My grandma used to bake this apple pie at least once a month. Now I understand why. This delicious easy dessert is full of delicious apple filling and full of flavors. I made two versions in one bake. I made one with traditional topping and one with crispy oat topping. Both versions were wonderful. Although apples are considered an autumn fruit, I like to use them all year round. They are cheap and accessible.

This easy Hungarian apple pie is not only delicious and easy to make but budget-friendly. This is a big plus nowadays when everything is getting more and more expensive.

For the apple filling, there is no need to add corn starch or flour. The pie won’t fall apart during slicing.

Easy Dessert Recipe Ingredients & Substitutions

Apples: I used Golden delicious apples. I wanted to use a sweeter kind of apple, they were perfect for this recipe. If you use a more sour variety of apples maybe you will need to add more sugar to the grated apples.

Flour: I used all-purpose flour.

Lard: Many older/traditional Hungarian recipes call for lard. This is kind of like a sweet short pastry made with lard. It is very soft and sweet. You can exchange the lard for butter or vegetable shortening.

Spices: I used vanilla extract, brown sugar with vanilla powder, lot of cinnamon and gingerbread spice mix. I like my apple pies flavorful.

Easy Dessert Ingredients

Apple filling

• 8 medium-sized yellow apples
• 2 tbsp. sugar
• vanilla
• cinnamon
• gingerbread spice mix

Short Pastry

• 300 g flour (2 1/2 cup)
• 150 g powdered sugar (1 cup+2tbsp.)
• 80 g lard or butter (1/3 cup) (cold & diced)
• 1 egg
• 1 packet of baking powder (11 g)
• 6 tbsp. milk
• pinch of salt

Crispy topping (Optional)

• 0,5 tsp. cinnamon
• 100 grams brown sugar (1 cup or 7.1 oz)
• 60 grams of old-fashioned oats (3/4 cups)
• 50 grams flour (3/4 cups)
• 60 grams cold unsalted butter (diced)
• 0,5 teaspoon vanilla extract
• pinch of salt

Hungarian Apple pie baking Instruction

Pastry

1. Add 300 g flour (2 1/2 cup) to a large bowl.
2. Next add the powdered sugar (1 cup + 2 tbsp.), the baking powder, and a pinch of salt.
3. Mix the dry ingredients well.
4. Add the cold, diced lard (or butter or shortening), the egg, and 6-7 tbsp. milk to the dry ingredients.
5. Rub the butter into the dry mixture with fingertips until it comes together into small crumbles. Alternatively, you can use two forks or a pastry cutter to cut the butter into the mixture.
6. Stir until the dough binds together. Add more cold milk a teaspoon at a time if the mixture is too dry. Form the dough into a ball, and divide it into two. Wrap the doughs in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

Apple filling

1. Wash and peel the apples.
2. Cut them into four and remove the core, then grate the slices. Or leave the core intact and use it as a handle. Grip the apple by the top and the bottom of the core and grate it on the large holes of a paddle or box grater. When you reach the core, turn the apple 90 degrees. Repeat until only the core remains. Or however, you prefer to grate your apples. It is up to you. Don’t grate it too fine though. That way the feeling will be a big mush. Use the box grated side of the grater/shredder.
3. After that squeeze out the excess liquid of the apples by hand or with a cheesecloth.
4. Add 2 tbsp. brown sugar, vanilla extract, cinnamon, and gingerbread spice mix to taste. I usually measure the spices by heart.

Crispy topping

1. Add the topping ingredients into a mixing bowl. Rub the butter into the dry mixture with fingertips until it comes together into small crumbles. Again alternatively, you can use two forks or a pastry cutter to cut the butter into the mixture.

Pie assembly

1. Generously flour a clean surface and roll out one of the doughs(flour the surface of the dough also, it is sticky). Big enough to cover a 20×20 cm (8×8 inch) baking dish.
2. Carefully place the dough into the baking pan and pre-bake it at 180°C (360°F) for 5-8 minutes.
3. Meanwhile, roll out the other dough too or if you want to cover the pie with crispy topping it is not necessary to roll the other dough.
4. Let the pre-baked dough cool down a bit. When it is cooled cover it with the apple filling, add more cinnamon on top of the apple filling, and cover it with either the rest of the dough or with crispy topping.
5. If you cover it with dough put wholes on the top of the pie with a fork.
6. Bake at 180°C (360°F) for 20-25 minutes. Until golden brown.

Let me know if you try this recipe…Use #cutecuisine on Instagram. I would love to see your creations. Follow me or tag me on Instagram at @cute_cuisineee

Store

It keeps fresh for up to 5 days in the fridge in an air-tight container.

If you have leftover dough you can keep it in the fridge for about 1-2 days.

Freeze the dough: Wrap the disc tightly in plastic wrap. Wrap in foil or place in a snap-lock bag. Freeze for up to 3 months.

To thaw: Thaw pastry in the fridge overnight. Stand at room temperature for 10 minutes before rolling.