Bulk Pie: Delicious And Simple Recipes With Bulgarian Apples In 7 Minutes, Cottage Cheese, Pumpkin, Jam, Photo And Video

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Loose pies: incredibly easy and quick recipes

Bulk pie recipes are just a lifesaver for busy housewives. Such baking will help out even in conditions of global time pressure. Loose and aromatic loose cakes from available ingredients invariably delight with their delicate taste and appetizing appearance.

Content

• 1 Bulk Bulgarian apple pie in 7 minutes

  1.1 Video: Bulgarian pie from Zhanna Reshetnitskaya

• 2 Lazy curd cake
• 3 Sunny pie with pumpkin, oranges
• 4 Loose pie with jam "One, and you're done!"
• 5 Video: Summer Bulk Strawberry Pie

Bulk Bulgarian apple pie in 7 minutes

The presented recipe is very similar to the Three Glasses charlotte, only it contains nuts and raisins. Preparing a Bulgarian pie is elementary simply, for which both experienced and novice housewives love it.

Apples and walnuts are the perfect combination for baking

Products:

• 1 tbsp. flour;
• 1 tbsp. Sahara;
• 1 tbsp. semolina;
• 1 package of baking powder;
• 4 apples;
• 150 g walnuts;
• 150 g raisins;
• 200 g butter;
• 1 tsp cinnamon;
• 2 tbsp. l. sugar for sprinkling.

Recipe:

1. Combine flour, semolina, baking powder and sugar.

   

   Dry cake base can be prepared in advance and kept in a glass jar

2. Chop the walnuts.

   

   Walnuts are easy to chop with a knife

3. Pour boiling water over the raisins.

   

   Raisins should be kept in boiling water for 15 minutes

4. Peel and core the apples.

   

   Peel the apples immediately before preparing the filling

5. Grate them. Add nuts, raisins and cinnamon.

   

   Do not drain the juice from grating apples

6. Grate frozen butter.

   

   Butter must first be put in the freezer for 2 hours

7. Line the bottom of the detachable form with parchment paper. Put half the butter in the first layer, then 1/3 of the dry base, then half the filling. Smooth out and continue in the following sequence: 1/3 base, filling, butter, remaining dry mixture. You need to bake the pie for 30-40 minutes.

   

   It is better to cut off excess paper at the edges of the form so that it does not burn in the oven

8. 10 minutes before cooking, you can sprinkle sugar on the top of the pie. This will give the baked goods a delicious golden brown crust.

   

   Common sugar can be substituted for cane sugar

9. The Bulgarian pie should be served slightly cooled.

   

   Bulgarian apple pie is especially good with milk

Video: Bulgarian pie from Zhanna Reshetnitskaya

Lazy curd cake

Such a cake - well, just nowhere more lazy. For him, even a dry base does not need to be collected, since cookies are used in the recipe. Dry lingering or unsalted crackers are best.

Maria biscuits are ideal for loose cakes and homemade cheesecake bases

Products:

• 600-700 g dry biscuits;
• 200 g butter;
• 300 g of cottage cheese;
• 2 eggs;
• 100 g sugar;
• vanillin on the tip of a knife;
• 1 package of baking powder;
• 1 tbsp. l. vegetable oil for lubricating the mold.

Recipe:

1. Punch cookies in a blender.

   

   Crush cookies into crumbs

2. Soften the butter.

   

   Butter softens in 30-40 minutes at room temperature

3. Mix soft butter and cookie crumbs, add baking powder.

   

   Mix the butter and cookies quickly so the base won't stick together

4. Mix cottage cheese with eggs.

   

   Rub the cottage cheese and eggs well with a spoon

5. Add sugar and vanillin, and then grind again.

   

   The filling for the curd pie should turn out to be tender and uniform.

6. Pour half of the butter and biscuits onto the bottom of the greased form. Slightly crush and lay out the filling. Top up with the remaining crumb. Bake in a preheated oven for 30–35 minutes.

   

   The base for the curd pie must be turned into a thick crust with a spoon.

7. The finished curd pie is best served warm.

   

   The finished curd cake has a crumbly texture and is very aromatic

Options for biscuit-based bulk pie fillings:

• 200 g of cottage cheese, 100 g of raisins and 100 g of dried apricots;
• fresh or frozen cherries (250 g) and 4 tbsp. l. Sahara;
• 200 g black currant, 100 g sour cream and 4 tbsp. l. Sahara.

Sunny pie with pumpkin, oranges

Pumpkin and oranges are a great combination for baking. A pie with such a filling turns out to be juicy, sweet, and incredibly aromatic. Choose a ripe pumpkin with a bright orange pulp.

The brighter the pumpkin pulp, the sweeter it will be after baking.

Products:

• 400 g flour;
• 200 g butter;
• 150 g sugar for the dough and 100 g for the filling;
• 2 yolks;
• 30 g pumpkin pulp;
• 1 orange;
• vanillin on the tip of a knife;
• 1 tsp cinnamon;
• 2 tbsp. l. vegetable oil for greasing parchment.

Recipe:

1. Sift flour into a deep bowl.

   

   Sifting flour gives baked goods an airiness

2. Grate the butter.

   

   It is most convenient to rub on frozen butter

3. Grind flour, grated butter and sugar into crumbs.

   

   The crumb should be large

4. Separate the yolks from the whites. Add the yolks to the crumb and grind.

   

   You can use halves of the shell to separate the yolk from the protein.

5. Grate pumpkin pulp.

   

   The pumpkin pulp, when rubbed, gives a lot of juice, so the pie will turn out juicy

6. Grind the orange in a blender.

   

   Chop the orange with the peel

7. Mix pumpkin, orange puree and sugar. Add vanilla and cinnamon.

   

   Orange pumpkin filling has a breathtaking aroma

8. Place baking paper in the dish. Grease it with butter and lay out half of the flour crumbs. Spread the filling on top and cover with the remaining crumb. Bake for 40–45 minutes.

   

   The parchment will keep the cake from burning

9. Decorate the finished cake with thin orange peel flakes.

   

   Ready-made pumpkin pie is the most pleasant autumn-winter delicacy

Bulk pie with jam "Once, and you're done!"

The advantage of jam pie is that you don't have to mess around with the filling. Just open the can, spread the contents over the base and bake! Do not use fermented or moldy jam, as this will irreversibly ruin the baked goods.

Plum jam is well suited for baking loose pies: it is moderately sour, and the halves of the plums do not lose their shape

Products:

• 250 g butter;
• 500-600 g flour;
• 1 package of baking powder;
• 250 g of jam;
• a pinch of salt;
• oil for lubricating the mold.

Recipe:

1. Sift flour.

   

   Long handled sieve ideal for sifting flour

2. Cut butter into cubes.

   

   After slicing the butter, let it rest at room temperature for 15 minutes

3. Pour flour, salt and baking powder to it. Grind into crumbs.

   

   It is convenient to make crumbs of ip flour and butter by hand, after having cooled them in cold water

4. Put half of the flour crumbs into a mold. Distribute the jam, cover with the remaining base on top. Bake for 25-30 minutes.

   

   Bake the collected loose jam tart immediately so that the butter does not melt

5. Serve the finished jam pie warm.

   

   Finished jam pie has a crispy crust and crumbly base

Pie filling options:

• 2 lemons, chopped in a blender with sugar (100 g);
• jam or mashed jam (250 g);
• melon, diced and boiled with sugar (for 250 g of pulp, 150 g of sugar).

Video: Summer Bulk Strawberry Pie

Loose dough pies are my strong point. I bake them on weekdays, when there is not much time left for cooking, but I still want to pamper my family with delicious pastries. A huge plus of such pies is the speed of preparation. Even a child can cope with such a simple sequence of actions. Sometimes I assign my younger daughter to prepare the filling or dry base, and she always does a great job with this task. All I have to do is collect the cake and place it in the oven. We mainly bake sweet pies, but I think such dough should also go well with savory hearty fillings. The main thing is to choose the ingredients more refined so that the cake does not turn out to be dry.

"Lazy" bulk pies save not only the time spent by the hostess, but also the family budget. All products for the recipes presented are inexpensive and sold in convenience stores. In addition, bulk pies are perfectly stored and do not stale for a long time.