Apple cake with semolina flour and sugar. Dry apple pie with semolina

Ingredients

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

Cooking time: 1 hour

Yield: 6 servings

In the season of apples, it is so nice to please loved ones with apple pastries. There are no recipes for apple desserts: these are pies, strudel, charlottes and much more. But this recipe is the most unusual - dry dough pie with apples. This dish contains no eggs, no water, no milk. But, nevertheless, an apple pie with dry dough turns out to be very juicy and tasty due to apple juice and butter.

Having prepared this cake once, 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. In addition, cooking will take very little time. And the result is in no way inferior to complex baking.

The dough is thin and very tender with a rich apple flavor.

The amount of ingredients is calculated on a form or a medium-sized pan - I have 28 cm.

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

Let's prepare the ingredients

Mix dry ingredients: flour, semolina, sugar, baking powder and vanilla. Sugar can be put more or less, depending on the variety of apples. I have sweet apples - so just add 3/4 cup of sugar. If desired, you can add cinnamon. Visually divide the mixture into 4 equal parts. And apples into 3 parts - that is, 2 apples for each layer.

Pour 1 part of our dry apple pie dough onto a buttered baking dish or skillet.

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

Then lay out the second part of the dry mixture. Top with another layer of apples. And so on. The final layer will be a dry mix.

On top of the last layer of the pie, grate frozen butter on a coarse grater.

Send the pie to the oven preheated to 180 degrees for 40-45 minutes.

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

Before serving, cut the cake into segments or rectangular pieces. Can be garnished with apple slices.

Be sure to cook a dry apple pie, you will definitely like the recipe for its simplicity and wonderful taste. And, perhaps, it will become a favorite apple pie recipe.

The story goes that a dry pie with apples and semolina, the recipe of which is so well known to modern housewives, appeared a very long time ago. Once upon a time, a girl, in order to impress her lover, decided to bake him a pie. But to my regret, I didn’t know how it was done, so I just mixed flour with semolina, sugar and apples, put the dry mixture in the oven. Only then did I remember that my mother always kneaded some special dough for sweet pastries. Out of desperation, the girl poured melted butter into the bulk mass and ran away from home, fearing to disgrace herself. At this time, a young man came to her, who was attracted by the appetizing smell of apple dessert, after tasting a piece, he married a girl. And today, even a novice culinary specialist can independently verify the unsurpassedness of this confectionery by preparing one or more bulk pies, the recipes of which are given below.

A bulk dessert is also called a “three-glass pie”, because for its preparation you don’t need to bother with kneading dough, and to get the most delicate cakes, you only need to take one glass of flour, semolina and sugar. The sweet and crunchy structure of the confectionery with an amazing aroma of fruits and cinnamon will bring the whole family to the dinner table.

Ingredients:

1 st. flour of the highest grade;
1 st. decoys;
150 g sweet cream frozen butter;
1 st. granulated sugar;
a little cinnamon;
the same amount of vanillin;
4-5 large juicy apples;
a bag of baking powder;
1 tsp powdered sugar.

Cooking:

Flour with baking powder is sifted into a deep bowl, semolina and granulated sugar are added. The mixture is well mixed and divided into 3 equal parts.
Apples are peeled and seeded. The pulp is rubbed on a coarse grater and divided into two parts.
The bottom and sides of the baking dish are coated with butter. Part of the dry mixture is evenly distributed along the bottom and lightly compacted.
The cake is formed in layers, where the first and last are a mixture of flour and semolina. For even baking, you do not need to make the sand layers too thick, so if the form has a small diameter, you need to reduce the number of recipe ingredients.
Frozen sweet butter is rubbed evenly over the surface of the workpiece.
The filled form is placed in an oven preheated to 180 degrees and baked for 40 minutes.
After the time has elapsed, the apple pastry is taken out and sprinkled with a small amount of a mixture of sugar and vanilla, after which it is baked for 5 minutes.
The hot product is crushed with powdered sugar mixed with cinnamon.

For fullness of taste, you should leave the bulk apple pie overnight to soak.

Bulgarian cooking with semolina and milk

Bulk pie in Bulgarian conquers with its simplicity of preparation, however, it always turns out amazing.

Ingredients:

4 sweet and sour apples;
a glass of semolina, flour, milk, sugar;
1.5 tsp baking powder;
half a medium sized lemon.

Cooking:

The bulk ingredients of the recipe are mixed in a bowl.
Apple pulp without seeds and peel is rubbed, sprinkled with the juice of half a lemon and divided into 3 parts.
The cake is formed in even layers - a glass of dry dough, a piece of fruit, and so on.
Milk is brought to a boil and carefully poured into a mold with a semi-finished confectionery product. For good impregnation, the cake should be pierced in several places with a wooden skewer.
The Bulgarian product is baked at a temperature of 180 degrees for 50 minutes.

How to do without pain

The delicious aroma of the upcoming baking will wake up the whole family in the morning and invite you to breakfast.

Ingredients:

2.5 tsp ground cinnamon;
large apple;
150 g of natural butter;
150 g of sugar;
150 g of semolina.

Cooking:

Apple pulp is rubbed on a coarse grater, fruit juice is slightly squeezed out.
Butter is cut into slices.
The shape of a small diameter is covered with foil.
½ semolina is poured at the bottom, half of the oil is laid out on it, then ½ of the fruit mixed with cinnamon is laid out, the top of the apples is covered with half of the granulated sugar. The layering process is repeated.
This bulk miracle is baked at 180 degrees for 20-30 minutes.

Option for those who fast

Ingredients:

1 glass of flour;
1 glass of semolina;
0.5-1 glass of sugar;
1 kg of apples;
0.5 cup vegetable oil;
2 tsp baking powder;
a pinch of vanilla.

Cooking:

The bulk components of the recipe are mixed.
Fruits are peeled and cut into thin strips, you can use a grater for Korean carrots for this purpose.
The baking dish is covered with oiled parchment.
Half of the sand mixture is leveled along the bottom of the mold, the filling is laid out on top, which is covered with the remnants of the “dough”. Optionally, you can assemble a multi-layer cake from semolina, flour and apples, where the lower and upper layers will turn out dry.
The top of the semi-finished product is evenly poured with vegetable oil.
The confectionery product is baked in the oven for 40 minutes at 190 degrees.

The finished cake is cooled, sprinkled with crushed nuts or poured over with bitter chocolate.

With orange filling

Crumbly and very tasty cake will become a favorite treat for the whole family.

Ingredients:

3 large apples;
2 sweet orange fruits;
1 st. flour;
1 st. semolina;
1 st. granulated sugar;
1 sachet of baking powder;
salt on the tip of a knife;
1 sachet of vanillin;
150 g butter;
0.5 st. walnut kernels.

Cooking:

Peeled apples are rubbed on a grater. The skin is removed from the oranges along with the white layer, then the fruits are cut into small pieces. Fruit mixed with vanilla.
The dry ingredients of the recipe are thoroughly mixed.
Nut kernels are crushed.
The baking dish is covered with parchment, which is coated with a small amount of butter.
1/3 of the dry mixture is poured into the bottom of the mold in an even layer, half of the fruit is laid out on top, then a layer of “dough” and the remaining filling is laid out. The top is leveled with sand chips, on which frozen oil is rubbed.
The workpiece is sprinkled with chopped nuts and placed in an oven preheated to 200 degrees. The cake is baked for 40-50 minutes.

Warsaw dry pie with apples and semolina

Dry dough with semolina for apple pie - a simple and affordable recipe for delicate pastries with lemon sourness and roasted peanuts. It's easy to make and sure to please the whole family.

Ingredients:

1 st. wheat flour;
1 st. Sahara;
1 st. decoys;
150 g sweet frozen butter;
4 large apples;
50 g of peanuts;
1 sachet of baking powder;
4 tbsp. l. lemon juice;
2 tsp powdered sugar.

Cooking:

Flour with baking powder is sifted into a deep bowl, sugar and semolina are added. The mixture is stirred.
The peel is removed from the fruit and the seed box is removed, after which they are rubbed on a coarse grater. Lemon juice is poured into apple straws, everything is gently mixed.
Roasted in a pan or in the oven, peanuts are chopped with a knife into not too small pieces.
Sprinkle 1/3 of the dry dough on the bottom of the baking dish. 1/3 of the fruit filling is laid out on top. Thus, 3 uniform layers of sand chips and apples are made.
Ice cream butter is rubbed over the workpiece and covered with chopped nuts.
The filled form is placed in the oven, heated to 200 degrees for 1 hour.
The cooled pastries are crushed with powdered sugar, cut into portions and served at the table.

With cottage cheese

Due to apple juice, sand chips will become soft cakes, and cottage cheese will turn into a tender soufflé. The aroma of fruit and cinnamon will turn the head of even ardent opponents of sweet pastries.

Sand crumb ingredients:

250 g of premium flour;
200 g sweet cream butter;
100 g of granulated sugar;
baking powder sachet.

Ingredients for cottage cheese filling:

350 g of homemade cottage cheese;
70 g of granulated sugar;
fresh chicken egg;
vanilla sachet.

Apple Filling Ingredients:

4 large sweet and sour apples;
1 tsp ground cinnamon.

Cooking:

In the bowl of the combine, the ingredients for the curd filling are mixed until smooth.
The flour sifted with baking powder is mixed with granulated sugar and slightly melted butter. Everything is carefully ground by hand into a sand crumb.
Peeled from the seed box, the fruits are rubbed on a grater and mixed with cinnamon powder.
On the bottom of the baking dish, ¼ of the shortbread mixture is distributed, half of the fruit is laid out on top, which is sprinkled with ¼ of the crumbs. The next layer of cottage cheese, then ¼ dough, ½ apples. The final one is the rest of the sand blank.
A dry cake is baked in the oven for 50 minutes at 190 degrees.

Recipe from Olga Matvey

Dry dessert from Olga Matvey is prepared very quickly, but it turns out so tasty, which makes it impossible to even think that semolina is present in it.

Ingredients:

200 g flour;
200 g semolina;
200 g of sugar;
1 tsp baking powder;
1 kg of apples;
half a lemon;
150 g butter.

Cooking:

Washed apples are rubbed together with the skin on a coarse grater. The juice of half a lemon is squeezed into the fruit mass.
In a separate container, the bulk components of the recipe are mixed. Flour is sifted at least 2 times in advance.
A small but deep baking dish is covered with parchment paper, smeared with a small piece of butter.
An even layer (1.5 cm) of sand crumbs is poured onto the bottom of the prepared form.
Half of the fruit filling is laid out on top.
The remaining layers are laid out in a similar way.
A piece of frozen butter is evenly rubbed onto the top layer of the dry mixture.
The filled form is placed in an oven preheated to 180-200 degrees. The gas is reduced to 170 degrees. Baking time 40-50 minutes.
The hot cake is taken out of the mold along with the parchment, the paper is removed, and the dessert is left on the table until it cools completely.

With apple and pumpkin filling

A dry cake in a slow cooker turns out to be no less tasty than from an oven, and it cooks even faster.

For baking sweet pies, wheat flour is most often used. 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, powdered sugar is used. 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 there are different types of semolina. If there is a “T” mark on the package, then this product is made from durum wheat. This option is best suited for making sweet pastries. Marks "M" and "TM" indicate that the product is made and, respectively, soft varieties or is mixed. Finely ground semolina from durum wheat is called semolina.

Bulk pie with apples and semolina

The basis:

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 with 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. Sprinkle the finished pastries 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 the apple slices over the surface. 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 pastry you will need:

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 the baking a pleasant aroma and a delicious 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 resemble thick semolina. Pour raisins into the prepared dough 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.

Nordic embroidery

There is no better means for original interior decoration than products of Russian folk art. In the old days, exquisite embroidery could be found in every home - clothes, pillowcases, towels, and other textiles were decorated with it. The Arkhangelsk museums keep unique specimens made by Pomeranian craftswomen who passed on their skills from generation to generation. The occupation of embroidery was widespread, as it did not require particularly complex devices. Craftswomen saw in embroidery not only a way to decorate fabric, but also an opportunity to endow this fabric with magical power that could protect it from 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, belts were embroidered.

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

The folk art 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 Belomorskie Uzory enterprise was established in Arkhangelsk, which is still successfully operating today. The company produces not only hand-embroidered textiles, but also artistic wood products, Pomeranian souvenirs, hand-woven tablecloths, knitwear, Kargopol clay toys.

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

And this apron with northern embroidery of my mother, which I carefully keep in memory of her. For interest, I looked at 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 Belomorskie Uzory enterprise.

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 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 ;-)