Hungarian Bulk Apple Pie
8 servings
90 minutes
The layered apple pie 'Hungarian' is a simple yet exquisite dish from Hungarian cuisine. Its uniqueness lies in the preparation method: the dough is not kneaded but formed in layers from dry ingredients and juicy apples. During baking, butter seeps into the layers, creating a tender, crumbly texture. The pie has a rich apple flavor with subtle notes of cinnamon and vanilla that give it a warm, cozy aroma. It is perfect for tea time or family gatherings, especially on cool autumn days. Due to its simplicity and the availability of ingredients, this pie has become popular in many countries while remaining a favorite treat for home baking enthusiasts.
1
We prepare the dry mixture. We mix flour, baking powder, sugar, semolina, cinnamon, and vanillin.
- Wheat flour: 1 glass
- Baking powder: 2 teaspoons
- Sugar: 1 glass
- Semolina: 1 glass
- Cinnamon: 1 teaspoon
- Vanillin: pinch
2
We wash the apples, peel them, remove the cores, and grate them on a coarse grater.
- Apple: 6 pieces
3
Grease the mold with butter and layer the pie: dry mixture (7 mm), layer of apples, etc. I ended up with 4 dry layers and 3 apple layers. It should finish with a dry layer. Distribute pieces of chilled butter on top (grate or cut).
- Butter: 150 g
4
Bake in a preheated oven at 180 °C for 45-50 minutes until golden brown. If using a multicooker, select the 'Baking' mode and set the time to 60 minutes. After the signal, add another 45 minutes.
5
The finished pie must be cooled down first, and only then removed from the mold. In a multicooker, use a steaming basket for this purpose.