Hungarian Apple Pie
Baking and Desserts • Hungarian
Description
This pie is more accurately called a "crumb pie" rather than a "pour pie," as it consists mostly of dry ingredients, resulting in a texture reminiscent of crumbly streusel. The method of preparation is similar: all the ingredients for the crust are mixed together, layered on a baking sheet, and filled with the filling in between. In the end, it closely resembles a crumbly shortcrust pastry, but is made twice as fast: there's no need to knead anything, just grate a good amount of butter onto the top layer of the pie and send it to the oven.
Ingredients
- Wheat Flour 5 oz
- Sugar 5 oz
- Semolina 5 oz
- Baking Powder 0 oz
- Cinnamon ½ spoons
- Butter 5 oz
- Apple 7 pieces
Step-by-Step Guide
Step 1
In a separate bowl, mix the flour, semolina, sugar, baking powder, and cinnamon.
Step 2
Wash the apples, peel them, remove the core, and grate them using a large grater.
Step 3
Line the baking dish with parchment paper or aluminum foil and generously grease it with butter.
Step 4
Pour some of the dry mixture into the bottom of the baking dish, making sure the layer is not too thick, and spread it out evenly. Next, add a layer of grated apples, approximately the same thickness, and smooth it out. Alternate layers of the dry mixture and grated apples until all the ingredients are used up, ensuring that the final layer is the dry mixture. Grate some butter on top.
Step 5
Preheat the oven to 355°F. Bake the pie for 40–45 minutes, until the crust is golden brown.
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