Step-by-step recipe for bulk apple pie. Step-by-step recipe for bulk pie with apples Bulk pie with apples recipe
Traditional Bulgarian bulk pie with apples is easy to prepare and always turns out great! The ancient and original recipe, also known as “Three Glasses,” does not even require kneading the dough. All we need is to mix the dry ingredients and grate the apples. The resulting pie is surprisingly very tasty, with a crispy crust on top and soft, tender inside. On the second day it becomes even tastier!
Ingredients:
- 1200 g juicy sweet and sour apples
- 1 glass of semolina (200 gram glass)
- 1 cup flour
- 150-200 g sugar
- 1\5 tsp. salt
- 1\4 tsp. vanilla (or 1 packet of vanilla sugar)
- 1 tsp. with a heap of baking powder
- 50-100 g butter
- 1 tsp. cinnamon (no heap) optional
- lemon juice on apples, optional
Step-by-step cooking process:
- Let's prepare a baking dish - line the bottom with parchment, grease the bottom and sides with butter.
- Mix all bulk products in a separate container - flour, sugar, semolina, vanillin, baking powder.
- Grate the apples on a coarse grater. You can first peel them.
- Sprinkle the apples with ground cinnamon and pour lemon juice to prevent them from darkening quickly.
- Let's assemble our pie. Pour the loose mixture onto the bottom. A layer of apples on top. Then again the mixture, and again a layer of apples. We continue to alternate until we have four layers of the mixture and three layers of apples.
- Grate the butter on a fine grater. You can add literally 10-12 g of it inside the pie on top of each dry layer, or you can limit yourself to just a layer of oil on the top layer.
- There are three secrets to getting a little oil out. The butter must be frozen, the grater must be very fine, and it must be rubbed directly onto the pie.
- But on the top of the pie, for a beautiful crispy crust, more oil is needed, approximately 40 g.
- To ensure that the pie always turns out well, it is recommended to make not two layers of apples, but three, then it can be better soaked. And most importantly, the apples should be juicy!
- We bake the cake at 170 degrees for an hour, for the first ten minutes it is advisable to set the oven at 160 degrees so that the butter and apple juice evenly saturate the dry layer.
A delicious apple pie is ready! You need to cut the cake while it is cool so that it does not crumble. You can sprinkle with powdered sugar.
Bon appetit!
For more details on preparation, watch the video:
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This apple pie will outshine all the delicious, charming, amazing and extraordinary options you have already tried because it is pure perfection. And by the way, we’re not just talking about a perfectly balanced taste, although, of course, it’s also about that. An important role in evaluating this recipe is played by the fact that preparing it is as easy as shelling pears.
Perhaps a more primitive version of baking with apples cannot be found: all you need is to grate the fruit, prepare a dry mixture and arrange everything in layers. Thanks to the cooking technology, this pie is popularly called “dry” or bulk. Thanks to the same technology, the resulting baked goods are more like a cake: thin layers, apple “cream”. By the way, sometimes the recipe is written just like that - “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 portion of sauerkraut salad, you can exclaim indignantly: “This is a waist killer, not a pie!” However, put a bulk cake on the table, and next to it a thin slice of “Prazhsky” - and make a smart choice .
Apple pies come in different varieties – primitive and elaborate, simple and multi-ingredient, homemade and special. And they can also be richly apple-y, amazingly bulky, easy to prepare, amazingly tasty - such as the “dry” apple pie offered 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 apples;
- 1 cup semolina;
- 1 cup of sugar;
- 1 cup 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.
Preparation
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Any apple will do, however, through repeated experiments you will be able to make your choice, understanding which variety is right for you. Some people like sour fruits, others prefer sweet fruits, and still others are satisfied with juicy winter apples with a neutral taste.
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!
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
How to make apple pie
Since we have three cups of bulk apple pie, the first thing I do is prepare a dry base, which will replace the dough. To do this, I take a glass of sugar, a glass of flour and a glass of semolina. I have 200 ml in a glass.
Add baking powder and vanilla sugar. I mix everything.
Now I'm making the filling. For her I take 800 grams of apples, for me these are three huge apples. I peel them, remove the seeds and grate them on a coarse grater. Then I add cinnamon and lemon juice.
Mix the filling and add washed raisins to it. I mix it again and it's done.
These were the longest processes for the recipe for a bulk pie with apples, then everything is even easier and faster. I put parchment on the bottom of the springform pan and seal it. I don’t grease the sides of the mold, there’s no need for that. Now I take frozen butter, but only 50 grams, and rub it on the bottom of the mold.
Pour 4 tablespoons of the dry mixture on top of the butter and distribute it evenly with a spoon.
Next, I spread some of the filling so that it covers the previous layer and also distribute it evenly.
In this way I form the entire pie, alternating the filling and dry layer. The last layer should be from a dry mixture. At the end, I take the butter out of the freezer again, the remaining 100 grams and grate it on top of the pie.
That's the whole recipe for dry pie with apples and semolina. Now I heat the oven to 180 degrees and set it to bake for 45 - 50 minutes. A delicious golden brown caramel crust forms on top.
Next, I leave it to cool without removing it from the mold. When it has cooled completely, I remove the sides and remove the parchment.
I cut the bulk pie with apples into pieces and serve with tea. It turned out very tasty and tastes just as good, even the next day. I highly recommend baking it. Bon appetit!
When you need a treat quickly and without much hassle, a dry dough pie is what you need at home!
A very simple and quick apple shortcake. Even those who have never baked anything before can make it, and all because there is no need to make dough! Instead of dough, the cake contains crumbs that, when baked, magically transform into delicious apple-filled shortbread skins!
Ingredients for the dough:
- 2 cups of flour;
- 2 cups semolina;
- 1 cup of sugar;
- 1.5 teaspoons of soda;
- 0.3 teaspoon salt;
- 100 grams of butter.
For filling:
- 1 kilogram of peeled apples (this is the indicated weight - without peel, seeds and entrails, with them about 1.1-1.3 kg).
- 2 tablespoons butter;
- 3 tablespoons cocoa;
- 3 tablespoons sugar;
- a little salt (a small pinch - just a little bit).
Mix flour with semolina and mix well. Next, I lightly fry them in a frying pan until golden brown; this is not necessary, but in my opinion, the color of the cakes and the taste are better this way.
When frying, be sure to use a dry pan. When frying, stir constantly to prevent burning. As soon as the flour turns a peach color, turn it off and stir for a while, otherwise it may start to burn in a hot pan.
Add baking soda, sugar and salt to the flour and semolina crumbs. It is better to sift the soda through a very fine sieve, otherwise it will appear in the form of nasty, “soapy” tasting lumps. So, it’s better not to be lazy and sift through.
Wash the apples, cut them into quarters, cut out the insides and peel the peel. You should have 1 kilogram of apples.
Grate the apple quarters on a coarse grater. If desired, you can add cinnamon - about 2 teaspoons. If you like everything very sweet, you can also add sugar to apples, but for my taste, it’s enough.
Preheat the oven to 180-200 degrees. Grease the mold. I took 26 centimeters in diameter with split edges - I got 3 cakes.
Pour a third of the crumbs onto the bottom of the mold and level it out.
Place half of the grated apples on top of the crumbs and level them too.
Then pour the crumbs again, the remaining apples on it and you should have crumbs on top.
Grate the butter into crumbs. It’s better to do this with frozen – it’s easier. And rub it directly over the cake, otherwise it will melt in your hands. Your task is to ensure that the grated butter covers the entire cake. This is necessary so that after baking the cake does not crumble. And this happens in the following way: the butter melts and “grabs” the crumbs.
So, as you rub the oil, spread it with your fingers;)
Place in the oven. The cake should bake until golden brown. It took me about 50 minutes. Your time may be different - it depends on the volume of the mold and on the oven.
Turn off the finished cake and leave to cool in the oven. IT IS NECESSARY! It must be cooled down, otherwise you will eat a strange mass :) When the cake cools down, it will set and then you can cut it and it will not lose its shape.
Mix all ingredients for glaze in a small saucepan. It should be small because, otherwise everything will spread along the bottom and burn. Stirring constantly over medium heat, bring to a boil and reduce.
We continue to stir vigorously! Cook for 3-4 minutes. Then turn it off and pour it over the top of our cake.
If you are too lazy to make the icing, then you can simply melt the chocolate, add a little milk to it and when it melts, pour it on top of the cake.
Advice: if you make the glaze from chocolate, then choose regular one. When heated, porous material tends to turn into an incomprehensible stretchy mass.
Then all that remains is to decorate the shortbread cake. Since I was running out of time, my whole trick boiled down to cutting the apple out of the kiwi and cutting the candied fruit into slices. All! Shortbread apple cake is ready!
Let it soak for 7 hours, or better yet, leave it overnight.
Recipe 2: Apple pie made from dry dough
Bulk apple pie surprises everyone with its ease and unusual preparation - layers of dry mixture (dough) and juicy apple filling alternate. Butter is spread on top and the whole thing is baked in the oven. Oddly enough, the pie turns out surprisingly tasty, with a crispy crust on top and soft and tender inside.
- 1-1.2 kg apples
- 1 cup flour
- 1 cup semolina
- 1 cup of sugar
- ½ tsp. salt without a slide
- sachet of baking powder (10 g)
- pinch of cinnamon
- 150 g butter
For bulk apple pie, you can use any juicy sweet and sour apples, I had these:
First, prepare the dry pie dough by simply mixing together all the dry ingredients except the cinnamon.
Peel the apples from skins and seeds and cut them into pieces.
The apples immediately begin to darken, this is understandable - they are our own, not imported, but this is not scary, the color does not matter for the filling. However, if you want, you can squeeze the juice of half a lemon onto the peeled apples and then they will darken quite a bit. Three pieces of apples on a coarse grater.
Add a pinch of cinnamon and stir. The apple filling is ready.
Cover the bottom of the springform pan with parchment and grease it and the sides with vegetable or butter.
It is not necessary to take a detachable form; it is very convenient to use a glass one (you can control the degree of browning of the cake from the sides and bottom) or a regular metal one. A round pan with a diameter of 22-24 cm is perfect for this apple pie. I don’t recommend using a smaller pan; the pie will turn out tall and will definitely not be baked.
We will make the pie from three layers of dry mixture and two layers of apple filling.
Pour the third part of the dry mixture into the mold and level it.
Place half of the apple filling on top in an even layer.
Then pour another third of the dry mixture and top it with apple filling again. Add the remaining dry mixture as the last layer.
Cut the butter into thin slices and place on top.
Place the pie in the oven, preheated to 180-190 degrees, and bake for about an hour. It’s difficult to say the exact time, it all depends on the characteristics of your oven. For example, I bake this pie for a little more than an hour, otherwise the bottom won’t bake. I cover the top of the pie with foil for the last 15-20 minutes to prevent it from burning. If your oven bakes well from below, then it will most likely take less time.
Remove the finished apple pie from the oven and leave in the pan until completely cooled. A hot pie cannot be cut properly; it simply falls apart. And when cooled, it can be easily cut into neat pieces.
Recipe 3: dry pie with semolina (step-by-step photos)
I want to tell you about a very tasty pie called “dry apple pie with semolina.” This is an unusual apple pie recipe, very simple and delicious. Now that there are a lot of fragrant autumn apples, you should definitely try it. Preparations take literally 15 minutes, and this time is spent only on grating the apples, since the dough is not prepared at all. The dry ingredients are poured into the mold and that's it. The pie turns out very tasty, very apple-y, the top part turned out a little crispy, like a crumble, which I love. Overall, this is one of the best pies I've tried. So, how to make a quick apple pie in the oven - a recipe with photos.
- Flour - 1 tbsp,
- Sugar 1 tbsp. (less can be done if desired)
- semolina - 1 tbsp.,
- baking powder - one teaspoon,
- butter - 100-150 grams,
- apples 1 - 1.5 kg
- lemon (optional)
Mix 1 cup of semolina, a teaspoon of baking powder, 1 cup of flour and 1 cup of sugar (I took less sugar, it was still delicious).
Grease the pan with butter or line it with parchment. Add one third of the dry mixture.
You can grate the apples in advance and mix them with lemon juice to prevent them from darkening. But I didn’t have lemon, so I grated it as I went. So, grate half the apples on a coarse grater. I took 1.3 kg, which was quite enough. Place them on the dry mixture.
Add another third of the dry mixture. I read reviews that the top part should be made thinner, so I put more in the middle part and left less on the top.
Grate and add remaining apples.
Top with the remaining dry mixture. And grate or cut 150 grams of butter onto it. I took 100 grams.
Bake at 180 degrees until done. I got 1 hour.
At first it may seem (in appearance) that part of the dough remains dry (small areas), but this is not noticeable in taste; the dry pie with apples and semolina is very tasty and tender. And when the pie sits in the refrigerator overnight, there are no such places left at all, it becomes even more soaked.
Recipe 4: dry pie with berries and semolina (with photo)
I bring to your attention an original recipe for a delicious bulk pie with frozen cherries. Why original? And because the dough for this pie does not need to be kneaded, just combine the necessary ingredients in a cup, mix well and the dry dough is ready. And a large amount of freshly frozen cherries makes the pie mega cherry. And the smell that will invisibly spread from the oven throughout the entire apartment... In general, the recipe is super simple, and the result is super tasty - tender, aromatic, cherry.
for “dry” dough:
- semolina – 150 g;
- premium flour – 200 g;
- granulated sugar – 150 g;
- vanilla sugar – 15 g;
- baking powder – 2 teaspoons;
- fresh frozen cherries – 600 g;
- butter – 70 g;
- white chocolate (drops) – 20 g.
Prepare the “dry” dough. To do this, sift the flour into a deep cup. Then add semolina. Add granulated sugar. As well as vanilla sugar and baking powder. Mix the “dry” dough until smooth.
Remove the freshly frozen cherries from the freezer and let them thaw a little so that you can separate the berries. There is no need to completely defrost the berries.
Line the bottom of a baking pan (it’s better to use a springform pan) with baking parchment, and lightly grease the sides of the pan with butter. Pour a thin layer of “dry” dough into the prepared pan; the first layer should only slightly cover the bottom of the pan.
Place freshly frozen cherries on top of the “dry” dough.
Then again a layer of “dry” dough and again fresh frozen cherries. The last layer should be a layer of “dry” dough. The number of layers depends on the diameter of your baking dish. I had a mold with a diameter of 28 centimeters, it turned out 4 layers of “dry” dough and 3 layers of cherries.
Place butter cut into strips on top of the top layer of “dry” dough.
Bake the pie in an oven preheated to 180 degrees for about 40 minutes until done. You can check the readiness of the pie with a wooden toothpick by piercing the pie with it. If the toothpick is dry when you pull it out, then the pie is ready, and if the dough sticks to it, then bake for another 10 minutes. Place random drops of white chocolate on the finished, still hot pie. The heat from the cake will melt it.
Let the cake cool completely and only then cut.
Recipe 5: bulk dry pie with jam
For lovers of delicious homemade baked goods, we suggest trying what is perhaps the easiest pie to prepare, which is filled with jam. This kind of pie can be safely called “lazy”, because it will only take you a few minutes to knead the dough for it. And you don’t need to make any special efforts to form it. The secret of such simple but delicious baking lies in the fact that the pie is bulk.
How to prepare a bulk pie with jam is described in the recipe below with a photo. For the baking process and kneading the dough, you need to prepare a suitable bowl, grater, frying pan or baking dish. As for the jam for the bulk pie, we recommend using the thickest one you have. The presence of fruits or berries is welcome in such a pie. Please note that according to the recipe for our pie, the creamy margarine used must be frozen.
- flour - 2 cups
- granulated sugar - 120 gr
- baking powder - 0.5 tsp.
- margarine – 150 gr
- jam - 8 tbsp.
Sift the stated amount of premium wheat flour into a suitable die.
Add a little more than half a regular glass of granulated sugar to the sifted flour.
Frozen creamy margarine should be grated on a large-mesh grater before adding flour.
With clean, dry hands, begin to grind the flour, sugar and crushed butter margarine. You should end up with flour crumbs like this.
Visually divide the resulting flour mixture into 3 parts. Place two parts of the flour mixture into a dry frying pan or baking dish. Press it slightly to the bottom of the pan. This is the base of the bulk pie.
Place any thick jam on the base. Distribute it carefully with a spoon over the entire surface of the base.
Sprinkle the rest of the flour mixture on top. The formation of the bulk cake is completed. Place the pie in the oven for 35 minutes. By the way, you need to turn it on immediately and set the temperature to 200 degrees.
The bulk pie with jam is ready!
Recipe 6: dry pie with milk filling
A lot of aromatic juicy filling and thin layers of flour, thoroughly soaked in milk filling - the main characteristics of our bulk apple pie. Baking is extremely simple to prepare. In this case, we do without a long kneading of the dough - we just mix all the dry ingredients at once and, alternating with apple chips, put them in the mold.
Most bulk pie recipes use grated butter instead of milk filling, but with this technology there is always a risk of getting dry baked goods if the apples you get are not the juiciest. In our version, the pie comes out as tender, rich and balanced as possible, and the next day the taste becomes especially bright.
- juicy sweet and sour apples - 1 kg;
- walnuts (optional) - 80 g.
For dry mixture:
- flour - 120 g;
- semolina - 150 g;
- sugar - 150 g;
- baking powder - 1.5 teaspoons;
- salt - a pinch;
- vanilla sugar - sachet (8-10 g);
- cinnamon - 1 teaspoon.
For filling:
- milk - approximately 300 ml.
For the dry mixture, combine flour, baking powder, cinnamon, semolina, and salt in one container. Add vanilla and regular sugar (the amount of granulated sugar can be varied depending on the sweetness of the selected apple variety). Mix the dry ingredients thoroughly.
After cutting off a layer of peel and removing the core, three apples into large chips. For the recipe we select strong and juicy fruits. The most delicious bulk pie is made with sweet and sour apples.
Choose a baking container with a height of at least 5 cm (in our example, the diameter of the mold is 22 cm). Lightly rub the bottom and sides with butter. Distribute 1/3 of the dry mixture as the bottom layer.
Bring the milk to a boil. Place half of the apples on top of the dry mixture. To make the base of the pie as juicy as possible, make several holes in the apple layer and pour milk (about half a glass).
We lay out half the walnuts, having first chopped them with a knife or crushed them in a blender bowl.
Cover the fruit and nut layer with half of the remaining dry mixture. Distribute the second part of apple chips on top. Pour over the juice released from the grated apples and sprinkle with nuts.
The last layer is to evenly distribute the remaining dry mixture.
Fill with milk (the liquid should completely cover the surface of the bulk cake).
Bake a bulk pie with apples in an oven preheated to 180 degrees for about 50-60 minutes. The milk should be completely absorbed into the dry mixture, and the baking surface should be covered with a light golden brown crust.
Cool the finished cake completely and only then remove it from the mold. Before tasting, let the baked goods sit for at least a couple of hours, or even better, put it in the refrigerator and wait until the next day, then the bulk pie with apples will become even tastier!
Recipe 7, simple: dry dough pie (step by step)
- flour - 1 glass;
- semolina - 1 cup;
- granulated sugar - 1 cup;
- apples - 1 kg;
- butter - 50 grams
Three apples on a grater.
Then take a glass of sugar, semolina and flour.
Mix everything.
You can add a little baking soda as a leavening agent, but this is not at all necessary. Personally, I added.
Take a baking dish and grease it with vegetable oil. You can, of course, lay down baking paper for convenience, but I didn’t have any, so I do it this way.
Sprinkle the mixture onto the bottom of the pan, covering it completely.
Then add a layer of apples
then sprinkle with dry mixture again
The very last (top) layer is butter. I grated it and covered the top completely.
Place the form in an oven preheated to 200 degrees.
The pie is prepared quickly - about 30 minutes. For the last 5 minutes I turn up the heat in the oven so that the pie is browned. It turns out to be such a handsome man.
I also decorate this pie a little with any berries, or as in the photo with sea buckthorn.
Bulk pie with apples Popularly also called lazy and quick pie. There is certainly some truth in this statement, because to bake such a pie you don’t need to fuss with the dough. Based on this, even a school-age child can cook it. Unlike other types of apple pies, bulk apple pie turns out to be very juicy and tender, practically melting in your mouth. In terms of cooking technology, it is close to various types of crumbles. For home tea drinking, this is one of the best options for apple pies. From the very name “bulk pie” it becomes clear that something will be poured into the pie. Instead of dough, a mixture of flour, semolina and sugar will be used. During the baking process, it turns into the thinnest and most delicate flour layer of the pie, and the apples into a fragrant puree.
If we talk about its additional advantages, it is also worth noting its relatively low calorie content compared to other apple pies. The average calorie content of such a pie will be no more than 150 kcal per 100 g. product. Please also pay attention to the fact that the recipe for bulk apple pie does not use eggs, which means that it can be prepared during Lent and consumed by vegetarians and all those who do not eat eggs.
The taste of a bulk apple pie will be largely determined by the type of apples used in it. The most delicious pie is made with sweet and sour apples. In this case, the sweet base of the pie will be in perfect harmony with the sourness of the apples.
Bulk pie with apples is still incredibly popular today. Today you can find no less recipes for bulk pies on the Internet than recipes for charlotte. The most popular among them is the classic bulk pie with apples and semolina. Recipes for bulk pies with apples and plums, cinnamon, cottage cheese, lemon and orange are slightly less popular. Bulk pie with apples, recipe with photo, which I want to offer you, will be prepared according to the classic recipe.
Ingredients:
- Sugar - one and a half glasses,
- Wheat flour - one and a half cups,
- Semolina - one and a half glasses,
- Baking powder - 1 sachet,
- Vanillin - 1 sachet,
- Butter - 150 gr.,
- Apples - 7 pcs. medium size
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 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 cake 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 just powdered sugar, and if you are preparing it for a holiday table, then you can sprinkle it with chocolate, sugar or milk fondant (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.
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