How to Make Snap Apple Pie

Poured apple pie is one of those cakes with a perfect taste and smells that have remained in my fondest memory since childhood. Many call this cake magical due to its extremely simple preparation without the need for rolling the dough, and anyone can make it with ease.
Namely, the layers in this pie are arranged by alternating layers of wet and dry ingredients, which are combined into a dough during baking. Maybe, like me when I made this recipe for the first time, you will wonder if everything will turn out right in the end, but this pie is guaranteed to be a success for everyone.

All the ingredients come together nicely during baking – the two lower layers thanks to the moisture of the apples, and the topmost layer with the help of butter, which we sliced ​​on top in the form of leaves. It thus gives a special taste to this enticing dessert with truly excellent taste.
This apple pie is one of those tried-and-true old-fashioned cakes that you can never go wrong with, and enjoyment is guaranteed. You will make it often because everyone in the house loves it, but also because it does not require a lot of effort – much more time will be spent on baking than on preparation.

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Snap Apple Pie

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Dessert

By queensrecipes – Serves: 8

Prep Time: 20 – Cooking Time: 40 – Total Time: 1 hour

Ingredients

• Dry ingredients for the dough
• 350 g semolina
• 250 g of plain flour
• 200 g of sugar
• 10 g of baking powder
• 10 g of vanilla sugar
• Wet ingredients for the filling
• 1.5 kg of unpeeled apples
• 200 g of sugar
• 1 teaspoon of cinnamon
• Other:
• 150 g of butter or margarine
• powdered sugar for decoration

Instructions

1

Peel the apples and grate them into large pieces

2

Mix grated apples, sugar, and cinnamon in a bowl and set aside

3

Pour semolina into a large mixing bowl, and add flour, sugar, baking powder, and vanilla sugar

4

Mix everything well with a whisk

5

Grease a 33x19 cm baking pan with butter or margarine

6

Weigh out a third of the dry mixture (a mixture of semolina, flour, and sugar) and spread it evenly on the bottom of the pan

7

Shake to distribute the mixture, and smooth with a spoon

8

Weigh out half of the apple filling and spread it over the first dry layer in the pan

9

Use a spoon to spread the apple juice all over the pan

10

Weigh the same amount of dry mixture again, and spread it over the apples

11

Spread the rest of the apples in the pan as the fourth layer

12

Again, use a spoon to spread the apple juice all over the pan

13

In the end, spread the rest of the dry mixture over the apples and level it well

14

Cut the butter into thin sheets and spread them on top

15

The cake is baked in an oven heated to 180 degrees for 45 minutes

16

Sprinkle the cooled cake with powdered sugar before cutting and serving