Bulk pie with semolina and apples

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make a bulk pie with semolina and apples? Start with the test. It is done in no time. Place the butter in the freezer for 20 minutes or a little longer so that it is easier to grate and does not melt in your hands.

2. STEP 2

   

   Prepare a dry mixture from flour, semolina, sugar and baking powder and mix everything thoroughly so that the baking powder is distributed evenly. Divide the dry mixture into 3 equal parts.

3. STEP 3

   

   Now prepare the filling. Take apples that are sweet and sour, juicy, with a bright, pronounced taste. The varieties Simerinka and Granny Smith are suitable. The richer the green skin of the apples, the longer they will not darken. If the apples are not juicy, then take 20-30 g more butter. If the honey is candied, melt it in the microwave or in a water bath and cool.

4. STEP 4

   

   Wash the apples, peel them, remove the core, and quickly grate the pulp on a coarse grater. The net weight of the grated apples should be at least 1 kg. If your apples begin to darken very quickly, you can sprinkle them with lemon juice.

5. STEP 5

   

   Line the bottom of the baking pan with parchment. Grease the parchment and sides of the pan (I have a 20 cm diameter pan) with butter. Pour the first part of the dry dough into the bottom of the pan and smooth it out. For this cake, it is better to use a one-piece one-piece pan, because the juice will leak from the springform pan and drip into your oven. And we need all the juice to be preserved in the pie.

6. STEP 6

   

   Spread half of the grated apples evenly on top.

7. STEP 7

   

   Pour 1 tbsp over apples. l. liquid honey, sprinkle with ½ tbsp. l. cinnamon, Repeat layers of dough, apples, honey and cinnamon again.

8. STEP 8

   

   Sprinkle the top of the pie with the remaining dry mixture and smooth it out. All layers should be approximately the same in thickness.

9. STEP 9

   

   Remove the butter from the freezer and grate the top of the dough using a coarse grater. Place the pie in the oven preheated to 180°. Bake at the bottom of the oven for 30 minutes first, then move the pan to the center of the oven and bake for another 20-25 minutes. During this time, the butter will melt and flow through all layers of the pie, and the dry mixture of semolina and flour will swell, turning into a full-fledged moist, juicy cake.

10. STEP 10

    

    Cool the finished pie, transfer to a plate and cut into pieces. Bon appetit!

Comments on the recipe

Natalia M

13.11.2023

4.9

For tea I baked a loose pie with semolina and apples. I love this pie very much, it is delicious, juicy, aromatic! Using different varieties of apples, you can get pies of different taste and appearance. This time I have late summer apples, they are firm, juicy and do not darken. Even after baking they remained light. Making the dough is as easy as shelling pears, just mix everything well, I do this with a whisk. But I don’t really want to grate more than a kilogram of apples). I decided to experiment and crushed the peeled apples in a blender, loading them in three steps. The result was a rather large chop, almost like a grater. But my apples are hard; soft ones may yield a different result. The pie was baked in a mold with a diameter of 22 cm. It was detachable, a sheet of parchment was sandwiched between the bottom and sides and placed in an old solid mold. Bake for 1 hour 20 minutes, cover the top with foil. The pie turned out to be tall and quite heavy, because there are so many juicy apples in it! What I like most is watching how the “dry” dough turns into full-fledged porous, sandy cakes! Thanks for the recipe! I recommend to everyone!

4yulia

13.11.2023

4.5

This is just a divine pie

Lyudmila Eremina

13.11.2023

4.6

This is just a brilliant recipe! I didn't think it would be so delicious. By the way, I baked for about an hour and a half at a temperature of 180, without changing shelves or modes