Bulk semolina apple pie

Before starting cooking, immediately turn on the oven at a temperature of 180 degrees so that the workpiece is put in a hot chamber, then you will not have to wait long for baking. And we also immediately prepare the mold - liberally lubricate the sides and bottom with softened butter. If a Teflon surface is used, then it does not need to be oiled.

Sift wheat flour into a separate bowl to saturate the product with oxygen. In the same place, mix all the dry ingredients (semolina, sugar, vanilla sugar and baking powder) and mix thoroughly until smooth. While we set aside the bowl and let's do the apples.

Apples of sweet and sour varieties are thoroughly washed, peeled and removed from the core. Rub the pieces of apples on a large grater, and so that the mass does not darken, you can lightly sprinkle with lemon juice (or even ordinary table vinegar). The acid will help to preserve the natural color of the grated fruits. For lovers of sweeter, you can add a couple of tablespoons of sugar, and for experimenters - cinnamon or another spice.

In the prepared form, we lay the prepared mixtures in layers - the first is the dry mixture, then the apple cake and again the dry mixture. Add the rest of the apples and finish with dry ingredients.

We rub the cooled butter on the surface of the pie, using a large cross section, and send it to the oven for 45 minutes. Readiness is determined visually by a pretty ruddy crust. It is advisable to wait for cooling in the mold, then the pie will turn out smooth, neat and easily cut.

Cut the ready-made bulk apple pie into rectangular pieces or sectors and serve hot, decorating as desired. Alternatively, sprinkle liberally with powdered sugar and embellish with mint leaves. We serve it with tea, coffee, cocoa or just hot milk.

Bon appetit!