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Hungarian Apple Cake
Mom's Almas Pite


  • 500 gram (4 cups) of flour

  • 150 gram (1.25 sticks) butter (room temperature)

  • 2 teaspoons baking powder

  • pinch of salt

  • 2 eggs

  • 6 tablespoons sugar

  • 1 cup cc sour cream

  • 1 pack of vanilla sugar

  • ground almond or walnuts

another version of dough:

500 gram (4 cups) self-rising flour

2 teaspoons dry yeast

5 tablespoons sugar

250 gram (2 sticks) butter, chopped

3 egg yolks

1 cup sour cream



6 -7 granny smiths

100 g walnuts (or almonds) crushed or grounded

3 Tbl sugar

2 teas cinnamon

alma pita2.jpg

Two versions of the dough prepared the same way.


In a food processor, process butter, egg yolks, sour cream.

Add the flour, dry yeast and sugar. Process until dough is light and does not stick to the sides of the processor.

If the dough is too moist, add a bit more flour, if too dry, add a bit of water.

Cover and refrigerate for at least 1 hour or overnight.

Peel, core and cut the apples to small pieces.

Place in a pan with the rest of the filling ingredients.

Cook on low heat, mix occasionally, till apples are soft.

set aside to cool. 

Take the dough out of the fridge about 1-2 hours before you bake it, so the dough can soften a little.

Preheat oven to 350F and grease a rectangular baking dish.

Cut the dough in two, roll out to the size of your baking dish (9"/13") and place one part in the baking dish.

Sprinkle with ground almonds or walnuts.

spread the apple filling evenly.

Roll out the other half of the dough and place on top of the apples.

Brush with a beaten egg yolk and prick with a fork in a few places to allow steam to escape.

Bake for around 35-40 minutes.

Cool in baking dish.

Note: you may also follow this instruction for the filling:
Grate the apples and squeeze all the juice out over a dip bowl (this juice is better than fresh apple cider, do not discard!)

Mix apples with sugar and cinnamon

Put apples on top of walnuts.

a tip for rolling out the dough: I roll out the dough between two pieces of stretch wrap to the size of my baking pan. remove the top piece, and with the bottom one fold the dough into the pan.

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