Hungarian Apple Pie🇭🇺..

🍎🇭🇺 Hungarian Apple Pie (Almás Pite) – The Old-World Classic You’ll Fall in Love With

There’s something truly magical about Hungarian desserts — they’re rustic, cozy, and steeped in generations of love. And Almás Pite, the traditional Hungarian Apple Pie, is no exception. Unlike the typical American version, this pie is more like a cross between a soft shortcrust pastry and a tender apple slab pie — simple, comforting, and beautifully spiced.

If your kitchen needs the sweet scent of apples, cinnamon, and nostalgia… this is the dessert. 🍏

🥧 HUNGARIAN APPLE PIE (ALMÁS PITE) – AUTHENTIC RECIPE

📌 Yields: 12 slices | ⏰ Prep time: 30 min | 🍽 Bake time: 40–45 min

🧺 Ingredients

For the Dough:

  • 3 cups (375g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup (225g) unsalted butter, cold and diced
  • ½ cup (100g) granulated sugar
  • 2 egg yolks
  • ½ cup (120ml) sour cream
  • Zest of 1 lemon (optional but adds freshness)

For the Apple Filling:

  • 6–7 medium tart apples (like Granny Smith), peeled and grated
  • ¼ to ½ cup sugar (to taste, depending on apple tartness)
  • 1–2 tsp ground cinnamon
  • 1 tbsp semolina or breadcrumbs (absorbs extra moisture)
  • Optional: handful of raisins or crushed walnuts

To Finish:

  • 1 egg yolk + 1 tbsp milk (for brushing)
  • Powdered sugar for dusting (after baking)

👩‍🍳 Instructions

1. Prepare the Dough:

In a large bowl, mix the flour, baking powder, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture is crumbly.

Add the egg yolks, sour cream, and lemon zest. Mix just until the dough comes together (don’t overwork it). Divide into two balls, wrap in plastic, and chill for 30 minutes.

2. Make the Apple Filling:

While the dough chills, peel and grate the apples. Place them in a colander and squeeze out the excess liquid (important!). Toss with sugar, cinnamon, and semolina (or breadcrumbs). Add raisins or walnuts if desired.

3. Assemble:

Preheat oven to 350°F (175°C). Roll out one dough half and fit it into a greased 9×13-inch pan. Add the apple filling, spreading evenly.

Roll out the second dough half and place it on top, sealing the edges. Prick the top with a fork or score lightly.

PREPARATION