Bulk apple pie without eggs

Cakes 312 Last Update: Jun 10, 2022 Created: Jun 10, 2022 0 0 0
Bulk apple pie without eggs
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Apple pies are the perfect dessert for autumn. The gentle juicy texture, spices, and sweet aroma of ripe apples can keep you warm even in rainy weather.

Ingredients

Directions

  1. Peel an apple and grate it. Rub on a large grater. Remove the top layer of lemon zest, and add to the apples - this will give the cake a spicy citrus flavor.
  2. To prevent the apples from darkening, squeeze the juice from half a lemon and pour it over the grated fruit. Stir to distribute the lemon juice evenly. Add cinnamon powder and stir again.
  3. The next stage is to prepare the backfill. As it must be dry and loose, use a completely dry container for mixing. Add flour, semolina, cinnamon, baking powder, granulated sugar, and vanilla sugar. Mix everything with a spoon until smooth.
  4. It remains to collect the cake. Grease a baking dish with butter. Pour ¼ parts of the dry mixture on the bottom, level. Next, lay out a layer of grated apples (take a third of the total mass of fruit), flatten and lightly tamped. Alternate layers in this way 2 more times. Spread the last quarter of the bulk mixture on top.
  5. Pre-frozen in the freezer, grate the butter on a large grater or cut it into thin slices. Spread an even layer on top of the workpiece. Sprinkle with brown sugar. Ordinary sugar mixed with cinnamon is also suitable for sprinkling.
  6. Preheat the oven to 200 degrees and send the cake to bake. The cooking time depends on the diameter of the form used and the height of the cake, but on average baking takes 30 minutes.
  7. When ready, the apple pie should be removed from the mold while it is still hot, so that it retains a crispy crust and does not steam. To do this, carefully separate the dessert from the walls of the form, then transfer it to a clean plate and turn the cake on the dish.
  8. Cut into portions and serve. Bulk apple pie goes well with milk, tea, and coffee.

Bulk apple pie without eggs



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Apple pies are the perfect dessert for autumn. The gentle juicy texture, spices, and sweet aroma of ripe apples can keep you warm even in rainy weather.

Ingredients

Directions

  1. Peel an apple and grate it. Rub on a large grater. Remove the top layer of lemon zest, and add to the apples - this will give the cake a spicy citrus flavor.
  2. To prevent the apples from darkening, squeeze the juice from half a lemon and pour it over the grated fruit. Stir to distribute the lemon juice evenly. Add cinnamon powder and stir again.
  3. The next stage is to prepare the backfill. As it must be dry and loose, use a completely dry container for mixing. Add flour, semolina, cinnamon, baking powder, granulated sugar, and vanilla sugar. Mix everything with a spoon until smooth.
  4. It remains to collect the cake. Grease a baking dish with butter. Pour ¼ parts of the dry mixture on the bottom, level. Next, lay out a layer of grated apples (take a third of the total mass of fruit), flatten and lightly tamped. Alternate layers in this way 2 more times. Spread the last quarter of the bulk mixture on top.
  5. Pre-frozen in the freezer, grate the butter on a large grater or cut it into thin slices. Spread an even layer on top of the workpiece. Sprinkle with brown sugar. Ordinary sugar mixed with cinnamon is also suitable for sprinkling.
  6. Preheat the oven to 200 degrees and send the cake to bake. The cooking time depends on the diameter of the form used and the height of the cake, but on average baking takes 30 minutes.
  7. When ready, the apple pie should be removed from the mold while it is still hot, so that it retains a crispy crust and does not steam. To do this, carefully separate the dessert from the walls of the form, then transfer it to a clean plate and turn the cake on the dish.
  8. Cut into portions and serve. Bulk apple pie goes well with milk, tea, and coffee.

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