Apple Bulk Pie with Milk – Recipe: Apple Bulk Pie | with milk

Hello everyone who has visited the blog))

Apple Spas has passed and, of course, at the height of the apple season, I offer you a themed apple baking recipe.

I was thinking about which of my many favorite “apple” recipes I would share today, and wanted to settle on Charlotte, which is indispensable for any housewife.

Still, I chose a more interesting recipe for a bulk pie with apples, which was originally called “Cakes with Apples,” but I just bake them as one pie, without dividing them into cakes, which does not affect the taste or my love for this pastry)

I still have the name of the author, this is Natalya Korsunskaya, who, as she herself wrote, took the recipe from the magazine “Health”, where baked goods are probably selected according to the criterion of usefulness, and this pie is also very tasty, believe me))

Cooking the dish will not cause you any difficulties, the main thing is to carefully read all the nuances, just as buying the ingredients will not cause any difficulties, they are all very simple and most of them can be found at home.

But the cooking technology is unusual and very interesting since it is a pie made from dry dough with apples and semolina. So for those who, like me, like recipes with a twist, I doubly advise you to cook it.

We'll need it.

For the test:

For filling:

Brief recipe

• Mix dry flour, semolina, sugar and soda.
• Grate the apples on a coarse grater and mix them with sugar.
• Place 1/3 of the dry mixture in a pre-greased pan.
• Place half of the apple filling on top.
• Sprinkle the flour mixture over the apples and smooth out.
• Another layer of apples.
• The last layer of flour mixture.
• Place pieces of butter on top.
• Bake until done.

Recipe for “Mound Pie “Couldn’t be Easier””:

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 it could be: - cottage cheese mixed with sugar and beaten eggs; - lemon squeezed with zest, left over after preparing the 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 everybody. Maybe some people love killer sweetness)

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. The temperature is approximately 150 - 170 degrees. 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.

Bulk apple pie is easy to prepare, does not require expensive ingredients, and has a relatively low calorie content for a sweet pastry. The main thing that gourmets value this apple pie made from dry dough for is its not cloying fresh taste and delicate texture.

Bulk apple pie can be prepared in many ways without much effort.

Classic bulk apple pie recipe

Prepare the ingredients for a classic bulk apple pie:

• semolina – 200 g;
• sugar – 200 g;
• flour – 200 g;
• baking powder – 1/2 tsp;
• vanillin – 1 tsp;
• butter – 100-130 g.

Consider the taste of the fruit - the characteristic sourness or sweetness will also be reflected in the taste of the baked goods. If the apples are sour, slightly increase the amount of sugar in the recipe. The juicier the fruit, the moister the pie will be. It is advisable to pre-freeze the butter to reduce product consumption and make baked goods less nutritious.

Bulk apple pie.

To prevent the fruit mass from darkening, you can sprinkle it with lemon juice.

Follow the instructions:

1. Wash the apples, peel them, remove the core and chop them using a coarse grater or food processor.
2. Prepare dry dough for a classic bulk apple pie by taking 3 cups of dry mixture (1 cup each of sugar, flour, semolina). Add vanilla and baking powder, mix thoroughly with a tablespoon.
3. Preheat the oven to 180°C.
4. Line a baking dish with a diameter of 24-26 cm with baking paper and grease with butter.
5. Pour 1/3 of the dry mixture into the bottom of the container and smooth with a spoon.
6. Grate frozen or chilled butter (about 50 g), distributing it evenly over the entire surface.
7. Place grated apples on top (1/2 of the total mass), press lightly with your fingers.
8. Repeat the dry mixture layer and the fruit layer without oil.
9. Pour in the last of the dry mixture and sprinkle the grated butter on top.
10. Bake for 40-50 minutes.

If desired, you can top the baked goods with ganache made from melted white chocolate and cream (100 g of chocolate and 50 ml of cream). The pie is delicious both cold and warm and can be stored in the refrigerator for up to 3 days.

Recipe: Bulk Apple Pie | with milk

Ingredients:

apples - 1 kg;
granulated sugar - 0.5 cups; flour - 1 glass; semolina - 1 cup; milk - 0.5 cups; butter - 30 gr.; baking powder - 0.5 tsp; vanillin - to taste; ground cinnamon - to taste This is the second evening in a row that I’ve been making a quick crumble pie with apples.
This year is a good year for apples, they treated me to garden apples, they don’t last long, I need to save them)) The pie disappears instantly - it’s very tasty when cold, but there are only a couple of pieces left until the morning, so today I decided to repeat it.

It’s very easy to prepare, mix all the dry ingredients and layer with grated apples.

“DOUGH”: flour + semolina + sugar + baking powder (soda). If desired, vanilla, for sourness you can add a little citric acid (I added 1/4 tsp)

FILLING: coarsely grated apple + sprinkle with cinnamon if desired. Pour milk and sprinkle grated butter on top for crust.

1. Mix all dry ingredients:

Semolina + sugar (I added 0.5 cup sugar, because apples are not very sour, sweet and sour. You can increase the sugar to 1 cup):

If desired, a bag of vanillin, and 1/4 tsp. lemon. acids for special sourness.

+ baking powder 1 tsp. and mix our “dough” well:

Grease the pan with oil (you can bake in a springform pan or line it with paper:

We make the first layer no thinner than the rest:

Apples on a coarse grater. I didn't remove the peel. The apples are not large, garden apples, and the skin is not thick:

And put it on the dry mixture.

You can sprinkle cinnamon on top of the apples:

The first time my bottom layer was not completely wet (depending on the juiciness and number of apples), so now I added milk in 2 doses.

On the first layer + apples. Make holes and add a little milk. Milk is about 0.5 to 1 cup, depending on the juiciness of the apples.

And then one by one, I got 3 layers of yokes, the top layer should be dry powder.

We make many holes to the bottom and pour out the remaining milk.

Top with three frozen plums. butter 30 gr. for a golden brown crust and place in the oven for 50-60 minutes at 170-180 degrees.

After 50 minutes the cake is ready:

I really like it warm, but it tastes even better on the second day from the refrigerator:

Delicate filling, crispy crust - simply delicious.

I will make more of these pies with different fillings. (you can add pears, berries, cherries, etc. to apples) - simple, easy, quick and very tasty.

Bon appetit! I also offer options for apple pies:

Apple pie “Tsvetaevsky” with sour cream filling

Upside Down Apple French Pie

Curd pie with apples and berries

Cooking time:
PT00h25M15 min.
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Warsaw Pie

Unlike the classic recipe, this crumbly pie is prepared with the addition of spices. You can add ¼ teaspoon (or more) of spices to the standard list of dry ingredients:

• ground cinnamon;
• citrus zest;
• ground cardamom;
• ground nutmeg.

List of ingredients:

• apples – 4-6 pcs. (about 1 kg);
• semolina – 200 g;
• sugar – 200 g;
• flour – 200 g;
• baking powder – 1/2 tsp;
• spices to taste;
• butter – 100-130 g.

Cooking process:

1. Dry ingredients are mixed in a bowl.
2. The apples are peeled and grated.
3. The baking dish is lined with baking paper and greased with oil.
4. The dry mixture is divided into 3 equal parts, the fruit mixture into 2. Lay out in layers alternately - dry dough, grated butter, apple chips. The final layers are dough and butter.
5. Bake in the oven at 180°C for 40 minutes.

Bulk pie with apples and cottage cheese

A bulk pie with an additional ingredient – ​​cottage cheese will help diversify the sweet table. Apples go well with this fermented milk product, the baked goods are soft and tender.

Apple-curd bulk pie.

List of ingredients:

• apples – 4-6 pcs. (about 1 kg);
• cottage cheese 9-18% – 0.5 kg;
• sour cream 20% – 0.3 kg;
• semolina – 200 g;
• sugar – 400 g;
• flour – 200 g;
• baking powder – 1/2 tsp;
• vanillin – 1 tsp;
• butter – 100 g.

Cooking process:

1. Mix dry ingredients (sugar - 1 cup) in a deep bowl.
2. Peel and pit the apples and grate them on a grater or in a food processor.
3. Mix cottage cheese with sour cream and 1 glass of sugar until smooth.
4. Line a baking dish with baking paper and grease with butter.
5. Preheat the oven to 180°C.
6. Lay out in layers in the following order: dough, apples, curd mass, dough, apples, dough. Rub butter on top.
7. Bake the apple pie in the oven until done - about 30-40 minutes.

Bulk pie with apples - recipe

The first step is to prepare the apple pie flour mixture. To do this, pour the required amount of sugar into a bowl.

Sift the wheat flour. Pour into a bowl with sugar.

Add semolina.

Add a packet of baking powder.

Add vanillin (you can use vanilla sugar), which will make the bulk pie with apples even more aromatic.

After this, mix all the dry ingredients for the pie with a spoon. The base for the bulk pie is ready. Now you can start preparing the apple filling.

Wash and dry the apples. Then peel them off.

For the pie, they need to be grated on a medium grater. To make it easier to grate, it is advisable to cut the apples into four parts, remove the core with seeds, and then grate them.

Prepare a baking dish filled with apples. It can be either round or square. To prevent the cake from sticking, grease the bottom and sides of the pan with a piece of butter. Pour a small dry mixture into the mold. The layer thickness should be no more than 2 cm.

Spread the grated apples on top in an even layer. Level the cake layer with this layer, kneading it with a spoon.

Place the dry mixture on the apple layer again.

After this there will be another apple layer and a layer of dry mixture.

Grate a piece of frozen butter on a coarse grater. Sprinkle it over your apple pie. During baking, the butter will melt and soak the top layers of the cake, making it even tastier and juicier.

That's it, the apple muffin pie is completely formed and can now be baked. Be sure to send the form only to a hot oven. The oven temperature should be 175-180C. Bake a bulk pie with apples in the oven

on the middle shelf for 30 minutes. After this time it can be considered ready. The pie should have a golden crust.

Let it cool completely. If possible, you can take the pie out into the cold to cool faster. The fact is that after cooling, the layers of the pie will become denser, and it can be cut into even pieces. When serving, sprinkle the pie with powdered sugar, and if you are preparing it for a holiday table, then you can sprinkle it with chocolate, sugar or milk fudge (glaze) and decorate with chopped nuts and apple slices.

Everything, as they say, will depend on your imagination. Enjoy your meal. I will be glad if you liked this recipe for bulk pie and will find it useful in the future. It turns out no less tasty.

For a very long time I wanted to try to make a bulk pie with apples, but something confused me in the recipe, because it is quite unusual to prepare. In the end, I decided to do it and didn’t regret it one bit.

As it turned out, this is the most delicious apple cinnamon pie, which will now be prepared often in my family. But I want to add that to taste I would add a few more walnuts to it and it would turn out even tastier.

This apple pie is prepared without eggs, milk, kefir and other liquid ingredients. They call it three glasses, but do you know why? Yes, because the main ingredients are really three glasses.

In general, I won’t delay and tell you in detail how to bake a pie with 3 cups of apples to please your family with a delicious new pastry, which can certainly become your favorite. You definitely need to bake it for a cup of tea, believe me, you won’t regret it. I also recommend watching my favorite, which always turns out perfect.

Ingredients:

• Apples – 800 g
• Butter – 150 g
• Wheat flour – 1 tbsp. (200 ml.)
• Semolina – 1 tbsp.
• Sugar – 1 tbsp.
• Baking powder – 2 tsp
• Vanilla sugar - to taste
• Cinnamon – 1 tsp
• Raisins - to taste
• Lemon juice – 5 tsp

Bulk apple pie in a slow cooker

Using a multicooker, you can prepare a juicy pie of the correct shape. Inside the device, the temperature is distributed evenly and for many models in the “Baking” mode does not exceed 160°C. The cake is in a closed chamber, and the moisture evaporates less than in the oven. It is worth slightly reducing the amount of fruit per serving compared to the classic recipe for bulk apple pie, so that the baked goods do not turn out too moist and bake well.

List of ingredients:

Bulk pie in a slow cooker.

• apples – 3-4 pcs. (about 700 g);
• semolina – 200 g;
• sugar – 200 g;
• flour – 200 g;
• baking powder – 1/2 tsp;
• vanillin – 1 tsp;
• butter – 100-130 g.

Cooking process.

1. Wash the apples, peel and pit them, grate them on a coarse grater or using a technique.
2. Grease the multicooker bowl with butter.
3. Turn on the “Bake” mode (or another program with a constant high temperature) and let the bowl warm up for 5-10 minutes.
4. Pour 1/3 of the dry mixture into the bottom of the bowl and smooth with a spoon.
5. Grate frozen or cold butter (about 50 g), spreading it evenly over the entire surface.
6. Spread the fruit mixture on top in an even layer (1/2 of the total mass), press lightly with your fingers.
7. Repeat the layer of dry mixture and the layer of apples without oil.
8. Sprinkle the last of the dry mixture over the apples and rub the remaining butter over the top.
9. Close the multicooker lid and re-set the “Bake” (or similar) mode.
10. Wait for the appliance to signal that it is finished and let the baked goods cool in the bowl before removing and cutting.

Apple pie in a slow cooker

The slow cooker produces perfectly shaped pies. This is in case there is none or there is no oven.

We will need:

• Apples – 4 pcs.;
• Cinnamon - to taste;
• Flour – 300 gr.;
• Sugar - one glass;
• Semolina – 200 gr.;
• Baking powder for dough – 1 tsp;
• Butter – 1 package.

Preparation

1. We wash the fruits, peel and grate them on a large grater. Mix the apple mixture with cinnamon and sugar.
2. Sift the flour, add sugar, then the cereal and mix all the ingredients together.
3. When the filling and dough are ready, turn on the multicooker to the “Baking” mode. It needs to warm up before we load the pie. It usually takes 3–5 minutes
4. At this time, grease the bowl with butter and fill in the first layer of dry dough, then apple dough.
5. Next, we repeat the process.
6. Cover the top apple layer with flour mixture and grated butter.
7. Bake for 80 minutes. After 40 minutes, the pie will need to be turned over to the other side, since the equipment does not have an upper lid.
8. To decorate the pie, you need to wait until it cools down.

A tender and appetizing bulk apple pie in a slow cooker is ready.

Tip: If you want to not only decorate, but also soak the cake, then use the sweet topping while it is still hot. A cooled pie will not be able to soak through completely.

Lenten bulk apple pie

The classic muffin pie recipe does not contain eggs. The only component prohibited for fasting and vegans is butter. You can replace it with a plant-based option without losing taste. If desired, you can add nuts, poppy seeds, and raisins to the filling.

Bulk apple pie.

List of ingredients:

• apples – 4-6 pcs. (about 1 kg);
• semolina – 200 g;
• sugar – 200 g;
• flour – 200 g;
• baking powder – 1/2 tsp;
• vanillin – 1 tsp;
• refined vegetable oil – 100 ml.

Cooking process:

1. Wash the apples, peel them, remove the seeds and grate them on a coarse grater.
2. Mix dry ingredients in a bowl.
3. Line the dishes with baking paper and grease with vegetable oil.
4. Preheat the oven to 180°C.
5. Lay out in even layers in the following order: dough, apples, cottage cheese, dough, apples, dough. The top layer of dough should be minimal - just lightly dust the fruit mixture.
6. Pour vegetable oil over the entire surface.
7. Bake the apple pie until done, about 30-40 minutes.
8. Let cool, remove from pan and cut into pieces.

If not only leanness is important, but also the low calorie content of the dish, then you can do without oil - use a non-stick pan or lay a Teflon backing, and make the top layer apple, not flour. Under such conditions, the energy value of the dish will not exceed 180 kcal per 100 g. If you sprinkle it with granulated sugar, a delicious caramel crust will form on the finished pie.

Recipe: Bulk pie made from apples, flour and semolina. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Bulk pie made from apples, flour and semolina.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of a bulk pie made from apples, flour and semolina is 182.7 kcal.

• Serving = 198 g (361.7 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Dry pie with apples and oatmeal, rolled oats

Dry apple pie with the addition of oatmeal can be made with small instant oatmeal flakes or grind the rolled oats into flour using a coffee grinder or blender.

List of ingredients:

Pie with apples and rolled oats.

• apples – 4-6 pcs. (about 1 kg);
• instant oat flakes or oat flour – 200 g;
• sugar – 200 g;
• flour – 200 g;
• baking powder – 1/2 tsp;
• vanillin – 1 tsp;
• butter – 100-130 g.

Cooking process:

1. Wash the apples, peel and pit them and grate on a coarse grater.
2. Mix dry ingredients in a bowl.
3. Preheat the oven to 180°C.
4. Lay out in layers in the following order: dough, apples, cottage cheese, dough, apples, dough. Rub oil on top.
5. Bake the pie until done - about 30-40 minutes.
6. Let cool, remove from pan and cut into pieces.

Dry pie with apples and cottage cheese

Another recipe for crumbly apple pie with the addition of cottage cheese. In this case, cottage cheese is mixed with fruit mass, forming a rich and aromatic filling. This recipe requires juicy fruits and a little more oil than other cooking options, as the cottage cheese absorbs moisture. Dry apple pie dough is prepared unchanged.

List of ingredients:

• apples – 4-6 pcs. (about 1 kg);
• semolina – 200 g;
• sugar – 200 g;
• flour – 200 g;
• cottage cheese – 300 g;
• baking powder – 1/2 tsp;
• vanillin – 1 tsp;
• butter – 150-200 g.

Cooking process:

1. Wash the apples, remove the skin and seeds and grate them.
2. Mix apples with cottage cheese (you can add sugar if desired).
3. Mix dry ingredients.
4. Line the pan with baking paper and grease with oil.
5. Preheat the oven to 180°C.
6. Lay out in layers in the following order: dough, apple-curd filling, dough. Rub oil on top.
7. Bake the dry pie in the oven until done - about 30-40 minutes.
8. Let cool, remove from pan and cut into pieces.

Spread pie can be an everyday breakfast dish or a tea party treat for a special occasion.

Bulk pie with apples is an unusual, easy to prepare and very tasty delicacy. The baked goods taste amazing. Once you try to prepare a dish according to one of the presented recipes, you will not want to look for other options for apple pies anymore.

An easy-to-make pie that kids love. The result is tender, juicy and tasty baked goods. Easily decorates a holiday feast.

Ingredients:

• butter – 170 g frozen;
• baking powder - 2 teaspoons;
• vanilla – 7 g;
• apple – 1000 g;
• sugar – 180 g;
• semolina - glass;
• flour – 160 g.

Preparation:

1. Place the container on the table.
2. Hold the sieve over the container.
3. Place flour.
4. Sift.
5. Add baking powder and sugar.
6. Add vanilla and semolina. Mix.
7. Wash the apples.
8. Cut off the skin.
9. Cut out the core.
10. Remove seeds.
11. Take a large grater.
12. Grate.

If you want to avoid darkening of the apples, sprinkle them with lemon juice.

13. Set to 185 gr. oven.
14. Grease a baking tray with oil.
15. Now the main thing is to distribute the layers correctly.
16. First distribute the dry mixture.
17. Cover with apples.
18. Hold a grater over a baking sheet and grate the butter. The pieces should cover the entire surface.
19. Place in the oven.
20. After 45 minutes you can take it out.

Warsaw Pie

A fragrant pie that you won’t have to fuss with for a long time. The dough is easy and simple to prepare, and the result will delight you with its exquisite taste.

Ingredients:

• vanilla sugar – 1 teaspoon;
• baking powder - 2 teaspoons;
• almond petals;
• flour – 160 g;
• semolina - glass;
• sugar – 200 g;
• apples – 1.1 kg;
• cinnamon – 1 teaspoon ground.

Preparation:

1. Place the container on the table.
2. Take a sieve.
3. Add baking powder and flour.
4. Hold over the container and sift.
5. Add semolina.
6. Add two types of sugar and cinnamon.
7. Mix.
8. Remove the skin from the apples. Cut out the middle.
9. Prepare a grater, a large one is required. Grate.
10. Transfer half to a separate container.
11. Divide the dry mixture into three parts.
12. The oven must be preheated (180 degrees).
13. It is best to use a detachable form.
14. Cover with parchment.
15. Pour in the first portion of the dry dough.
16. Place half of the apples.
17. Add some of the dry mixture.
18. Lay out the apples.
19. Pour out the remaining mixture.
20. Distribute all layers evenly.
21. For the pie to turn out, the butter must come from the freezer.
22. Take a grater. Hold over the pan and rub. The entire surface should be covered with butter shavings, which will soak the entire cake during the cooking process.
23. Sprinkle with almond petals.
24. Place in the oven.
25. In 45 minutes you can delight your family with a beautiful dessert.

Bulk pie with apples and cottage cheese

Bulk pie with apples and cottage cheese is another option for a delicious dessert that lovers of apple and cottage cheese baking will love.

Ingredients:

• apple – 1100 g;
• hazelnuts – 100 g chopped;
• flour – 160 g;
• butter – 170 g frozen;
• semolina – 210 g;
• baking powder - 2 teaspoons;
• sugar – 200 g;
• eggs – 2 pcs.;
• cottage cheese – 350 g;
• powdered sugar – 55 g.

Preparation:

In order for the oil to evenly saturate the cake, during the cooking process it is necessary to periodically pierce it with a wooden skewer.

1. Place a sieve over a bowl.
2. Add flour and baking powder.
3. Sift.
4. Pour in semolina. Then sugar. Mix.
5. Mix eggs with powder in a bowl. Place cottage cheese. Grind.
6. Peel the apples. Select the seeds.
7. Take a coarse grater. Grate.
8. Cover the form with parchment.
9. Cover the bottom with a third of the dry mixture.
10. Place apples.
11. Sprinkle the second third of the dry dough.
12. Post the cottage cheese.
13. Cover with dry dough.
14. Sprinkle in the hazelnuts.
15. Grate the oil.
16. Apply as the last layer.
17. Place in the oven. Mode 180 gr.
18. Cook for an hour.

Bulk pie with apples and semolina

The basis:

• 1 cup semolina;
• 1 cup granulated sugar;
• 1 cup sifted flour;
• 1.5 teaspoons baking powder;
• 1 teaspoon ground cinnamon.

Filling:

• 800 gr. apples;
• 0.5 walnuts – toasted and chopped;
• 1 glass of milk (you can use 10% cream if you wish);
• 20 gr. butter (any) for the mold.

We mix all the products to prepare the base, we get a dry mixture. Grate the fruits, lightly fry the nuts and chop them.

Turn on the oven at 190°C and start forming the cake. Cover the bottom of the mold with baking paper. And if the mold is detachable, you need to cut a circle of paper of a larger diameter so that it not only covers the bottom, but also rises to the walls. Lightly grease the paper with vegetable oil.

Pour one glass of prepared base onto the bottom and level it. Spread half of the apple filling. Add two more layers of base and one layer of filling. The top of the workpiece must be dry. Boil the milk and carefully and evenly pour it over the pie.

Let's make several punctures in the workpiece with a wooden stick so that the milk can penetrate to the very bottom layers. Cook for 45-50 minutes until golden brown. Sprinkle the finished baked goods with nuts mixed with cinnamon.

In a slow cooker

The easiest way to make bulk apple pie is in a slow cooker. In the oven, the mixture is completely and evenly baked, the cake will definitely not burn and will delight you with its unsurpassed taste and aroma.

Ingredients:

• semolina – 210 g;
• flour – 150 g;
• apple – 1450 g;
• vanilla sugar;
• cinnamon;
• butter – 160 g frozen;
• baking powder - 2 teaspoons;
• sugar – 200 g.

Preparation:

1. Place a bowl on the table.
2. Take a sieve. Add baking powder and flour.
3. Hold over a bowl to sift.
4. Add semolina. Add two types of sugar. Sprinkle cinnamon.
5. Stir.
6. Remove the peel from the apples. Cut out the core.
7. Take a large grater. Grate.
8. Coat the oven bowl with oil. To do this, it is good to use a silicone brush; it will not scratch the surface and will distribute the oil evenly.
9. Alternate layers: dry dough, apples, dry dough, apples, dry dough.
10. Take a grater. Grate the oil. Apply as the last layer.
11. Set the “Baking” mode. Select time hour.
12. After turning off, wait until it cools down.

Bulgarian bulk apple pie recipe

To make bulk apple pie in Bulgarian style, you will need a minimum of ingredients.

Ingredients:

• baking powder - 10 grams,
• wheat flour - 150 grams,
• semolina - 150 grams,
• sugar - 150 grams,
• apples - 2 pcs.,
• walnuts - 100 grams,
• raisins - 50 grams,
• cinnamon - 5 grams,
• lemon juice - 5 grams,
• butter - 100 grams.

See also: Apple pie “Invisible” that melts in your mouth

Lenten bulk apple pie

There are no subtleties in preparing this pastry. You don't even need to knead the dough. Everything is extremely simple, even a teenager can do it. This cake has a wonderful, delicious texture. Layered, juicy filling and crispy crust. The lean version differs in that butter is replaced with vegetable oil. This will not affect the taste, and you can use it all year round.

Ingredients:

• flour – 160 g;
• vegetable oil – 110 ml;
• sugar – 200 g;
• vanilla sugar;
• semolina – 210 g;
• apple – 1.3 kg;
• baking powder - 2 teaspoons.

Preparation:

1. Take a sieve. Hold over a bowl.
2. Add flour. Sift.
3. Add sugar, semolina, vanilla. Mix.
4. Add baking powder. Stir.
5. Wash the apples. Cut off the skin.
6. Cut out the core.
7. Remove seeds.
8. Take a large grater. Grate.
9. Set the oven to 180 degrees.
10. Pour a quarter of the dough into the mold.
11. Close up of a third of apples.
12. Repeat the process. You will get four layers of dry dough and three layers of apples.
13. Add oil. The main thing is to soak the whole cake evenly.
14. Place in the oven.
15. After an hour, you can drink tea with a delicious pie.

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