Bulk Apple Pie

Bulk Apple Pie

Category: Bakery products

Ingredients
semolina or small oatmeal	1 glass
Sahara	1 glass
flour	1 glass
baking powder	2 tsp
starch	2 tsp
cinnamon	1 tsp
any apples	1.5-2 kg

Cooking method

• Mix all dry ingredients in one bowl.
• 1.5-2 kg of any apples, peeled. Grind into thin crumbs with a blender.
• The juice is collected in a bowl. Do not wring out - the dry part will absorb.
• Cover the mold with wet baking paper, grease with rast. oil.
• Pour the dry mixture on the bottom of the mold, put the apples on top, level with a spoon, press to the bottom layer, then again the dry layer, and so on. The last layer (the thinnest) is dry.
• And spread thinly sliced ​​butter on top of the last layer.
• B the oven for 45-50 minutes. +180 gr.
• In a slow cooker: For Baking, 50 and 50 minutes.
• When the cake is ready, let it cool completely in the form, put it in the refrigerator for an hour, and then sprinkle with powdered sugar.
• I didn’t put it in the refrigerator, it cooled down so well. I tasted the bite while still warm, approved.

Note

I didn't peel the apples, finely chopped them in a chopper.
They gave me the recipe, I adapted it to the Redmond m / v and tried it successfully. I share, maybe someone will like it. For lazy people - the very THAT.
She put wet baking paper on the bottom, it fits perfectly, smeared with rust. oil. She pulled out the warm cake easily, by the ends of the paper. She pulled out the paper too, slipped easily.

I'll post the photo later, but the pie has already been cut into portions.

[DonnaRosa]

DonnaRosa, well, at least one picture, pliz)) interesting!)

[DonnaRosa]

DonnaRosa, well, at least one picture, pliz)) interesting!)

My camera is old, but it's dark at home, we have rain, cold and autumn. If it's a bright day tomorrow, I'll take a photo of the pieces.
The view, to be honest, is so-so, there are layers on the cut, and the top in m / v is pale, but tasty. My au pair baked in the oven for her family, brought me apples and said she had a beautiful crust on top, under butter.

just today I tried such a cake, only poppy seeds and finely chopped nuts were added to the dry mixture, delicious.
Moreover, the taste is different, if the dry mass is larger, it looks like a shortbread, if less, it looks like a biscuit

[vera100865]

vera100865, I put 1/5 cup of semolina, and the rest is small German oatmeal, but you can put the whole glass of semolina.
Only the bottom is similar to shortbread dough, and the whole cake is quite wet and not annoying.

really tasty, I will do it, last year I did something like that, but only 3 layers of dry-apples-dry, more layers-tastier

[DonnaRosa]

DonnaRosaHow much oil? There is no oil in the recipe.

In a multicooker: On Baking, 50 and 50 minutes

How many layers are there in a multicooker?

I adapted it to the Redmond m / v and tried it successfully.

Grease the bowl with oil in the cartoon? 50 minutes on one side and 50 on the other?

small german oatmeal

Aha !!)))) just about from here in more detail ... I want to make it with oatmeal, without semolina ... I have already prepared such a Pie and posted it on the site Povarenka apple ~ pear, also with a PURPOSE oatmeal!))) But not in the Mult, in the oven. And right now I want to Multa!
BUT what is "German" oatmeal? And how will it adapt to it? Can I grind the "Russian"?

Added Wednesday 28 Sep 2016 10:31 PM

50 minutes on one side and 50 on the other?

Light, no))) do not turn over, how?))) It is bulk! I think no! Just bake for so long. 50 minutes, and then another 50 minutes .... I think ... isn't it a lot?

[DonnaRosa]

do not turn over, how?))) it is bulk! I think no! Just bake for so long. 50 minutes, and then another 50 minutes ...

Yes, it's somehow incomprehensible.
DonnaRosaplease tell us about cooking at MV

[DonnaRosa]

DonnaRosa, great, one more apple pie, I took it to the bookmarks, I will have strength - I will do it tomorrow, otherwise I will not save from apples!

[Cover the dno pot with wet baking paper, grease it. oil.Pour dry mixture on the bottom of the mold, put apples on top, level with a spoon, press to the bottom layer, then dry layer again, and so on. The last layer (the thinnest) is dry.In my Redmond, baked goods are 50 minutes. I baked twice 50 times to bake, did not overturn.]

.

Cover the dno pot with wet baking paper, grease it. oil.
Pour dry mixture on the bottom of the mold, put apples on top, level with a spoon, press to the bottom layer, then dry layer again, and so on. The last layer (the thinnest) is dry.
In my Redmond, baked goods are 50 minutes. I baked twice 50 times to bake, did not overturn.

Added Thursday, 29 Sep 2016 00:45

Aha !!)))) just about from here in more detail ... I want to make it with oatmeal, without semolina ... I have already prepared such a Pie and posted it on the site Povarenka apple ~ pear, also with PURPOSE oatmeal!))) But not in the Mult, in the oven. And right now I want to be in Multa!
BUT what is "German" oatmeal? And how will it adapt to it? Can I grind the "Russian"?

Added Wednesday 28 Sep 2016 10:31 PM

Light, no))) do not turn over, how?))) It is bulk! I think no! Just bake for so long. 50 minutes, and then another 50 minutes .... I think ... isn't that a lot?

Perhaps it is possible to bake less if the m / w is more powerful.
I have a Redmond 4510. I cooked longer, but did NOT turn it over. It baked well.
Oatmeal can be Russian, if it is super small, only I have German, which is sooooo small, it is the best for me in any form.

DonnaRosa, How much oil? There is no oil in the recipe.

ALE !!!! HOW MUCH BUTTER? !!!!!
so, I understand, I am being ignored. I will look for a similar recipe somewhere on the side.

[Valerka]

Valerka, I'm sure it's not important. Everyone has different surfaces. It will take less in the cartoon, more on the baking sheet. I think to rub a piece of frozen butter on a coarse grater, and scatter it over the surface.
Sori that got in, don't throw your slippers at me
Here, I was reasonable and forgot to say that it was an interesting version of the pie. I'll try it in the oven) hunting a crust!

I always bake this pie in a slow cooker. First, in a small hell, then, as a big one appeared, in it. In a large multi-cooker Panasonic 18 I put 60 + 55 minutes. I always bake a big pie, I put a lot of apples, sometimes I add pears, I also made a layer of curd filling. With cottage cheese it turns out not so tender, the cottage cheese is baked and gives this delicate pie a density, but for the sake of variety it is possible with cottage cheese. The oil takes 80-100g, I cut it into thin slices and spread it over the last dry layer to completely cover it. Only starch is not in my recipe ...

[DonnaRosa]

DonnaRosaHow much oil? There is no oil in the recipe.

Oil - optional, you can do without it if there is no oil. A thin layer, I put it on top of the prepared cake, when it melted, gently spread it over the top with a thin film.

Added Thursday, 29 Sep 2016 11:41 am

ALE !!!! HOW MUCH BUTTER? !!!!!
so, I understand, I am being ignored. I will look for a similar recipe somewhere on the side.

Calm, only calm (s)

Added Thursday, 29 Sep 2016 11:43 am

Zhannptica,: rose: Umnichka, thanks for the help, I didn't notice in the thin line of the question above.

Added Thursday, 29 Sep 2016 11:45 am

The oil takes 80-100g, I cut it into thin slices and spread it over the last dry layer to completely cover it.

I'm not that generous. Our cottage cheese is expensive, I rarely use it for pies, and it took me 30 grams of butter, no more.

Donnochka Rosochka, my dear, you are Clever, Beauty and Comedian with us!)))
And this recipe is FUNNY. I baked this more than once! True, I like oatmeal more and add a little flour (for a bunch of words ... uh ... in a sentence))))
I take frozen butter straight with a bar and rub it a little from above, by eye on a coarse grater ... so SHAKE. The APPLES will let the juice out ~ there is enough moisture! The oil is mainly for the "cake" smell!

[DonnaRosa]

DonnaRosa, Thank you so much. Now everything is clear. I'll bake it.

For lazy people - the very THAT.

I love these recipes

[DonnaRosa]

DonnaRosa, well, at least one picture, pliz)) interesting!)

🔗

What role does oil play? Can it be replaced with a vegetable one, or even removed?
My husband can't have animal fat now, I'm trying to find something without them.

Yes!))) This is how it looks !!!
I recognize my brother Kolya! (C)
He, the girls are so ... moist, gentle ... well, I love him dearly!)))
Tomorrow I'll cook it up, there are still plenty of apples!))) I'll blender my traditional Hercules smaller ...

[Fotina]

Fotina, Can be without oil.

Thanks a lot for the recipe! Made strictly according to the recipe, baked in a small Panasonic for 60 + 40 minutes. It turned out to 3/4 of the height of the pan, 7 layers of dough, 6 layers of Antonovka apples. Very tasty and, most importantly, the consistency is as it should be - not wet, not dry. An old mother said: "When did you manage to make such a delicious cake."

We also love this cake very much, only I do not make it with butter, but pour milk on each layer. For a pie - 500 ml. With milk, it tastes not like pie, but like apple dessert, especially chilled the next day. I bake in MV Oursson 5015 for 1 hour with the lid ajar, shake off the condensate, and another 15-20 minutes.
I wonder if you don't lay it out in layers, but immediately mix the dry mixture with apples?

[detdok]

detdok, I blinded him from what was. (from).

Added Thursday, September 29, 2016 6:22 PM

We also love this cake very much, only I do not make it with butter, but pour milk on each layer. For a pie - 500 ml. With milk, it tastes not like pie, but like apple dessert, especially chilled the next day.

An interesting combination. Thanks for.

[DonnaRosa]

DonnaRosa, thanks for the photo!) now I will definitely try to bake

I pour milk on each layer. For a pie - 500 ml

More and more interesting

and pour milk on each layer. For a pie - 500

Yes!))) Don't be surprised. This is Bulgarian Apple Pie. Also a tasty option. I ate with semolina !!!

[Apple pie "Bulgarian"]

This is a Bulgarian Apple Pie

Apple pie "Bulgarian"

[Apple pie "Bulgarian"]

Apple pie "Bulgarian"

Yeah, yeah, bake!
And my variation with milk https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173861.0

Can I also insert "five cents"? ....
I make one of the apple layers banana))) Aroma-a-at ...........
And the note is good, and the juiciness is not lost, and the variety. Although the first time I baked it strictly according to the recipe, in order to understand WHAT SHOULD work out)))) I liked the banana more. But, this is not for everybody, because someone does not recognize bananas at all.
And so the idea of ​​the pie is great. I use it myself and recommend it to others. I bake in a slow cooker.

I baked a cake in a small cartoon Philips HD3060 / 03 Avance Collection. I took half the ingredients. Baked at 120 gr. 2 hours.
Bottom line: the cake is delicious. But - all the paper stuck. The whole crust remained on paper.
Therefore, the question is: can you bake without paper?

Therefore, the question is: can you bake without paper?

Personally, I heard about paper for the first time here. I always bake without her. Nothing sticks, does not burn.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, there was paper in the recipe, so I used it. Thank you next. once I will bake without it.

in the next. once I will bake without it.

[DonnaRosa]

DonnaRosa, this is not the first time I look at a bulk pie, but when I want an apple pie, for some reason I always make my favorite yeast pie. And seemingly simple Bye to bookmarks 🔗

[DonnaRosa]

DonnaRosa, this is not the first time I look at a bulk pie, but when I want an apple pie, for some reason I always make my favorite yeast pie. And seemingly simple Bye to bookmarks

I will not put in cinnamon anymore, I don't like it, and my younger grandson also mixed it in the cake today.

Added on Friday 30 Sep 2016 5:06 PM

I baked a cake in a small cartoon Philips HD3060 / 03 Avance Collection. I took half the ingredients. Baked at 120 gr. 2 hours.
Bottom line: the cake is delicious. But - all the paper stuck. The whole crust remained on paper.
Therefore, the question is: can you bake without paper?

She poured wet paper - she well repeated the shape of the bottom of the pot. She generously anointed Rast. oil. The cake separated from the paper perfectly, it slipped out and nobody and nothing was hurt.

She generously anointed Rast. oil. The cake was perfectly separated from the paper, it slipped out and no one and nothing was hurt.

Yes, I missed too well. I had to eat a crust from the paper. The main thing is delicious. I will continue to bake, very convenient.
I'll change something for myself - it's sweet for me.

I will not put cinnamon anymore, I don't like it and my younger grandson also interfered in the cake today

The tastes are different. And I, on the contrary, had to put more.

We also do not like very sweet things - with 2/3 cup of sugar it turns out very elegantly!

But I didn't succeed, sadness.

We also do not like very sweet things - with 2/3 cup of sugar it turns out very elegantly!

It depends on apples whether they are sweet or sour.

But I didn't succeed, sadness.

Where did they bake? What exactly didn't work out?

The pie is delicious. I fell in love with him because with his help you can attach the cake, which is formed when making apple juice. And maybe not only apple will do, I just didn't make other juices besides orange and carrots. (By the way, carrots in soup or carrot cake).
In short, I even specially mixed a can of dry mixture, so that everything was quite simple.
The cake is not so wet because it looks like shortbread dough, yes.

[DonnaRosa]

And I liked this cake. Baked in the oven, in 3 layers, did not add cinnamon, they do not like it in my family in baking. The sample was filmed in the evening, and on the second day, after standing overnight, it seemed to me even tastier.
DonnaRosa, thanks for the recipe!

I'm going to bake your pie in the oven. Which shape is suitable for the indicated proportions?
I want to bake in ceramics. I have such forms in abundance, so give, please, a tip at least on the area of ​​the pie. ))))

And the next question is about replacing semolina with oatmeal. In 1 st. The semolina is 200 g, and the oatmeal is 100 g. Are we changing or are we still equalizing the weight?

Thank you! Was on fire with this cake. I will try to report)))

[L-olga]

L-olga, I do everything "strictly by eye". I added two handfuls of semolina to a glass of very fine oatmeal to the top, it absorbs moisture well. Diameter? The size does not matter, in this case the Pie will be higher or lower, that's all.
P.S. The eldest grandson really liked it, and the little one made a comment that cinnamon was in the way. She also seemed superfluous to me.

[DonnaRosa]

DonnaRosa,
Donna Rose is a great easy recipe
And what volume should be in glasses of 250 ml, 200 ml, or from a multicooker?

[brendabaker]

brendabakerI took an ordinary old Soviet faceted glass. I also have modern Chinese, it is also faceted, but less than 40 grams, IMHO.
I don’t think it’s very important, the recipe is rather approximate, it allows deviations, apples are also different.

[DonnaRosa]

DonnaRosa,
So I'll take 200 ml, this is the volume of a Soviet faceted glass.
(1 Asian CUP = 3/4 European CUP, I had such a clarification for the rice cooker)

the recipe is pretty rough

That's for sure, when I first read such a recipe somewhere, it was said to take part of this, part of this and put it in the form in layers. And about cinnamon and starch was not at all. Perhaps there was not even about sugar, because the cake was not sweet.