Dry apple pie: recipe with photo

Making apple pie with semolina on dry dough is a very simple and affordable recipe. It may not look very attractive and not everyone will dare to put it on the holiday table, but it is a very tender, soft pie that literally melts in your mouth.

You and your loved ones will definitely like it.

This apple pie is notable for the fact that dry dough is prepared for it, which is not kneaded, but simply poured into the mold.

This pastry can be prepared both in a slow cooker and in the oven - there is not much difference. The baking method depends only on your desire. Try to bring this semolina pie recipe to life, it will not disappoint you!

Ingredients

To prepare this pie, you will need only the most affordable products that can be found in any supermarket near your home:

premium wheat flour – 1 cup;
butter – 150 grams;
semolina – 1 cup;
sugar – 1 glass;
apples – 1 kilogram;
baking powder - 2 teaspoons;
vanillin – 1 teaspoon;
ground cinnamon – ½ teaspoon;
lemon juice – 1 teaspoon;
brown sugar – 1 tablespoon;
Powdered sugar - enough to sprinkle the finished cake.

Preparing apples

Any apples will work for this recipe. And if you have your own garden and a new harvest is ripening in it, then there is nothing better than fresh, it doesn’t matter if even a few unripe fruits - their sourness will give the baked goods additional juiciness and aroma.

Let's take our fruits, their quantity does not have to be exactly one kilogram, it depends on the size of the baking dish, as well as the desire of the housewife - whether it will be a whole scattering of apples, or there will be very little apple filling.

Peel the selected fruits and remove the seeds.

Grate the apples.

Now sprinkle them with lemon juice. This will prevent the apples from darkening, because they are rich in iron, and iron quickly oxidizes in air.

Test preparation

Preparing the dough is not the most difficult part of this recipe; even a beginner can handle it. For this unusual recipe, the dough is not kneaded; it is poured into the mold almost dry. So, for the dry semolina pie dough, take the flour and sift it through a sieve, you can even do this twice. During sifting, flour not only gets rid of foreign impurities, but also becomes crumbly and saturated with oxygen.

This will make our cake soft and airy. In a deep bowl, mix sifted flour, a glass of semolina, a glass of sugar and two teaspoons of baking powder. Mix all this thoroughly. The dry dough piece is ready for use.

Preparing to bake

Take a baking dish and generously grease it with butter.

Spread approximately a third of the dry dough evenly over the bottom of the pan.

Place half of the grated apples on the dry mixture and sprinkle with a little cinnamon.

Fill the apples with the second third of the dry dough and smooth it out. And on this new layer of dough, place the second half of the apples and sprinkle with the remaining cinnamon.

Place the last third of the dry dough on top of the second layer of apples and level again. Place the butter in the freezer for a short time until it becomes firm enough. When the butter hardens, grate it onto a coarse grater and sprinkle evenly over the resulting dry cake.

Open apple pie

The traditional option is quick and easy. Even a novice cook (or an inexperienced cook) can master it.

Ingredients

Name	Quantity
Flour	350 gr.
Vegetable oil	4 tbsp. l.
Granulated sugar	160 gr.
Instant yeast	1 package
Egg	1 PC.
Fresh apples	2 – 3 pcs.
Vanilla	Taste

Preparation

Preparing yeast dough. Mix flour, water, 80 gr. sugar, vanilla and 3 tbsp. l. oils Yeast is diluted in warm water and added to the rest of the ingredients. Place everything in a deep pan, cover with a cloth and leave for 2 - 3 hours in a dark, warm place.
Creating the filling. Apples are grated and mixed with sugar.
Layout. The dough is made into something like a cup. First, a circle is made, then the edges are folded. Place the apple mixture in the center.
Baking. The oven is heated to 200 degrees Celsius and the cake is placed there for 40 - 45 minutes.

Serving

Let the finished baked goods stand in the pan for 10-15 minutes and cool slightly. A hot semolina apple pie is too fragile and you won’t be able to safely remove it onto a plate and cut it into portions. When the cake has cooled, remove it from the baking pan, place it on a tray, and sprinkle with powdered sugar. This amazing pie can be served either warm or cold. You can serve it with any jam or apple jam, honey, condensed milk. This recipe will definitely please your taste and will make you happy with a cup of tea!

Don't forget to leave your comment and bon appetit!

Do you like to treat your family to homemade sweets? Do you want to please your unexpected guests with a delicious pie? If you don’t have the time or desire to knead the dough for a long time, but want to taste something delicious for tea, you should try making dry apple pie with semolina at least once. This magnificent dessert has become popular among housewives because the process of preparing it is simple and does not require much time. And its taste is reminiscent of the much-loved charlotte. Want to know the recipe?

What is the secret of a dry pie?

Dry apple pie is prepared only from semolina, flour, sugar, butter and apples. Anyone who loves to bake and does it regularly will ask how a delicious pie can be made without margarine, yeast and eggs?

It's simple - when heated in the oven, the ingredients of the dry mixture are moistened due to the juice secreted by the apples. Oil also plays a role, as it slightly saturates the baked goods. Well, sugar melts under high temperature. What happens to the semolina? It gradually absorbs apple-sugar nectar and swells. As a result, when the dish is ready, you get a hearty and tasty dessert with a golden brown crust and aromatic filling. It can easily replace breakfast or dinner, since the semolina in its composition makes it an unusually satisfying dish.

Which apples are best to use?

The type of apple matters if you decide to surprise your guests with a dry pie. Overripe fruits that have little juice are not suitable. You should not use those varieties that are classified as sweet.

The optimal solution would be green apple varieties - Antonovka, Golden, Semirenko. Choose juicy sweet and sour fruits. The quality of the finished pie will depend on the right choice of fruit. The juicier the apples, the better the dry mixture is saturated. Sourness is also important - in combination with sugar it will give a pleasant taste, the pie will not be cloying.

How to cook dry pie - recipe

So, let's start cooking. Let's prepare the ingredients.

Sugar – 1 glass. Flour – 1 cup. Semolina – 1 cup. Butter – 120-140 grams. Baking powder – 1 sachet (5 g). Green apples – 6-8 pieces. Cinnamon – 5 g.

Combine all dry ingredients together, mixing them thoroughly. Let's prepare the apples. We clean them from the skin and seed boxes. Now we need a grater. If you have a plastic one, it's better to use it. When in contact with iron, apples quickly oxidize, acquiring a metallic taste. Grate the apples on a coarse grater.

Choose a suitable baking dish. Cover the bottom with foil. Use a third of the butter to grease the pan. It's better to soften it a little first. Now we put the future dry apple pie with semolina into the mold.

How to bake a product?

Divide the dry ingredient mixture into three parts. Place one of them in an even layer on greased foil. Now add half the apple chips, spreading them evenly over the entire area. We put the bulk mixture on top of the apples again, and the apples on top of it. The last layer, the top one, is the remaining dry mixture.

You should have a total of three layers of semolina mixture and two layers of applesauce. The thickness of each of them is about a centimeter, although this figure also depends on the size of the baking dish itself. The smaller its volume, the thicker the layers will be. Grind the remaining butter and place it in pieces on the top dry layer of the pie. Oil is necessary for its impregnation.

We send our masterpiece to the oven, which must be turned on in advance so that it warms up well. Bake the pie at 180 degrees for about 20-30 minutes. Its complete readiness will be indicated by a pleasant aroma in the air and a golden brown crust on top.

How to serve the pie?

To prevent your creation from falling apart when slicing, the pie with apples and semolina must be cooled. Let it stay in the baking pan for a while. As the temperature begins to drop, the ingredients will adhere better to each other. The slightly warm pie can be carefully transferred with a spatula to a beautiful dish and then cut into portions. You can remove it from the mold in another way. Simply invert it over the pre-prepared dish and remove the foil. The pie looks the same on top and bottom.

This dish is good served with tea. Some housewives like to decorate the top with jam, but this is not necessary. When cut, this dessert looks interesting due to its layered structure.

Is the cake too wet or too dry?

How do you know that dry apple pie with semolina is cooked correctly? You will appreciate its quality when you taste the product. The pie should be moderately soaked in apple-sugar nectar. If the baked goods are too moist, it means too many apples were used. Perhaps you set the temperature for baking incorrectly or did not wait for the allotted cooking time, completing the process a little earlier.

If your baked goods turn out a little dry, it's probably the apples. Overripe fruits contain little juice, so little of it is released when baked. As a result, semolina and flour simply cannot be soaked in it properly. Then the cake turns out hard and too dry.

Dry apple pie, the recipe for which is given above, is a very tasty culinary dish. We recommend trying to bake this amazing pie, especially if you don't like working with dough, and sweets are a desirable object on your table. Rest assured, there will be no trace of dessert left soon after the tea party starts!

This apple pie will outshine all the delicious, charming, amazing and extraordinary options you have already tried because it is pure perfection. And, by the way, we’re not just talking about a perfectly balanced taste, although, of course, it’s about that too. An important role in evaluating this recipe is played by the fact that preparing it is as easy as shelling pears.

Perhaps, you cannot find a more primitive version of baking with apples: all you need is to grate the fruit, prepare a dry mixture and arrange everything in layers. Thanks to the cooking technology, this pie is popularly called “dry” or bulk. Thanks to the same technology, the resulting baked goods are more like a cake: thin layers, apple “cream”. By the way, sometimes the recipe is written just like that - “dry” or bulk cake.

Another plus is the relatively low calorie content of bulk apple pie. Of course, if you compare a piece of such a dessert with a portion of sauerkraut salad, you can exclaim indignantly: “This is a waist killer, not a pie!” However, put a bulk cake on the table, and next to it a thin slice of “Prazhsky” - and make a smart choice .

Apple pies come in different varieties – primitive and elaborate, simple and multi-ingredient, homemade and special. And they can also be richly apple-y, amazingly bulky, easy to prepare, amazingly tasty - such as the “dry” apple pie offered to your attention.

The recipe will be of interest to those who, for one reason or another, do not use eggs in baking.

Dry apple pie - unique taste and benefits

In addition to ease of preparation and excellent taste, dry pie is also a very healthy dish. It contains baked apples, which have a lot of useful properties. For humans, they are an excellent source of various vitamins and substances such as antioxidants. These fruits also contain pectin, tannin, and flavonoids, which help maintain health, resist infections and remove toxins from the body.

In addition, baked apples are better digestible, so a dry pie in the recipe of which they are present is a unique delicacy. It will definitely appeal to both children and adults and will perfectly decorate not only an ordinary family dinner, but also a holiday table.

Preparation

So, we choose the appropriate ones and wash them. How long will it take, half a minute? Take a bowl of sufficient size and pour a glass of semolina into it. It’s easy and convenient - you don’t need to sift, or look for scales, or think about how to convert cups, grams, and grams into milliliters. I simply filled the glass and poured it into a bowl. All. Not even thirty seconds.

Pour a glass of sugar into the same bowl. Just as easy and fast. Another ten seconds.

Flour: fill a glass - pour into a bowl. Half a minute. Sifting is not at all necessary, although, of course, if you really want to, you can spend time on it. Or you don’t have to spend it.

Add salt, baking powder, and vanillin to the same bowl. If desired, the baking powder can be replaced with a small amount of baking soda.

Mix - without a mixer, food processor and dirty hands, which then need to be washed off the sticky dough. Again, no more than 20 seconds - and the “dough” is ready.

The most time-consuming part of the job is peeling the apples. You can involve brutal male hands in resolving the issue or exploit child labor - the process, of course, in such cases may take a little longer (the apples will darken accordingly), but to make your own kitchen life easier, this option of joint creativity is considered quite acceptable. However, even if you tackle the task yourself, you will have to spend no more than 5-6 minutes.

Grate the peeled fruits on a coarse grater. A couple more minutes if you do it by hand, and only about twenty seconds if you get out the food processor.

Grease the baking dish with butter; the bottom can be lined with baking paper to make it easier to further remove and transfer the finished pie to a dish. Half a minute maximum.

Pour about a third of the dry mass into an even layer onto the bottom of the mold. You can move the pan back and forth so that the “dough” is distributed evenly.

Spread half the apple mixture. Be careful not to move the first, dry “cake”. Lightly compact the apples with your fingers. Minute.

Take the butter out of the freezer and rub about a third of it over the apples. If the oil is not ice-cold, more of it will “go away”: the freezer guarantees economical use of the product.

Sprinkle with a third of the dry mass. Move the mold back and forth so that everything is evenly distributed.

Apples again - the remaining half. Press with your fingers - not too much, just so that the surface of the pie is even.

Oil again - about a third. By the way, it’s better to rub it right above the cake, this will help distribute it more evenly over the surface. Of course, placing the grater on a plate or board, and only then transferring the product onto the pie, is more convenient, but not economical: the butter will stick together during the grating process, and you will not be able to distribute it as you would if you work on the form by weight.

Distribute the remaining dry mixture. You can smooth it out with a spoon.

Rub the remaining butter - also over the mold. If you don't care about how your waist feels, you can use a little more oil - it will give the finished pie a nice crispy crust.

That's it for your efforts to make a bulk apple pie. How much did it cost in total? Five minutes, seven, ten? Well, obviously no more. As a result, in a minimum amount of time you have prepared an incredibly delicious dessert. Oh, yes, it hasn’t been cooked yet - put it in a preheated oven, temperature 180 degrees, about 40 minutes.

Don’t take off the uniform right away - all the beauty will fall apart.

Of course, this will not affect the taste, but the pie will have to be served in the form of an unclear crumble. If you prefer a warm, perfect-looking apple pie, simply reheat the cooled pie in the microwave.

If desired, apple pastries can be decorated with ganache made from white chocolate (1 bar + 50-70 ml of cream). The finished mass will look somewhat similar to condensed milk, but the taste will be much, much more interesting, nobler, more refined. Bon appetit!

Do you like apple pies? Well, who doesn't love them? You've probably already tried more than one recipe and chosen the most delicious one for your family. But the time comes and you already want changes, it’s time to try something new. We suggest you prepare a dry pie with apples and semolina. There is no need to knead the dough for this baking. You just need to sprinkle everything with the dry mixture. The name of the pie is dry or bulk. Interested? Then let's cook.

The good thing about this pie is that you can always find the ingredients in the house. Instead of apples, you can take pears, even plums. They are juicy, behave well when baked, and the pie always turns out delicious.

This aromatic pastry can be served with whipped cream or sour cream, but even without these additions, it is worthy of showing off on your family table.

Taste Info Sweet pies

Option 1: Classic apple pie with semolina

The classic recipe for apple pie with semolina additionally uses regular wheat flour. It is this that gives the fluffiness, the finished baked goods are a bit like charlotte made from egg sponge dough, only it turns out more moist and oily, this is due to the addition of fats.

Ingredients

160 g sugar;
160 g cereal;
200 g kefir;
130 g flour;
12 g soda;
2 g salt;
500 g sweet and sour apples;
120 g butter;
2 g cinnamon.

Step-by-step recipe for apple pie with semolina

You need to start by combining semolina and kefir. Take the drink warm or at least at room temperature. Mix in a bowl, set aside the cereal to swell. This will take approximately a quarter of an hour.

Immediately cut the butter into pieces, place in a small bowl, melt in the microwave or simply heat on the stove. Set aside and let it cool.

Place the eggs in an empty bowl, add prescription sugar to them, and throw in a little salt, which will improve the taste of the dough. Whisk for a few minutes.

Is the semolina swollen? You can add the egg mixture to it and pour in the butter.

Mix the liquid ingredients thoroughly and only then add the wheat flour. You need a full teaspoon, quench with vinegar. Knead the dough and leave for another five or seven minutes.

Cut the apples into pieces, sprinkle with ground cinnamon, stir and place in the pie mixture.

Stir the dough with pieces of fruit and pour into a greased form. With a diameter of 20 cm, such a pie will bake for 40 minutes. If the shape is wider, the time will be reduced. The temperature in the first option is 180 °C, in the second 190 °C.

Cinnamon isn't to everyone's taste. If you don’t like the spicy aroma, you can simply leave it out. Or replace it with lemon juice, zest, you can also add vanillin, but only to the dough. It is not advisable to sprinkle aromatic powder on apples.

Apple pie with cottage cheese

An unusual variation of the dish. Unlike the classic version, it involves the use of cottage cheese.

Ingredients

Name	Quantity
Flour	250 gr.
Butter	200 gr.
Granulated sugar	200 gr.
Baking powder	1 package
Low-fat cottage cheese	400 gr.
Egg	1 PC.
Fresh apples	2 – 3 pcs.
Vanilla	Taste

Preparation

Creating a mass for future filling. To do this, place cottage cheese, half of the available sugar, egg and vanilla in a deep plate. Then all the ingredients are thoroughly mixed together until a homogeneous mass is obtained. The process can be made easier and faster if you use a mixer.
Making unleavened shortbread dough. In a deep plate, mix granulated sugar (50 g), baking powder and flour, add butter shavings (it is obtained using a grater). Everything is mixed.
Preparing apples. Grate the apples after removing the peel. Add the remaining sugar. Mix thoroughly.
Layout. Grease a deep bowl with vegetable oil. Place a layer of dough on the bottom and lightly compact it. Grated apples are placed on top of it. Then again the dough. Then the curd filling. It is covered with another layer of dough.
Baking. The oven is heated to 200 degrees Celsius and the future pie is placed there for an hour.

Option 2: Quick recipe for apple pie with semolina in milk

Milk is used to prepare the dough. The cereal swells quickly in it; it is enough to stand for 5-10 minutes. You can bake a quick apple pie in the oven or in a slow cooker. In the first option, we immediately turn on the oven to 200 degrees, since the dough is kneaded very simply and quickly.

Ingredients

220 g whole milk 2.5-3.2% fat;
1 tbsp. semolina;
35 g sifted flour;
25 g butter;
250 g apples of any variety;
3 eggs;
8 g ripper;
160 g white sugar.

How to quickly make apple pie with semolina

Heat the milk to about 40 degrees, let it be slightly warmer than body temperature. Add semolina, stir.

Pour the sand into a bowl, add the eggs there, then beat thoroughly with a mixer for about a minute at the highest speed.

Add flour to the eggs, put the cereal in milk, add baking powder, pour in a couple of tablespoons of any oil. Beat it all for another 20-30 seconds.

Chop the apples into arbitrary slices and add to the main mixture.

Transfer the pie mixture into a mold about 23 cm deep, do not make a thick layer so as not to delay the preparation. Place the pie with semolina and apples in the oven for 25 minutes.

Forms for pies made from semolina with apples can not only be greased with oil, but also additionally sprinkled with the same grain. Thanks to this simple technique, the baked goods will not stick, the bottom will not become soggy from juices, and a good crust will appear on it and on the sides.

The recipe for dry pie with apples and semolina is simple and tasty.

Mix 1 cup of semolina, a teaspoon of baking powder, 1 cup of flour and 1 cup of sugar (I took less sugar, it was still delicious).

2. Grease the pan with butter or line it with parchment. Add one third of the dry mixture.

3. Apples can be grated in advance and mixed with lemon juice to prevent them from darkening. But I didn’t have lemon, so I grated it as I went. So, grate half the apples on a coarse grater. I took 1.3 kg, which was quite enough. Place them on the dry mixture.

4. Add another third of the dry mixture. I read reviews that the top part should be made thinner, so I put more in the middle part and left less on the top.

5. Grate and add remaining apples.

6. Top with the remaining dry mixture. And grate or cut 150 grams of butter onto it. I took 100 grams.

7. Bake at 180 degrees until done. I got 1 hour.

8. At first it may seem (in appearance) that part of the dough remains dry (small areas), but this is not noticeable in taste; the dry pie with apples and semolina is very tasty and tender. And when the pie sits in the refrigerator overnight, there are no such places left at all, it becomes even more soaked.

And if you still have apples left, you can try making Tsvetaevsky pie, charlotte or Tarte Tatin.

You and your loved ones will definitely like it.

This apple pie is notable for the fact that dry dough is prepared for it, which is not kneaded, but simply poured into the mold.

Option 3: Dry apple pie with semolina

A version of a very simple bulk pie, for which you don’t even need to knead the dough. But you will need the juiciest and most delicious fruits that will give you the desired taste and consistency.

Ingredients

130 g flour;
160 g cereal;
160 g sugar;
5 g ripper;
100 g butter 72%;
500 g apples.

How to cook

Pour flour and semolina into a large dry bowl, add baking powder and granulated sugar. You can also add a little vanilla or cinnamon, if desired. Stir and set aside.

Peel the apples. If the peel is thin, you can leave it. Rub with medium sized shavings.

Line the extendable pan with a piece of parchment, be sure to grease it and sprinkle in a little dry mixture. Level the layer by hand.

Place a layer of grated apples. Then again the dry mixture and apples. The number of layers is arbitrary, but the cake always ends with a semolina mixture. You can add more apples; with thick layers of fruit, you get a more delicious and tender pie.

Butter completes the assembly of the pie. It needs to be grated and placed on top. Or cut into thin slices and scatter.

Place the mold with the bulk cake in the oven, preheated at 180, for half an hour.

A grated apple quickly darkens, becomes gray and ugly. But this can be prevented if you immediately pour fresh lemon juice over the fruit.

Bulk pie with apples and cottage cheese

Bulk pie with apples and cottage cheese is another option for a delicious dessert that lovers of apple and cottage cheese baking will love.

Ingredients:

apple – 1100 g;
hazelnuts – 100 g chopped;
flour – 160 g;
butter – 170 g frozen;
semolina – 210 g;
baking powder - 2 teaspoons;
sugar – 200 g;
eggs – 2 pcs.;
cottage cheese – 350 g;
powdered sugar – 55 g.

Preparation:

In order for the oil to evenly saturate the cake, during the cooking process it is necessary to periodically pierce it with a wooden skewer.

Place a sieve over a bowl.
Add flour and baking powder.
Sift.
Pour in semolina. Then sugar. Mix.
Mix eggs with powder in a bowl. Place cottage cheese. Grind.
Peel the apples. Select the seeds.
Take a coarse grater. Grate.
Cover the form with parchment.
Cover the bottom with a third of the dry mixture.
Place apples.
Sprinkle the second third of the dry dough.
Post the cottage cheese.
Cover with dry dough.
Sprinkle in the hazelnuts.
Grate the oil.
Apply as the last layer.
Place in the oven. Mode 180 gr.
Cook for an hour.

Option 4: Apple pie with semolina on sour cream and margarine

You can use any sour cream in the dough for this pie. If the product is very thick, then it must be diluted in advance with milk or water, achieving a slightly fluid consistency. Butter is replaced with margarine, which has virtually no effect on the taste of the dough, but reduces its cost.

Ingredients:

180 g cereal;
220 g sour cream;
3 apples;
100 g margarine;
3 eggs;
35 g flour (wheat);
1 tsp. soda;
0.5 lemon.

Step by step recipe

Add soda to sour cream and stir. Leave for a minute to extinguish.

Place the eggs in a bowl, add the recipe sand and beat with a mixer at high speed for three minutes.

Add sour cream to the eggs, beat a little more, add semolina and baking powder with flour sifted through a sieve. Stir. Leave the dough for 12-15 minutes.

Melt the margarine. You can heat the fat in the microwave. Set aside, let cool, then add melted margarine to the dough.

Remove the zest from half a lemon, chop it and add it to the main mixture. Squeeze the juice into a bowl.

Cut the apples into slices, pour over the prepared juice, and stir gently for even distribution.

Place half of the dough with semolina into a greased pan, then spread a layer of apples and cover with dough again. But you can first lay out the pieces of fruit, then pour in the dough. Or simply mix the apples with the kneaded mixture and make a charlotte-type pie.

Place the pan with the preparation in the oven. It is advisable to warm it up in advance so as not to dry out the baked goods. Keep for about 35-40 minutes at 190 degrees.

If you like the aroma of zest, you can add it not only to the dough, but also to the layer of apples. Lemon, orange, and tangerine peels go well with them. If there are no citrus fruits, then simply sprinkle a little cinnamon into the pie dough, and you can sprinkle the apples with diluted citric acid.

Dry apple pie “Three glasses”

The classic version of a dry pie is called "three cups" because this measure of volume is used to determine the amount of the main ingredients. You can prepare such a dessert quickly, for example, if guests unexpectedly come.

The products required are the simplest. Namely:

1 cup flour;
1 cup semolina;
1 cup sugar;
150 gr. butter;
1 teaspoon prepared baking powder;
1 packet of vanilla sugar;
1 kg apples.

Preparing dessert couldn't be easier. Pour flour into a large bowl through a sieve, add baking powder and vanilla sugar. We also send semolina and sugar there. Mix everything, the base is ready.

Advice! If you do not like too sweet baked goods, you can reduce the sugar amount to two-thirds of a glass.

Grate the apples. Summer varieties do not need to be peeled. Winter ones with thick skin are best cleaned. Grate the fruit into a bowl, do not drain the juice.

Take a mold with sides and generously grease it with oil. We measure out a glass of base, pour it out and level it, compacting it slightly. Then lay out one second part of the grated fruit and level it. Next, pour a glass of base again. Repeat the layers again. The top of our workpiece should be made of a dry mixture.

Advice! If you are using a small mold, the number of layers can be increased. Make sure that the layer of dry base is not thicker than 1 cm, otherwise it may not have time to soak in the juice and oil.

Cut the butter into thin shavings and place it on the surface of the workpiece, trying to completely cover the entire pie. To make it easier to cut the butter, it should be kept in the freezer. Cook in the oven for about 40 minutes at 190 degrees. Then turn off the heat and leave the baked goods to cool in the oven. Cut the cooled dessert into pieces.