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Bulk apple pie recipe. Bulk pie "couldn't be easier"

When you need a treat quickly and without much hassle, dry dough pie is what you need at home!

A very simple and quick apple sand cake. It can be made even by those who have never baked anything before, and all because there is no need to make dough here! Instead of dough, there is crumb in the cake, which, when baked, magically turns into delicious sandy skins with apple filling!

Ingredients for the dough:

  • 2 cups of flour;
  • 2 glasses of semolina;
  • 1 cup of sugar;
  • 1.5 teaspoons of baking soda;
  • 0.3 teaspoon salt;
  • 100 grams of butter.

For filling:

  • 1 kilogram of peeled apples (this is the weight - without the skin, seeds and entrails, with them somewhere around 1.1-1.3 kg).
  • 2 tablespoons of butter;
  • 3 tablespoons of cocoa;
  • 3 tablespoons of sugar;
  • a little salt (a small pinch - just a little bit).

Mix flour with semolina and mix well. Then I lightly fry them in a pan until golden brown, this is not necessary, but in my opinion, the color of the cakes and the taste are better.

When you fry, be sure to take a dry pan. Stir constantly while toasting to avoid burning. As soon as the flour turns peach in color, turn it off and stir for a while, otherwise it may start to burn in a hot pan.

Add soda, sugar, salt to the flour and semolina crumbs. Soda is better to sift through a very fine sieve, otherwise it will be found in the form of nasty "soapy" lumps to the taste. So, it's better not to be lazy and sift.

Wash the apples, cut them into quarters, cut out the insides and peel them. You should have 1 kilogram of apples.

Rub the quarters of apples on a coarse grater. Optionally add cinnamon - about 2 teaspoons. If you like everything very sweet, you can also add sugar to apples, but for my taste, it is enough.

Preheat the oven to 180-200 degrees. Lubricate the shape. I took with split edges 26 centimeters in diameter - I got 3 cakes.

Pour a third of the crumb on the bottom of the mold and level it.

Put half of the grated apples on the crumb and level it too.

Then again pour the crumb, on it the remains of apples and on top you should have a crumb.

Three pieces of butter on a grater. It's better to do this with frozen - it's easier this way. And rub it right over the cake, otherwise it will melt in your hands. Your task is to make the grated butter cover the whole cake. This is necessary so that after baking up the cake does not crumble. And it happens as follows - the butter melts and "grabs" the crumb.

So, as you rub the oil, distribute it with your fingers;)

We send to the oven. The cake should be baked until golden brown. It took me about 50 minutes. Your time may be different - it depends on the volume of the form 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 has cooled down, grab it and then it can be cut and it will not lose its shape.

Mix all the ingredients for the glaze in a small saucepan. It should be small because, otherwise, everything will spread along the bottom and burn. With constant stirring over medium heat, bring to a boil and reduce.

We continue to mix intensively! Cook for 3-4 minutes. Then turn off and pour our cake on top.
If you are too lazy to make the icing, then you can simply melt the chocolate, while adding a little milk to it, and when it melts, pour the cake on top.

Tip: if you are going to make the icing from chocolate, then choose the usual one. Porous, when heated, tends to turn into an incomprehensible stretching mass.

Then it remains only to decorate the sand cake. Since I was running out of time, my whole trick was reduced only to cutting an apple from a kiwi and cutting candied fruit into slices. Everything! Apple sand cake is ready!

We give it to soak for about 7 hours, but it is better to leave it overnight.

Recipe 2: dry dough apple pie

Bulk apple pie surprises everyone with the ease and unusualness of preparation - layers of dry mixture (dough) and juicy apple filling alternate. Butter is laid out on top and all this is baked in the oven. Oddly enough, the pie turns out to be surprisingly tasty, with a crispy toasted crust on top and soft and tender on the inside.

  • 1-1.2 kg apples
  • 1 cup flour
  • 1 cup semolina
  • 1 cup of sugar
  • ½ tsp salt without a slide
  • baking powder bag (10 g)
  • pinch of cinnamon
  • 150 g butter

For a bulk apple pie, you can use any juicy sweet and sour apples, I had these:

First, let's make a dry cake batter by simply mixing all the dry ingredients except the cinnamon.

Peel and seed the apples and cut them into pieces.

Apples immediately begin to darken, this is understandable - their own, not imported, but this is not scary, for the filling the color does not matter. 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.

We cover the bottom of the split form 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 form (you can control the degree of toasting of the cake from the sides and bottom) or an ordinary metal one. For this apple pie, a round shape with a diameter of 22-24 cm is perfect. I do not advise taking a smaller shape, the pie will turn out to be tall and will definitely not be baked.

We will make the cake from three layers of dry mixture and two layers of apple filling.

Pour the third part of the dry mixture into a mold and level it.

Lay half of the apple filling on top with an even layer.

Then pour another third of the dry mixture and again the apple filling on top. Pour the remaining dry mixture with the last layer.

Cut the butter into thin slices and place on top.

We put the pie in the oven, preheated to 180-190 degrees, and bake for about an hour. The exact time is difficult to say, it all depends on the characteristics of your oven. For example, I bake such a cake for a little over an hour, otherwise the bottom will not bake. Cover the top of the cake with foil for the last 15-20 minutes so that it does not burn. If your oven bakes well from the bottom, then it will likely take less time.

Remove the finished apple pie from the oven and leave in the form until it cools completely. A hot cake cannot be cut properly, it just falls apart. And the cooled one is 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, when there are a lot of fragrant autumn apples, you should definitely try it. Cooking takes literally 15 minutes, and this time is spent only rubbing the apples, since the dough is not cooked here at all. The dry ingredients are poured into the mold, and that's it. The pie is very tasty, very apple-like, and the top is a little crispy, like the crumble that I love. All in all, this is one of the best pies I've tried. So, how to make a quick apple pie in the oven - a recipe with a photo.

  • Flour - 1 tbsp
  • Sugar 1 tbsp. (less possible, if desired),
  • semolina - 1 tbsp.,
  • baking powder - one teaspoon,
  • oil - 100-150 grams,
  • apples 1 - 1.5 kg
  • lemon (optional)

Mix 1 cup semolina, a teaspoon of baking powder, 1 cup flour and 1 cup sugar (I took less sugar, it was still delicious).

Grease the form with oil or cover with parchment. Spread out one third of the dry mixture.

Apples can be grated in advance and mixed with lemon juice, so as not to darken. But I didn't have a lemon, so I rubbed as I went. So, grate half of the apples on a coarse grater. I took 1.3 kg, it was quite enough. Put them on a dry mixture.

Add another third of the dry mixture. I read reviews that the upper part should be made thinner, so I laid out more in the middle part, and less remained on the top.

Rub and lay out the remaining apples.

Above - the remaining dry mixture. And rub it on a grater or cut 150 grams of butter. I took 100 grams.

Bake at 180 degrees until tender. I got 1 hour.

At first it may seem (in appearance) that part of the dough has remained dry (small areas), but the taste is not noticeable, the dry pie with apples and semolina is very tasty, tender. And when the cake stands overnight in the refrigerator, then there are no such places at all, it becomes even more saturated.

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 fresh frozen cherries makes the pie mega-cherry. And the smell that will invisibly spread from the oven throughout the 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 dry dough. To do this, sift the flour into a deep bowl. Then add semolina. Add granulated sugar. As well as vanilla sugar and baking powder. Mix the "dry" dough well until smooth.

Remove the freshly frozen cherries from the freezer and let them melt a little so that you can separate the berries. You do not need to completely defrost the berries.

Send the bottom of the baking dish (it is better to take a split baking dish) with parchment for baking, and lightly grease the sides of the baking dish with butter. Pour a thin layer of "dry" dough into the prepared mold, the first layer should only slightly cover the bottom of the mold.

Put fresh 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.

Put 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 tender. You can check the readiness of the cake with a wooden toothpick, you need to pierce the cake with it. If the toothpick is dry when you pull it out, then the cake is ready, and if the dough is stuck on it, then bake for another 10 minutes. On the still hot cake, put random drops of white chocolate. The heat of the cake will melt it.

Allow the cake to cool completely and only then cut.

Recipe 5: loose dry pie with jam

For lovers of delicious homemade baked goods, we suggest trying perhaps the easiest pie to prepare, for the filling of which jam is used. Such a cake can be safely called "lazy", because it will take you a few minutes to knead the dough for it. And special efforts for the formation do not need to be applied at all. The secret of such a simple but delicious pastry lies in the fact that the pie is loose.

How to make a loose pie with jam is described in the recipe below with a photo. For the baking and kneading process, you need to prepare a suitable bowl, grater, pan, or baking dish. For the pie jam, we recommend using the thickest jam you have. The presence of fruits or berries is welcomed in such a cake. Please note that the recipe for our pie requires that the creamy margarine used must be frozen.

  • flour - 2 cups
  • granulated sugar - 120 gr
  • baking powder - 0.5 tsp
  • margarine - 150 gr
  • jam - 8 tablespoons

Sift the declared amount of premium wheat flour into a suitable plate.

Pour a little more than half of an ordinary glass of granulated sugar into the sifted flour.

Frozen creamy margarine should be ground on a coarse grater before adding flour.

With clean dry hands, we begin to grind flour, sugar and chopped creamy margarine. You should get such a flour crumb.

We visually divide the resulting flour mixture into 3 parts. Put two parts of the flour mixture in a dry frying pan or baking dish. Press it a little to the bottom of the pan. This is the bottom of the loose cake.

Put any thick jam on the base. Spread it gently with a spoon over the entire surface of the base.

Pour the rest of the flour mixture on top. The formation of the bulk cake is over. We put the cake in the oven for 35 minutes. By the way, you need to turn it on immediately and set the temperature to 200 degrees.

The loose jam pie is ready!

Recipe 6: dry milk pie

A lot of fragrant juicy filling and thin flour layers soaked through with milk filling are the main characteristics of our bulk apple pie. Baking is extremely simple to prepare. In this case, we do without a long kneading dough - just mix all the dry ingredients at once and, alternating with apple shavings, put them in a mold.

In most recipes for bulk pie, grated butter is used instead of milk filling, but with this technology there is always a risk of getting dry baked goods if the apples are not the most juicy. In our version, the pie comes out as tender, saturated and balanced, and the next day the taste becomes especially bright.

  • juicy sweet and sour apples - 1 kg;
  • walnuts (optional) - 80 g.

For dry mix:

  • flour - 120 g;
  • semolina - 150 g;
  • sugar - 150 g;
  • baking powder - 1.5 tsp;
  • salt - a pinch;
  • vanilla sugar - a bag (8-10 g);
  • cinnamon - 1 tsp.

To fill:

  • milk - about 300 ml.

For a dry mixture, combine flour, baking powder, cinnamon, semolina, salt in one container. Add vanilla and regular sugar (the amount of granulated sugar can vary depending on the sweetness of the selected apple variety). Mix dry ingredients thoroughly.

Cut off the peel layer and remove the core, three apples with coarse shavings. For the recipe, we select strong and juicy fruits. The most delicious loose pie is obtained with sweet and sour apples.

We select a container for baking with a height of at least 5 cm (in our example, the diameter of the mold is 22 cm). Lightly rub the bottom and walls with butter. Distribute 1/3 of the dry mixture with the bottom layer.

Bring the milk to a boil. Put half of the apples on 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 spread half of the walnuts, after chopping them with a knife or chopping them in a blender bowl.

Cover the fruit-nut layer with half of the remaining dry mixture. Distribute the second part of the apple shavings on top. Pour the juice from the grated apples and sprinkle with nuts.

With the last layer, evenly distribute the remains of the dry mixture.

Fill with milk (the liquid should completely cover the surface of the bulk cake).

We bake a loose apple pie 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 take it out of the mold. Before tasting, let the baked goods brew for at least a couple of hours, or even better, put them in the refrigerator and wait for 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 glass;
  • granulated sugar - 1 glass;
  • apples - 1 kg;
  • butter - 50 grams

Three apples on a grater.

Then we take a glass of sugar, semolina and flour.

We mix everything.

You can add a little baking soda as a baking powder, but you don't need to. Personally, I added.

We 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 it, so I do this.

Sprinkle the mixture on the bottom of the mold, completely covering it.

Then we lay out a layer of apples,

then sprinkle with dry mixture again

The very last (top) layer is butter. I rubbed it on a grater and covered the top completely.

We send the form to an oven preheated to 200 degrees.

The cake is prepared quickly - 30 minutes. For the last 5 minutes I add heat in the oven so that the cake is browned. It turns out that's such a handsome man.

I also decorate a little such a pie with any berries, or as in the photo with sea buckthorn.

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 rather unusual to prepare it. As a result, I still decided to do it and did not regret a single drop.

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

Prepare this pie with apples without eggs, milk, kefir and other liquid ingredients. They call it three glasses, but do you know why? Because the main ingredients are really three glasses.

In general, I will not delay and tell you in detail how to bake a 3-cup apple pie to please your family with delicious new pastries, which can certainly become the most beloved. You definitely need to bake it for a cup of tea, believe me, you will not regret it. I also advise you to see 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 glasses of loose 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.

I add baking powder and vanilla sugar. I mix everything.

Now I'm making the filling. For her I take 800 grams of apples, I have three huge apples. I peel them, remove the bones and rub them on a coarse grater. Then I add cinnamon and lemon juice.

I mix the filling and add the washed raisins to it. Mix again and you're done.

These were the longest processes of the apple pie recipe, then it is still easier and faster. I put parchment at the bottom of the split form and fasten it. I do not grease the sides of the mold, there is no need for this. Now I take frozen butter, but only 50 grams, and rub it on the bottom of the mold.

Pour 4 tablespoons of dry mixture on top of the butter and distribute it evenly with a spoon.

Next, I spread part of the filling so that it covers the previous layer and also distribute it evenly.

Thus, I shape the whole cake, alternating between the filling and the dry layer. The last layer should be dry mix. At the end, I take out the butter from the freezer again, the remaining 100 grams and rub it on a grater over the pie.

That's the whole recipe for a dry pie with apples and semolina. Now I heat the oven to 180 degrees and bake it for 45 - 50 minutes. A delicious ruddy, caramelized crust forms on top.

Then I leave it to cool without removing it from the mold. When it has completely cooled down, I remove the sides and put away the parchment.

I cut the loose apple pie into pieces and serve with tea. It turned out to be very tasty and tastes just as good, even the next day. I highly recommend baking it. Bon Appetit!

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In our fast-paced age, when there is a sorely lack of time, and you want to please your loved ones with something tasty for tea, recipes for a bulk pie will come in handy. A bulk pie is prepared quickly, filling it with apples, jam, jam, cottage cheese, pumpkin, apricot, cherries, prunes and a combination of fruits.

Today we are going to cook a loose pie according to the 7 best recipes:

Recipes for making delicious pies with apples, such as we have already prepared.

Bulk Bulgarian apple pie in 7 minutes

We need: 1 tbsp. = 250 g

  • 4 large, peeled apples
  • 1/2 tbsp. flour
  • 1/2 tbsp. Sahara
  • 1/2 tbsp. semolina
  • 2 tsp baking powder or 1 tsp. soda
  • 100 g chopped walnuts
  • 50 g raisins, steamed
  • 1 tsp cinnamon
  • 100 g butter, chilled

Preparation:

1.Take a detachable form, cover it with parchment.

2. Divide the butter into 2 parts, one of which is rubbed onto the bottom of the mold on a coarse grater.


3. Rub the apples on a coarse grater. Mix with nuts and raisins. Divide the filling into 2 equal parts.


4. Mix the flour, sugar, semolina, baking powder, mix, get a dry dough. We divide it into 3 parts.


5. Form a cake:

  • 1st layer - fill in one part of the dry mixture;
  • 2nd layer - part of the filling, tamp;
  • 3rd layer - again a dry mixture, evenly distribute it over the filling;
  • 4th layer - the remaining filling, distribute;
  • 5th layer - the remaining dough and rub the second half of the butter on top.

6. Preheat the oven to 180 degrees and put the cake to bake for 30 minutes. The baking time depends on the oven, you need to check the readiness with a wooden skewer and visually so as not to dry out. 5 minutes before cooking, sprinkle with sugar and cinnamon., For a golden brown crust.


7. Allow the finished cake to cool, draw a knife along the side of the mold and remove it from the mold. Sprinkle with icing sugar on top.

Bulk Czech Apple Pie


We need:

  • 2 cups flour, sifted
  • 1 tbsp. Sahara
  • 1 pack. vanilla sugar
  • cinnamon, to taste
  • salt, a pinch
  • 1 kg peeled apples
  • 250 g butter
  • powdered sugar

Preparation:

1.To get dry dough, mix flour, sugar, salt, vanilla sugar and mix thoroughly. We divide the mixture into equal parts.

2. Rub the apples on a coarse grater, sprinkle with cinnamon and sugar.

Instead of apples, you can use cherries, apricots, plums, and a mixture of fruits.

3. At the bottom of a split form, put parchment, and grease with butter. Put 1/2 part of dry dough, distribute evenly over the form.

Put the apple mixture on top, level and sprinkle with the remaining dry mixture. Cover the apple filling with an even layer.

4. Cover the top of the pie with the other half of the chopped butter.


5. As always, the oven should be preheated to 180 degrees. Bake for 40-50 minutes, until the top is browned, but do not dry out. Turn the finished pie on a dish, remove the paper, and turn it over again on a dish. Sprinkle with powdered sugar if desired.


Loose pie with jam


We need:

  • 2 tbsp. flour
  • 200 g creamy margarine
  • 1 tbsp. Sahara
  • 1 tsp baking powder
  • 1 pack. vanilla sugar
  • jam to taste, any
  • vegetable oil for lubricating the mold

Preparation:

1.Mix the flour, do not forget to sift it, sugar and baking powder, mix.

2. Cut the margarine into small cubes and grind, by hand, into crumbs with a dry mixture. Add vanilla sugar. Stir again.


3 Grease the form with oil. Now look, you can make a 3-layer cake: dry dough - jam - dry dough, or you can make three layers of dry dough, and between them - two layers of jam. How to divide the dough and jam depends on this.

When we have decided on the layers, we pour the first layer of dough into the mold, distribute it along the bottom and make small sides, then lay out the filling and so on. The last layer should be dough.


4. In a hot oven, put the pie and bake for 25-30 minutes, temperature 180 degrees.

5. Cool the pie, remove from the mold and cut into portions, sprinkle with icing sugar.

Bulk Fruit Pie


We need: 1 tbsp. = 250 g, glass form 26 x 40 cm

  • 1.5 tbsp. flour
  • 1.5 tbsp. semolina
  • 1 tbsp. Sahara
  • 1 lemon
  • 1.5 kg chopped fruits (apples, pears, plums)
  • 2 tsp baking powder
  • 1/3 tsp salt, fine
  • vanillin or cinnamon, to taste
  • 100 g + 20 g butter

Preparation:

1. Peel apples and pears from the core, plums from seeds. Rub the apples on a coarse grater, and cut the pears and plums into thin, random pieces. Mix the pears and apples and pour over the juice of one lemon, stir so as not to darken, and then add the plums.


2. Mix all dry ingredients: flour, sugar, semolina, baking powder and vanillin, mix.

3. Grease the mold with butter. We form a cake: first we fall asleep 1 tbsp. dry mixture, shake off the form so that the mixture is evenly distributed along the bottom. We spread the fruit filling on it, slightly trample it down, then again a layer of dry mixture and so we alternate further, the last layer is a dry mixture.


4. On top of the pie, rub butter and sprinkle with sugar, preferably brown.


Tip: brown sugar, can be made at home - 1 tbsp. take 2-3 tsp white sugar. sugar molasses, grind, until a beautiful rich color is obtained. Store in a plastic container or glass jar, covered.

5. Cool the finished cake and cut into pieces. Sprinkle with cinnamon and powdered sugar if desired.

Curd Bulk Pie


We need: 1 tbsp. = 200 g

For the test:

  • 125 g butter
  • 2 tbsp. flour sifted
  • 3/4 Art. Sahara
  • 1 tsp soda

For filling:

  • 500 g cottage cheese
  • 3/4 Art. Sahara
  • 2- 3 eggs
  • 1 bag of vanilla sugar

Preparation:

1.Butter can be softened, or you can grate on a medium grater directly into the flour.

2. Mix flour, sugar, soda and butter, rub into small crumbs with your hands.

3. For the filling: mix cottage cheese with eggs and sugar. The number of eggs depends on the consistency of the curd.

if the filling is too liquid, you can add a little coconut or starch (flour);

to add flavor to the filling, add a little lemon or orange zest.

4. Grease the form with oil and lay out the ingredients in layers:

1st layer - 1/2 part of dry dough; 2nd layer - filling with cottage cheese; 3rd layer - the rest of the dry dough, lightly flatten.


5. Preheat the oven to 190 degrees and bake for 30-40 minutes. Let the cake cool and remove from the mold.

Bulk Pie with Pumpkin and Honey


We need: 1 tbsp. = 250 g, a mold with a diameter of 28 cm.

For the test:

  • 1 tbsp. granulated sugar
  • 1 tbsp. decoys
  • 1 tbsp. flour
  • 1 tsp baking powder

For filling:

  • 600 g peeled pumpkin
  • 40 - 50 g honey
  • 1 tsp vanilla sugar
  • 0.5 tsp vanilla sugar
  • 0.5 tsp citric acid
  • 150 g butter or margarine

Preparation:

1.Mix all dry ingredients for the dough. When forming a cake, divide the dough into 3 parts.

2. Rub the peeled pumpkin on a coarse grater, add citric acid, vanilla sugar and honey, mix well. Divide the filling into 2 parts. We do not pour out the juice that is secreted by the pumpkin, it will still be useful to us.


Tip: instead of citric acid, you can add apples with sourness, and instead of honey - condensed milk.

3. Grease the form with butter and pour in 1 tbsp. dry mix, level. Put 1/2 of the filling on top and distribute over the surface. Then another 1 tbsp. dry mixture, cover with 1/2 part of the filling and sprinkle with a glass of dry dough.



Oven apple pie is a simplified version of the well-known and beloved apple pie. To prepare it, you do not need to fiddle with the dough for a long time and conjure over the correct yeast dough, but the taste of such baked goods is in no way inferior to its lush yeast counterpart. Having prepared such a simple and quick dessert just once, you will take a fresh look at the baking process, and a fragrant apple pie will become a frequent guest on your table.

Kitchenware: bowl for mixing dry ingredients, whisk, grater, baking dish, oven.

Ingredients

How to choose ingredients

  • The main ingredient in an oven-baked apple pie recipe is apples, so pay special attention to choosing them. For such baking, juicy fruits of sweet and sour varieties are best suited., for example, Royal Gala, Medovye, Fuji, Semerenko. Good apples are distinguished by their even shape, firm skin without defects, as well as a bright apple aroma. The lack of aroma suggests that the taste of the pulp in such a fruit is poorly expressed.
  • Pay attention to the shelf life of your butter and choose the freshest... Read the ingredients carefully, avoid vegetable fats, and never replace natural butter with margarine or spread. The taste of baked goods with these products is significantly inferior to the dessert in butter.
  • Good baked goods are made only from high-quality flour of the highest grade.... The correct flour is sold exclusively in paper bags, because the paper is easily breathable and prevents mold from the contents, which should also be free of foreign inclusions and lumps. High-quality flour should be crumbly and have a pleasant flour aroma without mustiness.

Preparation

  1. Combine flour, sugar, semolina, baking powder, salt and vanillin. Mix thoroughly with a whisk.
  2. Wash and dry the apples, cut into pieces and peel off the core. It is not necessary to peel the fruit, just grate it on a fine grater.

  3. You can add cinnamon or lemon zest if you like, but this is not necessary.

  4. Separate a small piece from the butter and brush it over a baking pan.

  5. Conditionally divide the dry mixture into 4 portions and sprinkle the bottom of the mold with the first portion of bulk products.

  6. Place 1/3 of apples on the dry mixture and sprinkle with the next portion of bulk products.

  7. Sprinkle with 1/3 of the grated butter.

  8. Repeat these manipulations until the food runs out. The last layer of the cake should be grated butter.

  9. Place the dessert in the oven at 160 ° C. After 10 minutes, raise the temperature to 170 ° C and bake for another 50 minutes.

Bulk apple pie video recipe

In this great video, you will see how to properly prepare and shape a wonderful apple pie cake. Watching the video will certainly convince you that the recipe is not easier and faster to find. So give it a try!

Cooking options and toppings

  • A loose pie can be prepared with any fruit and vegetable filling, the main condition is its juiciness. Insufficiently juicy apples are best left for the “apple pie”, because the shortbread dough should remain dry and crumbly. If you are too lazy to mess around with shortbread dough, then another great option for a lazy and quick dessert is.
  • If you don't have an oven, and you want to try this wonderful quick baking, then bake a loose apple pie in a slow cooker. The recipe for such a dessert does not change, but it is poured and layered not in a baking dish, but right in the multicooker bowl. Bulk pie with apples in a multicooker is baked in the "Baking" mode.
  • Any spices can be added to the apple filling for such a cake: cinnamon, nutmeg or cloves. You can also replace some of the fruit with carrots, pumpkin, raisins, or bake a loose pie with apples and cottage cheese. Show your imagination! Improve the recipe to your liking, because the principle of making a dessert does not change, no matter what components you add to it.
  • Unlike cooking, butter for a bulk dessert is best cooled well, because cold butter is easier to grate.
  • Bulk cake can be served as. The dessert is sprinkled with powdered sugar or cinnamon and then served with a scoop of vanilla ice cream or whipped cream.

  • Baking will be better and tastier if you sift the bulk ingredients through a sieve. This will protect the dessert from foreign impurities entering it, as well as enrich it with oxygen and make it more airy.
  • You can add a little lemon or orange juice to apples that are not juicy enough.

I hope you enjoyed my lazy apple pie recipe! Be sure to leave comments, reviews and share your own secrets of making the most delicious desserts. Bon appetit, everyone!