A lot of aromatic juicy filling and thin layers of flour, thoroughly soaked in milk filling - the main characteristics of our bulk apple pie. Baking is extremely simple to prepare. In this case, we do without a long kneading of the dough - we just mix all the dry ingredients at once and, alternating with apple chips, put them in the mold.
Most bulk pie recipes use grated butter instead of milk filling, but with this technology there is always a risk of getting dry baked goods if the apples you get are not the juiciest. In our version, the pie comes out as tender, rich and balanced as possible, and the next day the taste becomes especially bright.
Ingredients: 
- juicy sweet and sour apples - 1 kg;
- walnuts (optional) - 80 g.
For dry mixture:
- flour - 120 g;
- semolina - 150 g;
- sugar - 150 g;
- baking powder - 1.5 teaspoons;
- salt - a pinch;
- vanilla sugar - sachet (8-10 g);
- cinnamon - 1 teaspoon.
For filling:
- milk - approximately 300 ml.
Bulk pie with apples recipe with photos step by step
How to make bulk apple pie with milk
- For the dry mixture, combine flour, baking powder, cinnamon, semolina, and salt in one container. Add vanilla and regular sugar (the amount of granulated sugar can be varied depending on the sweetness of the selected apple variety). Mix the dry ingredients thoroughly.
- After cutting off a layer of peel and removing the core, three apples into large chips. For the recipe we select strong and juicy fruits. The most delicious bulk pie is made with sweet and sour apples.
- Choose a baking container with a height of at least 5 cm (in our example, the diameter of the mold is 22 cm). Lightly rub the bottom and sides with butter. Distribute 1/3 of the dry mixture as the bottom layer.
- Bring the milk to a boil. Place half of the apples on top of the dry mixture. To make the base of the pie as juicy as possible, make several holes in the apple layer and pour milk (about half a glass).
- We lay out half the walnuts, having first chopped them with a knife or crushed them in a blender bowl.
- Cover the fruit and nut layer with half of the remaining dry mixture. Distribute the second part of apple chips on top. Pour over the juice released from the grated apples and sprinkle with nuts.
- The last layer is to evenly distribute the remaining dry mixture.
- Fill with milk (the liquid should completely cover the surface of the bulk cake).
- Bake a bulk pie with apples in an oven preheated to 180 degrees for about 50-60 minutes. The milk should be completely absorbed into the dry mixture, and the baking surface should be covered with a light golden brown crust.
- Cool the finished cake completely and only then remove it from the mold. Before tasting, let the baked goods sit for at least a couple of hours, or even better, put it in the refrigerator and wait until the next day, then the bulk pie with apples will become even tastier!
Bon appetit!
May lovers of haute cuisine forgive me for this recipe. It is from the category of simply reactive recipes. When you quickly want something tasty and sweet, when guests are about to arrive... I don’t know anything simpler than this pie. Even a child can handle its preparation. There are bulk pies on the site, but their dough is more complex. Here there are no eggs, no sugar, no semolina, no need to knead... However, judge for yourself. I am sure this recipe will take its rightful place among your “fire” recipes. Just half an hour from kneading to baking. Try it!
Ingredients for “Mound pie “Couldn’t be easier””:
Recipe for “Mound pie “Couldn’t be easier””:
Immediately turn on the oven to preheat. The dough is made simply with lightning speed. The main thing is to have well-frozen margarine, then things will be much more pleasant.
Pour the flour into a bowl. Maybe not all of it yet. It all depends on the size of your margarine pack. I have 250g. But the pack can be anything. There's just less flour then.
Rub frozen margarine into flour. It's easier to grate if you continually dip the margarine into the flour.
Using your fingers, rub the mixture until crumbly. It is possible without much fanaticism, without achieving equal sizes for each crumb. Add the rest of the flour if necessary. You can feel it with your fingers: the mixture should be dry. Add a pinch of soda and salt there. Soda can be replaced with baking powder (half a pack will be enough).
Pour two thirds of the dough into the mold. There is no need to grease the mold.
Distribute evenly over the entire surface, simultaneously trampling and forming a side. Aesthetes can do this with a spoon. I prefer to feel everything with my hands. We got a layer of about 1 cm (a little more is possible). The main thing is that the bottom of the baking sheet is not visible.
Let's start with the filling. She can be anyone. The main thing is juicy, with a well-defined taste. After all, if you remember, our dough is unleavened.
What could it be:
- cottage cheese mixed with sugar and beaten eggs;
- lemon squeezed with zest, remaining after making juice, mixed with sugar;
- just jam or jam;
- berries pureed in a blender with sugar;
- fruits, grated and covered with sugar;
- pumpkin or melon, chopped and lightly boiled with sugar;
- just sour cream with sugar;
- condensed milk, finally (both plain and boiled milk)...
In a word - a complete flight of fancy, depending on the contents of the refrigerator. Then you will be happy to experiment. This business should captivate you, I guarantee it.
In my photo - frozen strawberries, whipped with sugar in a blender. Quite liquid.
In the future, look at the amount of filling yourself. When it's very sweet, not everyone likes it.
A little advice. If you are making a pie with jam and it has large and dense fruits, the filling will turn out to be very sweet, unnecessarily. You can break everything up with a blender. Then the layer will be thinner. And sprinkle lemon juice on top. But this is not for everyone. Maybe some people love killer sweetness)
Place the filling on the dough and spread evenly with a spoon.
Sprinkle the rest of the dough on top. We just fall asleep and level it, there is no need to “trample it down”. And - into a preheated oven. Temperature is approximately 150 - 170 degrees. For 20 minutes, no more.
When a creamy aroma spreads through the kitchen and the dough becomes slightly golden, take it out. Overbaked dough takes on the taste and smell of burnt flour. We don't need this.
The pie was taken out, but the filling continued to boil for some time (ours is liquid). It’s okay if she protrudes a little on top, it will be even more elegant later. Now the cake must be allowed to cool to at least a slightly warm state. During this time, the filling will thicken; and it can be cut into portions.
We cut and treat those who wish. The pie is good with any drinks: milk, juice, tea...
I was always curious how the savory filling would behave in such a pie. Today I went on an experiment, adding a little crumb from the main amount.
Some of the crumbs were “tromped” into a small mold. I poured half a glass of tomato juice, poured in cubes of sausage and cheese. And covered it with the rest of the crumbs.
For a very long time I wanted to try to make a bulk pie with apples, but something confused me in the recipe, because it is quite unusual to prepare. In the end, I decided to do it and didn’t regret it one bit.
As it turned out, this is the most delicious apple cinnamon pie, which will now be prepared often in my family. But I want to add that to taste I would add a few more walnuts to it and it would turn out even tastier.
This apple pie is prepared without eggs, milk, kefir and other liquid ingredients. They call it three glasses, but do you know why? Yes, because the main ingredients are really three glasses.
In general, I won’t delay and tell you in detail how to bake a pie with 3 cups of apples to please your family with a delicious new pastry, which can certainly become your favorite. You definitely need to bake it for a cup of tea, believe me, you won’t regret it. I also recommend watching my favorite, which always turns out perfect.
Ingredients:
- Apples – 800 g
- Butter – 150 g
- Wheat flour – 1 tbsp. (200 ml.)
- Semolina – 1 tbsp.
- Sugar – 1 tbsp.
- Baking powder – 2 tsp
- Vanilla sugar - to taste
- Cinnamon – 1 tsp
- Raisins - to taste
- Lemon juice – 5 tsp
How to make apple pie
Since we have three cups of bulk apple pie, the first thing I do is prepare a dry base, which will replace the dough. To do this, I take a glass of sugar, a glass of flour and a glass of semolina. I have 200 ml in a glass.
Add baking powder and vanilla sugar. I mix everything.
Now I'm making the filling. For her I take 800 grams of apples, for me these are three huge apples. I peel them, remove the seeds and grate them on a coarse grater. Then I add cinnamon and lemon juice.
Mix the filling and add washed raisins to it. I mix it again and it's done.
These were the longest processes for the recipe for a bulk pie with apples, then everything is even easier and faster. I put parchment on the bottom of the springform pan and seal it. I don’t grease the sides of the mold, there’s no need for that. Now I take frozen butter, but only 50 grams, and rub it on the bottom of the mold.
Pour 4 tablespoons of the dry mixture on top of the butter and distribute it evenly with a spoon.
Next, I spread some of the filling so that it covers the previous layer and also distribute it evenly.
In this way I form the entire pie, alternating the filling and dry layer. The last layer should be from a dry mixture. At the end, I take the butter out of the freezer again, the remaining 100 grams and grate it on top of the pie.
That's the whole recipe for dry pie with apples and semolina. Now I heat the oven to 180 degrees and set it to bake for 45 - 50 minutes. A delicious golden brown caramel crust forms on top.
Next, I leave it to cool without removing it from the mold. When it has cooled completely, I remove the sides and remove the parchment.
I cut the bulk pie with apples into pieces and serve with tea. It turned out very tasty and tastes just as good, even the next day. I highly recommend baking it. Bon appetit!
Traditional Bulgarian bulk pie with apples is easy to prepare and always turns out great! The ancient and original recipe, also known as “Three Glasses,” does not even require kneading the dough. All we need is to mix the dry ingredients and grate the apples. The resulting pie is surprisingly very tasty, with a crispy crust on top and soft, tender inside. On the second day it becomes even tastier!
Ingredients:
- 1200 g juicy sweet and sour apples
- 1 glass of semolina (200 gram glass)
- 1 cup flour
- 150-200 g sugar
- 1\5 tsp. salt
- 1\4 tsp. vanilla (or 1 packet of vanilla sugar)
- 1 tsp. with a heap of baking powder
- 50-100 g butter
- 1 tsp. cinnamon (no heap) optional
- lemon juice on apples, optional
Step-by-step cooking process:
- Let's prepare a baking dish - line the bottom with parchment, grease the bottom and sides with butter.
- Mix all bulk products in a separate container - flour, sugar, semolina, vanillin, baking powder.
- Grate the apples on a coarse grater. You can first peel them.
- Sprinkle the apples with ground cinnamon and pour lemon juice to prevent them from darkening quickly.
- Let's assemble our pie. Pour the loose mixture onto the bottom. A layer of apples on top. Then again the mixture, and again a layer of apples. We continue to alternate until you have four layers of the mixture and three layers of apples.
- Grate the butter on a fine grater. You can add literally 10-12 g of it inside the pie on top of each dry layer, or you can limit yourself to just a layer of oil on the top layer.
- There are three secrets to getting a little oil out. The butter must be frozen, the grater must be very fine, and it must be rubbed directly onto the pie.
- But on the top of the pie, for a beautiful crispy crust, more oil is needed, approximately 40 g.
- To ensure that the pie always turns out well, it is recommended to make not two layers of apples, but three, then it can be better soaked. And most importantly, the apples should be juicy!
- We bake the cake at 170 degrees for an hour, for the first ten minutes it is advisable to set the oven at 160 degrees so that the butter and apple juice evenly saturate the dry layer.
A delicious apple pie is ready! You need to cut the cake while it is cool so that it does not crumble. You can sprinkle with powdered sugar.
Bon appetit!
For more details on preparation, watch the video:
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If you want to please your family with a delicious dessert, then pay attention to fruit pie, for example, bulk pie. This type of baking is simple to prepare; it does not require any special cooking skills or exotic ingredients. The result of your culinary actions will be a wonderful, juicy pie, which, thanks to its layered structure, is very reminiscent of a real cake.
Bulk pie recipe
You can use any filling you like for the bulk pie. It is prepared with fruits, cottage cheese, dried fruits, jam, and nuts. All these products are very healthy and tasty. As for the dough, it can also vary depending on the recipe. Below you will find a description of a bulk baking option that you can enjoy during Lent. Dessert is served with tea, compote or any other drink.
As for the dough for this type of baking, the “three glasses” option is more often used here. You can prepare this dessert using grated shortcrust pastry. Take premium flour, be sure to sift it through a sieve or use baking powder. The cake should be airy and crumbly. This is the basic rule for such baking.
- Time: 50 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 240 kcal/100 g.
- Purpose: dessert.
- Cuisine: Russian.
- Difficulty: medium.
For a bulk dessert, you can use any type of apple that you have. Fruits that are too sour can always be sweetened or added with sweeter ingredients, such as pears. Tip: To prevent the chopped apple from turning dark, sprinkle it with lemon juice.. To give the dessert a special flavor, add a little cinnamon to the filling and stir vanilla sugar into the dough.
Ingredients:
- sugar – 1 tbsp;
- flour – 1 tbsp.;
- semolina – 1 tbsp.;
- apples – 3 pcs.;
- butter – 100 g;
- cinnamon - to taste;
- vanillin - to taste.
Cooking method:
- Mix the first three ingredients with vanilla and cinnamon.
- Grate the apple on a coarse grater. First remove the peel from the fruit.
- Take a mold and pour a fifth of the dry mixture into the bottom.
- Place a quarter of the fruit on top.
- Repeat alternating layers. The last layer should be the dry mixture.
- Grate butter on top of the bulk pie and place in a preheated oven at 185-190 degrees for 40 minutes.
Bulk pie with apples and cottage cheese
- Time: 50 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 220 kcal/100 g.
- Purpose: dessert.
- Cuisine: Russian.
- Difficulty: easy.
The second name for this type of pie with apples and cottage cheese is “three glasses.” The reason for this is the bulk dough, which consists of one glass of flour, one glass of semolina and one glass of sugar. Cottage cheese gives this dish tenderness and sour-milk juiciness. If the cottage cheese is dry, then you can mix one or two tablespoons of sour cream into it. Buy fermented milk products from a trusted manufacturer and check the expiration date.
Ingredients:
- apples – 2 pcs.;
- cottage cheese – 300 g;
- butter – 100 g;
- flour – 1 tbsp.;
- semolina – 1 tbsp.;
- sugar – 1 tbsp;
- vanillin – one pinch.
Cooking method:
- Strain the flour through a sieve. Add sugar, semolina and vanillin to it.
- Grate the peeled apples.
- Pour a layer of dry mixture (one fifth) into the bottom of the mold. Spread half of the cottage cheese on top.
- Sprinkle with dry mixture and add grated fruit.
- Repeat. The final layer is the dry mixture.
- Sprinkle grated butter evenly on top.
- Bake for 40 minutes at a temperature of 180-200 degrees.
Apple pie in a slow cooker
- Time: 1 hour.
- Number of servings: 8 persons.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
Those housewives who have a multicooker in their kitchen boldly declare that this unit is their first assistant in culinary matters. So why don't you make an apple crumble pie with semolina in a slow cooker. Preparing such a dish will not take much effort and time; the main work will be done by the electronic assistant. The main thing is to stock up on the necessary products.
Ingredients:
- flour – 1 tbsp.;
- sugar – 1 tbsp;
- semolina – 1 tbsp.;
- apples – 2 pcs.;
- orange – 1 pc.;
- butter 100-150 g;
- baking powder - 0.5 teaspoon;
- vanilla – one pinch;
- powdered sugar - for decoration.
Cooking method:
- Peel the orange and cut into small pieces. Remove the peel and core from the apples and grate them. Mix everything together.
- Combine the first three ingredients, vanilla and baking powder.
- Grease the bottom of the multicooker with butter. Form the first layer from a third of the dry mixture.
- Place half of the fruit in the second layer. Repeat.
- Top everything with grated butter.
- Turn on the multicooker for 50 minutes, selecting the “Baking” mode.
- Sprinkle the finished bulk dessert with powder on top as shown in the photo.
Classic bulk pie with jam
- Time: 45 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 270 kcal/100 g.
- Purpose: dessert.
- Cuisine: Russian.
- Difficulty: easy.
If you are tired of jam for tea, then know that it makes a wonderful filling for a bulk pie. Several layers of dough and any jam are an excellent option for a delicious dessert. To make the “three glasses” dough more airy, experienced chefs recommend adding a little baking powder to it or using regular baking soda or slaked soda.
Ingredients:
- jam - 1 tbsp.;
- sugar – 150 g;
- flour – 150 g;
- baking powder - 0.5 teaspoon;
- semolina – 150 g;
- vanilla sugar – 1 sachet;
- butter – 100 g.
Cooking method:
- Mix flour, semolina and sugar. Add vanilla and baking powder. This is how bulk dough with a dry consistency is made.
- Pour one third of the mixture into the bottom of the pan. Pour jam on top (0.5 cup).
- Repeat layers. The final layer is a dry mixture.
- Grate butter on top.
- Bake in the oven for half an hour. Temperature is about 180 degrees. A golden crust should form on top.
Quick bulk pie with jam
- Time: 35 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 280 kcal/100 g.
- Purpose: dessert.
- Cuisine: Russian.
- Difficulty: easy.
If you don’t have time to cook, but want to please your household with something homemade, then this recipe for a bulk pie will be a real find for you. The basis of the baking is shortcrust pastry, which is divided into two layers. For the filling, take any jam that you have on hand, for example, raspberry, currant, blueberry or apple. Don’t worry – it will turn out as quickly and deliciously as possible.
Ingredients:
- jam – 0.5 kg;
- butter – 200 g;
- egg – 1 pc.;
- flour – 300 g.
Cooking method:
- Take butter at room temperature and work it into the flour with a fork. Knead the dough.
- Form one half of the dough into a crust. Distribute it on the bottom of the mold so that there is a side left.
- Fill everything with jam.
- Grate the rest of the dough and spread it over the top crust.
- Brush it with beaten egg.
- Bake for about 35-45 minutes, setting the oven to 180 degrees.
Oatmeal with poppy seeds and nuts
- Time: 1 hour.
- Number of servings: 8 persons.
- Calorie content of the dish: 300 kcal/100 g.
- Purpose: dessert.
- Cuisine: Russian.
- Difficulty: easy.
What could be healthier than nuts, poppy seeds, honey and oatmeal? This set of products is a real storehouse of vitamins and microelements. Using these simple ingredients, the housewife can prepare a delicious dessert. It turns out to be very satisfying and healthy. This is a great option for a quick snack for the whole family on a trip, on a picnic, or just as an afternoon snack for tea.
Ingredients:
- oat flakes “Hercules” – 150 g;
- flour –150 g;
- sugar – 150 g;
- baking powder - 0.5 teaspoon;
- chopped nuts of your choice – 0.5 tbsp;
- poppy seed – 0.5 tbsp;
- chocolate – 50 g;
- butter – 100 g;
- honey - 3 tbsp. spoons.
Cooking method:
- Mix together the first three ingredients on the list.
- Make the filling separately. To do this, fry the nuts in a frying pan if necessary and chop them using a rolling pin or blender. Add poppy seeds, honey and chocolate, crushed into crumbs. Stir.
- Place a third of the dry mixture on the bottom of the silicone mold. Spread half of the filling on top. Repeat. The final layer will be the dry mixture, on top of which grate the butter.
- Bake at 180 degrees for 40 minutes.
- Time: 40 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 200 kcal/100 g.
- Purpose: dessert.
- Cuisine: Russian.
- Difficulty: easy.
For those people who support fasting or are vegetarians, culinary specialists have developed the following recipe for a delicious bulk pie. You will not find eggs or dairy products in its composition. The taste of the dish will not be affected by this. Prepare it, and then see for yourself. An additional plus is the minimum number of calories. This indicator is very important for many people.
Ingredients:
- apples – 250 g;
- dried apricots – 100 g;
- raisins – 100 g;
- flour – 1 tbsp.;
- starch – 1 tbsp. spoon;
- honey - 2 tbsp. spoons;
- chopped nuts of your choice - 1 tbsp.;
- sugar – 1 tbsp;
- dry cinnamon powder - to taste.
Cooking method:
- Wash the dried apricots and cut into pieces. Pour hot water over the raisins for 10 minutes. After this, mix with honey.
- Puree the peeled apples with a blender or mixer.
- Mix flour, sugar, starch and nuts. Add cinnamon if desired.
- Pour one third of the dry mixture into the bottom of the baking pan. Add half of the grated fruit. Repeat. The last layer will be a dry mixture. Gently spread dried fruits and honey on top of it.
- Cover everything with foil and bake in the oven for 35 minutes, preheated to 180 degrees.
- Remove the pan, remove the foil and return to the oven for another 5 minutes.
Video
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