Hungarian Apple Pie Alma Pite



6 servings



Shortcrust Pastry

2-1/2 cup sifted all purpose flour
1/2 tsp. salt
6 tbsp. butter, cut into sm. pieces
6 tbsp. margarine
6 tbsp. cold water


1/2 cup apricot preserves
1/4 cup ground almonds
6 md. sized cooking apples, peeled, cored and chopped
1/3 cup sugar
1 lemon
1 egg yolk, beaten
2 tbsp. powdered sugar


Sift the flour into a bowl. Add the salt; butter and margarine.

Blend the butter and margarine into the flour using a pastry blender or fingertips.

When thoroughly mixed, add the water. Stir with a fork until the mixture forms a smooth dough.

Chill 20 minutes.

Cut the pastry in half and roll out to fit an 8 inch pie plate. Spread with apricot preserves and sprinkle on the almonds. Combine the apples, sugar and lemon juice and transfer to the pie shell. Top with the remaining pastry and pinch the edges together. Prick the surface with a fork. Brush with beaten egg yolk and bake in a preheated 375°F oven for 45 minutes. Sprinkle with powdered sugar and serve hot or cold.

Author's Comments

Flaky pastry and filling made with apricot, ground almonds and apples

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