Place in a bowl and mix with sugar, cinnamon, and lemon zest.
Let sit 10–15 minutes, then squeeze out excess juice with your hands.
Make the Dough:
In a bowl, combine flour, sugar, baking powder, and salt.
Cut in butter until mixture is crumbly.
Add eggs and sour cream, knead into a smooth dough.
Divide into 2 portions (one slightly larger for the base).
Assemble:
Roll out the larger dough portion to fit the bottom of a greased baking pan (about 9×13 inches / 23×33 cm).
Sprinkle breadcrumbs evenly over the base.
Spread grated apple mixture on top.
Roll out the second dough portion and place it over the filling.
Seal edges by pressing gently.
Bake:
Brush top with beaten egg.
Bake at 350°F (175°C) for 40–45 minutes, until golden brown.
Finish:
Let cool, then dust generously with powdered sugar.
Cut into squares or bars before serving.
💡 Tips & Variations:
Some Hungarian families add raisins or crushed walnuts to the apple filling.
If you like it extra spiced, add a pinch of ground cloves or nutmeg.
Tastes even better the next day, once flavors meld.
Would you like me to also share the almás pite version from Hungarian grandmas where they use lard instead of butter for the dough (more traditional and super flaky)?
