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Apple and walnut pie sliced and served
Buttery pastry filled with spiced apple and ground walnuts

Classic apple and walnut pie

Author: Flavelo
Recipes Cakes and Desserts
The iconic scent of grandmothers' kitchens. This cake is the marriage of shortcrust pastry and juicy filling. The secret is the fat-rich dough (butter or lard), which 'melts' in the mouth because the fat coats the flour particles, preventing a tough gluten structure from forming.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 12 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray (approx. 20x30 cm)
  • Rolling pin
  • Large bowl

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Mix the grated apple with the sugar and cinnamon, leave to stand for 15 minutes, then squeeze out the juice.

Tip: If you leave the juice in, it will make the dough soggy. Drink the juice, it's full of vitamins!
2 ✓

Rub the flour, baking powder, icing sugar and salt into the cold butter with quick movements.

Tip: It is important that the butter does not melt from the warmth of your hands, otherwise the pastry won't be crumbly (short).
3 ✓

Add the egg and sour cream, knead until it comes together. Divide into two parts (one slightly larger for the bottom).

Tip: Do not knead for too long, or the dough will 'burn' (fat separates) and become brittle.
4 ✓

Roll out the bottom sheet, place in the tray. Sprinkle with the ground walnuts.

Tip: The walnut acts as an insulating layer protecting the dough from the apple.
5 ✓

Spread the squeezed apple over it.

6 ✓

Roll out the top sheet, cover. Prick with a fork in several places.

Tip: Steam escapes through the holes, otherwise the dough will bulge and crack.
7 ✓

Brush the top with egg (optional), and bake at 180°C for 35-40 minutes until golden brown.

Recipe FAQ

Why does the dough crack when rolling?
The butter is too cold, or there is too little liquid. Let it warm up slightly, or add a spoonful of sour cream/water.
What makes the bottom soggy?
Sprinkle the pastry base with breadcrumbs or ground walnuts before filling, this absorbs the apple juice.

Ingredients

  • 400 g Plain flour
  • 200 g Cold butter (or lard)
  • 100 g Icing sugar
  • 1 Egg
  • 1 sachet Baking powder
  • 1 tbsp Sour cream (for the dough)
  • 1 pinch Salt
  • 1 kg Tart apples (peeled, grated)
  • 100 g Ground walnuts
  • 1 tbsp Cinnamon
  • 3 tbsp Sugar (for filling)