Apple pie with semolina
4 servings
60 minutes
Apple pie with semolina is a refined dessert inspired by French baking traditions. Its history traces back to France, where apple pies have long been a symbol of home comfort and culinary mastery. Semolina adds tenderness to the dough, making it airy and crumbly. The harmony of sweet apples, warm notes of cinnamon, and a light crispy crust creates an unforgettable taste. This pie is perfect for a cozy family tea time or elegant presentation on a festive table. Its aroma fills the home with warmth, and the combination of ingredients makes it truly versatile — it's great on its own and pairs wonderfully with a scoop of vanilla ice cream or whipped cream. This pie is a small gastronomic journey into the heart of French culinary tradition.
1
Move the butter from the freezer to the fridge for 20-30 minutes.
- Butter: 150 g
2
At this time, clean the apples, cut them into pieces, and you can soak them in alcohol.
- Apple: 5 piece
3
Mix flour, baking powder, semolina, sugar, and almonds.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 1 teaspoon
- Semolina: 3 tablespoons
- Sugar: 1 glass
4
Grate the butter on a coarse grater, add to the dry mixture, and mix until crumbly. Add the egg.
- Butter: 150 g
- Chicken egg: 1 piece
5
Transfer 2/3 of the crumbs to a greased pan, layer with apples, sprinkle with cinnamon and sugar, then add the remaining crumbs.
- Apple: 5 piece
- Cinnamon: 1 teaspoon
- Sugar: 1 glass
6
Bake for 45-50 minutes in a preheated oven at 180 degrees.
