Traditional Hungarian Apple Pie Squares (Almás Pite) Recipe
Discover the authentic taste of Hungary with this traditional Almás Pite recipe. These sweet, crumbly apple pie squares are filled with a spiced walnut-apple mixture and are perfect for an afternoon coffee break.
Categories: European Recipes, Desserts, Baking Tags: Hungarian dessert, apple pie bars, Almás Pite, traditional baking, easy dessert recipes
Introduction
If you are looking for a dessert that perfectly balances sweet, tart, and spiced flavors, look no further than Hungarian Apple Pie Squares, known locally as Almás Pite.
Unlike the deep-dish American apple pie, this traditional Hungarian treat is baked in a large sheet pan and cut into delightful, handheld squares. It features a tender, buttery, shortcrust-style dough that sandwiches a generous layer of grated apples and ground walnuts. The result is a soft, crumbly, and incredibly aromatic bite that pairs perfectly with a hot cup of tea or coffee.
Whether you are looking to connect with your heritage or simply want to try a delicious new baking project, this step-by-step recipe will guide you to perfection.
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Why You Will Love This Recipe
Perfect for Sharing: Baked in a sheet pan, this recipe makes about 24 squares—ideal for potlucks, family gatherings, or bake sales.
Incredible Texture: The dough is soft and crumbly, while the filling is moist and slightly spiced.
Simple Ingredients: You likely already have most of these pantry staples on hand.
Ingredients
For the Dough:
3 ½ cups (500g) all-purpose flour
1 cup (225g) cold unsalted butter (or high-quality margarine), cubed
¾ cup (150g) granulated sugar
2 large egg yolks
1 ½ tsp baking powder
½ tsp salt
2 tbsp sour cream (or plain Greek yogurt)
1 tsp vanilla extract
Zest of 1 lemon (optional, but recommended)
For the Apple-Walnut Filling:
3 lbs (1.5 kg) tart apples (like Granny Smith or Jonagold), peeled and coarsely grated
1 cup (100g) ground walnuts
½ cup (100g) granulated sugar (adjust based on the tartness of your apples)
2 tsp ground cinnamon
1 tbsp fresh lemon juice
2 tbsp semolina or breadcrumbs (to absorb excess apple juice)
For the Top:
1 large egg, beaten (for egg wash)
Powdered sugar, for dusting (optional)
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the cold, cubed butter. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolks, sour cream, vanilla extract, and lemon zest. Knead the dough gently until it just comes together into a smooth ball. Do not overwork it.
Divide the dough into two equal portions. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to overnight).
Step 2: Make the Filling
In a large bowl, combine the grated apples, ground walnuts, sugar, cinnamon, and lemon juice.
Stir in the semolina or breadcrumbs. This is a crucial step! It absorbs the excess liquid from the apples so your bottom crust doesn’t become soggy. Set aside.
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Step 3: Assemble the Pastry
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Take one portion of the chilled dough and grate it directly into the bottom of the pan using a box grater (large holes). Gently press the grated dough down to form an even base layer.
Spread the apple-walnut filling evenly over the base layer.
Remove the second portion of dough from the fridge and grate it evenly over the top of the apple filling.
Gently press the top layer down just slightly. Brush the top with the beaten egg.
Step 4: Bake
Bake in the preheated oven for 45 to 55 minutes, or until the top is a beautiful golden brown.
Remove from the oven and let the pastry cool completely in the pan. This is very important! If you cut it while hot, the filling will spill out.
Step 5: Serve
Once completely cool, lift the pastry out of the pan using the parchment paper overhang.
Cut into squares or rectangles.
Dust with powdered sugar if desired.
Storage Instructions
Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, keep them in the fridge for up to 1 week. Bring to room temperature before serving for the best flavor.
Freezer: These squares freeze beautifully! Wrap individual squares tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature.
Frequently Asked Questions (FAQ)
Can I use a food processor for the dough? Yes, you can pulse the dry ingredients and butter in a food processor until crumbly, then add the wet ingredients and pulse until a dough forms. Just be careful not to over-process.
Do I have to use walnuts? Walnuts are traditional in Hungarian baking, but if you have a nut allergy, you can simply omit them or substitute them with an equal amount of fine breadcrumbs.
Why do I need semolina in the filling? Apples release a lot of juice when baked. The semolina (or breadcrumbs) acts as a sponge, absorbing that liquid and preventing the bottom crust from becoming mushy.
