Almás pite is served as a "yummy" light desert after a hearty Hungarian meal, or could be a delightful offering with a glass of sweet red wine to the guests.
Sift together the flour, 1 pinch of salt, and the baking powder into a deep bowl. Add ½ cup sugar and mix well. Add the butter and work it with hands quickly, until crumbles between your fingers. Add the 2 egg yolks and sour cream, and work the dough fast to a smooth ball. Cover with a kitchen towel, and let it rest in the refrigerator for at least 30 minutes.
Peel and core the apples, grate them with a large-holed grater into a mixing bowl. Throw the end pieces of the apples in also. Squeeze some of the juices out, and mix in ½ cup sugar and the cinnamon. Beat the 2 egg whites with 1 pinch of salt until stiff and spoon it into the apples.
Preheat the oven to 350 F.
Place the dough on a floured board and cut it in half. Roll out one half to ¼ inch thick, and place it flat in the bottom of a rectangular baking pan. Make sure that the dough completely covers the bottom. Sprinkle the dough with the bread crumbs and spread the apples on. Roll out the second part and carefully cover the apples. Seal the edges with your fingers, and prick the top with a fork in several places. Beat the 1 egg lightly and brush it on evenly.
Place the baking pan on the middle rack of the oven, and bake it until the top of the pastry is golden brown (about 30-35 minutes).
Leave the pite in the pan to cool down completely; cut into squares. Dust with the powdered vanilla sugar (optional).
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