Bulk apple pie will be an excellent signature dish for lazy hostesses. A fragrant dessert that melts in your mouth will be appreciated not only by avid sweet tooths, but also by those who follow their figure. You can enjoy such pastries even during the fast.

With such a concoction, you can forget what cleaning the kitchen after kneading the dough is. You won't have to knead it here.

For a quick pie, you need the following ingredients:

• Apples - 5-7 pcs .;
• Butter - 150 gr.;
• Sugar - 300 gr.;
• Baking dough - 1 sachet;
• Flour - 300-400 gr.;
• Semolina - 300 gr.;
• Vanillin.

Cooking step by step

1. Sift flour into a dough container. If you don't have a sieve on hand, you can wrinkle it well with your hands.
2. Add sugar to flour, then semolina.
3. Empty the bag of baking powder.
4. For flavor, use a pinch of vanillin or a packet of vanilla sugar.
5. Stir all dry bulk ingredients.
6. The base of the future cake is ready.
7. Cooking the filling. Take apples, wash, peel. Cut a pith with seeds.
8. Further, the processed fruits are rubbed on a coarse grater. If you rub on the shallow side, you get a liquid puree, but we need a slightly different consistency.
9. Set the oven to heat 180 degrees. Prepare the baking dish at this time. You need to grease it with oil, cover it with foil, baking paper. The situation with silicone molds is much simpler. They do not require an anti-stick procedure.
10. Pour a 2 cm layer of flour mixture into the baking dish.
11. Then lay out the grated apples.
12. Cover the fruit layer with dry dough.
13. Repeat the process. Thus, you get 2 apple layers and 2 flour layers.
14. Rub the butter and sprinkle it on top of the dish. When baked, it forms a delicious golden crust and saturates the layers.
15. Bake the pie for half an hour.

Cool the finished cake. For quick cooling, you can take the food out to a cool place. You can't just cut a hot dessert into beautiful and even pieces. As a sprinkling and decoration, you can use whatever you want. In the Classic version, powdered sugar is used for this.

Tip: Sugar can be replaced with honey. This will lower your calorie intake.

Warsaw Pie

Unlike the classics, spices are added here to your taste. The recipe contains cinnamon. You can also add citrus zest.

For spicy pastries, we need:

• Sugar - 200 gr.;
• Flour - 200 gr.;
• Semolina - 200 gr.;
• Butter - 150 gr.;
• Apples - 5 pcs. medium size;
• Cinnamon, vanilla to taste.

Cooking technology:

1. Sift flour and mix it with granulated sugar and semolina.
2. Add baking powder, cinnamon and vanilla to the dry mass.
3. We clean the apple fruits from the peel and seeds.
4. Rub the fruits on a coarse grater and sprinkle them with a little cinnamon and sugar.
5. Prepare a baking dish and turn on the oven to heat up.
6. Mentally divide the dry mixture into 3 parts, and the apple mixture into 2 parts.
7. We begin to alternate layers: dough, apples, dough, apples, dough.
8. Sprinkle the top of the pie with grated butter.
9. We bake until tender. Depending on the capacity of the equipment, the time is 30 - 40 minutes.

An appetizing golden Warsaw pie is ready.

Tip: To keep the apples from darkening, sprinkle them with lemon juice.

Bulk pie with apples and cottage cheese

An interesting recipe solution with the addition of a fermented milk product. Curd lovers will appreciate it.

Ingredients:

• Apples - 6 pcs.;
• Cottage cheese - 500 gr.;
• Semolina - 200 gr.;
• Flour - 300 gr.;
• Sugar - 400 gr.;
• Sour cream - 300 gr.;
• Vanillin;
• Butter - 150 gr.;
• Baking powder for dough - 2 tsp

Cooking method

1. Making bulk dough. We mix sifted flour, sugar (300 gr.), Semolina and baking powder. Add vanillin to the tip of the knife.
2. Preparing the apple filling. We rub peeled fruits on a coarse grater.
3. For the curd layer, mix the fermented milk product with sour cream and sugar (100 gr.).
4. We put the oven to heat up and grease the baking dish.
5. We start to alternate layers. We spread dry dough, apples, dry dough, cottage cheese, dry dough.
6. Three pieces of butter and sprinkle on the cake.
7. We bake the dessert for half an hour at a temperature of 180 degrees.
8. Cool the finished loose pie with apples and cottage cheese and decorate with sprinkles.

Tip: It is better to take butter from the freezer or from the refrigerator. This way it will not stick to the grater.

Apple pie in a slow cooker

In a slow cooker, pies of an ideal shape are obtained. This is in case there is none or there is no oven.

We will need:

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

Preparation

1. We wash the fruit fruits, peel and rub them on a large grater. Mix the apple mass with cinnamon and sugar.
2. Sift flour, add sugar to it, then grits and mix all the ingredients together.
3. When the filling and dough are ready, turn on the multicooker to the "Baking" mode. Before we load the cake, it needs to warm up. It usually takes 3-5 minutes in time.
4. At this time, grease the bowl with butter and add the first layer of dry dough, then apple.
5. Next, we repeat the process.
6. Cover the top apple layer with flour mass and grated butter.

Bulk cake recipes are not based on the addition of eggs. The only ingredient that doesn't work well during fasting is butter. Without his participation, the dessert turns out to be really lean. A product of plant origin will perfectly serve as a substitute.

This year there was a good harvest of late apples, which is why baked goods with apples often appear on our table. I have already cooked an apple roll, and apple pancakes, and I want to make apple cookies. And this time she baked apple pie with sweet sprinkles... This cake will appeal to everyone who loves delicious homemade cakes with apples. It is prepared quite quickly and simply: for morning tea on weekends - what you need. My daughter loves this pie, especially sprinkles :) Spoil your family with a fragrant apple pie with cinnamon and sweet sprinkles.

Ingredients:

For the test:

• 150 g icing sugar
• 300 gr. flour
• a packet of vanilla sugar
• 1/2 tsp citric acid
• 200 gr. butter or margarine
• 200 ml. milk
• 1 tsp soda
• vegetable oil
• 2 eggs
• ground crackers - optional

For filling:

• 800-900 gr. apples
• 1.5 tsp ground cinnamon
• 4 tbsp. l. Sahara

Baking dish (preferably split) with a diameter of ~ 26 cm.

Preparation:

1. Wash the apples, cut and remove the seed nests. Cut the apples into small cubes (about 1 × 1 cm). Mix them with cinnamon and sugar.
   
2. Sift flour, mix it with soda and citric acid.
   
3. Mix the powdered sugar with vanilla sugar.
4. We cut butter or margarine with a knife with flour and powdered sugar, then grind the resulting mixture with our hands until fine crumbs are formed. 4 tbsp. l. with a slide of this crumb, put it on a saucer and set it aside.
   
5. We add eggs and milk to the main part of the crumb, knead everything thoroughly until a homogeneous, rather liquid dough is obtained.
6. Grease the bottom and sides of the mold with vegetable oil, sprinkle with ground breadcrumbs or flour (if you wish, you can line it with parchment paper for baking). Transfer the dough to the mold and distribute it evenly over its surface.
   
7. Put the apple filling on top of the dough.
   
8. Sprinkle the apples over the entire surface with the set aside.
   
9. Put the apple pie to bake in the oven heated to 180º for 25-30 minutes. When the cake is well browned, it is ready. Let it cool a little and remove the sides of the form, transfer it to the dish, preferably after it has cooled completely.
10. Apple pie with sweet sprinkles, like

This apple pie will outshine all the delicious, adorable, amazing and extraordinary options you have tried, because it is perfection itself. And by the way, we are talking not only about a perfectly balanced taste, although, of course, about it too. An important role in evaluating this recipe is played by the fact that cooking it is as easy as shelling pears.

Perhaps there is no more primitive version of baking with apples: all you need is to grate the fruit, prepare a dry mixture and put everything in layers. Thanks to the cooking technology, this pie is popularly called “dry” or loose. Thanks to the same technology, the output is baked goods that look more like a cake: thin layers, apple "cream". By the way, sometimes the recipe is written just like that - "dry" or loose 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 indignantly exclaim: “This is a waist killer, not a pie!”, However, put a loose cake on the table, and next to it is a thin slice of “Prague” - and make a reasonable choice ...

Apple pies are different - primitive and fanciful, simple and multicomponent, homemade and ceremonial. And they can also be rich apple, amazingly bulk, easy to prepare, amazingly tasty - such as the “dry” apple pie offered to your attention.

The recipe will interest those who, for one reason or another, do not use eggs in baking.

Ingredients

• 1 kg of 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

Any apples are suitable, however, in the process of repeated experiments, you can make your choice, having understood which variety is right for you. Some people like sour fruits, others prefer sweet fruits, and still others like juicy winter apples with a neutral taste.

So, we choose the right ones, mine. How long will it take, half a minute? Take a bowl of sufficient size, pour a glass of semolina into it. It's easy and convenient - you don't need to sift, you don't need to look for the scales, or think about how to convert the cups to grams, and grams to milliliters. I just filled a glass and put it in a bowl. Everything. Not even thirty seconds.



Pour a glass of sugar into the same bowl. Just as simple and fast. Another ten seconds.



Flour: fill glass - pour into a bowl. Half a minute. Sifting is not at all necessary, although, of course, if you have a great desire, you can spend time on this. Or you don't need to spend it.



Add salt, baking powder, vanillin to the same bowl. You can replace the baking powder with a little baking soda if desired.



Stir - without a mixer, food processor and dirty hands, which then need to be washed from 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. It is possible to involve brutal male hands in solving the issue or to exploit child labor - the process, of course, in such cases may be somewhat delayed (apples will darken accordingly), but to facilitate your own kitchen life, 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 peeled fruits on a coarse grater. A couple more minutes if you do it manually, and only twenty seconds if you get a food processor.



Grease the baking dish with butter, the bottom can be lined with baking paper to facilitate further removal 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 mold back and forth to distribute the "dough" evenly.



We 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 part over the apples. If the oil is not icy, it will "go away" more: the freezer guarantees economical use of the product.



Sprinkle with the third part of the dry mass. Move the shape back and forth so that everything is evenly distributed.



Apples again - the remaining half. Press with your 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 to 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 butter will stick together during the rubbing process, and you will not be able to distribute it the way you would if you work on the weight on the form.



We distribute the remaining dry mixture. You can smooth it out with a spoon.



We rub the remaining oil - also over the mold. If you're not thinking about how your waistline feels, you can use a little more butter to give the finished cake a nice crispy crust.



That’s all your endeavors for making bulk apple pie. How much did it turn out in general? Five minutes, seven, ten? Well, obviously not more. As a result, in a minimum amount of time you have prepared an incredibly delicious dessert. Oh, yes, not yet cooked - put it in a preheated oven, temperature 180 degrees, about 40 minutes.



Do not take off the uniform right away - all the 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 cakes with a perfect look, simply reheat the cooled pie in the microwave.



If desired, garnish the apple cakes with white chocolate ganache (1 bar + 50-70 ml cream). The finished mass will outwardly turn out to be somewhat similar to condensed milk, but the taste is much, much more interesting, noble, and refined. Bon Appetit!