Hungarian Apple Pie
I know that for many people, autumn equals pumpkin spice lattes and pumpkin pies. But for me, it's more about herbal tea and apple pie. So today, I'm sharing my Hungarian Apple Pie recipe, which calls for grated apples, not sliced. It is a minor detail, but it makes all the difference: the filling will be tender and deliciously cinnamony!
The more I think back, the more I realise that most times, my Mum's apple pies did not have a lattice top. They were covered with pastry completely! You don't need to lattice the top either; just divide the dough into two, roll out the pastry and coat the top of the pie with it. Then, pierce it with a fork or a toothpick before popping it in the oven. (Check out my Homemade Morello Cherry Pie for step by step instructions.) I love a nice lattice top crust as it is more fun to make. Regardless of the top crust, though, I think a slice of this apple pie with a cup of your favourite hot beverage is perfect on a bleak autumn day like today!
Hungarian Apple Pie
PREP TIME: 25 minutes
TOTAL TIME: 1 hour 10 minutes
SERVINGS: 8 - 10 servings
- 250g plain flour
- 125g vegan butter
- 4 heaped tbsp of plant-based yoghurt
- 2 tbsp sugar
- zest from ½ lemon
- ½ tsp baking powder
- a pinch of salt
- 8 medium apples
- 3-4 tbsp sugar
- 1 tsp cinnamon
- 2 tbsp semolina
- a handful of frozen white and redcurrants (optional)
- icing sugar for serving (optional)
1. Preheat the oven to 180C/160C fan/gas 4.
2. For the filling, peel the apples, then grate them on the large holes of a paddle or box grater. Mix in the sugar and cinnamon, and set it aside.
3. To make the pastry, add all the pastry ingredients to a large bowl and combine them with your hands until a smooth dough forms.
4. Divide the dough into two parts in a 70-30 ratio. Take the bigger-sized pastry ball and roll it out on a floured surface. Then transfer it onto the pie dish with the help of your rolling pin. Adjust the rolled-out pastry to the size of the pan and sprinkle it with the semolina, then set it aside.
5. Roll out the remaining pastry to 0.5cm (0.2in) thickness on a floured surface, and cut it into 12 strips.
6. Fill the pie shell with the apple filling, and sprinkle with the currants if used. Lay down the strips and weave them into a lattice. Brush the lattice crust with water and sprinkle with some granulated sugar. Then, place the pie in the oven and bake for about 40-45 min or until golden brown.
7. Serve the apple pie as it is, or with a generous sprinkle of icing sugar for a truly Hungarian experience.
The apples I used were a bit too sweet for me, so I added a handful of white and redcurrant for a little bit of tartness 🍎🍏
Click on the below to download this recipe as a free, pdf recipe card:
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