An appetizing budget apple pie with more apples than dough is a godsend for lean and vegetarian menus. The dough for this pie is prepared in water and vegetable oil, without eggs or milk in the composition, but the pie turns out to be no less tasty than the usual charlotte. Thanks to the abundance of apples, the pie is juicy, airy, and tender. During the baking process, the fluffy dough is soaked in apple juice and acquires a seductive aroma and taste. Easy, affordable, and delicious! Try it!
Wash and dry the apples. Combine wheat flour with baking powder. The dough for such a lean apple pie is prepared very quickly, so it is best to turn on the oven in advance to warm up to a temperature of 180 degrees.
In a deep bowl, combine vegetable oil and 200 ml water. Add sugar, a pinch of salt, and stir well until the sugar is smooth and dissolved.
Pour flour and baking powder through a fine sieve. Stir until smooth without lumps. The pie dough should be pretty runny and drip off the spoon in a thin stream.
Wash the apples, remove the seed pods, cut the pulp into large cubes, and send to the bowl with the pie dough. Mix thoroughly. The dough should cover the apple slices well.
A baking dish (I have a diameter of 20 cm) grease with a thin layer of vegetable oil and, if necessary, sprinkle with flour. Place the dough into a mold, tamp and flatten slightly. Sprinkle vanilla sugar on top.
Send to the oven, preheated to 180 degrees, for about 45-50 minutes, until golden brown. Test the doneness of the cake by piercing it with a wooden match or skewer. If it comes out dry, the cake is baked.
Lean apple pie is ready. Cool it slightly in the pan, then run the knife along the sides, remove it onto a plate, cut into portions and serve.
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