This apple pie recipe I have it from an old Hungarian lady, who was a master at baking and inspired me to bake. It is surely more time consuming then just using puff pastry, but it is a lot more tender and tasty.
Here’s how she thought me to make it!
Hungarian apple pie
Servings: ~40 pieces
Baking time: 30-35 min
Difficulty: medium
Ingredients
- 250 g of margarine
- 350 g of flour
- 1 tsp of baking powder
- 3 tbsp of vinegar
- 2 tbsp of water
- 2 egg yolks
- 1 pack of vanilla sugar
For the apple mixture
- 1 kg of apples
- 10-15 pieces of biscuits
- 2 egg whites
- sugar to taste
- cinnamon (optional)
Directions
- Bring the margarine to room temperature.
- Mix the vanilla sugar with the margarine and the egg yolks until well combined.
- Dissolve the baking powder in the vinegar and add it on the margarine.
- Add the flour and the tablespoons of water.
- Mix until they are well combined and split them into two equal parts.
- Let it rest in the fridge for 2 hours covered.
- Cut the apples into fine pieces.
- Mix the egg whites with sugar to taste until they are very stiff.
- Add cinnamon. The original recipe doesn’t contain it, but I like it too much with cinnamon.
- Break the biscuits into small pieces and added on top of the apples.
- Add the egg foam and mix everything until they are well combined.
- Take out of the fridge on half of the dough and stretch it into a very thin rectangular piece, the size of your tray. Mine measures 34/37 cm.
- Place the dough on a baking sheet.
- Cover it with the apple mixture.
- Put on the top the other half of the dough and poke it with a fork.
- Bake at 175 C for 30-35 min, depending on the oven. Or until the pie is golden on the edges.
- Cut it according to your taste. It is a lot more tender cold and after 1 day, but it also can be eaten right away. You can put on top of it powder sugar. It is a delicacy!
