Here’s an authentic Hungarian Apple Pie—Almás Pite—with a tender, shortcrust-style dough and warmly spiced apple filling 🇭🇺🍎
🍎 Almás Pite (Hungarian Apple Pie)
Serves
8–10
Ingredients
Dough
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2½ cups (315 g) all-purpose flour
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½ cup (100 g) sugar
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1 tsp baking powder
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Pinch of salt
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Zest of 1 lemon
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¾ cup (170 g) cold unsalted butter, cubed
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1 large egg
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2–3 tbsp sour cream or milk
Apple Filling
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5–6 tart apples (Granny Smith or similar)
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½ cup (100 g) sugar (adjust to taste)
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1 tsp ground cinnamon
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1 tbsp lemon juice
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2 tbsp fine breadcrumbs or semolina (to absorb juices)
Topping
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Powdered sugar, for dusting
Instructions
1️⃣ Prepare the Filling
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Peel and grate apples (large holes).
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Toss with sugar, cinnamon, and lemon juice.
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Let sit 10 minutes, then squeeze out excess liquid.
2️⃣ Make the Dough
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Combine flour, sugar, baking powder, salt, and lemon zest.
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Cut in butter until crumbly.
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Mix in egg and sour cream just until dough comes together.
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Divide dough in half; chill 20 minutes.
3️⃣ Assemble
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Preheat oven to 350°F (175°C).
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Roll out one dough portion and line a parchment-lined baking pan (9×13 or similar).
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Sprinkle breadcrumbs evenly over dough.
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Spread apple filling evenly.
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Roll out second dough and place on top. Prick with fork.
4️⃣ Bake
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Bake 40–45 minutes, until lightly golden.
5️⃣ Finish
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Cool completely.
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Dust generously with powdered sugar.
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Cut into squares or slices.
Traditional Tips 🇭🇺
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The filling should be tangy, not overly sweet.
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Dough is soft and cake-like—not flaky like American pie.
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Always grate apples (not slice) for authentic texture.
Variations
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Add vanilla sugar instead of regular sugar.
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Mix in ground walnuts or raisins.
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Sprinkle cinnamon sugar on top crust before baking.
If you’d like, I can also share:
• Grandma-style measurements (cups only)
• gluten-free version
• or how this differs from Austrian Apfelstrudel