Apple pie without milk and eggs
6 servings
45 minutes
Apple pie without milk and eggs is a refined European delicacy that captivates with its simplicity and tenderness. This recipe, devoid of traditional dough components like milk and eggs, is perfect for those seeking a light and fragrant pastry. Its texture is airy, and the combination of sweet apples with the subtle aroma of cinnamon creates a cozy flavor reminiscent of home evenings. The uniqueness of the pie lies in the dry dough interacting with juicy apples, transforming into a soft and delicate treat. This pie pairs perfectly with a cup of fragrant tea or coffee, and its flavor deepens even more the next day, becoming richer. An excellent choice for family breakfasts and heartfelt gatherings!
1
Sift the flour, add baking powder, mix with semolina and sugar, and mix well.
- Wheat flour: 1 glass
- Baking powder: 2 teaspoons
- Semolina: 1 glass
- Sugar: 1 glass
2
Peel the apples and grate them on a coarse grater.
- Apple: 1.5 kg
3
Line the mold with baking paper, grease with oil.
- Butter: 150 g
4
Pour a layer of dry dough, about 1/3, at the bottom of the mold and level it.
5
Place half of the apples on top and sprinkle lightly with cinnamon.
- Ground cinnamon: to taste
6
Then another layer of dry dough, the second half of the apples, and on top a layer of dry dough (it should completely cover the apples). The number of layers can be any depending on the height of the mold.
7
Grate well-chilled butter on a coarse grater and evenly distribute it in a good layer over the entire surface of the pie. (I cut it into thin slices and place it on top).
- Butter: 150 g
8
Bake in a preheated oven at 190-200°C for about 45 minutes, until the pie is covered with a golden crust.
9
Cool the pie in the mold, then carefully take it out!! (I have a silicone mold), the pie may be fragile while hot. Let the pie sit. The next day, the pie is even tastier!