Ohhh, Hungarian Apple Pie (often called Almás pite)—tender, cinnamon-spiced apples sandwiched between soft, lightly sweet pastry layers 🍎🇭🇺. It’s cozy, not-too-sweet, and perfect with coffee or tea.
Hungarian Apple Pie (Almás Pite)
Ingredients
Dough
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (150 g) sugar
- 1 cup (225 g) unsalted butter, cold & cubed
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon (optional but traditional)
Apple Filling
- 2½–3 lbs apples (Granny Smith or similar), peeled & grated
- ½ cup sugar
- 1–2 tsp ground cinnamon
- 1 tbsp lemon juice
- 2–3 tbsp semolina or breadcrumbs (absorbs juice)
Optional topping: powdered sugar
Instructions
- Prepare the Dough
- Mix flour, baking powder, salt, and sugar.
- Cut in cold butter until crumbly.
- Add eggs, vanilla, and lemon zest.
- Knead just until a smooth dough forms.
- Divide into two equal portions and chill 20–30 minutes.
- Prepare the Apples
- Grate apples and squeeze out excess juice.
- Mix with sugar, cinnamon, and lemon juice.
- Assemble
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
- Roll out one dough portion and press into the pan.
- Sprinkle semolina or breadcrumbs evenly over dough.
- Spread apple filling evenly.
- Roll out second dough and place on top. Pierce lightly with a fork.
- Bake
- Bake 40–45 minutes, until lightly golden.
- Cool & Serve
- Cool completely.
- Dust generously with powdered sugar.
- Cut into squares.
Tips
- Grating (not slicing) apples is key to authentic texture.
- Don’t skip squeezing the apples—prevents soggy crust.
- Best served room temperature or chilled, not hot.
This dessert is humble but dangerously comforting 🥰
If you’d like, I can also share a traditional Hungarian grandma version, a custard-style apple pie, or a strudel-inspired Almás pite.
