Hungarian Apple Walnut Pie/(Almás pite)
Is it pie or cake? For sure, it is a Hungarian Classic - for good reason! A delicious apple and walnut filling, spiced with cinnamon and lemon, is packed between a flaky crust, reminiscent of pie pastry. Easy to make, whatever it is, it’s delicious!
HUNGARIAN APPLE walnut CAKE:
FOR THE DOUGH:
1 1/2 cups of all purpose flour 1 stick of butter (1/2 cup) 2/3 cup of powdered sugar 1 teaspoon of baking powder 1/2 teaspoon of vanilla extract 1 whole egg 1 tablespoon sour cream (with a little extra if needed) 1 pinch of salt 1 teaspoon of lemon zest
FOR APPLE FILLING:
6 medium sized tart apples (Granny Smith, Pink Lady, Honeycrisp or combo) 2/3 cup powdered sugar 1 1/2 teaspoon of ground cinnamon 1/2 cup ground walnuts (optional) 1 teaspoon ground nutmeg 1 tablespoon lemon juice 1 whole egg for brushing the dough
VANILLA GLAZE:
1 cup powdered sugar 2 - 4 tablespoons milk (to drizzling consistency) 1/2 teaspoon vanilla extract
-Combine powdered sugar and 2 tablespoons of milk then whisk together. Add additional milk, a splash at a time, until glaze is smooth and the it falls in a smooth ribbon from the whisk. Stir in vanilla extract and just a pinch of salt.
FOR THE APPLE CAKE:
--Mix the flour and the cubed butter by hand or by pulsing in a food processor. The mixture will be quite crumbly.
-Add 1 egg, powdered sugar, salt, vanilla extract, baking powder, sour cream, and lemon zest. Mix well and knead thoroughly. Add more flour if dough is sticky. Divide the dough into 2 balls, cover and let rest for 20 minutes.
-Meanwhile, peel the apples, core, and shred them (in the food processor). Add the sugar, the cinnamon, and the lemon juice. Mix well and drain the juice by pouring apple mixture into a colander and letting it sit to drain for about 10 minutes.
-Heat the oven to 350 degreens. Butter and flour an 11 X 8 inch baking pan.
-On a floured surface roll out one part of the dough to the size of the baking pan then lay it in the pan, pressing with your fingers to push it to cover the surface of the pan.
-Sprinkle with half of the ground walnuts (optional). Spread the apple mixture on the dough then sprinkle with the remaining walnuts. Roll out the top crust and place over the apples, sealing the edges well, then make slits on the top to vent. Brush with egg wash (egg mixed with 1 tablespoon milk or water.)
-Bake the cake for 30 minutes, until the top is lightly browned. Let it cool completely. Cut into squares, then spirnkle with powdered sugar, or drizzle with glaze then serve. Makes 8 - 10 servings.
Peel and core a combination of tart and sweet apples.
Shred the apples - a food processor makes it a quick task!
Combine the pastry/dough ingredients easily in a food processor, or mix in the flour by hand.
Add the egg, powdered sugar, baking powder, lemon, salt and sour cream and blend just until well combined.
Knead lightly and shape the dough into a ball. Cut the dough ball in half.
Cover the dough halves with plastic wrap and chill for 30 minutes.
Roll out one dough half to the size of your baking dish and press into the bottom of the dish.
Sprinkle half the walnuts on top of the dough (if using). Scatter the apple filling over the walnuts, then sprinkle the rest of the walnuts on top of the apple filling.
Roll out the 2nd dough half, please it on top of the filling, seal the edges well and make vent slits in the top, then bake.
Sprinkle powdered sugar over the top of the baked pie or let cool about 15 minutes then drizzle with the Vanilla Glaze.
Cool pie completely before slicing.
Cut the pie/cake into squares then serve.
Easy to make and even easier to eat, neatly delicious!
