Hungarian Apple Pie (Almás Pite) |
Hungarian Apple Pie (Almás Pite) | This is a traditional Hungarian dessert that I’ve been making for many years, and I’m pretty sure there is no authentic recipe. I’ve spent hours searching for the right ingredients, and I’ve finally come up with something I think is pretty close to the ideal recipe. It is made of apples, butter, sugar, egg yolks and flour (all-purpose flour works fine too), so there are a few different things going on at the same time, but this is what makes the pastry so moist and delicious.
Apple pie is truly a holiday staple in Hungary. Now, I’m not talking about the sickeningly sweet Americanized stuff that hits the market every year around Thanksgiving – instead, I mean the Hungarian version of the dish, which is essentially a miniature apple crisp, cooked in a deep-dish pie pan. The caramelized crust of the dish is what makes it unique.
When I think of this type of dessert, I always think of summertime and the wonderful weather in Central Europe, a country that is known for its rich history and tradition. This is a dessert that I have eaten at many occasions, such as birthdays, family gatherings or when I want to surprise the family by making a mini cake. The recipe is very simple and quick to make and the results are delicious.
Hungarian Apple Pie Is a Popular Dessert in Hungary!
Do you want to create one of the finest Hungarian sweets you’ve ever tasted? You must try Hungarian apple pie, also known as almás pite in Hungarian.
The interior is an easy-to-make mix of apples, cinnamon, and sugar made from a basic pie-like dough.
It’s a dessert that fits with every meal and is simple to eat with your hands!
With a sprinkling of powdered sugar, it’s a Hungarian apple pie!
Eric holds this Hungarian dish close to his heart since it was handed down from his Hungarian Mama (grandma).
For the record, this dish is sometimes referred to as Hungarian apple squares or even Hungarian apple cake.
Eric recalls eating them as a child as Mama’s apple squares. When they came to visit, she nearly always prepared a pan of her renowned squares, and they were always delicious.
Hungarian apple pie is a traditional dish prepared with just a few basic ingredients. It’s a throwback to the ingredients our ancestors used to cook with.
Similarly, there’s nothing special about this Hungarian apple squares recipe – simply delicious apples and the standard pie components.
Hungarian apple squares are simple to prepare and much simpler to consume.
There are a few different methods for creating the crust for Hungarian apple squares.
Some individuals fold the bottom layer over the top of the upper layer (more like a traditional North American Pie). To collect the apple juice while it bakes, we simply created a little crust up the edges of the baking pan.
Mama didn’t have much of a crust, so the interior liquid would pour out in the oven and caramelize a little in the pan (which was an extra bonus!).
Step-by-Step Instructions for Making Hungarian Apple Pie
If you’re planning on making Hungarian apple pie, see the recipe card below.
You may follow along with the process pictures below if you’re more of a visual learner. You’ll be able to see whether you’re on the correct track this way!
In a mixing dish, combine the flour and shortening.
In a large mixing basin, combine flour and shortening using your hands. You’ll end up with a crumbly mess.
Combine the remaining ingredients…
Knead the dough with your hands until it forms a ball, adding the water, salt, and egg as needed.
Divide the dough ball into two smaller balls.
Separate the dough into two smaller balls after all of the ingredients are thoroughly mixed and the dough isn’t too sticky.
One of the balls should be somewhat bigger than the other.
The dough will fit in our pan, but you’ll need to adjust the measurements for yours.
Roll out the somewhat larger ball of dough with a rolling pin until it is just larger than your baking pan on a flat surface.
Make a crust that extends up the edges of the pan.
Place the dough in your baking pan and carefully press a tiny crust up the pan’s side.
We only used 10 apples, but if your pan is larger, you may use more!
Remove the core and peel the apples before cutting them in half or quarters.
When grating the apples, keep an eye on your fingers!
Then, using the side of a box grater that you’d use for grating cheese, shred the apples. You may either grate them directly into a sieve or onto a plate and then filter them later.
Squeeze off the juice and catch it in a bowl – it’s simply apple cider!
After you’ve finished shredding the apples, squeeze out the liquid. You can catch the juice by placing a dish beneath the sieve – it’s wonderful!
You may squeeze tiny bits of apple in your hands or push down on the apples in the sieve with your hands.
Simply squeeze out as much liquid as possible; else, your pie may get mushy.
Toss the grated apples with sugar and cinnamon.
Sprinkle cinnamon and sugar on top of the squeezed apples in a medium bowl. To uniformly cover the apples, use a spatula or your hands.
Fill the pan with the filling.
Place the apples on top of the dough in the baking sheet after they have been equally covered with sugar and cinnamon.
Make sure the filling is uniformly distributed.
To ensure that the mixture is uniformly distributed, you may use your hands or a spatula.
Using a fork, poke steam holes in the dough.
After that, roll out the remaining dough ball and put it on top of the apple filling. Along the borders, you may join the top and bottom dough.
Make holes in the top of the dough to allow steam to escape while the pie is baking.
Optional: Brush the top of the pie with egg wash if you want it to be more golden brown in color.
Freshly baked Hungarian apple pie… Allow it to cool for a few minutes first!
Preheat the oven to 350 degrees Fahrenheit and bake the pie for around 40 minutes.
Remove the pie from the oven when it’s done baking and set it aside to cool in its pan.
Delicious apple squares from Hungary, prepared and ready to eat!
Cut the apple pie into tiny pieces after it has cooled. Before serving, add some powdered sugar on top.
When it comes to storing, cut the uneaten squares and place them on the counter in a jar with a cover.
As they cool and settle, they may get a bit softer. In any case, the squares generally don’t last more than a day or two.
Recipes that are similar
Are you looking for more Hungarian dishes? Try these delectable classics:
- 2 cups flour (all-purpose)
- a half cup of shortening
- a half cup of cold water
- 1 teaspoon kosher salt
- 1 egg
- 10 apples, medium size (approx.)
- a pinch of cinnamon
- 1/3 cup granulated sugar
The Egg Rinse (optional)
- Prepare an 8.5-inch square baking pan by greasing and flouring it.
- In a large mixing basin, combine the flour and shortening. In a large mixing basin, combine the water, salt, and egg, and knead everything together with your clean hands until the dough forms a cohesive ball.
- Make two balls out of the dough. Because you’ll use it to create edges (a little crust) up the sides of the pan, one should be slightly larger than the other.
- Roll out the slightly larger ball on a flat surface until it is barely larger than the bottom surface of the baking pan. Place the dough in the pan and press it up the sides to create a tiny crust.
- Remove the core and peel the apples. Grate them on the side of a box grater that you normally use for cheese shredding. Squeeze the juice from the apples in a big sieve. You may collect the juice in a dish under the table and consume it later.
- In a medium-sized mixing bowl, combine the grated and squeezed apples. Combine the cinnamon and sugar in a mixing bowl using a spoon or your clean fingertips.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Place the apples in the baking pan on top of the dough. Spread out the layer of apples evenly using a spatula or your fingertips.
- Place the second ball of dough on top of the apples and roll it out. You may join the top and bottom dough around the borders, depending on how high you built your bottom crust. To let the steam out, poke holes in the top of the dough with a fork.
- Optional: In a small bowl, whisk one egg with a fork until it is uniform in color. Brush the dough with the egg wash. It shouldn’t be too thick.
- Preheat the oven to 350°F and bake the pie for about 40 minutes. Your baking time may vary somewhat due to the differences in each oven.
- Allow the pie to cool in its pan before removing it and cutting it into squares after it has been removed from the oven.
- Optional: Before serving, dust the apple pie with powdered sugar.
- Because of the delicious, white flesh, we chose McIntosh apples for the apple filling. It’s not typically used in pies since it doesn’t maintain its shape, but when we grate the apples for this recipe, they turn into a wonderful mushy filling. You may definitely experiment with other types of apples; if you do, please leave a remark so that others can benefit from your experience!
- Squeeze the apples as hard as you can. Your pie may get mushy if you do not squeeze out enough liquid.
Information about nutrition:
Serving Size: 16 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 198 calories 7g total fat 3 g saturated fat 0g trans fat 4 g of unsaturated fat 24 milligrams of cholesterol 142 mg sodium 32g carbohydrate 3 g of fiber 16 g sugar 3 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
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Hungarian apple pie is one of the most famous dishes in Hungary, and it is prepared in a number of ways. Among the most popular is the recipe of the famous Hungarian goulash, which is quite a rich dish. You can also make the dessert in a simple way: it is made without the goulash and with less ingredients.. Read more about almas pite ahogy a nagyim kesziti and let us know what you think.