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Apple Cake, Hungarian (Almas Pite) (D/P, TNT)
Source: "Paprika - This is How the Hungarians Cook," (in Hebrew) by Tommy Lapid
Yield: 1 10" generous high pie

250g (8 oz., 2 cups) flour
200g (2 sticks) butter or margarine
Pinch of salt
1/3 cup granulated sugar
2 yolks
2 tbsp. sour cream OR water
1 yolk + 1 tsp. water for wash (I don't use it)

1-1/2kg (3 lbs. 5 oz.) sour apples (I use Grand Alexander)
3 tbsp. flour
50g (1-2/3 oz.) melted butter or margarine
3/4 cup chopped walnuts
1/3 cup sugar
2 packets vanilla sugar
50g (1-2/3 oz.) raisins
1 tbsp. lemon juice (or more, adjust sweetness and tartness to taste)
4 tbsp. bread crumbs or biscuit crumbs

Make Dough:
Put flour in a bowl, cut butter or margarine in, add salt and sugar and mix to crumbs quickly. Put in yolks and sour cream or water, and knead very quickly and lightly until a dough forms.

Wrap dough in nylon or wax paper, and chill for 1 hour.

Heat oven to medium-high (190°C, 375°F).

Make Filling and Assembly:
Peel apples, core, and grate. Add other filling ingredients except bread crumbs, and mix. Taste and adjust sweetness and tartness.

Divide dough to 2/3 and 1/3. Roll each part separately between 2 floured parchments papers. Layer 8"x12" pan in bigger part. Sprinkle with crumbs. Fill with apples, and top with smaller part of rolled dough. Prick to allow vapor to escape, and brush with egg wash. Bake 50 to 55 minutes, until golden. Serve lukewarm or cold.

Poster's Notes:
I have several great apple pie recipes that are not soggy at all. The secret is to put some bread crumbs. Some people will put biscuit crumbs, but I think its spoils the balance of sweetness.

I hope I am not offending anyone's feelings when I will say that I do not use pie crust, since its too "bready" for my taste, in combination with the apples. I use cookie dough crust.

Here is a very good recipe that I use frequently. I don't like too much dough to interfere with my apples so I use the bigger part of dough to layer a 10" pie pan (not springform or two part). I then layer the apples and bake as usual. I freeze the 1/3 remaining dough, or use for cookies.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A