the bottom of the mold.

Place apples on top of the mixture. The thicker the layer of apples, the tastier and juicier the cake.

Now repeat the layers, as far as the height of the form and the amount of dry mixture allows. Remember, the last layer is a dry mix.

From above, the final step will be oil. It can be grated, put on top. To easily grate the butter, use one secret - freeze it a little. If you hammered it, put it in the freezer, you can cut it into slices and lay it in a circle, leaving no space.

We send the cake to the oven. Cooking temperature 160-180 degrees. Cooking time 35-40 minutes. We put it on the 3rd shelf from the bottom.

Ready dry pie with apples on semolina can be served immediately. You can decorate it with fresh or soaked lingonberries or other berries. Can be served with whipped cream.

Cooking Tips:

Cores and peel can be used for compote. Some frozen or fresh berries or fruits are added to this compote. As a result, you get a delicious compote.
Such a bulk apple pie with semolina can be prepared with pears. They should also be grated. But if you decide to do it with plums, then it is better to peel them, disassemble them into halves and cut them into strips along. The skin does not need to be removed.
This cake is good with whipped cream. The pie itself is cut into portioned pieces, and the cream is served separately. Serving a portion, spread on each cream in a slide and in an original way, and very tasty. Instead of cream, you can serve honey or lingonberry jam.
If you are a fan of unusual experiments in the kitchen, try making it with carrots (you need to grate it on a fine grater and sprinkle with a little sugar syrup) or avocado (although it will be a little expensive).

The story goes that a dry pie with apples and semolina, the recipe of which is so well known to modern housewives, appeared a very long time ago. Once upon a time, a girl, in order to impress her lover, decided to bake him a pie. But to my regret, I didn’t know how it was done, so I just mixed flour with semolina, sugar and apples, put the dry mixture in the oven. Only then did I remember that my mother always kneaded some special dough for sweet pastries. Out of desperation, the girl poured melted butter into the bulk mass and ran away from home, fearing to disgrace herself. At this time, a young man came to her, who was attracted by the appetizing smell of apple dessert, after tasting a piece, he married a girl. And today, even a novice culinary specialist can independently verify the unsurpassedness of this confectionery by preparing one or more bulk pies, the recipes of which are given below.

A bulk dessert is also called a “three-glass pie”, because for its preparation you don’t need to bother with kneading dough, and to get the most delicate cakes, you only need to take one glass of flour, semolina and sugar. The sweet and crunchy structure of the confectionery with an amazing aroma of fruits and cinnamon will bring the whole family to the dinner table.

Ingredients:

1 st. flour of the highest grade;
1 st. decoys;
150 g sweet cream frozen butter;
1 st. granulated sugar;
a little cinnamon;
the same amount of vanillin;
4-5 large juicy apples;
a bag of baking powder;
1 tsp powdered sugar.

Cooking:

Flour with baking powder is sifted into a deep bowl, semolina and granulated sugar are added. The mixture is well mixed and divided into 3 equal parts.
Apples are peeled and seeded. The pulp is rubbed on a coarse grater and divided into two parts.
The bottom and sides of the baking dish are coated with butter. Part of the dry mixture is evenly distributed along the bottom and lightly compacted.
The cake is formed in layers, where the first and last are a mixture of flour and semolina. For even baking, you do not need to make the sand layers too thick, so if the form has a small diameter, you need to reduce the number of recipe ingredients.
Frozen sweet butter is rubbed evenly over the surface of the workpiece.
The filled form is placed in an oven preheated to 180 degrees and baked for 40 minutes.
After the time has elapsed, the apple pastry is taken out and sprinkled with a small amount of a mixture of sugar and vanilla, after which it is baked for 5 minutes.
The hot product is crushed with powdered sugar mixed with cinnamon.

For fullness of taste, you should leave the bulk apple pie overnight to soak.

Bulgarian cooking with semolina and milk

Bulk pie in Bulgarian conquers with its simplicity of preparation, however, it always turns out amazing.

Ingredients:

4 sweet and sour apples;
a glass of semolina, flour, milk, sugar;
1.5 tsp baking powder;
half a medium sized lemon.

Cooking:

The bulk ingredients of the recipe are mixed in a bowl.
Apple pulp without seeds and peel is rubbed, sprinkled with the juice of half a lemon and divided into 3 parts.
The cake is formed in even layers - a glass of dry dough, a piece of fruit, and so on.
Milk is brought to a boil and carefully poured into a mold with a semi-finished confectionery product. For good impregnation, the cake should be pierced in several places with a wooden skewer.
The Bulgarian product is baked at a temperature of 180 degrees for 50 minutes.

How to do without pain

The delicious aroma of the upcoming baking will wake up the whole family in the morning and invite you to breakfast.

Ingredients:

2.5 tsp ground cinnamon;
large apple;
150 g of natural butter;
150 g of sugar;
150 g of semolina.

Cooking:

Apple pulp is rubbed on a coarse grater, fruit juice is slightly squeezed out.
Butter is cut into slices.
The shape of a small diameter is covered with foil.
½ semolina is poured at the bottom, half of the oil is laid out on it, then ½ of the fruit mixed with cinnamon is laid out, the top of the apples is covered with half of the sugar. The layering process is repeated.
This bulk miracle is baked at 180 degrees for 20-30 minutes.

Option for those who fast

Ingredients:

1 glass of flour;
1 glass of semolina;
0.5-1 glass of sugar;
1 kg of apples;
0.5 cup vegetable oil;
2 tsp baking powder;
a pinch of vanilla.

Cooking:

The bulk components of the recipe are mixed.
Fruits are peeled and cut into thin strips, you can use a grater for Korean carrots for this purpose.
The baking dish is covered with oiled parchment.
Half of the sand mixture is leveled along the bottom of the mold, the filling is laid out on top, which is covered with the remnants of the “dough”. Optionally, you can assemble a multi-layer cake from semolina, flour and apples, where the lower and upper layers will turn out dry.
The top of the semi-finished product is evenly poured with vegetable oil.
The confectionery product is baked in the oven for 40 minutes at 190 degrees.

The finished cake is cooled, sprinkled with crushed nuts or poured over with bitter chocolate.

With orange filling

Crumbly and very tasty cake will become a favorite treat for the whole family.

Ingredients:

3 large apples;
2 sweet orange fruits;
1 st. flour;
1 st. semolina;
1 st. granulated sugar;
1 sachet of baking powder;
salt on the tip of a knife;
1 sachet of vanillin;
150 g butter;
0.5 st. walnut kernels.

Cooking:

Peeled apples are rubbed on a grater. The skin is removed from the oranges along with the white layer, then the fruits are cut into small pieces. Fruit mixed with vanilla.
The dry ingredients of the recipe are thoroughly mixed.
Nut kernels are crushed.
The baking dish is covered with parchment, which is coated with a small amount of butter.
1/3 of the dry mixture is poured into the bottom of the mold in an even layer, half of the fruit is laid out on top, then a layer of “dough” and the remaining filling is laid out. The top is leveled with sand chips, on which frozen oil is rubbed.
The workpiece is sprinkled with chopped nuts and placed in an oven preheated to 200 degrees. The cake is baked for 40-50 minutes.

Warsaw dry pie with apples and semolina

Dry dough with semolina for apple pie - a simple and affordable recipe for delicate pastries with lemon sourness and roasted peanuts. It's easy to make and sure to please the whole family.

Ingredients:

1 st. wheat flour;
1 st. Sahara;
1 st. decoys;
150 g sweet frozen butter;
4 large apples;
50 g of peanuts;
1 sachet of baking powder;
4 tbsp. l. lemon juice;
2 tsp powdered sugar.

Cooking:

Flour with baking powder is sifted into a deep bowl, sugar and semolina are added. The mixture is stirred.
The peel is removed from the fruit and the seed box is removed, after which they are rubbed on a coarse grater. Lemon juice is poured into apple straws, everything is gently mixed.
Roasted in a pan or in the oven, peanuts are chopped with a knife into not too small pieces.
Sprinkle 1/3 of the dry dough on the bottom of the baking dish. 1/3 of the fruit filling is laid out on top. Thus, 3 uniform layers of sand chips and apples are made.
Ice cream butter is rubbed over the workpiece and covered with chopped nuts.
The filled form is placed in the oven, heated to 200 degrees for 1 hour.
The cooled pastries are crushed with powdered sugar, cut into portions and served at the table.

With cottage cheese

Due to apple juice, sand chips will become soft cakes, and cottage cheese will turn into a tender soufflé. The aroma of fruit and cinnamon will turn the head of even ardent opponents of sweet pastries.

Sand crumb ingredients:

250 g of premium flour;
200 g sweet cream butter;
100 g of granulated sugar;
baking powder sachet.

Ingredients for cottage cheese filling:

350 g of homemade cottage cheese;
70 g of granulated sugar;
fresh chicken egg;
vanilla sachet.

Apple Filling Ingredients:

4 large sweet and sour apples;
1 tsp ground cinnamon.

Cooking:

In the bowl of the combine, the ingredients for the curd filling are mixed until smooth.
The flour sifted with baking powder is mixed with granulated sugar and slightly melted butter. Everything is carefully ground by hand into a sand crumb.
Peeled from the seed box, the fruits are rubbed on a grater and mixed with cinnamon powder.
On the bottom of the baking dish, ¼ of the shortbread mixture is distributed, half of the fruit is laid out on top, which is sprinkled with ¼ of the crumbs. The next layer of cottage cheese, then ¼ dough, ½ apples. The final one is the rest of the sand blank.
A dry cake is baked in the oven for 50 minutes at 190 degrees.

Recipe from Olga Matvey

Dry dessert from Olga Matvey is prepared very quickly, but it turns out so tasty, which makes it impossible to even think that semolina is present in it.

Ingredients:

200 g flour;
200 g semolina;
200 g of sugar;
1 tsp baking powder;
1 kg of apples;
half a lemon;
150 g butter.

Cooking:

Washed apples are rubbed together with the skin on a coarse grater. The juice of half a lemon is squeezed into the fruit mass.
In a separate container, the bulk components of the recipe are mixed. Flour is sifted at least 2 times in advance.
A small but deep baking dish is covered with parchment paper, smeared with a small piece of butter.
An even layer (1.5 cm) of sand crumbs is poured onto the bottom of the prepared form.
Half of the fruit filling is laid out on top.
The remaining layers are laid out in a similar way.
A piece of frozen butter is evenly rubbed onto the top layer of the dry mixture.
The filled form is placed in an oven preheated to 180-200 degrees. The gas is reduced to 170 degrees. Baking time 40-50 minutes.
The hot cake is taken out of the mold along with the parchment, the paper is removed, and the dessert is left on the table until it cools completely.

With apple and pumpkin filling

A dry cake in a slow cooker turns out to be no less tasty than from an oven, and it cooks even faster.

servings: 8.

Pour semolina into a deep bowl. Add sugar. Flour and baking powder. I do not sift flour, it does not affect the dough in any way.

We mix all the ingredients together.

We divide the visually dry mixture into three parts. Put one part in a greased baking dish. It is advisable to take a whole form for this pie, if the form is still supposed to be detachable, then we cover the bottom with baking paper, so that there are small sides.

For the filling, three apples on a grater and sprinkle them with lemon juice so that they do not darken.

We divide the filling into two parts. Put one piece in a baking dish. Sprinkle dry mixture on top. Then again apples and again dry mix. It turns out three layers of dry ingredients for the dough and two layers of grated apples.

As a result, we should have a dry mixture on top. We make holes on it, you can, like me, with the help of a cocktail tube, so that it reaches to the very bottom of the form.

Now it remains to pour the cake evenly with milk and rub the butter on top.
We bake the cake at 180-200 * C for about an hour.

We cut the finished apple pie with semolina into portions and call everyone for tea. It will be easier to cut the cake when it has cooled, because this way it will hold its shape better.

Bon Appetit!!!

A step-by-step recipe with a photo especially for the Well-Fed Family website. Sincerely, Irina Kalinina.

Simple and delicious apple pie with semolina. A very tender juicy pie based on semolina dough without the addition of flour with a pleasant apple sourness. A great alternative to the boring apple pie. The cake turns out smooth, ruddy and amazingly appetizing.

Composition:

Apples - 3-5 pcs
Semolina - 1 cup
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. Let the dough rest 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 I did, 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 the cake in a 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:

Hello culinary blog readers! Guests are on the doorstep, but you do not know what to serve for tea? Today we will tell you a recipe for a bulk pie in the oven with apples and semolina.

The advantages of bulk cake are obvious:

You don’t have to mess around with the dough for a long time, because for a bulk pie, all the ingredients are stacked dry.
The filling will be ordinary juicy apples.
Cooking time - no more than 50 minutes.
All products for the pie are always in the house.
Suitable for adherents of vegetarianism, as the recipe contains products of plant origin.

So, write down the recipe for a very quick and incredibly tasty royal Hungarian cheesecake!

Ingredients:

1. Flour - 1 cup;

2. Sugar - 1 cup;

3. Semolina - 1 glass;

4. Baking powder - 2 tsp;

5. Vanillin - on the tip of a knife;

6. Apples - 7 pcs.;

7. Butter - 150 gr.

Cooking method:

1. In a deep bowl, mix semolina, flour, vanillin (or vanilla sugar 1 tsp), sugar and semolina. Mix dry ingredients well.

2. Remove peel and seeds from washed apples.

3. Grind on a coarse grater. For these purposes, juicy apples are suitable, from the pulp of which juice is easily released. Additionally, you can add cinnamon, nuts, raisins or berries to apples.

4. Grease a baking dish with oil or cover with a sheet of parchment. Now pour in layers, alternating flour mixture and grated apples.

5. The top layer is a dry mix. If you make it a layer of apple-sugar, you get a caramel crust.

6. Grate chilled butter on top of the pie. To make a lean bulk pie, use vegetable-based margarine instead of butter.

Spread all the oil evenly over the surface.

7. Bake in an oven preheated to 180 degrees for 45 minutes.

In the process of baking, it is necessary to pierce the cake a couple of times with a wooden toothpick so that the oil passes through the entire depth. If the top starts to brown prematurely, cover the pan with foil.

Thanks to butter and juicy apples, the cake is tender and airy. After baking, the cake must be cool.

8. Cut into serving pieces and decorate with powdered sugar.

Additional Information:

This bulk cake can also be prepared in a slow cooker. For a change, add 300 g of cottage cheese and 2 eggs to the ingredients. By analogy with the first recipe, in a separate container, mix a glass of dry ingredients with vanilla.
After mixing, divide the pie base into three equal parts. In another container, grind the eggs, cottage cheese and powdered sugar (50 grams) until smooth. Grate apples into large plates.
The bowl of the multicooker must be greased with oil before baking. Put the first part of the dry mixture in a slow cooker. The next layer is apples. The third layer is a dry mix. Do not forget to distribute the mixture and filling evenly over the entire surface.
Next is the curd mass.
The last layer is the rest of the dry mix. If desired, sprinkle with chopped nuts. Cover the top of the pie with grated butter.
The cake is baked in the “Baking” mode for 60 minutes on one side and 45 minutes on the other. The finished pie with cottage cheese and apples must be cooled without removing it from the multicooker bowl. When serving, you can decorate with powdered sugar and fresh berries.