Apple pie made from dry apples. Apple pie with semolina

Do you like to treat your family to homemade sweets? Do you want to please your unexpected guests with a delicious pie? If you don’t have the time or desire to knead the dough for a long time, but want to taste something delicious for tea, you should try making dry apple pie with semolina at least once. This magnificent dessert has become popular among housewives because the process of preparing it is simple and does not require much time. And its taste is reminiscent of the much-loved charlotte. Want to know the recipe?

What is the secret of a dry pie?

Dry apple pie is prepared only from semolina, flour, sugar, butter and apples. Anyone who loves to bake and does it regularly will ask how a delicious pie can be made without margarine, yeast and eggs?

It's simple - when heated in the oven, the ingredients of the dry mixture are moistened due to the juice secreted by the apples. Oil also plays a role, as it slightly saturates the baked goods. Well, sugar melts under high temperature. What happens to the semolina? It gradually absorbs apple-sugar nectar and swells. As a result, when the dish is ready, you get a hearty and tasty dessert with a golden brown crust and aromatic filling. It can easily replace breakfast or dinner, since the semolina in its composition makes it an unusually satisfying dish.

Which apples are best to use?

The type of apple matters if you decide to surprise your guests with a dry pie. Overripe fruits that have little juice are not suitable. You should not use those varieties that are classified as sweet.

The optimal solution would be green apple varieties - Antonovka, Golden, Semirenko. Choose juicy sweet and sour fruits. The quality of the finished pie will depend on the right choice of fruit. The juicier the apples, the better the dry mixture is saturated. Sourness is also important - in combination with sugar it will give a pleasant taste, the pie will not be cloying.

How to cook dry pie - recipe

So, let's start cooking. Let's prepare the ingredients.

Sugar – 1 glass.
Flour – 1 cup.
Semolina – 1 cup.
Butter – 120-140 grams.
Baking powder – 1 sachet (5 g).
Green apples – 6-8 pieces.
Cinnamon – 5 g.

Combine all dry ingredients together, mixing them thoroughly. Let's prepare the apples. We clean them from the skin and seed boxes. Now we need a grater. If you have a plastic one, it's better to use it. When in contact with iron, apples quickly oxidize, acquiring a metallic taste. Grate the apples on a coarse grater.

Choose a suitable baking dish. Cover the bottom with foil. Use a third of the butter to grease the pan. It's better to soften it a little first. Now we put the future dry apple pie with semolina into the mold.

How to bake a product?

Divide the dry ingredient mixture into three parts. Place one of them in an even layer on greased foil. Now add half the apple chips, spreading them evenly over the entire area. We put the bulk mixture on top of the apples again, and the apples on top of it. The last layer, the top one, is the remaining dry mixture.

You should have a total of three layers of semolina mixture and two layers of applesauce. The thickness of each of them is about a centimeter, although this figure also depends on the size of the baking dish itself. The smaller its volume, the thicker the layers will be. Grind the remaining butter and place it in pieces on the top dry layer of the pie. Oil is necessary for its impregnation.

We send our masterpiece to the oven, which must be turned on in advance so that it warms up well. Bake the pie at 180 degrees for about 20-30 minutes. Its complete readiness will be indicated by a pleasant aroma in the air and a golden brown crust on top.

How to serve the pie?

To prevent your creation from falling apart when slicing, the pie with apples and semolina must be cooled. Let it stay in the baking pan for a while. As the temperature begins to drop, the ingredients will adhere better to each other. The slightly warm pie can be carefully transferred with a spatula to a beautiful dish and then cut into portions. You can remove it from the mold in another way. Simply invert it over the pre-prepared dish and remove the foil. The pie looks the same on top and bottom.

This dish is good served with tea. Some housewives like to decorate the top with jam, but this is not necessary. When cut, this dessert looks interesting due to its layered structure.

Is the cake too wet or too dry?

How do you know that dry apple pie with semolina is cooked correctly? You will appreciate its quality when you taste the product. The pie should be moderately soaked in apple-sugar nectar. If the baked goods are too moist, it means too many apples were used. Perhaps you set the temperature for baking incorrectly or did not wait for the allotted cooking time, completing the process a little earlier.

If your baked goods turn out a little dry, it's probably the apples. Overripe fruits contain little juice, so little of it is released when baked. As a result, semolina and flour simply cannot be soaked in it properly. Then the cake turns out hard and too dry.

Dry apple pie, the recipe for which is given above, is a very tasty culinary dish. We recommend trying to bake this amazing pie, especially if you don't like working with dough, and sweets are a desirable object on your table. Rest assured, there will be no trace of dessert left soon after the tea party starts!

When apples are available, charlotte or Hungarian apple pie is usually prepared. But if you want to please your loved ones with delicious pastries and at the same time spend very little time, a dry pie recipe is suitable for you. Every housewife should have a recipe for such a pie. It differs in that you do not need to prepare the dough to prepare it. Yes, you heard right - neither egg, nor milk, nor sour cream are added to its composition. Besides the fact that it is very tasty, it is prepared very quickly - in a matter of minutes. We offer apple pie made from dry mixture and apples. All you need to do is chop the fruit and mix the dry dough.

Due to its appearance, this pie is also called a bulk cake, since in cut it looks more like a cake - thin layers of dough with apple cream. The apples turn out soft and tender, and if you pour sugar on top, a golden caramel crust will form.

Ingredients

• 5 – 6 medium-sized apples;
• 1 cup semolina;
• 1 cup flour;
• 1 cup granulated sugar;
• a pinch of salt;
• 0.5 teaspoon of baking powder (if you don’t have baking powder on hand, you can make it yourself by mixing 1 teaspoon of soda, 1 teaspoon of starch, 1/3 teaspoon of citric acid);
• 0.25 tsp vanillin;
• 150 gr. butter;
• Additionally, you can include walnuts or any berries in the recipe.

Step-by-step preparation

This recipe is also suitable for a slow cooker. It is prepared in the same way, only instead of a mold, a multicooker bowl is used, which is sprinkled with semolina, then the dough and filling are laid out, after which the baking mode (or similar to it, depending on the model of your multicooker) is turned on for 45 - 600 minutes.

This recipe can be varied and supplemented with any seasonal berries and fruits, or cottage cheese can be added to the filling. Instead of apples, you can use pumpkin, but you will need to add a little juice or sour cream so that the baked goods do not turn out dry.

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

Northern embroidery

There is no better means for original interior decoration than Russian folk art products. In the old days, exquisite embroidery could be found in every home - it was used to decorate clothes, pillowcases, towels, and other textile products. Arkhangelsk museums contain unique specimens made by Pomeranian craftswomen who passed on their skills from generation to generation. Embroidery was a common activity because it did not require particularly complex equipment. Craftswomen saw in embroidery not only a way to decorate fabric, but also an opportunity to endow this fabric with magical powers that could protect against evil forces. Great importance was given to embroidery in the design of festive and ritual clothing. The headdresses of young married women and girls were especially decorated with embroidery. In some areas, mittens, gloves, and belts were embroidered.

White Sea patterns, which are considered a traditional craft of the northern Pomeranian land, amaze with their skill and richness. More often, images of a horse and a bird were repeated in White Sea embroidery. The patterns were embroidered using different seams. Among the techniques of northern embroidery are cross stitching, painting, cutouts, white stitching, end-to-end sewing performed on a grid, white and colored satin stitch.

The folk arts and crafts of the North are our cultural heritage, which is why it is so important to preserve them in their original form. For this reason, in 1968, the Belomorsk Patterns enterprise was created in Arkhangelsk, which continues to operate successfully today. The company produces not only textile products with hand embroidery, but also artistic wood products, Pomeranian souvenirs, hand-woven tablecloths, knitted items, and Kargopol clay toys.

The napkins shown in the photo are manufactured by this company.

And this apron with my mother’s northern embroidery, which I carefully keep in memory of her. Just for fun, I looked up when our city turned 400 years old; it turns out that Arkhangelsk celebrated this date in 1984. I think that this apron was also made by the Belomorsky Patterns company.

Do you like apple pies? Well, who doesn't love them? You've probably already tried more than one recipe and chosen the most delicious one for your family. But the time comes and you already want changes, it’s time to try something new. We suggest you prepare a dry pie with apples and semolina. There is no need to knead the dough for this baking. You just need to sprinkle everything with the dry mixture. The name of the pie is dry or bulk. Interested? Then let's cook.

The good thing about this pie is that you can always find the ingredients in the house. Instead of apples, you can take pears, even plums. They are juicy, behave well when baked, and the pie always turns out delicious.

This aromatic pastry can be served with whipped cream or sour cream, but even without these additions, it is worthy of showing off on your family table.

Taste Info Sweet pies

Ingredients

• apples – 500 g;
• flour – 1 tbsp.;
• semolina – 1 tbsp.;
• sugar – 1 tbsp;
• butter – 100 g;
• baking powder – 1 tsp;
• cinnamon, vanillin - optional.

How to make a dry pie with apples, semolina and butter

The recipe is very simple, and the proportions are easy to remember - all ingredients in a glass or cup. It's better to take more apples. They must be sweet or sweet and sour and must be juicy.

In a large bowl, mix all the dry ingredients - sugar, flour, semolina, cinnamon, baking powder. Set the bowl aside for now.

Now let's get to the apples. They need to be peeled, and then grated on a coarse grater. Experience has shown that it is easiest to grate apples that are not cut into pieces. You grate the apple, leaving a core. Your fingers are safe, time is saved.

Line a springform pan with parchment or grease with butter. We will make the pie in layers. Layering alternately the dry mixture and grated apples. First, pour the dry mixture into the bottom of the mold.

Place apples on top of mixture. The thicker the layer of apples, the tastier and juicier the pie.

Now repeat the layers as far as the height of the mold and the amount of dry mixture allow. Remember, the last layer is a dry mixture.

On top, the final step will be oil. You can grate it and place it on top. To easily grate the butter, use one secret - freeze it a little. If you put it in the freezer, you can cut it into slices and lay it in a circle, leaving no space (as in the photo).

Place the pie in the oven. Cooking temperature 160–180 degrees. Cooking time 35–40 minutes. We put it on the 3rd shelf from the bottom.

The finished dry apple pie with semolina can be served immediately. You can decorate it with fresh or soaked lingonberries or other berries. You can serve the pie with whipped cream.

Cooking tips:

• The cores and peels can be used for compote. To this compote add some frozen or fresh berries or fruits. As a result, you get a delicious compote.
• This bulk apple pie with semolina can be prepared with pears. They should also be grated. But if you decide to make it with plums, then it is better to peel them, take them into halves and cut them into strips lengthwise. There is no need to remove the peel.
• This pie is good with whipped cream. The pie itself is cut into portions, and the cream is served separately. When serving a portion, place a mound of cream on top of each, which is both original 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 grate them on a fine grater and sprinkle them with a little sugar syrup) or avocado (though it will be a little expensive).

Ingredients

• wheat flour - 1 cup (200g);
• semolina - 1 cup;
• granulated sugar - 1 glass;
• baking powder - 1 tsp;
• vanillin - 1 sachet;
• butter - 100 g;
• medium-sized apples - 6 pieces.

Cooking time: 1 hour

Yield: 6 servings

During apple season, it’s so nice to please your loved ones with apple pastries. There are so many recipes for desserts made from apples: pies, strudels, charlottes and much more. But this recipe is the most unusual - a pie made from dry dough with apples. This dish contains no eggs, no water, no milk. But, nevertheless, apple pie with dry dough turns out very juicy and tasty due to apple juice and butter.

Once I make this pie, I no longer want to bake charlotte or strudel. The recipe for apple pie made from dry dough is so simple that even a child can handle it. Plus, cooking takes very little time. And the result is in no way inferior to complex baking.

The dough turns out thin and very tender with a rich apple aroma.

The amount of ingredients is calculated for a medium-sized mold or frying pan - mine is 28 cm.

How to cook dry pie with apples and semolina - recipe with photos step by step

Let's prepare the ingredients

Mix the dry ingredients: flour, semolina, sugar, baking powder and vanillin. You can add more or less sugar, depending on the type of apple. My apples are sweet, so adding 3/4 cup of sugar is enough. If desired, you can add cinnamon. Visually divide the mixture into 4 equal parts. And the apples are divided into 3 parts - that is, 2 apples for each layer.

Place 1 portion of our dry apple pie dough on a buttered baking dish or skillet.

Grate 2 apples on top. I grate the apples directly into the baking pan, on top of the dry dough. If you rub them in advance they will darken a lot.

Then add the second part of the dry mixture. There is another layer of apples on top. And so on. The final layer will be the dry mixture.

Grate frozen butter on top of the last layer of the pie.

Place the pie in an oven preheated to 180 degrees for 40-45 minutes.

The pie should be served chilled. This is why its taste is especially good.

Before serving, cut the pie into segments or rectangular pieces. You can decorate with apple slices.

Be sure to prepare dry apple pie; you will definitely like the recipe for its simplicity and wonderful taste. And it may become your favorite apple pie recipe.