Hungarian Apple Pie – Almás Pite

 Ingredients

For the dough:

400 g all-purpose flour

200 g cold butter

100 g powdered sugar

2 egg yolks

1 teaspoon baking powder

2–3 tablespoons sour cream

A pinch of salt

For the apple filling:

1 kg apples, peeled and grated

100 g sugar

1 teaspoon ground cinnamon

2 tablespoons breadcrumbs

1 teaspoon lemon juice

For the top:

1 egg yolk

1 tablespoon milk

Powdered sugar, for serving

Instructions

Make the dough: Mix the flour, baking powder, salt, and powdered sugar. Rub in the cold butter until the mixture resembles breadcrumbs.

Add the egg yolks and sour cream. Knead gently until a soft dough forms. Divide it into two equal portions.

Prepare the filling: Squeeze excess liquid from the grated apples. Mix them with sugar, cinnamon, lemon juice, and breadcrumbs.

Assemble: Roll out one piece of dough and place it in a greased baking pan. Spread the apple filling evenly over it.

Roll out the second piece of dough and place it on top. Press the edges together.

Brush the top with egg yolk mixed with milk and prick the surface several times with a fork.

Bake at 180°C (350°F) for about 35–40 minutes, until golden brown.

Let it cool completely, then cut into squares and dust with powdered sugar.

Tip: For a truly Hungarian flavor, use tart apples and plenty of cinnamon. The pastry is especially delicious the next day when the apple fill

ing has softened the layers.