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.
Compound:
- 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. 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 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 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:
Nordic embroidery
Not the best remedy 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.
Cooking apple pie with semolina on dry dough is very simple and affordable recipe. Maybe she doesn't look very attractive. festive table not everyone dares to put it, but it is a very tender, soft cake that literally melts in your mouth.
It is sure to please you and your loved ones.
This apple pie is notable for the fact that it is prepared for dry dough, which is not kneaded, but simply poured into the mold.
This pastry can be cooked both in a slow cooker and in the oven - there is not much difference. The method of baking depends only on your desire. Try to bring this semolina pie recipe to life, it will not disappoint you!
Ingredients
To prepare this pie, you will need only the most affordable products that can be found in any supermarket close to home:
- wheat flour premium- 1 glass;
- butter - 150 grams;
- semolina- 1 glass;
- sugar - 1 cup;
- apples - 1 kilogram;
- baking powder - 2 teaspoons;
- vanillin - 1 teaspoon;
- ground cinnamon - ½ teaspoon;
- lemon juice - 1 teaspoon;
- brown sugar - 1 tablespoon;
- icing sugar - enough to sprinkle the finished cake.
Preparing apples
Apples for this recipe will suit any. And if you have your own garden and a new crop is ripening in it, then there is nothing better than fresh, it doesn’t matter, even if there are some unripe fruits - their sourness will add extra juiciness and flavor to the baked goods.
Let's take our fruits, their quantity does not have to be strictly one kilogram, it depends on the size of the baking dish, as well as the desire of the hostess - whether it will be a whole apple scattering, or there will be very little apple filler.
1. Peel the selected fruits from the peel and free from the seeds.
2. Grate the apples.
3. Now sprinkle them with lemon juice. This will prevent the apples from browning, because they are rich in iron, and iron oxidizes quickly in air.
Test preparation
Preparing the dough is not the most difficult thing that this recipe provides, even a beginner can handle it. For this unusual recipe the dough is not kneaded, it is poured into the form in an almost dry form. So, for the dry dough of the semolina pie, take the flour and sift it through a sieve, you can even do it twice. During sifting, the flour not only gets rid of impurities, but also becomes crumbly, saturated with oxygen.
This will make our cake soft and airy. In a deep bowl, mix the sifted flour, a glass of semolina, a glass of sugar and two teaspoons of baking powder. Mix all this thoroughly. Dry preparation for the test is ready to use.
Preparing for baking
1. Take a baking dish and generously grease it with butter.
2. Spread about a third of the dry dough evenly over the bottom of the mold.
3. Put half of the grated apples on the dry mixture and sprinkle with a little cinnamon.
4. Sprinkle apples with the second third of the dry dough, smooth. And on this new layer of dough lay the second half of the apples and sprinkle with the remaining cinnamon.
5.
Pour the last third of the dry dough on top of the second layer of apples, level again.
Put the butter in the freezer for a short while to make it hard enough. When the butter has hardened, grate it on a coarse grater and evenly sprinkle the resulting dry cake.
Baking
Preheat oven to 190 degrees. Place the baking dish on the middle shelf, close the door and bake for 45-50 minutes. Dry baking should be soaked apple juice and butter, soften and brown. If you cook according to this recipe in a multicooker, then place a cake pan in it, select the “Baking” program, set the timer for 40-50 minutes and wait for a sound signal announcing the end of the baking program. Check the readiness of the product with a toothpick.
Serving to the table
Let the finished baking stand in the form for 10-15 minutes and cool slightly. Hot semolina apple pie is too brittle, and you won't be able to safely remove it onto a platter and cut into portions. When the cake has cooled, remove it from the baking dish, place on a tray, sprinkle with powdered sugar. This amazing pie can be served warm or cold. It can be served with any jam or apple jam, honey, condensed milk. This recipe is sure to please your taste and delight over a cup of tea!
Don't forget to leave your comment and bon appetit!
Bulk pie with apples - homemade baking from the category "to hastily”, which is not inferior in taste and nutritional qualities to more intricate options. The dough here is a dry mixture of flour, sugar and other 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. Allowed use 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 fast bulk cake with apples 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 bake Bulgarian pie with apples 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 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 food that do not require cooking. Instead of butter, a mixture of a glass of milk and 2/3 cup of vegetable oil is suitable.
Ingredients:
- flour - 2 cups;
- oatmeal - 1.5 cups;
- sugar - 1 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 exceptionally 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 apple pie 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 extract hot dessert from the multi-pan, and wait for it to cool. Nothing prevents experimenting with taste and adding other ingredients to the filling, and vanillin to the dough.
