Bulk pie - 15 cooking recipes

First, let's define what a “bulk pie” is? As the name suggests, this is something that requires you to pour something somewhere during the cooking process, right? Exactly! Housewives usually place their pies in a mold in unique layers, most often consisting of dry and solid ingredients. That is, you can’t make such a pie from batter, and that’s the beauty of it!

The process of preparing bulk pie occurs according to the following scheme. The dry dough is prepared and the juicy filling is prepared separately. As a rule, these are grated fruits, mixed with sugar or honey, and curd mass. The first layer can be cold grated butter, on top of which the dry mixture is poured. Then comes the filling, and then everything is repeated 2-4 times. Unless the butter is skipped - in most bulk pie recipes it goes in one or two layers, and that's it. For example, first and last.

As you can see, the beauty of this magical baking is that you don’t need to waste time kneading the dough. It’s enough to mix flour with salt, sugar, baking powder, choose the appropriate filling and run to the stove to create magic)) By the way, you can safely add other types of wheat flour, as well as semolina.

A bulk pie can be closed (when it has a layer of dough on top, and all the interesting stuff is inside) and open - when all the filling is at the top. It can be made in the form of a basket. To do this, place the dry mixture on the bottom of the mold and form the sides. Just try not to press too hard, otherwise you will end up with a cracker.

The principle is that when processed at high temperatures, the dry and wet layers interact with each other through the release of fruit juices and melting oil. It turns out that the dough is prepared by itself directly during the process) And you are standing next to it and looking at all this beauty))

Literally all fruits, berries, even vegetables are suitable for this baking: apples, pears, cherries, apricots, quince, pumpkin, peaches, raspberries, currants, bananas, citrus fruits and so on.

Well, yes, when finished, bulk pies can be quite fragile, especially if you cook them for the first time without getting the hang of it. But, having stuffed our hands, we end up with a full-fledged pie, which outwardly is difficult for an inexperienced person to distinguish from any other one prepared with the dough familiar to everyone.