Hungarian Apple Pie (Almás Tészta): A Slice of Homeland, Wrapped in Pastry

Prep Time 30 min

Cook Time 40-45 min

Calories 204 kcal/100g

There’s something truly magical about the aroma of apples, cinnamon, and buttery pastry wafting through a kitchen. In Hungary, that magic often takes the form of almás tészta, more popularly known as almás pite—a sweet, homey apple pie that’s less about grand gestures and more about gentle comfort, family tradition, and a link to every grandmother’s table. This treat is cherished everywhere from countryside farmhouses to the heart of Budapest, especially in autumn when apples are sweet and plentiful.

Grandma’s Favorite: The Story of Hungarian Apple Pie

Every Hungarian family seems to have its sacred almás pite recipe, scribbled onto flour-dusted paper or passed—sometimes reluctantly—from grandmother to daughter and beyond. The secret? Not just the whisper of cinnamon and hint of lemon, but the sense of togetherness that comes when you bake it. Whether you’re celebrating a harvest, serving Sunday guests, or just brightening a rainy day, almás tészta is all about warmth.

Hungarian apple pie is distinct from American pie: it’s made as a tray bake, with a soft, shortcrust pastry sandwiching a generous, juicy apple filling, and is always showered with a flourish of powdered sugar before slicing. Each bite tastes like memory—sweet, tart, and familiar.

Ingredients

For the Dough:

• 450g all-purpose flour (about 3 ½ cups)
• 200g unsalted butter or good-quality margarine (cold)
• 100g powdered sugar (plus more for serving)
• 2 egg yolks
• 100ml sour cream (tejföl, or thick yogurt)
• ½ teaspoon baking powder
• Tiny pinch of salt

For the Filling:

• 1.5 kg tart apples (Granny Smith or local aromatic apples)
• 120g sugar (2/3 cup; more if apples are very tart)
• 2 teaspoons ground cinnamon
• Zest and juice of 1 lemon
• 60g breadcrumbs (about ½ cup; helps soak apple juices)
• Handful of raisins (optional)
• 1 egg, beaten, for glazing

Instructions

1. Prepare the Dough: In a large bowl, combine flour, baking powder, salt, and powdered sugar. Cube the cold butter and work it in with your fingers or a pastry cutter until the mix resembles crumbs. Add egg yolks and sour cream, knead gently until you have a soft but non-sticky dough. Divide in two balls, wrap, and refrigerate for 30 minutes.
2. Make the Filling: While the dough chills, peel and coarsely grate the apples (use the large holes of a box grater). Toss immediately with lemon juice and zest to keep them vibrant. Mix in sugar, cinnamon, and—if using—raisins, then set the mixture in a sieve or colander to drain for 10–15 minutes. Squeeze gently by hand to remove some excess juice (save this for drinking—it’s delicious!).
3. Roll Out the Pastry: Preheat your oven to 180°C (350°F). Grease and flour a large baking tray. Roll out one dough ball to fit the tray, gently transfer and press into corners. Sprinkle with breadcrumbs to soak up apple juices.
4. Assemble and Bake: Spread the grated, drained apples evenly over the base. Place the second rolled-out pastry layer over the apples. Pinch edges to seal, prick gently with a fork, and brush the top with beaten egg for shine.
5. Bake: Place in the oven and bake for 40–45 minutes, until golden and fragrant.
6. Cool, Slice & Serve: Let cool in the tray—almás pite slices easier cold! Dust generously with powdered sugar before cutting into squares.

Tips and Variations

• Pastry Swap: Substitute part of the flour for finely ground walnuts or almonds for a nutty crust.
• Spice it Up: Add a pinch of ground cloves or nutmeg for a deeper spice note.
• Vegan Version: Use vegan margarine, plant yogurt, and egg substitute for the dough, and skip the egg wash.
• Rustic Touch: Leave some apple peel for texture, or fold in chopped walnuts with the filling.
• Sweetness: Adjust sugar to taste based on apple variety; tart apples work best for flavor contrast.
• For a Festive Feel: Add a little rum-soaked raisins or a splash of pálinka (Hungarian brandy) to the apples.

Perfect Pairings

• With Tea or Coffee: A classic Hungarian snack with afternoon tea, or as a homely breakfast treat with a cappuccino.
• Alongside Dessert Wines: Pair with a glass of sweet Tokaji or late harvest wine.
• After a Hearty Lunch: Almás pite is the perfect finale after traditional mains like rántott hús or brassói aprópecsenye.
• With Whipped Cream: For luxurious days, top with lightly sweetened whipped cream or vanilla ice cream.

Why We Love It

Hungarian apple pie is the taste of autumn rains, village fruit markets, and childhood afternoons spent watching grandmothers work magic with pastry and apples. Try this easy, fragrant recipe and serve a generous square—warm or at room temperature—for a taste of true Hungarian hospitality.