Hungarian Apple Cake
Mom's Almas Pite
50 dkg of flour
15 dkg of room temperature butter or fat
0.5 packs of baking powder
pinch of salt
6 ek sugar
approx. 4-5 cc sour cream
1 pack of vanilla sugar
ground almond or walnuts
another version of dough:
500 g self-rising flour
2 teaspoons dry yeast
5 tablespoons sugar
250 g 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
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 apple 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.