Apple pie

Name: Apple pie
Total time: 1 h 10 min
Yield: 12 slices
Cuisine: Hungarian
Ingredients: 210 g cold butter; 270 g flour; 40 g sugar; 1 egg yolk; 1 tbsp sour cream; 1 pinch of salt; 1 kg apples; 1 sachet vanilla sugar; 1 tsp cinnamon; 100 g coarsely chopped walnuts; 30 g melted butter for the filling and topping

Time: 1 hr 10 min (about 35 min hands-on)12 slicesapprox. 370 kcal / serving (estimated)approx. 5 g protein / serving

Hungarian apple pie baked in a tray, with buttery shortcrust, cinnamon and walnuts, cut into 12 slices. For afternoon coffee or guests; still good the next day.

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Method

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Cut the cold butter into small pieces, and quickly rub into the flour (by hand or in a food processor) until crumbly.
Add the sugar, egg yolk, sour cream and salt, and quickly bring together into a dough, working fast so the butter doesn't warm up.
Divide into two equal pieces, flatten, wrap in cling film, and chill for 30 minutes.
Peel the apples and grate them coarsely or slice thinly; if they are very juicy, squeeze them lightly by hand so the pastry doesn't go soggy.
Roll out one sheet of pastry on baking paper to about 4-5 mm thick and lay it in a buttered baking tin of about 25×35 cm, turning up the edges slightly.
Spread the apples evenly over it, sprinkle with the vanilla sugar, cinnamon and walnuts, and drizzle with the melted butter.
Roll out the other piece of dough, lay it over the apple layer, press the edges down lightly, and brush the top with melted butter.
Bake in a 180-190°C preheated oven for 35-40 minutes, until the top is nicely reddish-golden.
Cut into even slices while still half warm.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

The pastry is short only if the butter stays cold: work quickly and don't skip the chilling.
Tart, firm apples work best; squeeze out very juicy ones.
Keeps covered for 2 days at room temperature and 4 days in the fridge.

Frequently asked questions

Why does the bottom of my apple pie go soggy?

The apples released too much juice or the pastry was too thick. Squeeze the grated apples and roll the pastry to 4-5 mm.

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