Hungarian Apple Pie

by Editorial Staff

This is not a misprint – really not a Viennese, but a Hungarian apple pie πŸ™‚ 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

  1. First, mix all the bulk ingredients – flour, semolina, sugar, baking powder and cinnamon.
  2. Wash the apples, peel and core, and then rub on a coarse grater.
  3. We take a baking dish, cover it with baking paper and grease generously with butter.
  4. Pour a thin layer of dry mixture onto the bottom. We level.
  5. Now we lay out a layer of grated apples, approximately the same thickness.
  6. 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.
  7. We bake for 45 minutes at 180 degrees – until golden brown. Done!

Bon appetit!

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