Add egg yolks and sour cream, knead quickly into a soft dough.
Wrap and chill for 30 minutes.
Prepare the filling:
Peel, core, and grate the apples.
Mix with sugar, cinnamon, lemon zest, and cloves.
Let sit 10 minutes, then squeeze out excess juice.
Assemble:
Divide dough into two equal parts.
Roll out the first half to fit the pan, place it at the bottom.
Sprinkle breadcrumbs evenly over it.
Spread apple filling over breadcrumbs.
Roll out the second half of the dough and place on top. Seal edges.
Bake:
Brush with beaten egg.
Pierce the top with a fork in several places.
Bake at 350°F (175°C) for 40–45 minutes, until golden brown.
Serve:
Let cool slightly, dust with powdered sugar, cut into squares or slices.
🍴 Tip: Tastes even better the next day as the flavors settle. Some Hungarian grandmas also add a handful of raisins or crushed walnuts to the apple filling.
Would you like me to also share the almás pite with grated dough topping (instead of a full top crust), which is another traditional Hungarian version?
