Recipe from “Everything will be good” - a quick and easy bulk apple pie! Bulgarian banitsa Bulgarian apple pie with milk reviews.

A quick Bulgarian apple pie that can be prepared in 7 minutes with the addition of cinnamon, nuts, zest, and berries.

We invite all lovers of delicious apple pastries to try the original pie that came to us from Bulgarian cuisine. Unlike traditional pies, there is no need to knead the dough. The dough here is a dry mixture of flour, semolina and sugar, and the filling is grated fresh apples. Due to the ease of preparation, Bulgarian apple pie, the recipe with photos of which is outlined step by step below, can be baked even by a not very experienced housewife. And the most picky sweet tooth will be satisfied with the result. By the way, this pie contains no eggs or fat, which significantly reduces its calorie content (100 g contains only 190 kcal). This will allow you to enjoy delicious pastries without worrying too much about your figure.

flour – 1 glass;
semolina – 1 cup;
sugar – 1 glass;
milk – 1 glass;
apples – 600 g;
walnuts – 0.5 cups;
baking powder - 2 tsp. spoons without a slide;
cinnamon – 1 teaspoon. spoon.

First you need to prepare a mixture of dry ingredients. To do this, you need to sift the flour into a bowl, add sugar, semolina, baking powder, and a pinch of salt. Mix everything thoroughly and set aside for now.

Wash the apples, peel them from seeds and skin, cut them into 4 parts, then grate them on a coarse grater.

Before you start assembling the pie, you need to turn on the oven and preheat it to a temperature of 190 degrees. Line a baking pan (if possible, you can use a springform pan) with a circle cut out of baking paper. The diameter of the circle should be approximately 5 cm larger than the diameter of the mold itself. Carefully cover the mold with paper and lightly grease it with refined sunflower oil.

Now you can start assembling the pie. To do this, pour 1 cup of the prepared dry mixture evenly onto the bottom of the mold.

Place one third of the grated apples on top.

Pour another glass of the mixture on top of the apples, on which again place a layer of apples. In total you should get 3 layers of dry mixture and 3 layers of apples. The top layer should be apple. Chop the nuts with a knife (not too finely). Sprinkle the top of the pie with cinnamon and nuts.

Because Prepare Bulgarian apple pie with milk, pour it into a saucepan and bring to a boil. After this, immediately pour the milk onto the pie, making sure that it is evenly distributed over the entire surface of the pie. It is convenient to use a tablespoon or ladle for this purpose. Next, you need to make several punctures in the pie with a knife so that the milk reaches the bottom of the pan.

Bake the pie for 50 minutes until the top is golden brown. After this, leave to cool, then remove it from the mold and transfer to a plate. The top of the pie can be sprinkled with powdered sugar.

You can serve Bulgarian apple pie with tea or milk.

Recipe 2, step by step: Bulgarian apple pie

The recipe captivated me with its simplicity, and the pie with its unusual taste. Judge for yourself: the most difficult part of cooking is peeling and grating the apples.

Apples 10 pcs
Flour 1 cup
Semolina 1 glass
Sugar 1 cup
Milk 1 glass
Soda 0.5 teaspoon

Peel and seed the apples and grate them on a coarse grater.

Mix flour, semolina and sugar. Add soda.

Divide the resulting dry mixture into equal parts. Divide the apples into equal parts and place them in a mold with high edges in layers: layer of mixture - layer of apples - layer of mixture - layer of apples... At the end, pour milk over everything and place in a preheated oven for 30-40 minutes.

The pie may not be as pretty, but it tastes fantastic.

Recipe 3: Bulgarian pie with apples and semolina

Apple pie is easy to prepare and goes great with tea and coffee. And one more thing - the pie is cooked with milk, and there is not a drop of fat in it, just as there are no eggs in it.

Sweet and sour apples – 4 pcs. (800 g)
Semolina – 1 cup
Flour – 1 cup
Sugar – 1 glass
Milk – 1 glass
Baking powder – 1.5 teaspoons
Lemon – 0.5 pcs.

How to make Bulgarian apple pie: mix semolina, flour, sugar and baking powder. Wash the apples and grate them on a coarse grater. If the skin is thick, the apples can be peeled. Sprinkle grated apples with lemon juice.

Place the dry mixture and apples in a baking tray (19x25 cm). First, 1 cup of the bulk mixture. Flatten with a spatula.

You will get 3 layers.

Warm the milk well and pour it into the pan, piercing the pie with a knife so that the milk reaches the very bottom. Bake Bulgarian apple pie for 45-50 minutes in an oven preheated to 180 degrees. Let the cake cool in the pan. Then you can use a knife to go around the edges.

Remove the cake from the mold and cut into pieces. Bulgarian apple pie is ready. Bon appetit!

Recipe 4: Bulgarian bulk pie with raisins

If you don’t have enough time to cook pies for a long time and fuss with dough, then write down my recipe for a bulk pie that you can bake without even getting your hands dirty. It will be very useful for every housewife to have such a profitable and convenient recipe in stock. Sometimes there is no time to knead the dough and wait for the yeast to act so that the dough increases in volume, so such a bulk apple pie in Bulgarian in just 7 minutes will be a lifesaver for all housewives. Despite its simplicity, the pie tastes airy and tender with an extraordinary taste. I recommend!

150 grams of flour;
150 grams of semolina;
150 grams of granulated sugar
2 tsp. l. baking powder;
1 tsp. l. ground cinnamon;
3-4 large apples;
150 grams of butter;
10 pieces. walnuts;
2-3 handfuls of raisins.

Mix the dry ingredients: add granulated sugar to the flour.

Add semolina to the dry mixture and mix thoroughly again.

Now I add baking powder to make the dough more fluffy.

I make sure to cut the hard skin off the apples. I rub them through the large side of a metal grater.

To the apples I add washed and dried raisins, as well as peeled and slightly chopped walnuts.

Place a sheet of parchment paper on the bottom of the pan. Then I take a piece of frozen butter and grate it directly onto the paper to form the first layer of the cake. This way the cake will not stick to the paper and will not be dry.

Now I pour 3-4 tablespoons of the dry mixture onto the oil. I distribute it evenly in an even continuous layer.

Now there will be a layer of apples with raisins and nuts. I don’t skimp on the apple layer so that the pie is juicy and tasty.

I alternate layers of dry dough and apple filling.

At the end, I rub again a layer of butter that I have left. I cover the cake completely with a layer of butter as much as possible without gaps. This is how you can make a wonderful pie in 7 minutes without getting your hands dirty from the dough.

I bake the pie in the oven for no more than 25 minutes. Usually 20 minutes is enough for me when the oven is turned on at a maximum of 230 degrees.

In just 7 minutes, I take the rosy, cooled Bulgarian-style apple pie out of the frying pan and place it on a wide, flat dish.

Recipe 5: Bulgarian bulk pie in 7 minutes

The advantage of the recipe is its incredible simplicity and speed of preparation. If you do not take into account the baking time, then a bulk apple pie is prepared in just 7 minutes, in extreme cases - in 10. You will have to tinker with the filling for the longest time - at least 5 minutes, and another minute or two will be spent mixing the filling and laying out all the ingredients in the form.

And if you change the traditional recipe just a little, you can prepare this dessert in the “Light” variation, which will especially please those who are forced to strictly control their weight, but are not able to give up sweets. In the light version, regular granulated sugar is replaced with fructose. With the same calorie content, fruit sugar is twice as sweet, and therefore you can take half as much of it to get the same taste. Another reserve for reducing calorie content is a more rational use of butter.

For the “Light” option, replace a glass of granulated sugar with half a glass of fructose and reduce the amount of butter to 60 g.

Premium wheat flour – 1 cup (250 ml) or 160 g;
Semolina - 1 cup or 200 g;
Granulated sugar – 1 cup or 200 g;
Butter – 100 g;
Brown sugar – 40 g (1.5 tbsp);
Apples – 700-800 g;
Lemon – 1 pc.;
Ground cinnamon – 1 tsp;
Vanillin – 1 packet;
Baking powder – 1 packet.

Let's start preparing the pie by peeling the apples, but before that we'll put a piece of butter in the freezer. Summer or homemade thin-skinned apples just need to be washed and cored. Winter store-bought fruits are usually thicker-skinned and sometimes broken. It is advisable to clean them, removing all damaged areas. If we take a kilogram of apples, the output will be exactly the 700-800 g of filling we need.

Grate the apples on a coarse grater.

If desired, for a brighter aroma, you can first remove the zest from the lemon and add it to the apples.

To prevent the filling from darkening due to oxidation in the air, you need to immediately squeeze lemon juice onto it.

Traditional apple flavoring is ground cinnamon. Add a teaspoon of ground cinnamon to the grated apples in addition to the zest.

Mix everything properly. The filling is ready.

We prepare the filling from dry ingredients, so the bowl in which we will mix the ingredients must be absolutely dry, this is important!

You can measure products by volume (“Total per glass”), but you can also measure by weight – whichever is more convenient for you. Pour 1 cup (160 g) flour into a bowl.

The next addition is 1 cup (200 g) semolina.

Instead of a glass of sugar, add half a glass (100 g) of fructose.

Vanillin is most often used as a flavoring for sweet baked goods, but if desired, you can replace it with ground cardamom, grated nutmeg, dried ginger or the same cinnamon - this is a matter of taste and personal preference. If you don’t have baking powder at home, you can replace it with an incomplete teaspoon of regular baking soda. At the end, don’t forget to add a pinch of salt to set off the sweetness of the dough and the acidity of the apple filling.

Mix the dry mixture thoroughly - all components of the pie are ready.

Turn on the oven to heat up and begin “assembling” the pie. We will need a mold, preferably a silicone one; it does not need to be lubricated with oil, like a metal, regular or detachable one. Pour a quarter of the dry mixture into the bottom of the mold and level it with a spatula.

The second layer is a third of grated apples. Using a regular fork, you need to smooth the apples and lightly “trample them down.”

We repeat this operation twice more, pouring the last quarter of the dry mixture onto the top of the pie as the last layer.

Now it's time to take the butter out of the freezer. Traditional technology suggests grating the butter on a coarse grater and spreading it over the surface of the pie. But if you cut well-frozen butter with a sharp knife into very thin pieces and place them evenly on top of the “dry” layer, noticeably less butter will be used.

The final touch: sprinkle the pie with brown sugar on top of the butter; it has less calories but is more flavorful.

Bake the bulk apple pie in the oven until done, about 30 minutes at a temperature of 200-220 degrees.

To ensure that the finished pie does not become soggy, but retains a crispy crust, it must first be tipped out of the mold onto a plate while still warm, and then turned over onto a plate using the same method.

In principle, you can bake a bulk apple pie in a slow cooker, but then the consistency will be more like pudding: soft, tasty, tender, but without a crispy crust and caramelized top, like a real Bulgarian dessert.

Recipe 6: Bulgarian apple pie (with photo)

Today I propose to prepare a very simple, but no less tasty “Bulgarian bulk apple pie”. We're all used to it. that a pie requires dough, but this pie does not require any dough, it will be loose. Here are the products that we will need, and now I will tell and show you how to make this pie. It’s very convenient to remember: you only need one glass of flour, semolina and granulated sugar. And three or four apples, half a stick of butter, you can add cinnamon, raisins, and even nuts, but this is a matter of taste. Well, let's begin!

apples - 500 grams;
granulated sugar - 1 cup;
flour - 1 glass;
semolina - 1 cup;
ground cinnamon - 15 grams;
baking soda - 3 grams;
salt - 3 grams;
butter - 100 grams;
raisins - 100 grams

Take one glass of semolina

One glass of wheat flour

One glass of granulated sugar

A little salt and one third of a teaspoon of soda. Soda can be replaced with a special baking powder for dough.

Mix all the dry ingredients that I just listed in one cup, this will be our dry dough. Is it really very simple?!

Now let's get to the apples. I have such “tormented” apples, but it’s not scary, they will be just wonderful in the pie

I remove the centers and grate them

If you wish, you can add raisins; I also had dried cranberries, so I’ll add those too.

The result is an apple-cranberry mixture with raisins

Add cinnamon to taste, because cinnamon goes very well with apples

I take a round springform pan, the bottom of which needs to be covered with baking paper.

Remove half a stick of frozen butter from the freezer and grate it

Pour some of it onto the bottom of the mold and coat the walls a little with it.

Sprinkle one third of the dry mixture on top of the butter.

then half the grated apples

Add another third of the dry mixture to the apples.

and add the remaining half of the apples

Sprinkle the rest of the dry mixture on top and sprinkle with the rest of the grated butter. That's it, the cake is ready to bake!

It will spend about half an hour in the oven at a temperature of 150 degrees, it has a beautiful crispy crust

Use a silicone spatula to work the sides of the mold so that the cake comes out of the mold well, then remove the mold

and carefully transfer the pie to a platter or large plate

The pie turns out tender and deliciously delicious, just like in the best pastry shops.

This is a very easy pie to make, it does not require any special skills or products, everything is very simple, try making it, and your family will be very happy!

Recipe 7: Apple Pie with Semolina and Cinnamon

During the apple season, I always delight my family with a delicious, juicy and easy-to-prepare apple pie.

apples 1 kg
sugar 1 cup.
flour 1 cup.
semolina 1 cup
baking powder 2 tsp.
ground cinnamon 1 tsp.
citric acid 0.8 tsp.
butter or margarine 150 g
powdered sugar 3 tsp.

Prepare the dry mixture - dough: mix sugar, flour, semolina, baking powder and citric acid. Mix thoroughly.

Wash the apples, cut out the centers and grate them together with the skin.

Grease a baking tray with oil and sprinkle with flour.

Let's move on to forming the pie: sprinkle 1/3 of the dry mixture on the bottom of the baking sheet, ½ of the grated apples on top, etc. We finish with the dry mixture and top with chilled butter on a coarse grater.

Bake for 1 hour at 180 degrees.

Bon appetit everyone!

Hello, dear readers! Today we will prepare Bulgarian bulk apple pie. I offer you several simple but slightly varied recipes for lovers of sweet pastries.

Using this recipe, in just 7 minutes, you get a miracle pie from available ingredients.

We will need:

5 tbsp. l. wheat flour;
5 tbsp. l. semolina;
5 tbsp. l. white sugar;
2 tsp. baking powder;
4-5 pcs. sour apples;
100 g frozen butter;
0.5 tbsp. raisins;
0.5 tbsp. chopped walnuts;
1 tsp. cinnamon.

How I cook:

In a deep, small container, mix flour and baking powder.
Add raisins, sugar, semolina to this mixture and mix.
I wash the apples, peel them with a potato peeler, cut them in half and remove the seed membranes.
I grate the prepared fruits on a coarse grater and add nuts to them. Sprinkle with cinnamon and stir.
I cover the bottom of the mold with parchment paper, rub it with oil and dust it a little with the dry mixture.
I put apples and nuts on top and cover with bulk ingredients.
I add another layer of fruit and spread the remaining mixture.
I cover the top of the pie with butter, grated on a coarse grater.
I transfer the semi-finished product to the oven, preheated to 180 degrees.
After half an hour, I take the treat out of the unit, sprinkle it with sugar and return it to bake for another 5 minutes.

When the pie has cooled, I slice it. If desired, you can sprinkle the treat with powdered sugar. This dessert goes well with sour cream.

Tip: if you don’t have raisins or nuts, you don’t have to add them, the pie will be a little simpler, but its taste will remain almost unchanged.

According to this recipe, we prepare the confectionery product with milk.

We will need:

1 tbsp. premium wheat flour;
1 tbsp. semolina;
1 tbsp. white sugar;
1 tbsp. fresh farm or pasteurized milk;
5-6 apples, you can add pears, raisins and nuts;
3-4 tsp. baking powder.

How I cook:

I grate the washed, peeled apples on a coarse grater;
I pour the flour into a deep bowl, add semolina, sugar to it and mix with a spatula, spoon or hand - as is convenient.
I grease the bottom of the multicooker bowl with butter or margarine and sprinkle it with the dry mixture.
I put some of the grated apples on top.
Thus, 2-3 layers are obtained, the conclusion will be dry ingredients.
I make punctures all over the pie using a wooden stick or just a fork.
I pour hot boiled milk over the entire semi-finished product.
I transfer the bowl to the multicooker and close the lid. I turn on the “Baking” mode.
Cooking time - 45 minutes. 5 minutes after the beep, I take out the baked pie.

I serve the delicacy to the table, cold, sprinkle with powdered sugar on top.

Tip: if you don't have butter or margarine, you can replace it with vegetable oil.

The composition of the culinary product includes exactly the same amount of main ingredients, hence the name. When preparing this dessert, the flour mixture is always laid out dry, which is convenient for those who do not like to fuss with dough.

We will need:

1 tbsp. wheat flour;
1 tbsp. semolina;
1 tbsp. white sugar;
6-7 pcs. apples;
2 tsp. baking powder;
juice from half a lemon;
150 g chilled butter.

How I cook:

I wash and peel the apples and grate them on a coarse grater. I water them with lemon juice to prevent them from turning black. If desired, sprinkle with vanilla sugar or cinnamon.
Mix all the dry ingredients and divide them into approximately three parts.
I cover a baking sheet with parchment paper, rub it with oil and sprinkle with the dry mixture.
I put half the apples on top and cover with the second part of the bulk ingredients.
Once again I repeat the manipulation with the fruit and flour mixture.
I grate chilled butter on top.
I put the cake into the oven, preheated to 180 degrees, bake for 30-45 minutes, the exact time depends on the characteristics of the electrical unit.
I take the finished dessert out of the oven. When it cools down, remove from the mold, cut into portions, sprinkle with powdered sugar.

I serve the pie chilled with tea, coffee or cocoa.

This recipe is useful for those who are on a diet or who are trying to eat before religious holidays.

We will need:

5 tbsp. l. premium wheat flour;
5 tbsp. l. semolina;
5 tbsp. l. white sugar;
5-6 apples of light varieties;
1.5 tsp. soy sauce;
0.5 tbsp. sunflower oil;
0.5 tsp. ground cinnamon;
0.5 tbsp. l. baking powder for dough;
2-3 tsp. vanilla sugar.

How I cook:

I peel the washed apples, cut them in half and remove the seed membranes.
I grate the fruits on a coarse grater, sprinkle them with aromatic sugar and pour over the sauce for piquancy.
Mix all dry ingredients.
I cover the baking sheet with parchment, grease it with vegetable oil and cover it with part of the bulk mixture.
I put half the apples on top.
Next, I alternate the preparations, the last one covers the pie, the dry mixture.
I compact it a little with my hand. I make deep punctures with a fork throughout the semi-finished product.
I pour sunflower oil over the pie.
I preheat the oven to 180 degrees, transfer the culinary product into it.
Baking time 45 minutes.

I cut the cooled pie and serve it with herbal tea.

Note: milk can be replaced with kefir or sour cream, and sesame seeds can be added to it. Instead of apples, put any berries in the pie, you just need to adjust the amount of sugar, depending on the acidity of the selected fruit.

Tip: The butter will spread better if it is frozen. In a bulk pie, the bottom layer needs to be compacted a little so that the pie does not crumble.

Goodbye, blog readers! I hope you enjoyed my recipes. Bulgarian bulk apple pie according to my recipes is so different and so tasty. I look forward to your feedback; it will be nice to hear the opinions of new readers on social networks. Share recipes with your friends and acquaintances.

Autumn is a fertile time; it pleases us with abundance and a rich harvest. And a rich harvest of apples evokes especially pleasant emotions. After all, you can use them to prepare a lot of delicious main courses, appetizers, sauces, ketchups, and, of course, desserts.

If you happen to be lucky enough to have a rich harvest of apples, and all your traditional recipes for dishes with these fruits have already been tried, you can offer a simple and delicious dessert called Bulgarian apple pie. How pleasant it is, sitting with a cup of strong tea, to treat guests or pamper your family with delicious and aromatic pastries, which are also simple and quick to prepare.

An apple pie for the world

Apple pie is a very common dessert all over the world. Due to the fact that the aromatic fruits are perfectly stored for several months, dishes from them can also be prepared during the cold season, providing our body with vitamins, fiber and minerals.

Almost every country where this juicy, healthy fruit grows has its own unique sweet recipe made from dough and apples. Charlotte is one of the most famous apple pies, very loved in our country, although its homeland is France. Initially, the process of preparing charlotte took several hours and included products such as liqueur, fruits other than apples, and buttercream. Nowadays, the main French apple pie is a pie called “tarte tatin”, filled with caramel syrup.

And in Austria, Germany and some Eastern European countries they love apple strudel. It is made from stuffed with chopped apples, and when serving, berry sauce and powdered sugar are added.

In the UK, they prepare such a dessert as apple crumble - baked pudding with the addition of apples and shortcrust pastry crumbs. In America, they will feed you Apple Pie, it has a lot of fruit filling, and it is served with a scoop of ice cream.

"Warsaw" or "Bulgarian"

But the pie that we will talk about today is often called both Bulgarian and Warsaw. But no matter how the name sounds, this crumbly apple pie is easy to make and you'll definitely love the taste.

Bulgarian apple pie is called bulk because of the cooking technology - one layer is “poured onto another”; there is no process of kneading the dough. This makes him surprising and interesting. The entire process of miraculously transforming “dry” and “wet” ingredients into delicious, melt-in-your-mouth cakes takes place in the oven.

Products

In order to prepare a magical Bulgarian bulk apple pie, you will need the following products:

apples (juicy variety with sourness) - 4-5 pieces or 0.5 kg;
premium flour - 0.5 cups;
semolina - 0.5 cups;
sugar - 0.5 cups;
baking powder for dough - 0.5 teaspoon;
butter or margarine (it must first be cooled in the freezer) - 50 grams;
cinnamon - a pinch, or to taste (you can do without it if you don’t like cinnamon);
milk - 50 ml.

If you have a large family or are expecting a lot of guests, you can double the portions of ingredients.

Preparation

Wash the apples as usual, remove the core and seeds. If the apples have a thick skin, it is better to get rid of it as well. The fruits need to be grated on a coarse grater. A little secret: if you immediately lightly sprinkle the grated apples with lemon juice, they will not darken.

You also need to grate butter or margarine. It is most convenient to grate the oil after keeping it in the freezer for about 30 minutes.

Then, in a large bowl, very thoroughly mix all the dry ingredients - semolina, flour, baking powder, sugar and cinnamon.

Take the pan in which the Bulgarian apple pie will be baked, cover it with parchment and sprinkle with half the grated butter. First we spread about a third of the dry mixture or a layer of 2-3 cm. Then there is a layer of wonderful aromatic apple mass; if the apples are not “wet” enough, you need to add a little sugar syrup or apple juice to them. You also need to take about 1/3 of the fruit mass.

The next layer is again a dry mixture. The optimal number of layers is 3 apple and 4 dry; the Bulgarian apple pie with semolina must be completed with a dry layer.

Baking

Before baking, you need to make through holes in the cake with a knife or wooden stick until the first layer. Pour hot milk evenly, piercing the holes again to make sure that the milk penetrates into all places of the pie. The more holes there are in the cake, the fewer unbaked spots there will be. Then sprinkle the remaining grated butter or margarine on top.

Place the Bulgarian apple in an oven preheated to 180 degrees. The optimal baking time is 50-60 minutes. To form a beautiful, crispy, caramel crust, you can sprinkle the Bulgarian apple pie with granulated sugar 15 minutes before the end of baking. The pie will keep its shape perfectly if you let it cool a little and cut it slightly warm, too.

When serving, sprinkle the finished pie with powdered sugar, add whipped cream and garnish with a sprig of mint.

Bulgarian apple pie: recipe for vegetarians

As you know, during Lent you should not eat food of animal origin, including milk and butter. Also, if you are a supporter of vegetarianism or even stricter veganism, and you cannot eat dairy products, in the recipe for Bulgarian apple pie, milk can easily be replaced with coconut or almond milk, butter with margarine based on vegetable fats (since margarine will be required just a little bit, it won’t cause any harm to your health).

If you don’t have almond or coconut milk in your refrigerator, you can simply mix 50/50 hot water and any odorless vegetable oil. This liquid will also be required in an amount of 50 ml for the above volume of other products.

Cooking in a slow cooker

And also, if for some reason you don’t have the opportunity to use the oven, a wonderful bulk pie can be prepared in a slow cooker. This is another recipe for Bulgarian apple pie (with photo). The cooking process is, in general, the same - we prepare the products as usual.

In a separate bowl, apple mixture and dry ingredient mixture. Then you need to grease the multicooker bowl with margarine or butter. We distribute the first layer of dry mixture to the bottom of the bowl, then the apple layer and so on, the last should be a layer of flour with semolina. Again, do not forget to make holes as often as possible and as deep as possible to the very bottom.

Place the bowl, set the “Baking” mode and the time to 50 minutes. After the final signal, we do not open the multicooker, but let the cake rest for 10-15 minutes.

Guests or family members who have tried Bulgarian apple pie prepared both in the oven and in a slow cooker will leave excellent reviews! And you will spend a minimum of effort on preparing this dessert.

Classics in variations

The classic Bulgarian apple pie with semolina, the recipe for which is described above, can be varied with various additives. Adding lemon zest to the apple mass will add a special piquancy, citrus aroma and slight bitterness.

The taste of nutmeg goes well with apples. Adding a pinch of ground nutmeg to the dry mixture will give the cake a subtle, sophisticated aroma.

Any nuts you like - walnuts, pine nuts, cashews, peanuts, almonds, toasted sesame seeds, pumpkin seeds or sunflower seeds - are perfect as a tasty addition to the filling. You only need a few nuts - a small handful will be enough.

You can also add a handful of dried fruits to the apple mass - prunes, raisins, dried apricots, dried cherries or candied fruits. Just don’t forget the rule - “dry” ingredients to dry, “wet” to wet.

The flight of imagination here is almost limitless, and you can enjoy a new taste of your favorite pie every time. This recipe is often called "lazy" because it is easy to prepare (especially if you use a slow cooker). In addition, the whole process does not take much time, and in the end the dessert turns out very, very tasty.

Hello dear country mothers!!!

I want to introduce you to apple pie if you have a lot of apples but don't have time to make baking

You will need:

1 cup semolina

1 cup flour

1 cup of sugar

1 glass of milk
1.5 tsp. spoons of quality baking powder,
lemon juice and 5 medium sized apples.

How to cook:
1. The preparation of this pie is quite unusual, but the result will be wonderful.
First, mix all the dry products: semolina, flour, sugar, baking powder. You can also add a pinch of salt, but I think it's unnecessary here.
2. Apples must be grated on a coarse grater - I always do this using a food processor. Immediately, without delay, sprinkle the grated apples with lemon juice - otherwise they will quickly darken.
3. Take a baking dish, grease it with margarine or butter, evenly pour a glass of our dry dough, add a layer of apples, then again the dry mixture and apples. My form ends up with three layers.
4. Before putting the pie in the oven, pour it evenly with a glass of very hot - directly boiling - milk, carefully using a knife or fork to pierce the pie so that the milk reaches the bottom layer.
5. This pie is baked for about 50-60 minutes in an oven preheated to 180 degrees.
The pie is not traditional, but the taste is delicate, with a pleasant apple taste. After cooling, it holds its shape perfectly and does not crumble.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

- 150 grams of flour;
- 150 grams of semolina;
- 150 grams of granulated sugar
- 2 tea. l. baking powder;
- 1 tea. l. ground cinnamon;
- 3-4 large apples;
- 150 grams of butter;
- 10 pieces. walnuts;
- 2-3 handfuls of raisins.

How to cook with photos step by step

Mix the dry ingredients: add granulated sugar to the flour.

Add semolina to the dry mixture and mix thoroughly again.

Now I add baking powder to make the dough more fluffy. I'm sure you'll like this simple one too.

I make sure to cut the hard skin off the apples. I rub them through the large side of a metal grater.

To the apples I add washed and dried raisins, as well as peeled and slightly chopped walnuts.

Place a sheet of parchment paper on the bottom of the pan. Then I take a piece of frozen butter and grate it directly onto the paper to form the first layer of the cake. This way the cake will not stick to the paper and will not be dry.

Now I pour 3-4 tablespoons of the dry mixture onto the oil. I distribute it evenly in an even continuous layer.

Now there will be a layer of apples with raisins and nuts. I don’t skimp on the apple layer so that the pie is juicy and tasty.

I alternate layers of dry dough and apple filling.

At the end, I rub again a layer of butter that I have left. I cover the cake completely with a layer of butter as much as possible without gaps. This is how you can make a wonderful pie in 7 minutes without getting your hands dirty from the dough. This one will be incredibly tasty, I cook it most often.

I bake the pie in the oven for no more than 25 minutes. Usually 20 minutes is enough for me when the oven is turned on at a maximum of 230 degrees.

In just 7 minutes, I take the rosy, cooled Bulgarian-style apple pie out of the frying pan and place it on a wide, flat dish.

Bon Appetite!