Lean Bulk Apple Pie

Before cooking the pie, turn on the oven, setting the temperature to 180 degrees Celsius. Then the whole process will take much less time. We will prepare the form in advance: depending on its design and material, we either line it with parchment, or lubricate it with vegetable oil and sprinkle with semolina. The first option - with parchment - will be most convenient. It is also desirable to lubricate it with a little oil.

Apples of sweet and sour hard varieties are washed, peeled from the skin and seed box and grated on a coarse grater. If desired, we can sweeten and add your favorite spices (vanilla, cinnamon). Mix everything evenly.

Mix the dry ingredients (flour, semolina, baking powder, sugar). Do not forget about sifting flour, because random crumbs or debris can spoil the overall impression and make the pie inedible.

We begin to form a pie. At the bottom of the prepared mold, pour out a glass of dry mixture, level it and lay the apple layer on top. Press down the apples to seal the filling. So alternate the layers three times, be sure to finish with a dry layer. Carefully equalize the surface with a spatula and pour vegetable oil, piercing with a knife to soak all the apple and dry mass.

Bake the pie at the specified temperature for about 40-45 minutes. It is better to cool in the form - then the pie will retain its shape when serving. If time permits, you can cook a pie in the evening and leave it to cool all night directly in the oven. Then in the morning you will get the perfect consistency of a treat that will be easy to cut into portions.

We serve a lean apple pie, optionally sprinkling each piece with powdered sugar, with a cup of fragrant tea or fragrant coffee. The pie turns out delicious and quite unusual, the apple layers acquire a slightly caramel taste. In general, it is definitely worth the effort.

Bon appetit!