In a large bowl, combine flour, sugar, baking powder, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Add egg and sour cream (or milk) and mix until the dough comes together.
Divide the dough in half, wrap in plastic, and chill for 30 minutes.
2. Preheat Oven
Preheat oven to 350°F (175°C).
Grease or line a 9×13-inch baking pan.
3. Prepare the Filling
In a bowl, mix grated apples, sugar, cinnamon, nutmeg, and breadcrumbs.
4. Assemble the Pie
Roll out one portion of dough and press it into the bottom of the prepared pan.
Spread the apple filling evenly over the dough.
Roll out the second portion of dough and place on top of the apples. You can cover completely, cut a lattice, or sprinkle as small pieces (“streusel” style).
5. Bake
Bake for 40–45 minutes, until the top is golden brown and apples are tender.
6. Serve
Let the pie cool slightly, dust with powdered sugar, and sprinkle sliced almonds on top if desired.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Tips:
Tart apples like Granny Smith or Hungarian Jonathan apples work best for balance.
The breadcrumbs absorb extra moisture, keeping the crust crisp.
Leftovers keep well for 2–3 days at room temperature in an airtight container.
If you want, I can also give a quick 5-minute mug version of Hungarian Apple Pie for a single-serving dessert that’s just as flavorful.
