Here’s a classic Hungarian Almás Pite (Apple Pie) recipe — soft, cinnamon-scented apples with a buttery crust 🍎🥧
Hungarian Almás Pite
Ingredients
For the Dough
- 2 cups all-purpose flour
- 150 g (2/3 cup) cold butter, cubed
- 1/2 cup sugar
- 1 egg
- 1 tsp baking powder
- Pinch of salt
- 2–3 tbsp cold water (if needed)
For the Filling
- 4–5 apples, peeled, cored, and grated or thinly sliced
- 3–4 tbsp sugar (adjust to taste)
- 1 tsp cinnamon
- 2 tsp lemon juice
- Optional: 2 tbsp breadcrumbs (helps absorb extra juice)
For Topping
- 1 egg, beaten (for brushing)
- Powdered sugar for dusting
Instructions
- Prepare the dough
- Mix flour, baking powder, salt, and sugar.
- Cut in cold butter until mixture looks like coarse crumbs.
- Add egg and water, knead into a smooth dough.
- Chill 30 minutes.
- Prepare the filling
- Peel and grate or thinly slice apples.
- Toss with sugar, cinnamon, lemon juice, and breadcrumbs if using.
- Assemble the pie
- Preheat oven to 180°C / 350°F.
- Roll out 2/3 of dough and place in a greased pie pan.
- Spread apple filling evenly.
- Roll out remaining dough, cover pie (or make a lattice).
- Brush with beaten egg.
- Bake
- Bake 35–45 minutes until golden brown.
- Finish
- Cool slightly and dust with powdered sugar.
- Serve warm or at room temperature.
Tips
- Use tart apples (like Granny Smith) for best flavor.
- For extra Hungarian touch: sprinkle some raisins or walnuts into the filling.
- Breadcrumbs are optional but help keep the bottom from getting soggy.
If you want, I can also give you a super easy 10-minute version of Hungarian almás pite that’s moist and quick — perfect for busy days!
Do you want me to share that version?
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