Bulgarian apple pie: you've definitely never made one like this before!

Making apple pie with semolina on dry dough is a very simple and affordable recipe. It may not look very attractive and not everyone will dare to put it on the holiday table, but it is a very tender, soft pie that literally melts in your mouth.

You and your loved ones will definitely like it.

This apple pie is notable for the fact that dry dough is prepared for it, which is not kneaded, but simply poured into the mold.

This pastry can be prepared both in a slow cooker and in the oven - there is not much difference. The baking method 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 near your home:

premium wheat flour – 1 cup;
butter – 150 grams;
semolina – 1 cup;
sugar – 1 glass;
apples – 1 kilogram;
baking powder - 2 teaspoons;
vanillin – 1 teaspoon;
ground cinnamon – ½ teaspoon;
lemon juice – 1 teaspoon;
brown sugar – 1 tablespoon;
Powdered sugar - enough to sprinkle the finished cake.

Preparing apples

Any apples will work for this recipe. And if you have your own garden and a new harvest is ripening in it, then there is nothing better than fresh, it doesn’t matter if even a few unripe fruits - their sourness will give the baked goods additional juiciness and aroma.

Let's take our fruits, their quantity does not have to be exactly one kilogram, it depends on the size of the baking dish, as well as the desire of the housewife - whether it will be a whole scattering of apples, or there will be very little apple filling.

1. Peel the selected fruits and remove the seeds.

2. Grate the apples.

3. Now sprinkle them with lemon juice. This will prevent the apples from darkening, because they are rich in iron, and iron quickly oxidizes in air.

Test preparation

Preparing the dough is not the most difficult part of this recipe; even a beginner can handle it. For this unusual recipe, the dough is not kneaded; it is poured into the mold almost dry. So, for the dry semolina pie dough, take the flour and sift it through a sieve, you can even do this twice. During sifting, flour not only gets rid of foreign impurities, but also becomes crumbly and saturated with oxygen.

This will make our cake soft and airy. In a deep bowl, mix sifted flour, a glass of semolina, a glass of sugar and two teaspoons of baking powder. Mix all this thoroughly. The dry dough piece is ready for use.

Preparation

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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!

Bulk pie with apples is a homemade “quickie” baked product that is not inferior in taste and nutritional quality to more intricate options. The dough here is a dry mixture of flour, sugar and other ingredients, which is sandwiched with apple filling.

Serving

Let the finished baked goods stand in the pan for 10-15 minutes and cool slightly. A hot semolina apple pie is too fragile and you won’t be able to safely remove it onto a plate and cut it into portions. When the cake has cooled, remove it from the baking pan, place it on a tray, and sprinkle with powdered sugar. This amazing pie can be served either warm or cold. You can serve it with any jam or apple jam, honey, condensed milk. This recipe will definitely please your taste and will make you happy with a cup of tea!

Don't forget to leave your comment and bon appetit!

Hello dear country mothers.

I want to introduce you to apple pie if you have a lot of apples but don't have time to make baking

1 cup semolina

1 glass of milk 1.5 tea. spoons of high-quality baking powder, lemon juice and 5 medium-sized apples.

How to cook: 1. The preparation of this pie is quite unusual, but the result will be wonderful. First, mix all the dry products: semolina, flour, sugar, baking powder. You can also add a pinch of salt, but I think it's unnecessary here. 2. Apples must be grated on a coarse grater - I always do this using a food processor. Immediately, without delay, sprinkle the grated apples with lemon juice - otherwise they will quickly darken. 3. Take a baking dish, grease it with margarine or butter, evenly pour a glass of our dry dough, add a layer of apples, then again the dry mixture and apples. My form ends up with three layers. 4. Before putting the pie in the oven, pour it evenly with a glass of very hot - directly boiling - milk, carefully using a knife or fork to pierce the pie so that the milk reaches the bottom layer. 5. This pie is baked for about 50-60 minutes in an oven preheated to 180 degrees. The pie is not traditional, but the taste is delicate, with a pleasant apple taste. After cooling, it holds its shape perfectly and does not crumble.

Dry pie with apples and semolina - 9 recipes for bulk apple pie

History says that dry pie with apples and semolina, the recipe for which is so well known to modern housewives, appeared a very long time ago. Once upon a time, one girl, in order to impress her lover, decided to bake him a pie. But to my regret, I didn’t know how to do this, so I simply mixed flour with semolina, sugar and apples, and 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 despair, the girl poured melted butter into the bulk mass and ran away from the house, afraid of disgracing herself. At this time, a young man came to her, who was attracted by the delicious smell of apple dessert; after trying a piece, he married the girl. And today, even a novice cook can independently verify the unsurpassed quality of this confectionery product by preparing one or more bulk pies, the recipes for which are given below.

Material content:

Classic apple pie

The bulk dessert is also called “three-glass pie,” because to prepare it 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 texture of the confectionery product with the amazing aroma of fruit and cinnamon will bring the whole family together at the dinner table.

Ingredients:

1 tbsp. premium flour;
1 tbsp. semolina;
150 g frozen sweet cream butter;
1 tbsp. granulated sugar;
a little cinnamon;
the same amount of vanillin;
4-5 large juicy apples;
a packet of baking powder;
1 tsp. powdered sugar.

Preparation:

Flour and baking powder are sifted into a deep bowl, semolina and granulated sugar are added. The mixture is mixed well and divided into 3 equal parts.
Apples are peeled and seeded. The pulp is grated 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 uniform baking, you do not need to make the sand layers too thick, so if the mold has a small diameter, you need to reduce the number of ingredients in the recipe.
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 passed, the apple pastries are removed and sprinkled with a small amount of a mixture of sugar and vanilla, then baked for 5 minutes.
The hot product is crushed with powdered sugar mixed with cinnamon.

For full flavor, leave the bulk pie with apples to soak overnight.

Cooking in Bulgarian style with semolina and milk

The Bulgarian-style bulk pie captivates with its simplicity of preparation, yet 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.

Preparation:

The bulk ingredients of the recipe are mixed in a bowl.
Apple pulp without seeds and peel is grated, sprinkled with the juice of half a lemon and divided into 3 parts.
The pie is formed in even layers - a glass of dry dough, some fruit, and so on.
The milk is brought to a boil and carefully poured into the mold with the 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 flour

The delicious aroma of 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 natural butter;
150 g sugar;
150 g semolina.

Preparation:

The apple pulp is grated on a coarse grater, and the fruit juice is lightly squeezed out.
The butter is cut into slices.
A small diameter mold is covered with foil.
½ semolina is poured onto the bottom, half the butter is laid out on it, then ½ fruit mixed with cinnamon is laid out, the top of the apples is covered with half of the granulated sugar. The layering process is repeated.
This bulk miracle is baked at 180 degrees for 20-30 minutes.

Option for those who are fasting

Ingredients:

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

Preparation:

The bulk ingredients of the recipe are mixed.
The fruits are peeled and cut into thin strips; you can use a Korean carrot grater for this purpose.
The baking dish is covered with oiled parchment.
Half of the sand mixture is leveled over the bottom of the mold, the filling is laid out on top, which is covered with the remains of the “dough”. If desired, you can assemble a multi-layer pie from semolina, flour and apples, where the bottom and top layers will be 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 pie is cooled, sprinkled with crushed nuts or poured over dark chocolate.

This is interesting: lemon pie - recipe

With orange filling

A crumbly and very tasty pie will become a favorite treat for the whole family.

Ingredients:

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

Preparation:

Peeled apples are grated. The skin along with the white layer is removed from the oranges, then the fruits are cut into small pieces. Fruits are mixed with vanilla.
The dry ingredients of the recipe are thoroughly mixed.
The 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 an even layer on the bottom of the mold, 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 crumbs, onto which frozen oil is rubbed.
The workpiece is sprinkled with chopped nuts and placed in an oven preheated to 200 degrees. The pie is baked for 40-50 minutes.

Warsaw dry pie with apples and semolina

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

Ingredients:

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

Preparation:

Sift flour with baking powder into a deep bowl, add sugar and semolina. The mixture is stirred.
The fruit is peeled and the seed pod is removed, after which it is grated on a coarse grater. Lemon juice is poured into the apple straw and everything is carefully mixed.
Peanuts fried in a frying pan or in the oven are chopped into not too small pieces with a knife.
Place 1/3 of the dry dough on the bottom of the baking dish. Place 1/3 of the fruit filling on top. In this way, 3 even layers of sand crumbs 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, preheated to 200 degrees for 1 hour.
The cooled baked goods are crushed with powdered sugar, cut into portions and served.

With added cottage cheese

Thanks to apple juice, the shortbread crumbs will become soft cakes, and the cottage cheese will turn into a delicate soufflé. The aroma of fruit and cinnamon will turn the heads of even ardent opponents of sweet pastries.

Ingredients for shortbread:

250 g of premium flour;
200 g sweet butter;
100 g granulated sugar;
a packet of baking powder.

Ingredients for cottage cheese filling:

350 g homemade cottage cheese;
70 g granulated sugar;
fresh chicken egg;
a packet of vanillin.

Ingredients for apple filling:

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

Preparation:

In the bowl of a food processor, mix the ingredients for the curd filling until smooth.
The flour sifted with baking powder is mixed with granulated sugar and slightly melted butter. Everything is carefully ground into sand crumbs by hand.
The fruits, peeled from the seed pod, are grated and mixed with cinnamon powder.
¼ of the shortbread mixture is distributed along the bottom of the baking dish, half of the fruit is laid out on top, which is sprinkled with ¼ of the crumbs. The next layer is cottage cheese, then ¼ dough, ½ apples. The final one is the remaining part of the sand blank.
The dry pie is baked in the oven for 50 minutes at 190 degrees.

Recipe from Olga Matvey

Olga Matvey's dry dessert is prepared very quickly, but it turns out so tasty that it is impossible to even think that semolina is present in it.

Ingredients:

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

Preparation:

Washed apples are grated together with the skin on a coarse grater. The juice of half a lemon is squeezed into the fruit mixture.
The bulk ingredients of the recipe are mixed in a separate container. The flour is sifted at least 2 times in advance.
A small but deep baking dish is covered with parchment paper, coated with a small piece of butter.
An even layer (1.5 cm) of sand crumbs is poured onto the bottom of the prepared form.
Place half of the fruit filling 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 removed from 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 pie in a slow cooker is no less tasty than one from the oven, and it cooks even faster.

Ingredients:

0.5 tbsp. rye flour;
0.5 tbsp. wheat flour;
1 tbsp. instant oatmeal;
0.5 tbsp. Sahara;
100 g butter;
200 g pumpkin pulp;
1 large apple;
0.5 tsp. cinnamon;
a handful of cranberries.

Preparation:

Mix the dry ingredients for the dough in a bowl.
The pumpkin pulp is blanched for 5-7 minutes, after which it is placed in a colander and ground into puree. To enhance the aroma, you can add 1 tsp. granulated sugar and 2 tbsp. l. cognac or a little vanilla.
Peeled apples are grated on a fine grater.
The butter is melted in an iron container (do not boil!).
1/3 of the dough is poured into the bottom of the bowl of the device, then the apple filling is laid out, after 1/3 of the shortbread crumbs, pumpkin puree is added on top, which is covered with the rest of the dry mixture.
The top of the pie is poured with melted butter.
The multicooker is closed and the “baking” mode is turned on for 1 hour.
After the beep sounds, the baked goods are sprinkled with cranberries and left for another 5 minutes.

Enjoy your tea!

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