Hungarian Apple Pie (Almás Pite)

Enjoy a slice of traditional Hungarian Apple Pie - Almás Pite which includes grated apples and finely chopped walnuts in the center enveloped in an easy homemade pastry. This is ideal served as is or with powdered sugar on top.

Ingredients and substitutions for Hungarian Apple Pie

• Apples: The apples used here were Granny Smith apples thanks to their firm texture and light sweetness. It is recommended to use either Granny Smith or Royal Gala. These hold their shape during baking and a slight sweetness which requires less added sugar.
• Plain flour: Plain flour or all purpose is best because it helps give the pastry it’s light texture. You also don’t want to overwork the pastry once all the ingredients are added so as to avoid it becoming tough.
• Butter: Plain unsalted was used here, though you could substitute with salted, though you might want to omit the salt from the batter. You could substitute in equal measure with non dairy butter, however, I have not tried this so cannot be sure of the outcome.
• Eggs: The eggs binds and adds structure to our pastry resulting in that soft interior that compliments the sugar and butter.
• Lemon juice: The lemon juice helps draw out moisture from the apples and stops browning, plain fresh lemon juice was used here, as it has no additives.
• Walnuts: Raw walnuts are used to soak up the apple juices in the base of the filling here, if you can’t eat nuts or simply don’t like them, you could replace with 30 grams / 3 tablespoons fine semolina or plain flour here.

See recipe card for quantities.

How to make Hungarian Apple Pie:

Step 1: Pastry: Cut the butter into the flour and baking powder mixture until it resembles rough crumbles.

Step 2: Dough: Add the remaining ingredients and stir to form the dough. Shape into two discs, cover and refrigerate.

Step 3: Filling: Stir the apples, lemon juice, zest and cinnamon together and set aside.

Step 4: Roll: The base pastry out and press into the baking tin.

Step 5: Walnuts: Toss the finely chopped walnuts over the pastry.

Step 6: Filling: Spoon filling on top and spread out evenly.

Step 7: Bake: Top with the remaining pastry, brush over the egg and bake until golden.

Step 8: Serve: Allow to cool fully before slicing and serving. Enjoy!

More European apple recipes you'll enjoy

Portuguese Apple Tart

Dorset Apple Cake

Apple Strudel

Hungarian Apple Pie (Almás Pite)

Sylvie Taylor

Hungarian Apple Pie (Almás Pite) is a less traditional type of apple pie with grated apples in the filling alongside finely chopped walnuts. This is perfect for trying Hungarian cuisine at it’s finest.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling time 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine Hungarian

Servings 16

Calories 278 kcal

Ingredients

  

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Pastry

• 500 grams / 3 cups + 2 ¼ tablespoons flour
• 4 grams / 1 teaspoon baking powder
• 250 grams / 8.8 ounces butter cold and cubed
• 150 grams / ¾ cup superfine/caster sugar
• 1 packet vanillin sugar or 2 teaspoons vanilla extract
• 110 grams / 2 large eggs

Filling

• 1 kilo / 2.2 pounds apples peeled, cored and grated (approximately 6 medium apples)
• 100 grams / ½ cup superfine/caster sugar
• 21 grams / 1 ½ tablespoons lemon juice (1 large lemon)
• 10 grams / 2 tablespoons lemon zest finely chopped
• 2 grams / 1 teaspoon ground cinnamon
• 100 grams / ¾ cup + 1 tablespoon ground walnuts

Topping

• 45 grams / 1 medium egg whisked

Instructions

 

Pastry

• Toss the flour and baking powder into a large bowl and stir to combine. Make a well in the center and add the butter. Press the butter into the flour with hands or a fork until the mixture resembles breadcrumbs.
• Add the sugar, vanilla extract and eggs, stirring until it forms a dough.
• Divide into two portions roughly ⅔ and ⅓ in quantity.
• Wrap and refrigerate for 1 hour.

Filling

• For the apples, stir the apples and lemon juice together in a bowl.
• Toss in the sugar, ground cinnamon and lemon peel.
• Stir together and set aside.

Assembly

• Roll out the larger portion of dough on a floured surface to ½ inch thickness and press into a 25×25 cm or 10×10 inch square baking tin with a slight lip at the edges.
• Sprinkle over the ground walnuts and spoon the apple mixture over the pastry evenly.
• Roll the remaining portion of dough on a floured surface and lay on top, pressing the edges evenly.
• Brush the beaten egg over the top and bake until golden, approximately 30 minutes.
• Remove and allow to cool.
• Sprinkle over optional powdered sugar, slice and serve.
• Enjoy!

Notes

• Apples: The apples used here were Granny Smith apples thanks to their firm texture and light sweetness. It is recommended to use either Granny Smith or Royal Gala. These hold their shape during baking and a slight sweetness which requires less added sugar.
• Walnuts: Raw walnuts are used to soak up the apple juices in the base of the filling here, if you can’t eat nuts or simply don’t like them, you could replace with 30 grams / 3 tablespoons fine semolina or plain flour here.
• Square tin: A 25×25 cm or 10×10 square baking tin was used here, though a 18×18 cm or 7×7 inch square baking tin would result in a higher crumb and would also work well here.
• Best kept: In a covered container at room temperature for 1 day or in the fridge for up to 4 days.

Adapted from Best of Hungry

Nutrition

Calories: 278kcal

Keyword apple, pastry, pie

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