Pie without adding eggs with apples and carrots
6 servings
60 minutes
This pie is a true masterpiece of Russian cuisine, lacking eggs but retaining incredible tenderness and aroma. The recipe likely emerged as a baking option for those fasting or with dietary restrictions. Apples and carrots add natural juiciness to the dough, while cinnamon, vanillin, and cloves provide an exquisite spicy fragrance. The sandy texture of semolina and flour soaked in fruit-vegetable filling makes the pie extraordinarily soft and pleasant. Grated margarine on top forms an appetizing golden crust. This pie pairs excellently with tea and can be served for breakfast, afternoon tea, or as a light dessert. Its egg-free nature makes it a good option for people with certain dietary restrictions. The simplicity of preparation makes it accessible even for novice cooks.
1
In a bowl, mix flour, sugar, and semolina.
- Wheat flour: 1 glass
- Sugar: 1 glass
- Semolina: 1 glass
2
Grease the baking pan well with margarine, pour in 1/3 of the mixture, and smooth it out.
- Margarine: 200 g
3
First, peel the apples, grate them on a coarse grater, and mix with grated carrots; you can add more carrots if you like.
- Apple: 5 piece
- Carrot: 1 piece
4
Now we will make layers, in the baking dish, where there is already one layer of the mixture, we place half of the apple-carrot mass, sprinkle another 1/3 of the mixture, again a layer of apples with carrots, now sprinkle it with cinnamon, vanillin, and cloves to taste, this will give the dish a subtle and unusual spicy aroma, but don't overdo it, otherwise your dish will be inedible. On top, sprinkle with the remaining mixture.
- Apple: 5 piece
- Carrot: 1 piece
- Ground cinnamon: to taste
- Vanillin: to taste
- Ground cloves: to taste
5
Grate frozen margarine on top, don't hold back, let it serve as an additional layer for the pie, spread it evenly.
- Margarine: 200 g
6
Bake at 180 degrees until golden brown.
