Hungarian Apple Pie

We once had an apple tree and beneath it we grew veggies on one side and on the other side we played, read and picnicked together. It became a special tree for us because we spent so much time beneath it.

When it was fruiting it became something else. A tree for climbing, sitting in and picking from. Our then four year old found the perfect spot between the branches to sit and enjoy eating an apple or two while her little brother enjoyed taking bites out of every apple we had picked. The nibbled apples are then ideal for an apple pie.

Andrea Jacob’s recipe for Hungarian Apple Pie, rich with happy childhood memories of being in her grandmother’s garden can be found in Mulberry Magazine’s annual print edition 2016.

Coloured Plates_slice of apple pie on plate next to pie

Ingredients

Dough

  • 30g sugar
  • 200g butter
  • 370g plain four
  • 1 egg
  • 1 pinch salt
  • 1 tsp vanilla extract

Filling

  • 5 grated apples
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • juice of 1 lemon

Method

Combine all ingredients to make the dough in a food processor until well combined. I needed to add a little water to bring the dough together. Put in an air-tight container and leave to rest in the fridge for about 30 minutes.

Grate the apple in a food processor or by hand with or without the skin. I left the skin on and grated it finely in the food processor. Actually my then 4yo put the apple in the shoot of the processor and grated it.

Add the grated apple into a large saucepan with spices and lemon juice and simmer for about 10 minutes, stirring occasionally.

Pour the apple mixture into a colander to let the liquid drain (keep the liquid to drink or add to a smoothie later).

Preheat the oven to 180℃. Line a pie dish or baking tray with baking paper.

Remove the dough from the fridge and cut into two equal portions. Roll out one portion for the bottom of the pie and place it into a pie dish or baking tray.

Spoon the strained apple mixture onto the bottom layer of the pie and spread it out evenly.

Roll out the second half of the dough and place it on top of the apples, pinching the edges together gently. Using a fork, prick holes in the top layer to allow the heat to escape while it’s coking.

Brush a little bit of water on top and sprinkle with some sugar or a mixture of sugar and cinnamon.

Place it into the preheated oven for 30 minutes or until the top is golden.

Let the pie cool in the tray or on a cooling rack. Once cool cut into squares and enjoy with cream, yoghurt or coconut cream.

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