Semolina pie with apples
6 servings
120 minutes
Semolina pie with apples is a refined embodiment of European baking, carefully preserving the traditions of rustic pies. The lightness of semolina combined with the sweetness of apples, honey, and cinnamon creates an amazing balance of flavors: soft, tender, with a barely noticeable fruity tartness. The history of such baking dates back to times when simple ingredients available to everyone turned into true masterpieces of home cooking. This pie is perfect for a cozy family tea time or as an exquisite dessert with a spoonful of thick sour cream. The buttery crispy crust gives it a special charm, while the sour cream 'glaze' adds tenderness. This is a case where true gastronomic pleasure is born from simplicity.
1
Wash the apples; peel and core them. Grate on a coarse grater. Add honey and cinnamon; mix well (you can sprinkle with lemon juice or strong brewed hibiscus tea to prevent the apples from losing their color in the air).
- Apple: 1 kg
- Honey: 2 tablespoons
- Cinnamon: to taste
2
Mix flour, sugar, semolina, and baking powder.
- Wheat flour: 1 glass
- Sugar: 1 glass
- Semolina: 1 glass
- Baking powder (raising agent): 2 teaspoons
3
In a greased form, layer: dry 'dough'/apples/'dough'/apples/.../'dough'. Layers about a finger/finger and a half thick are the best, in my opinion. Finish with a dry layer.
- Butter: 100 g
4
Sprinkle grated butter on top.
- Butter: 100 g
5
Bake at 180–200 degrees for about an hour.
6
Brush the finished pie with thick sour cream and bake for another 15-20 minutes until a golden crust forms (I flip the pie for this — it results in a crispy buttery crust on the bottom and a delicate sour cream 'glaze' on top).
- Sour cream 25% fat: 150 g
