Cut in cold butter until mixture resembles coarse crumbs.
Stir in sugar and egg, mixing until dough comes together. If too dry, add 1–2 tbsp cold water.
Divide dough into 2 parts (2/3 for the base, 1/3 for top). Wrap in plastic and refrigerate for 20 minutes.
Prepare the filling:
Toss the grated/sliced apples with sugar, cinnamon, lemon juice, and optional raisins/nuts. Set aside.
Assemble the pie:
Preheat oven to 350°F (175°C).
Roll out the larger portion of dough and place it in a greased 9-inch pie pan.
Spread apple filling evenly over the dough.
Roll out the smaller portion of dough and cover the apples. You can make a lattice or just a solid top.
Optional: sprinkle with streusel topping.
Bake:
Bake for 40–50 minutes, until golden brown.
Let cool slightly, then dust with powdered sugar before serving.
💡 Tips:
Granny Smith or other tart apples work best—they hold their shape and balance the sweetness.
For extra flavor, a pinch of nutmeg or a splash of vanilla in the filling is delightful.
This pie tastes even better the next day as the flavors meld.
If you want, I can also give you a super-easy Hungarian apple pie recipe that doesn’t require rolling out dough and can be made in one pan—perfect if you’re short on time.
