In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar.
Add the cold butter cubes and rub them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Stir in the egg, vanilla extract (if using), and just enough sour cream to bring the dough together. (It should be soft but not sticky. If it’s too crumbly, add a tiny bit more sour cream.)
Divide the dough into two equal balls.
Flatten them slightly into disks, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Step 2: Prepare the Apple Filling
Peel, core, and grate the apples into a large bowl.
Immediately sprinkle them with lemon juice to prevent browning.
Add the sugar, cinnamon, and nutmeg. Stir everything together.
Let the apples sit for about 10 minutes, then gently squeeze out excess juice. (This step is important so your pie isn’t soggy!)
Step 3: Assemble the Pie
Preheat your oven to 350°F (175°C).
Lightly butter a 9×13-inch (23x33cm) baking pan or line it with parchment paper.
On a floured surface, roll out one dough disk to fit the bottom of your pan.
Carefully place the dough into the pan and lightly press it to the edges.
Sprinkle the surface lightly with semolina or breadcrumbs — this helps absorb apple juices during baking.
Evenly spread the apple filling over the base.
Roll out the second dough disk and carefully lay it over the apples.
Trim any excess dough and gently pinch the edges together or tuck them in.
Prick the top layer all over with a fork to allow steam to escape.
Brush the top with the egg wash.
Step 4: Bake
Bake for 35–40 minutes, or until the top is light golden brown and the edges are slightly pulling away from the pan.
Step 5: Cool and Serve
Let the pie cool in the pan for at least 30 minutes to set properly.
Dust generously with powdered sugar before slicing into squares.
✨ Tips and Variations:
Extra Flavor: Add a handful of raisins or chopped walnuts to the apple filling.
Shortcut: If you’re short on time, you can use store-bought shortcrust pastry, but the homemade version has that irreplaceable rustic charm.
Serving Idea: Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Make It Ahead: Hungarian apple pie tastes even better the next day once the flavors have settled!
đź’¬ A Little Hungarian Tradition:
In Hungary, Almás Pite is often served at family Sunday lunches, weddings, and holidays. Every grandma has her own secret version — and tasting the homemade kind is like a warm hug from the past. ❤️đź‡đź‡ş
Would you also like me to share a “rustic old-style version” where the filling is cooked first on the stove before baking (just like many Hungarian grandmothers used to do)? 🍎✨ I can write that one too if you’d like! 🌟
