Hungarian Apple Pie (Almás Pite)
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.
Servings 16
Calories 278kcal
Ingredients
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.
Nutrition
Calories: 278kcal