Do you like apple pies? Well, who doesn't love them. You have probably already tried more than one recipe and chose the most delicious for your family. But the time comes and you already want to change, try something new. We suggest you cook a dry pie with apples and semolina. There is no need to knead the dough for this pastry. You just need to sprinkle everything with a dry mixture. The name of the pie is dry or bulk, it is good because the ingredients are always found in the house. Instead of apples, you can take pears, even plums. They are juicy, behave well when baking, and the cake always turns out delicious.
This fragrant pastry can be served with whipped cream or sour cream, but even without these additions, it deserves to show off on your family table.
Light
Ingredients
- apples - 500 g;
- flour - 1 tbsp.;
- semolina - 1 tbsp.;
- sugar - 1 tbsp.;
- butter - 100 g;
- baking powder dough - 1 tsp;
- cinnamon, vanillin - optional.
Cooking
The recipe is very simple, and the proportions are easy to remember - all the ingredients in a glass or a cup. It is better to take more apples. They must be sweet or sweet and sour, necessarily juicy.
In a large bowl, mix all dry ingredients - sugar, flour, semolina, cinnamon, baking powder. While the bowl is set aside.
Now let's get to the apples. They must be peeled, and then, grate them on a coarse grater. Experience has shown that it is easiest to grate apples that are not cut into pieces. You rub an apple, leaving a core. Your fingers are safe, time is saved.
Line a springform pan with parchment paper or grease with oil. We will make the cake in layers. Laying out alternately dry mixture and grated apples. First, pour the dry mix into the bottom of the mold.
Place apples on top of the mixture. The thicker the layer of apples, the tastier and juicier the cake.
Now repeat the layers, as far as the height of the form and the amount of dry mixture allows. Remember, the last layer is a dry mix.
From above, the final step will be oil. It can be grated, put on top. To easily grate the butter, use one secret - freeze it a little. If you hammered it, put it in the freezer, you can cut it into slices and lay it in a circle, leaving no space.
We send the cake to the oven. Cooking temperature 160-180 degrees. Cooking time 35-40 minutes. We put it on the 3rd shelf from the bottom.
Ready dry pie with apples on semolina can be served immediately. You can decorate it fresh or soaked cranberries or other berries. Can be served with whipped cream.
Cooking Tips:
- Cores and peel can be used for compote. Some frozen or fresh berries or fruits are added to this compote. As a result, you get a delicious compote.
- Such a bulk apple pie with semolina can be prepared with pears. They should also be grated. But if you decide to do it with plums, then it is better to peel them, disassemble them into halves and cut them into strips along. The skin does not need to be removed.
- This cake is good with whipped cream. The pie itself is cut into portioned pieces, and the cream is served separately. Serving a portion, spread on each cream in a slide and in an original way, and very tasty. Instead of cream, you can serve honey or lingonberry jam.
- If you are a fan of unusual experiments in the kitchen, try making it with carrots (you need to rub it on fine grater and a little sprinkle with sugar syrup) or avocado (although it will be a little expensive).
This apple pie will outshine all the delicious, adorable, amazing and extraordinary options that you have already tried, because it is perfection itself. And by the way, this is not only about a perfectly balanced taste, although, of course, it is also about it. An important role in the assessment of this recipe is played by the factor that preparing it is as easy as shelling pears.
Perhaps you won’t find a more primitive version of baking with apples: all you need is to grate the fruit, prepare the dry mix and put everything in layers. Thanks to the technology of preparation, this pie is popularly called “dry” or bulk. Thanks to the same technology, the output is baking that looks more like a cake: thin layers, apple "cream". By the way, sometimes the recipe is written that way - “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 salad from sauerkraut, you can exclaim indignantly: “It's a waist killer, not a pie!”, however, put a bulk cake on the table, and a thin slice of Prague next to it - and make a wise choice.
Apple pies are different - primitive and artsy, simple and multi-component, homemade and grand weekend. And they are also rich in apple, amazingly bulky, easy to prepare, surprisingly tasty - such as the “dry” apple pie brought 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 of apples;
- 1 glass of semolina;
- 1 cup of sugar;
- 1 glass of 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.
Cooking
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Any apple will do, however, in the process of repeated experiments, you can make your choice, understanding which variety is right for you. Some people like sour fruits, others prefer sweet fruits, others are satisfied with juicy apples of winter varieties with a neutral taste.
So, choose the right ones, mine. How long will it take, half a minute? We take a bowl of sufficient size, pour a glass of semolina into it. Easy and convenient - you don’t need to sift, look for scales, or think about how to convert cups of grams, and grams into milliliters. I just filled a 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 necessary at all, although, of course, if there is a great desire, you can spend time on this. And you can not spend.
In the same bowl, add salt, baking powder, vanilla. If desired, the baking powder can be replaced with a small amount of baking soda.
We mix - without a mixer, a food processor and dirty hands, which then need to be washed from sticky dough. Again, no more than 20 seconds - and the "dough" is ready.
The hardest part of the job is peeling the apples. It is possible to involve brutal male hands in resolving the issue or exploit child labor - the process, of course, in such cases may be somewhat delayed (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 do the task yourself, you will have to spend no more than 5-6 minutes.
We rub the peeled fruits on a coarse grater. A couple more minutes if you do it by hand, and only twenty seconds if you take out the food processor.
We grease the baking dish with butter, the bottom can be laid out with baking paper to facilitate further extraction and transfer of the finished cake to the dish. Half a minute maximum.
Pour about a third of the dry mass into the bottom of the mold in an even layer. You can move the form back and forth so that the "dough" is evenly distributed.
Spread half of the apple mass. Carefully so as not to move the first, dry "cake". Lightly tamp the apples with your fingers. Minute.
We take out the butter from the freezer and rub about a third of it over the apples. If the oil is not ice cold, it will “leave” more: the freezer guarantees economical use of the product.
Sprinkle with the third part of the dry mass. We move the form back and forth so that everything is evenly distributed.
Apples again - the remaining half. We press with our fingers - not hard, just so that the surface of the cake is even.
Oil again - about a third. By the way, it is better to rub it immediately over the cake, this will help distribute it more evenly over the surface. Of course, putting the grater on a plate or board, and only then transferring the product to the cake is more convenient, but not economical: the oil will stick together during the rubbing process, and you won’t be able to distribute it the way it works if you work on weight over the form.
Distribute the remaining dry mixture. You can smooth it out with a spoon.
We rub the remaining oil - also over the form. If you are not thinking about how the waist feels, you can take a little more butter - it will give the finished pie a nice crispy crust.
That's all your effort at making a bulk apple pie. How much did it work out in total? Five minutes, seven, ten? Well, obviously no more. As a result, in a minimum amount of time, you cooked incredibly delicious dessert. Oh yes, not yet cooked - put it in a preheated oven, temperature 180 degrees, about 40 minutes.
Do not remove the form immediately - all beauty will fall apart.
Of course, this will not affect the taste, but the cake will have to be served in the form of an obscure crumble. If you prefer warm apple pastries with perfect appearance, just reheat the cooled cake in the microwave.
If desired, apple pastries can be decorated with ganache, cooked from white chocolate(1 bar + 50-70 ml cream). The finished mass will outwardly turn out to be something similar to condensed milk, but the taste is much, much more interesting, nobler, more refined. Enjoy your meal!
Simple and delicious apple pie with semolina. A very tender juicy pie based on semolina dough without the addition of flour with a pleasant apple sourness. A great alternative to the boring apple pie. The cake turns out smooth, ruddy and amazingly appetizing.
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. Let the dough rest for 30 minutes at room temperature.
Wash the apples and peel off the skin. There were a lot of them this year, so I used my unprepossessing apples from the garden. The number of apples depends on their size, if you use small apples, like me, then you will need five things, and if large, then three will suffice.
Cut peeled apples into medium-sized pieces.
Combine the apples with the present dough and mix gently with a spoon.
The dough for the pie is ready, you can start baking. I baked the cake in a pre-buttered silicone mold. But of course, you can take any other, for example, ceramic or metal.
Send the cake to the oven preheated to 180 degrees for 40 minutes. At the end of cooking, the cake should harden and acquire an appetizing ruddy crust.
Apple pie ready with semolina. 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.
Enjoy your meal!
You can watch the funny video below:
So, we need:
about a glass:
butter or margarine for baking - 100-120 grams;
vanilla to taste;
perhaps cinnamon;
baking powder - tsp;
For filling:
apples (pears) - about 1 kg,
I also tried pumpkin, pumpkin with apples, and a little plum in addition to all the previous ones as a filling.
You will also need a form, very preferably with a flat bottom and high. I have a form with a diameter of about 23 cm, from this we dance with the number of products.
First, it is better to prepare the filling, because. the dough cooks very quickly. It took me about 6 apples + 2 pears + 15 pieces of small plums (sour) for such a form and the indicated amount of dough. Only apples can be used. Slice thinly and finely, or simply grate, again, as you like.
In a pumpkin pie, the last one took me about a pound + 2 large apples + 15 sloes. If you put only a pumpkin, this is 800 grams. With a turn, it turned out quite interesting and juicy. Still, it is better to grate the pumpkin.
I’ll make a reservation right away that the need for a baking powder pie has not yet been sufficiently studied. A replacement for it with soda and lemon was tried, and once it was prepared without baking powder at all. To be honest, I didn’t notice much difference, perhaps the last time the dough was denser .. but I don’t exclude that this is due to the filling.
Mixed:
Now we take the form and pour the first layer of “dough”. By the way, I have a form with a non-stick bottom, and I don’t lubricate it with anything beforehand - nothing sticks. But usually the cake is eaten with a spoon directly from the mold (the mold has not yet been eaten by a miracle), and there are practically no problems with taking the cake out.
Spread a layer of filling over the dough.
Here I still rub cinnamon on apples, but you could also pour it into the dough. Then we pour the dough again, then the filling, and so on. At the end of the test layer. I make the layers so that only the bottom or before. layer just closed. I get somewhere 3 times the filling and 4 times the dough.
Then I take margarine (no one noticed the difference between butter and margarine either), I just cut it into layers and spread it over the entire surface of the mold. I must say right away that it is better to let there be a little more oil than you will then eat dry baked semolina. Then decide how much you need for your form.
Everything, you can bake. We put in the oven (180-190 degrees) for 20-30 minutes - depending on what kind of filling.
We take it out of the oven and drink tea
with pumpkin
or apple pie
so and so good, and so delicious ;-)
For baking sweet pies, most often used Wheat flour. But there are recipes that use semolina instead of flour or as an additive to flour. It turns out a pie with apples and semolina is very tasty, and preparing this dish is not difficult.
Apple pie with semolina is prepared in two ways.
In the first case, the dry method is used. Dry ingredients are mixed and laid out in a form in thin layers. A juicy apple filling is placed between the layers, and butter is laid out on the surface of the pie. Thanks to the oil and fruit juice, the dry base is impregnated, and crumbly, delicate layers are obtained.
The second method is that the semolina is pre-soaked in milk or kefir. This mass is allowed to stand for some time so that the cereal swells well. If you do not allow the cereal to swell, then it will be felt in the cake in the form of hard grains.
Apple fillings for pies with semolina can be varied, they are supplemented with other fruits, berries, dried fruits. In addition, cottage cheese can be used for the filling. For decoration, most often used powdered sugar. But you can use other options - cream, whipped cream. Pies with semolina go well with slightly melted ice cream.
Interesting facts: Not everyone knows that semolina happens different types. If there is a “T” mark on the package, then this product is made from durum wheat. This is the best option for cooking. sweet pastries. Marks "M" and "TM" indicate that the product is made and, respectively, soft varieties or is mixed. Semolina finely ground durum wheat is called semolina.
Bulk pie with apples and semolina
The foundation:
- 1 glass of semolina;
- 1 glass of granulated sugar;
- 1 cup sifted flour;
- 1.5 teaspoons of baking powder;
- 1 teaspoon ground cinnamon.
Filling:
- 800 gr. apples
- 0.5 walnuts - toasted and chopped;
- 1 cup milk (you can use 10% cream if you want)
- 20 gr. oils (any) for the form.
We mix all the products for preparing the base, we have a dry mixture. We grate the fruits, lightly fry the nuts and chop them.
We turn on the oven at 190 ° C and proceed to the formation of the pie. Cover the bottom of the mold with baking paper. And if the shape is detachable, you need to cut a circle out of paper of a larger diameter so that it not only covers the bottom, but also rises to the walls. Lightly grease the paper vegetable oil.
Pour one glass of the prepared base to the bottom, level it. Spread half of the apple filling. Lay out two more layers of base and one layer of filling. The top of the workpiece must be dry. Boil the milk and gently and evenly pour it over the cake.
Let's make several punctures in the workpiece with a wooden stick so that the milk can penetrate to the lowest layers. Cook for 45-50 minutes until golden brown. Ready baked goods sprinkle with nuts mixed with cinnamon.
Coffee honey cake with apples
The cake is easy to prepare, but very tasty and fragrant.
- 1 cup of sugar;
- 1 glass of semolina;
- 1 glass of freshly brewed coffee;
- 2 tablespoons of honey;
- 0.5 cups of vegetable oil;
- 2 teaspoons of baking powder;
- a pinch of vanillin;
- 1 apple cut into thin slices;
- 1 glass of flour.
Mix granulated sugar with semolina, add vegetable oil and honey, then pour in hot coffee. Mix and leave until completely cooled. Add sifted flour, baking powder, vanilla, mix.
Pour into a mold with a diameter of 22-24 cm in diameter, you can use a cake mold in the form of a ring. Spread over the surface apple slices. Cook at medium temperature (180 degrees) for 40 minutes.
Apple pie without flour
All of the above recipes use flour as one of the ingredients. But you can cook such a pie without flour, only from semolina.
- 350 ml of kefir;
- 230 gr. semolina;
- 5 tablespoons of sugar;
- 2 eggs;
- 2 teaspoons of vanilla sugar;
- 1 teaspoon baking powder;
- 3 apples;
- 0.5 teaspoon of cinnamon;
- 20 gr. butter for mold.
It doesn't take many ingredients to make it:
- 1 glass of semolina;
- 1 glass of kefir;
- 1 cup of sugar;
- 1 glass of flour;
- 1 egg;
- 1 teaspoon baking powder;
- 2 apples;
- 1 teaspoon cinnamon (optional)
Pour semolina and sugar into a bowl, pour kefir, mix thoroughly and set aside for 20 minutes. In a separate bowl, lightly beat the eggs, pour them into the mixture with semolina and mix with flour and baking powder.
Washed apples are cut into pieces of arbitrary shape. Pour the slices into the semolina dough and knead. Pour the mass into the mold. If the form is silicone, then it can be lubricated, dishes from another material should be smeared with vegetable oil. Cook for 55 minutes at 170 degrees.
Mannik with grated apples on fermented baked milk and mayonnaise
To prepare this tender and soft baking required:
- 0.5 liters of fermented baked milk;
- 2 eggs;
- 150 gr. flour;
- 2 tablespoons mayonnaise (preferably homemade, free of artificial preservatives)
- 250 gr. Sahara;
- 200 gr. apples, grated;
- 1 teaspoon baking powder;
- a pinch of vanilla.
- 40 ml vegetable oil.
We prepare the mixture by mixing semolina, flour, baking powder and 200 gr. Sahara. Pour this mixture with fermented baked milk, add mayonnaise and mix well. Cover the bowl with the dough with a lid and let stand for about half an hour at room temperature. Then add butter, vanilla and mix well again.
We will cook the pie with grated apples. Fruits need to be grated and mixed with sugar residues.
Put half of the dough into a greased form, then place the fruit filling. We cover the fruit with the rest of the dough, level it. Cook for 50 minutes at 170°C.
Pie with apples and semolina with raisins
You can change not only the composition of the dough, but also vary the filling. Here is a recipe for baking with raisins and saffron. The last component will give baking pleasant aroma and appetizing yellowish color.
- 500 gr. apples
- 3 eggs;
- 150 gr. Sahara;
- 1 glass of semolina;
- 1 teaspoon baking powder;
- 1 full tablespoon of flour with a slide;
- 100 gr. raisins (choose a pitted variety);
- a third of a teaspoon of saffron;
- some butter for the mold.
Pour boiling water over the raisins, wait a few minutes and drain the water. Rinse the dried fruits several times with cold water, then put them on a paper towel so that the berries become dry. We cut the apples into small pieces of arbitrary shape.
Mix kefir with semolina, leave for 20 minutes. Mix sugar with eggs, beat a little and pour this mixture into swollen semolina. Stir and add saffron, baking powder and flour to the dough. You may need a little more flour, you need to make the mass look like a thick semolina. AT ready dough add raisins and mix well.
Pour half of the prepared form into a greased baking dish, lay fruit slices on the surface. Spread the remaining dough on top of the bowl. Cook at 170 degrees for about 40 minutes.
Mango Apple Cottage Cheese Pie
It turns out very tasty and tender mannik, cooked.
- 200 gr. cottage cheese;
- 5 tablespoons of semolina for the dough and 1 more spoon for the form;
- 1 egg;
- 100 gr. sugar in the dough and 1 more tablespoon for the top layer;
- 50 gr. sour cream and 2 more tablespoons for greasing;
- 50 gr. butter for dough and 1 teaspoon for greasing;
- 0.5 teaspoon of cinnamon;
- 1 large apple.
We grind the cottage cheese well, if it is grains, then it is better to beat the product in a blender. You can rub it through a sieve, but this procedure is quite laborious.
Advice! For the preparation of this pastry, it is desirable to use cottage cheese with a fat content of 9% or more. From low-fat cottage cheese, pastries are less tender and slightly “rubber”.
To the mashed cottage cheese add 70 gr. sugar, sour cream, egg and baking powder. We whip everything. Pour the semolina, pour in the pre-melted butter, rub it, Leave the mass for 15 minutes, so that the cereal swells and becomes soft.
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