Hungarian Apple Pie
by Editorial Staff
This is not a misprint – really not a Viennese, but a Hungarian apple pie 🙂 Fortunately, during the times of Austria-Hungary, the culinary traditions of the peoples have mixed, and the Viennese pie acquired Hungarian characteristics.
Cook: 55 mins
Servings: 8-9
Ingredients
- Wheat flour – 130 Grams
- Semolina – 160 Gram
- Sugar – 180 Grams
- Baking dough – 7 Grams
- Ground cinnamon – 1/2 Teaspoon
- Apples – 7 Pieces
- Butter – 120 Grams
Directions
- First, mix all the bulk ingredients – flour, semolina, sugar, baking powder and cinnamon.
- Wash the apples, peel and core, and then rub on a coarse grater.
- We take a baking dish, cover it with baking paper and grease generously with butter.
- Pour a thin layer of dry mixture onto the bottom. We level.
- Now we lay out a layer of grated apples, approximately the same thickness.
- Further, it’s a simple matter: we lay out our layers one by one, and the top should remain a dry layer. Sprinkle everything with grated butter on top.
- We bake for 45 minutes at 180 degrees – until golden brown. Done!
Bon appetit!
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