Instructions:
- Prepare the apples:
- Peel, core, and grate the apples.
- Squeeze out excess juice (important, so the pie doesn’t get soggy).
- Mix with sugar, cinnamon, cloves, and lemon zest. Set aside.
- Make the dough:
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Cut in butter until crumbly.
- Add egg yolks and sour cream, then knead until a smooth dough forms.
- Divide into two equal portions, wrap, and chill for 30 minutes.
- Assemble:
- Preheat oven to 350°F (180°C).
- Roll out one portion of dough to fit a greased baking tray (about 9×13 inch / 23×33 cm).
- Sprinkle semolina or breadcrumbs evenly on the base (absorbs apple juices).
- Spread grated apple mixture on top.
- Roll out the second dough portion and place over filling. Prick with a fork.
- Bake:
- Bake for 35–40 minutes, until golden brown.
- Finish & serve:
- Cool slightly, then dust with powdered sugar.
- Cut into squares and serve warm or room temperature.
✨ Tips:
- Some families add a spoonful of apricot jam to the filling for extra depth.
- This pie tastes even better the next day when the flavors have mingled.
Ashley, do you want me to also share the almás pite with a lattice top (rácsos pite)? That version is also very Hungarian and looks really pretty on the table.