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.

Ingredients:

• 1-1.2 kg apples
• 1 cup flour
• 1 cup semolina
• 1 cup of sugar
• 1/2 tsp. salt without a slide
• sachet of baking powder (10 g)
• pinch of cinnamon
• 150 g butter

Preparation:

In this recipe you can use any juicy sweet and sour apples, I had these:

First, prepare the dry dough by simply mixing all the dry ingredients except the cinnamon.

Peel the apples from skins and seeds and cut them into pieces.

They immediately begin to darken, this is understandable - they are our 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 filling for the bulk apple pie 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 from the sides and bottom) or a regular metal one. A round mold with a diameter of 22-24 cm is perfect. I don’t recommend using a smaller mold, the cake 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 pan in the oven, heated 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. And I cover the top with foil for the last 15-20 minutes so that it doesn’t burn. If your oven bakes well from below, then it will most likely take less time.
Remove the finished pie from the oven and leave in the pan until completely cooled. It's impossible to cut it properly when it's hot; it just falls apart. And when cooled, it can be easily cut into neat pieces.

Step-by-step recipes for preparing crumbly and tender bulk pies with jam from dry and shortbread dough, crumbs and oatmeal

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

22 gr.

Carbohydrates

432 kcal.

Option 1: Classic recipe for bulk pie with crumb jam

Pies like the one offered are quite rare. Their preparation technology is unusual, and therefore most often such desserts are served as a surprise - try it, they say, guess what the highlight is! In fact, everything is not difficult at all and those who cannot master the usual dough can easily master bulk pies. We suggest that a pie prepared without any tricks be considered a classic. Such a treat does not require refined products and all that is needed, in fact, is to strictly follow all the recommendations.

Ingredients:

• flour, in the amount of three glasses;
• a pack of margarine - 250 grams;
• a third of a spoon of baking soda;
• any thin jam.

Step-by-step recipe for bulk pie with jam

The main thing in preparing the dough is to freeze the margarine well. A couple of hours before cooking, place the package of fat in the freezer, and if you bake often, just store it there until a convenient time.

After sifting the flour, pour it into a large, low bowl. Add a little fine salt and soda and stir well with a whisk.

Quickly rub the frozen margarine into the flour using a coarse grater. The process will be easier if the surface in contact with the grater is often dipped in flour.

Using vigorous finger movements, quickly rub the margarine into the flour. If the resulting crumbs feel wet to the touch, add a little more flour - the mixture should be dry.

Without greasing the mold, pour two-thirds of the resulting butter crumbs into it and distribute it in an even layer. We level it, pressing lightly and forming low sides on the sides. It is important that the bottom does not show through the layer of sprinkles.

The filling for a bulk pie must be juicy, with a pronounced taste. For such a pie, it is better to take liquid jam; if it contains large berries, blend them with a blender. Pour the jam onto the dough placed in the mold and level it out.

Without compacting, simply fill the filling with the remaining dough and place the mold in the preheated oven. Bake for about twenty minutes, the top of the pie should be deliciously browned.

The finished bulk pie with jam needs to cool well, since the hot filling will continue to boil for some time. When the pie has cooled and the jam has thickened, it can be cut.

Option 2: Quick recipe for bulk pie with jam from dry dough

The oil specified in the recipe is selected according to the percentage of fat. It’s very useful if you have the right amount of homemade product corresponding to the fat content. If not, don’t be upset, the recommended variety contains almost 83 percent fat and the only requirement for it is to be natural.

Ingredients:

• a glass of quality semolina;
• 200 grams of refined sugar;
• a full glass of flour;
• 10 gram sachet of ripper;
• vanilla powder - 1 g;
• butter “Traditional” butter - 150 gr.;
• jam, preferably plum jam.

How to quickly make a bulk pie with jam

Preparing dry dough. Pour the semolina into a bowl and mix it with the sifted flour. Add sugar, baking powder and a little, no more than a quarter spoon, salt. Mix the mixture well again, it is more convenient to do this with a whisk, all components will mix better.

Place about a glass of jam in a deep bowl and grind it into an absolutely homogeneous mass with an immersion blender. Add vanilla to the jam, stir thoroughly.

Cover the bottom of the pan with parchment, grease the paper well with any oil and immediately turn on the oven to heat up. The temperature must be raised to 180 degrees. When using a round shape, pay attention to the size. It is advisable to bake the pie in a container with a diameter of 24-25 cm; it will not bake in a smaller container, since its height will interfere with heating.

Pour a third of the dry mixture into the prepared pan, smooth it out, and cover with jam. Close the filling by pouring another third of the loose dough onto it, and lightly cover it with jam. Add the remaining dry “dough” as the last layer.

Cut the cooled butter into thin slices and carefully spread over the surface of the shaped pie.

Place the pie pan in the preheated oven for half an hour. After taking it out, cover the top with foil and cook for another 20 minutes in the oven.

Leave the finished bulk pie in the mold until it cools completely, then cut into pieces and place on a dish. When it’s hot, you won’t be able to cut it neatly; the pieces will turn out sloppy and crumble.

Option 3: Delicate bulk pie with jam, cottage cheese and apples

A multi-component pie containing apples and cottage cheese. There are no such stringent requirements for the quality of butter as in previous recipes, but if possible, use homemade cottage cheese.

Ingredients for the dough:

• sugar - 200 grams;
• three glasses of flour;
• a bag of ready-made ripper (10 g);
• a pack of butter, 72 percent butter (replaceable with margarine).

For the filling:

• fatty dry cottage cheese - four hundred grams;
• two eggs;
• powdered sugar, hand-ground - 3/4 cup;
• vanilla powder - one gram;
• two small apples;
• a glass of thick, sweet and sour jam.

How to cook

Mix flour with sugar and baking powder in a deep bowl, coarsely grate cooled butter over the mixture. Grind everything with vigorous movements until fine crumbs are obtained and place the loose dough in the refrigerator for a quarter of an hour.

Manually grind the cottage cheese through a sieve. Grind powdered sugar with eggs. Combine the cottage cheese with the egg mixture, add vanilla and mix vigorously.

Set aside a handful of chilled dough and divide the rest into four parts. Grease the sides and bottom of the pan generously with margarine or butter; you can simply cover it with parchment. Turn on the oven to heat up.

Pour a quarter of the loose dough into the container. Having leveled it, apply exactly half the amount of curd mass on top and sprinkle it with the same amount of dough. Spread the jam and sprinkle it with 1/4 of the loose dough, grate the peeled apples on top using a coarse grater and sprinkle them with the remaining quarter of the dough. Having laid out the cottage cheese, level the top of the pie and scatter the initially set aside dough over it.

Having placed it in a hot oven, first bake the pie at 180 for 20 minutes, then cook at 200 degrees for another quarter of an hour.

To prevent the finished dessert from falling apart during the cutting process, it must be completely cooled without removing it from the mold.

Option 4: Hungarian jam pie

This pie has a second name - grated. The crumbs from which the cakes are formed are in this version made from ground shortbread dough. So that the dough can be easily and quickly grated, after kneading it is kept in the freezer for at least an hour.

Ingredients:

• a stick of butter at room temperature;
• high-grade flour - two glasses;
• two yolks;
• spoon of ripper;
• three quarters 250 gr. glasses of thin jam;
• refined sugar - two hundred grams.

Step by step recipe

Finely chop the butter. Place in a bowl and beat with a mixer into a fluffy mass at maximum speed.

Pour sugar into the butter, add the yolks and beat for about five minutes until the crystals dissolve completely.

Reducing the speed, gradually add flour to the fluffy butter mass. When it becomes impossible to work with a mixer, knead with your hands. Place on a floured surface and knead the dough thoroughly for five minutes. Divide into two balls, place in different bags and put in the freezer for an hour.

Turn on the oven and raise the temperature to 180 degrees. Grease a round pan (23-25 ​​cm) convenient for baking.

Rub the dough onto the bottom of the mold using a coarse grater, carefully distribute it with a fork, closing all the gaps. We spread the jam on top so that on the sides it does not reach the sides by 7 mm and rub the rest of the dough onto it. Spread the frozen crumbs, covering the entire filling.

Bake the cake until golden brown, about half an hour.

This pie should be sliced ​​hot and cooled on a wire rack to prevent the bottom from becoming soggy.

Option 5: Oatmeal pie with jam, poppy seeds and nuts

Baking from oatmeal or oatmeal has become a fashionable trend in recent years. Recipes are often taken directly or adapted from culinary literature of the last century, but some cooking features still emanate novelty.

We deliberately did not present the preparation of bulk pies, especially those made from oatmeal, in a slow cooker as a separate recipe. At the end of the article there are recommendations for preparing any of the pies suggested above using a multicooker.

Ingredients:

• a glass of Hercules oatmeal and the same amount of flour;
• 200 grams of sugar;
• a quarter glass of poppy seeds;
• a handful of chopped nuts;
• two spoons of ripper and the same amount of starch;
• jam;
• cinnamon - 1 tsp;
• 150 grams of “Peasant” butter.

How to cook

Grind oatmeal in a blender until fine crumbs. Pour into a bowl, add flour and mix thoroughly. Then add the rest of the dry ingredients and mix thoroughly again.

Blend the jam with large fruits in a blender until pureed. Raspberry, currant or blueberry can be left with whole berries.

Having covered the bottom of the mold with parchment, grease it with oil, pour a centimeter layer of the dry mixture onto the paper, smooth it out, and spread the jam on it. Next, pour in the “dough” again and cover it with jam again. We alternate layers, the thinnest of the dry mixture should be the last.

Cover the surface with thin slices of butter and place in the oven. Bake until evenly golden brown. Sprinkle the surface of the cooled pie pan with powdered sugar.

Crumbly pies with jam can be baked not only in the oven; any recipe can easily be adapted to a slow cooker. Before forming the cake, line the bowl with moistened baking paper and then grease it with butter. The paper is needed so that the finished cake can be removed from the bowl by simply pulling it by the edges. Bake bulk pies in a multicooker on the baking program, setting the timer for 50 minutes.

Bulk pie with apples is an unusual, easy to prepare and very tasty delicacy. The baked goods taste amazing. Once you try to prepare a dish according to one of the presented recipes, you will not want to look for other options for apple pies anymore.

An easy-to-make pie that kids love. The result is tender, juicy and tasty baked goods. Easily decorates a holiday feast.

Ingredients:

• butter – 170 g frozen;
• baking powder - 2 teaspoons;
• vanilla – 7 g;
• apple – 1000 g;
• sugar – 180 g;
• semolina - glass;
• flour – 160 g.

Preparation:

1. Place the container on the table.
2. Hold the sieve over the container.
3. Place flour.
4. Sift.
5. Add baking powder and sugar.
6. Add vanilla and semolina. Mix.
7. Wash the apples.
8. Cut off the skin.
9. Cut out the core.
10. Remove seeds.
11. Take a large grater.
12. Grate.

If you want to avoid darkening of the apples, sprinkle them with lemon juice.

13. Set to 185 gr. oven.
14. Grease a baking tray with oil.
15. Now the main thing is to distribute the layers correctly.
16. First distribute the dry mixture.
17. Cover with apples.
18. Hold a grater over a baking sheet and grate the butter. The pieces should cover the entire surface.
19. Place in the oven.
20. After 45 minutes you can take it out.

Warsaw Pie

A fragrant pie that you won’t have to fuss with for a long time. The dough is easy and simple to prepare, and the result will delight you with its exquisite taste.

Ingredients:

• vanilla sugar – 1 teaspoon;
• baking powder - 2 teaspoons;
• almond petals;
• flour – 160 g;
• semolina - glass;
• sugar – 200 g;
• apples – 1.1 kg;
• cinnamon – 1 teaspoon ground.

Preparation:

1. Place the container on the table.
2. Take a sieve.
3. Add baking powder and flour.
4. Hold over the container and sift.
5. Add semolina.
6. Add two types of sugar and cinnamon.
7. Mix.
8. Remove the skin from the apples. Cut out the middle.
9. Prepare a grater, a large one is required. Grate.
10. Transfer half to a separate container.
11. Divide the dry mixture into three parts.
12. The oven must be preheated (180 degrees).
13. It is best to use a detachable form.
14. Cover with parchment.
15. Pour in the first portion of the dry dough.
16. Place half of the apples.
17. Add some of the dry mixture.
18. Lay out the apples.
19. Pour out the remaining mixture.
20. Distribute all layers evenly.
21. For the pie to turn out, the butter must be from the freezer.
22. Take a grater. Hold over the pan and rub. The entire surface should be covered with butter shavings, which will soak the entire cake during the cooking process.
23. Sprinkle with almond petals.
24. Place in the oven.
25. In 45 minutes you can delight your family with a beautiful dessert.

Bulk pie with apples and cottage cheese

Bulk pie with apples and cottage cheese is another option for a delicious dessert that lovers of apple and cottage cheese baking will love.

Ingredients:

• apple – 1100 g;
• hazelnuts – 100 g chopped;
• flour – 160 g;
• butter – 170 g frozen;
• semolina – 210 g;
• baking powder - 2 teaspoons;
• sugar – 200 g;
• eggs – 2 pcs.;
• cottage cheese – 350 g;
• powdered sugar – 55 g.

Preparation:

In order for the oil to evenly saturate the cake, during the cooking process it is necessary to periodically pierce it with a wooden skewer.

1. Place a sieve over a bowl.
2. Add flour and baking powder.
3. Sift.
4. Pour in semolina. Then sugar. Mix.
5. Mix eggs with powder in a bowl. Place cottage cheese. Grind.
6. Peel the apples. Select the seeds.
7. Take a coarse grater. Grate.
8. Cover the form with parchment.
9. Cover the bottom with a third of the dry mixture.
10. Place apples.
11. Sprinkle the second third of the dry dough.
12. Post the cottage cheese.
13. Cover with dry dough.
14. Sprinkle in the hazelnuts.
15. Grate the oil.
16. Apply as the last layer.
17. Place in the oven. Mode 180 gr.
18. Cook for an hour.

In a slow cooker

The easiest way to make bulk apple pie is in a slow cooker. In the oven, the mixture is completely and evenly baked, the cake will definitely not burn and will delight you with its unsurpassed taste and aroma.

Ingredients:

• semolina – 210 g;
• flour – 150 g;
• apple – 1450 g;
• vanilla sugar;
• cinnamon;
• butter – 160 g frozen;
• baking powder - 2 teaspoons;
• sugar – 200 g.

Preparation:

1. Place a bowl on the table.
2. Take a sieve. Add baking powder and flour.
3. Hold over a bowl to sift.
4. Add semolina. Add two types of sugar. Sprinkle cinnamon.
5. Stir.
6. Remove the peel from the apples. Cut out the core.
7. Take a large grater. Grate.
8. Coat the oven bowl with oil. To do this, it is good to use a silicone brush; it will not scratch the surface and will distribute the oil evenly.
9. Alternate layers: dry dough, apples, dry dough, apples, dry dough.
10. Take a grater. Grate the oil. Apply as the last layer.
11. Set the “Baking” mode. Select time hour.
12. After turning off, wait until it cools down.

Lenten bulk apple pie

There are no subtleties in preparing this pastry. You don't even need to knead the dough. Everything is extremely simple, even a teenager can do it. This cake has a wonderful, delicious texture. Layered, juicy filling and crispy crust. The lean version differs in that butter is replaced with vegetable oil. This will not affect the taste, and you can use it all year round.

Ingredients:

• flour – 160 g;
• vegetable oil – 110 ml;
• sugar – 200 g;
• vanilla sugar;
• semolina – 210 g;
• apple – 1.3 kg;
• baking powder - 2 teaspoons.

Preparation:

1. Take a sieve. Hold over a bowl.
2. Add flour. Sift.
3. Add sugar, semolina, vanilla. Mix.
4. Add baking powder. Stir.
5. Wash the apples. Cut off the skin.
6. Cut out the core.
7. Remove seeds.
8. Take a large grater. Grate.
9. Set the oven to 180 degrees.
10. Pour a quarter of the dough into the mold.
11. Close up of a third of apples.
12. Repeat the process. You will get four layers of dry dough and three layers of apples.
13. Add oil. The main thing is to soak the whole cake evenly.
14. Place in the oven.
15. After an hour, you can drink tea with a delicious pie.

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 grams. 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.

Simple and delicious pie recipes

A delicious, unique bulk pie with apples is the best pastry for a family tea party. The delicate taste and aroma will surprise even the most demanding sweet tooth!

45 min

300 kcal

5/5 (1)

I bet you've never tried real muffin pies. It's time to correct this misunderstanding!
One of the most unusual and at the same time simple products in my extensive collection is a bulk pie with apples, which can be baked either in the oven or in a slow cooker, spending only a fraction of the time that a housewife usually needs to make a standard pie.

Loose, filling, sprinkling - whatever they call it. But this does not change the essence - despite the fact that this is a rather lazy recipe, the end result will be a stunningly beautiful appearance, an exquisite delicate taste and no heaviness in the stomach after drinking tea.
Today I will present to you our family recipe for Bulgarian bulk apple pie in the oven and slow cooker, the delicate and juicy taste of which you will definitely remember for a long time.

Bulk pie with apples cooked in the oven

Kitchen appliances and supplies: pie pan (silicone or Teflon) with a diameter of 25 cm or a baking sheet with a non-stick coating with a diagonal of 28 cm, deep bowls (several pieces) with a capacity of 250 to 750 ml, teaspoons and tablespoons, kitchen scales or other measuring devices, cotton or linen, a fine sieve, a medium grater, a wooden spatula, a sharp knife and a steel whisk. Food processor with mixing function.

You will need

Dry mix

Filling

• 5 medium apples;
• 150 g butter.

Additionally

• 20 g butter margarine.

Preparation

1. Wash the apples thoroughly and dry with a towel.
2. Then remove all the peel and grate the fruit.
   

   Did you know? If you don't like pies made with grated apple filling, cut the fruit into thin slices using a special vegetable slicer or a sharp knife.

3. Mix baking powder with flour using a whisk.
4. Sift the resulting mass through a fine sieve.

Dry mix

Important! It may seem that it is much easier to immediately mix all the ingredients needed for the dry mixture, dumping them in one go into a bowl. However, in this case, your base will lose too much oxygen, stick together unpleasantly in the oven and acquire a too dense (“iron”) crust.

Assembly and baking

Ready! It is clear that such a beautiful cake does not need additional decoration, as it looks simply amazing on its own. However you can sprinkle it with powdered sugar mixed with cinnamon(just don't let it cool too much). Additionally, fruity sprinkles or soft buttercream can also go well with the cake, but only use them if you are particularly fond of this type of decoration.

Video recipe for making bulk pie

The video describes in detail the features of assembling and baking a bulk pie with apples.

However, let's go back to the kitchen and prepare a second, even simpler version of bulk apple pie.

Bulk pie with apples cooked in a slow cooker

Cooking time: 35 – 45 minutes.
Number of servings: 11 – 13.
Calorie content per 100 g: 250 – 350 kcal.

You will need

Dry mix

• 150 g wheat flour;
• 150 g semolina;
• 15 g baking powder for dough;
• 150 g granulated sugar;
• 1/2 tsp cinnamon;
• 10 g vanilla sugar.

Filling

• 4 – 5 medium apples;
• 2 fresh dates;
• 80 g butter.

Additionally

• 20 g butter margarine.

Preparation

Important! To prevent the grated apples from darkening prematurely, sprinkle lemon juice on them and stir the mixture. If later the filling tastes too acidic, add a little powdered sugar.

Did you know? Along with apples for this version of the pie, you can take apricots or plums, as well as any other fruits that you have at your disposal. Just add more sugar (especially for the plum filling).

Dry mix

Assembly and baking

Made! Wait until the cake bowl has cooled enough to remove it from the pan and transfer it to a plate without risking burning yourself or damaging the texture of the baked goods.

Once you have succeeded, sprinkle the product with ground ginger or cardamom(you can mix these ingredients with a tablespoon of powdered sugar) and immediately cut it into portions. I assure you, the aroma will be so rich that even your neighbors will come running with plates.

Video recipe for making bulk apple pie in a slow cooker

Watch the features of preparing bulk apple pie in a slow cooker in the video below.

That's all, all I have to do is recommend you a few more exceptionally delicious apple pies, because if you love these wonderful fruits as much as I do, you won't be able to stop there.

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