Hungarian Apple Pie
4 servings
45 minutes
It is correct to call this pie not "filled", but "bulk", since the dough in it contains almost only dry ingredients, as a result the texture resembles crumbly crumbs. Although the principle of execution is the same: all the ingredients for the dough are mixed, laid out in layers on a baking sheet, and the filling is placed between them. In the end, it turns out very similar to crumbly shortcrust pastry, but it is made twice as fast: you do not need to knead anything, just grate a lot of butter on the top layer of the pie - and put it in the oven.
1
Mix flour, semolina, sugar, baking powder, and cinnamon in a separate bowl.
- Wheat flour: 130 g
- Semolina: 160 g
- Sugar: 150 g
- Baking powder: 7 g
- Cinnamon: 0.5 teaspoon
2
Wash the apples, peel them, remove the seed boxes, and grate them on a coarse grater.
- Apple: 7 pieces
3
Line the baking pan with parchment paper or foil and generously grease it with butter.
- Butter: 120 g
4
Pour a layer of dry mixture at the bottom of the form — it should not be too thick — and level it. Then layer the grated apples to about the same thickness, leveling them. Alternate layers to place all the dry mixture and apples, with the last layer being dry. Grate butter on top.
- Wheat flour: 130 g
- Semolina: 160 g
- Sugar: 150 g
- Baking powder: 7 g
- Cinnamon: 0.5 teaspoon
- Apple: 7 pieces
- Butter: 120 g
5
Preheat the oven to 180 degrees. Bake the pie for 40-45 minutes until the crust is golden.
- Butter: 120 g