It is not known for certain who came up with the recipe for this pie and when, but it’s worth giving him credit - the dessert turned out to be very tasty. It attracts housewives with its simplicity and speed of preparation and especially with the naturalness of the products. After reading the recipe, you may even doubt that these ingredients will make such a tasty and aromatic pie. The main highlight of this dessert is that it does not require any dough at all. Let's take a closer look at it - it's a bulk apple pie!
Classic bulk pie in the oven
Let us tell you the main secret. The dough for this dessert is a dry mixture of sugar, semolina, baking powder and flour. Now let's look at some of the intricacies of making a bulk pie. In order not to be disappointed in it, they must be taken into account. So, remember that the dry layers should not be very thick. It is better to take a large form with low sides (rather than high and small). A low dessert will be better soaked and bake evenly. And one more thing: it’s better to cook bulk pie with apples in the evening, and try it only in the morning. He must stand. It is not recommended to cut it and eat it hot.
Ingredients:
- wheat flour - 160 grams
- semolina - 180 grams
- granulated sugar - 200 grams
- baking powder - 10 grams
- vanilla sugar - 5 grams
- apples (large, green) - 3-4 pieces
- frozen butter - 150 grams
- a pinch of ground cinnamon
Cooking method:
The time has come to consider in detail the recipe for a bulk pie, to get acquainted with all the stages of its creation. Start by preparing the dry mixture. Mix sifted flour with baking powder in a deep bowl, add sugar and semolina. Add ingredients strictly following the indicated proportions. Mix everything with a spoon - the dry cake mix will be ready in a couple of minutes and in just a few movements.
Wash the apples under water, remove the skin (although in principle it is allowed to use fruit with peel). Grate them on a large mesh grater. Grease a mold (25 centimeters in diameter) or a baking sheet (25x30 centimeters) with oil. Divide the dry mixture into 3 parts, ideally there will be 2 layers of apples.
Now lay the pie: the first floor is the dry mixture, the second is grated apples. If they are too juicy, you should squeeze them a little in your hand so that the cake does not “float”. Although, on the other hand, dry and not juicy apples are not suitable for this dessert, since it requires impregnation, which in this case is apple juice. Sprinkle the dry mixture on top of the grated fruit. Alternate layers until all components are gone and fill out the form. The dry mixture should always be the last floor of the dessert.
Remove a piece of butter from the freezer. We emphasize that it should be hard, because it needs to be grated and placed as the top layer on the pie. Preheat the oven by setting the temperature to 180 degrees. Place the pie pan in it and leave for 45 minutes. 5 minutes before the end of the specified time, open the oven, remove the pan and sprinkle vanilla sugar on top of the cake, and then return to bake. In a few minutes, the sugar will caramelize and create a fragrant, appetizing crust. Remove the finished pie from the oven, sprinkle with a mixture of cinnamon and sugar, and cool for several hours. It is better to cut it into rectangular or square pieces. Happy tea drinking everyone!
Bulk pie with apple jam
It's no secret that all children and most adults love various cakes, pies and desserts. But few people want to tinker with them in the kitchen. It is for such cases that there is a recipe for bulk pie. It is so simple that even a schoolchild can handle it. Invite him into the kitchen and he will be happy to help you prepare it.
Previously, we have already reviewed a recipe for a pie based on fresh apples. But what to do when it’s not the season for juicy fruits, but you really want a homemade aromatic dessert? For this case, we have a recipe in which you can add apple jam, and the pie will turn out just as wonderfully tasty.
Ingredients:
For dry mixture:
- 160 grams butter
- flour - 160 grams
- sugar - 100 grams
- soda - 5 grams
For filling:
- apple jam - 2 cups
- 2 tablespoons powdered sugar
- almond crumbs - 2 tablespoons
Cooking method:
The crumb recipe for this pie is slightly different from the previous one, so pay attention to its features. So, first you need to combine flour, soda and sugar in a dry container. Add butter to the ingredients, chop the whole mixture with a knife along with it. And then grind it into fine crumbs with your hands - this will be the so-called pie dough. Conditionally divide the crumbs into 3 parts.
This recipe contains apple jam instead of fresh fruit filling, so there is less sugar in the dough components. Open a jar of jam, calculate that one glass will go to the first layer, and the second will be the next floor. Wipe the mold with oil, put dry crumbs on the first layer, then a layer of jam. Spread it evenly over the entire surface with a spoon. Then again there is a layer of dry dough and jam. The cake should end up on a dry floor.
Preparation and assembly are complete. Now it’s time to bake the pie. The oven should be preheated to 180 degrees. Baking time: 40 minutes. Remove the browned pie from the oven, cool, sprinkle the still warm pie with almond crumbs and powdered sugar, wait until it cools completely.
Bulk pie with jam
Jam pie is an alternative name for grated pie, a familiar delicacy made from shortcrust pastry, topped with jam and topped with crispy crumbs. This delicacy has been prepared for decades, and this dish is characteristic not only of our cuisine; bulk pies are worldwide popular, hence the inexhaustible supply of a wide variety of recipes. We will examine some of them further.
Bulk pie with cottage cheese and jam
If the combination of sweet shortcrust pastry with the same sweet jam is too much for you, then you can balance the flavors by adding a layer of cottage cheese or curd cheese. Light sourness and creamy consistency will make the dish more varied.
Ingredients:
For shortbread dough:
- butter - 65 g;
- curd cheese - 95 g;
- sugar - 115 g;
- egg - 1 pc.;
- baking powder - 5 g;
- flour - 135 g;
- strawberry jam - 195 ml.
For the baby:
- flour - 125 g;
- sugar - 35 g;
- butter - 45 g;
- a pinch of ground cinnamon.
Preparation
The base of this dough is not like the classic shortbread, since the butter for it must first be softened. Lightly beat the butter and sugar, beat in the egg. Pour in the mixture of dry ingredients, and roll out the finished dough and distribute it in the base of the mold. Spread the dough with cream cheese and cover with a layer of jam. Chop cold butter for crumbs with cinnamon, flour and sugar. Sprinkle the surface of the pie with crumbs and place everything in the oven. A quick bulk pie with jam will be ready after half an hour of baking at 185 degrees.
Recipe for bulk pie with jam and semolina
Ingredients:
For the pie:
- butter - 85 g;
- semolina - 55 g;
- sugar - 85 g;
- eggs - 2 pcs.;
- flour - 55 g;
- baking powder - 5 g;
- jam - 340 ml.
For the baby:
- butter - 95 g;
- sugar - 75 g;
- flour - 165 g.
Preparation
Start with the base of the pie, it is kneaded in the same way as simple shortcrust pastry, although in this case, part of the flour is supplemented with semolina. Mix semolina with sugar and baking powder, chop the resulting mixture with butter until fine crumbs form, then beat in the egg and mix well. Form the finished dough into a ball and leave to cool while you start preparing the crumbs. To make crumbs, chop butter with flour and sugar. Spread the cooled base in the pan, place a layer of berry jam on top and sprinkle with crumbs. Bake at 180 degrees for half an hour or cook a bulk pie with jam in a slow cooker on the “Baking” for an hour.
Curd pie with apples
In our opinion, cottage cheese pastries stuffed with apples have a great many fans. Using our recipe, we invite you to bake this pie and you will get to know the most delicate dessert you have ever tried. The pie turns out very juicy and moist inside, with a crispy caramel crust on the surface.
Ingredients:
For the test:
- 200 grams of butter
- 450 grams of flour
- 400 grams of sugar
- 5-10 grams of baking powder
For filling:
- 400 grams of low-fat cottage cheese
- 3 apples
- 2 eggs
- half a glass of powdered sugar
- 1 packet vanilla sugar
Cooking method:
Mix the ingredients for the dough in a deep, dry bowl. Let us recall the exact recipe: first you need to combine the flour with baking powder and sugar, then grate a dose of chilled butter on top. Using your hands, rub this mixture into crumbs. Divide the entire mass into 4 parts. In a separate bowl, mix low-fat cottage cheese with powdered sugar and eggs.
Wash the apples, peel them and grate them on a large-mesh grater. Coat a large mold or baking sheet with oil, lay out some of the dry crumbs on the first floor, then the curd mass in an even layer, followed by grated apples. Then repeat the process from the beginning. The topmost layer is the dry dough mixture.
Place the pie pan in a hot oven for 20 minutes (temperature - 200 degrees), then reduce the heat to 170 degrees and continue baking for another quarter of an hour. Wait until the finished pie cools completely. It turns out so soft and tender that it will fall apart in your hands if you cut it right away.
Crumbled shortbread pie with apples - classic grated shortbread pie with crumbs
The crumble can be made with chopped butter, flour and brown sugar. This amazing recipe will take apple pie to the next level and it will definitely become one of the most popular apple pie recipes in your recipe collection.
Not only is this apple pie incredibly delicious, but it's also super easy to make. Can be served immediately after baking or frozen ahead of time and served as needed.
Ingredients
- Dough pan (chilled)
- 1 cup all-purpose flour (approximately 120 grams, sifted)
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1/2 cup butter (softened)
- 6 cups apples (peeled and chopped)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 cups whipped cream
Cooking instructions
- Prepare the shortcrust pastry, cool it and then place it in the pan. Cover the entire surface of the pan and the edges with dough. Refrigerate while you prepare the apple filling.
- Preheat the oven to 190 C.
- In a large bowl, whisk together flour, brown sugar, salt, and butter; mix with your hands, rubbing between your fingers or with a blender until crumbly. Set aside.
- In another bowl, combine apple slices, granulated sugar, and cinnamon; toss gently to coat apple slices. Gently spread the apple filling throughout the cooled shortcrust pastry base.
- Sprinkle the shortbread crumbs evenly over the top of the apple filling.
- Bake in the preheated oven until the apples are tender, about 40 to 50 minutes. Check the cake and, if necessary, cover the top of the pan with foil, shiny side up, to prevent the cake from browning too much.
Serve this apple pie with homemade vanilla ice cream or a generous dollop of whipped cream. Caramel sauce will also complement the flavor of the pie deliciously.
Oat crumble
If you prefer brown sugar and oats, substitute the crumb mixture for the pie crust with
- 3/4 cup all-purpose flour
- 3/4 cup oatmeal,
- 3/4 cup brown sugar
- 1/4 teaspoon salt and
- 1/2 cup softened butter.
Mix with your fingers or a fork until crumbly, then bake according to the recipe. If desired, replace the cinnamon with your favorite spice blend.
Bulk cake with honey aroma
The recipe for this dessert is slightly different from the others. The aroma of honey gives it a special charm. It will be better if you use an aromatic honey additive for cooking. But if you don’t have one, you can replace it with a spoonful of honey. Add a pinch of cinnamon to the overall ensemble, and the muffin pie will be a real delight!
Ingredients:
- green apples - 6 pieces
- 200 grams of semolina
- 160 grams of flour
- 250 grams of granulated sugar
- 1 lemon
- 10 grams baking powder
- 200 milliliters of milk
- butter - 10 grams
Fillers:
- honey essence or honey
- cinnamon - 1/2 teaspoon
Cooking method:
For the dry mixture, mix granulated sugar, semolina, flour and baking powder in the specified amount. Grate the apples on a coarse grater, after removing the peel. Drizzle them with lemon juice mixed with toppings to prevent them from browning and to give them the rich flavor of honey and cinnamon. At this point the preparation can be considered complete. All that was left was to assemble the cake.
Take a baking sheet or mold, grease it with oil, first lay out part of the dry mixture, and lay the apples on it in an even layer. Do this until all the ingredients are gone. The top layer is always a dry mixture. Boil a glass of milk in a small saucepan and pour it over your pie. Then pierce it very often in all places with a toothpick. Place the baking sheet in the oven preheated to 180°C and leave there for 60 minutes. As mentioned earlier, it is better to try the pie a few hours after preparing it.
Video: muffin pie with fresh strawberries
Bulk pies are those recipes that allow even a busy housewife to pamper her family with homemade baked goods. I bake this pie when I'm really short on time. Our favorite is apple filling with nuts, cinnamon and raisins. Sometimes, when I don’t want to bother with peeling apples, I use homemade jam instead. It tastes best with blueberry, currant or apricot.
Bulk pies have become a classic in home baking. Delicate filling and crispy baked crumbs form a tempting and appetizing duo. These pies are good with tea, coffee or milkshakes. They do not go stale for a long time and are prepared from available inexpensive ingredients.
Bulk pie in a slow cooker
If you have this wonderful helper in your kitchen, then we hasten to inform you that this type of apple dessert can be easily made in it. We invite you to carefully study the recipe for its preparation.
Ingredients:
- 200 grams of sugar
- semolina - 200 grams
- wheat flour - 160 grams
- baking powder - 20 grams
- butter - 150 grams
- 1 kilogram of green apples
- powdered sugar
- vanillin
Cooking method:
Before you start, put the butter in the freezer, then it will be easier to grate. The next step is to knead the dry mass. To do this, combine flour, semolina, sugar and baking powder in one bowl. Mix well. Wash and peel green apples. Grate them using a grater. Grease the multicooker pan with oil. Sprinkle part of the dry mixture as the first layer, followed by a layer of grated apples. Alternate these layers until all the ingredients are gone. Remember that the cake should always end with a layer of dry mixture. Rub the prepared portion of cold butter on top of it.
In the multicooker menu, select the “Baking” mode, the time will automatically be set to 60 minutes. One hour is just enough time for this cake to bake thoroughly. After cooking, the multicooker will beep. Test the cake with a wooden stick. If it comes out wet from the center of the dessert, then the baking time should be increased by another 20 minutes. Bulk apple pie in a slow cooker is ready! Remove it from the bowl using a steamer basket. Sprinkle with powdered sugar and divide into pieces. Try it already cooled enough.
