Bulk pie with apples in the oven

Usually we are used to the fact that it is necessary to mix liquid and dry ingredients to make a cake in order to get a dough of different consistency and bake it without filling or with it. But the method of making a bulk pie is very different from the usual recipes. It is also good because when you want a pie with a juicy filling, it is very difficult to do it in the usual way. Then the dough is not baked from the humidity of the filling or the filling dries up until the dough is well baked. And here everything happens harmoniously and the pie turns out to be juicy and crispy and there is no non-baked liquid dough. The main condition in the preparation of such a pie is that the apples are juicy, and when heated, enough juice is released from them to impregnate the dry mixture.
Cooking method:
First we need to combine all the dry ingredients of our recipe. These are flour, semolina, baking powder, sugar and cinnamon. Mix them well so that they are evenly distributed.
Then we will wash the apples thoroughly, cut off the skin, all the spoiled places, and cut out the core. Grate on a coarse grater.
Let's take a baking dish, it can be rectangular, square or round. Peel the parchment paper and lubricate it with a piece of vegetable oil.
Next, we distribute our dry mixture to the bottom of our mold. For me, this is the third part of the mixture. Then alternate layers of grated apple and dry mixture. We finish the pie with a dry layer. I got three dry layers and two apple ones.
At the very end, grate the butter on top of the last dry layer.
It is good if the oil is well cooled. For example, it will lie in the freezer for a while.
Put the baking sheet in the oven, which we preheat to 180 degrees. Our pie will be ready in 40-50 minutes. All layers should be soaked and the pie should be taken from the bottom and top with a crispy crust.
You can also add various dried fruits, nuts, poppy seeds or sesame seeds to the pie. And you can also experiment with spices
Bon appetit!