🍏 Ingredients:
For the dough:
- 500 g (4 cups) all-purpose flour
- 250 g (1 cup) unsalted butter or lard, cold and cubed
- 150 g (¾ cup) sugar
- 2 eggs
- 1 tsp baking powder
- 1 pinch of salt
- 2–3 Tbsp sour cream (as needed, to bring dough together)
For the filling:
- 1.5 kg (about 3 lbs) apples (tart ones like Jonathan or Granny Smith work best)
- 150 g (¾ cup) sugar (adjust depending on apple sweetness)
- 1 tsp ground cinnamon
- Zest of 1 lemon
- 2–3 Tbsp semolina or breadcrumbs (to absorb juice)
For topping:
- Powdered sugar, for dusting
🥧 Instructions:
- Prepare the apples:
- Peel and grate the apples on the large holes of a grater.
- Mix with sugar, cinnamon, and lemon zest.
- Let sit for 10–15 minutes, then squeeze out excess juice.
- Make the dough:
- Mix flour, baking powder, sugar, and salt.
- Cut in butter/lard until crumbly.
- Add eggs and sour cream, knead quickly into a smooth dough.
- Divide into two equal parts, wrap, and chill for 30 minutes.
- Assemble:
- Preheat oven to 180°C (350°F).
- Roll out one half of the dough and place it into a greased/lined baking pan (about 9×13 inch).
- Sprinkle with semolina or breadcrumbs.
- Spread the grated apple filling evenly.
- Roll out the second half of the dough and place on top. Poke holes with a fork.
- Bake:
- Bake for 35–40 minutes, until golden brown.
- Finish:
- Let cool completely.
- Dust generously with powdered sugar before serving.
👉 The result is a soft, buttery pie with juicy, fragrant apple filling—a Hungarian classic often enjoyed with coffee or tea.
Ashley, do you want me to also share a quick 10-minute shortcut version (using ready-made dough) for busy days, or do you prefer the traditional one?