Hungarian-Style Layered Apple Pie with Creamy Filling & Cinnamon Crumble

A slice of layered apple pie with cinnamon apples, creamy filling and a buttery crumble topping.

There are apple pies… and then there are apple pies that make you stop after the first bite and look at all those layers. 🍎

This is definitely one of those.

It starts with a buttery pastry base, followed by juicy cinnamon apples with a little lemon for freshness. Then comes the part that makes this apple pie so different: a light, creamy sour cream layer. Finally, everything is covered with a generous buttery cinnamon crumble and baked until beautifully golden.

The result is somewhere between a Hungarian apple pie, an apple crumble and a creamy layered cake.

And despite how impressive it looks when you cut into it, it's actually surprisingly easy to make.

If you love traditional apple desserts but want to make something a little different, this one is absolutely worth trying.

Why You'll Love This Apple Pie

This dessert has everything I want from an apple cake: plenty of fruit, warm cinnamon, buttery pastry and just enough creaminess to make it feel special.

It's also a wonderful recipe for fall and the holiday season, especially when apples are everywhere and you're looking for something beyond another traditional apple pie.

The layers give you completely different textures in every bite: soft apples, creamy filling, tender pastry and a slightly crisp crumble topping.

Serve it with coffee in the afternoon, bring it to a family gathering, or make it for a holiday dinner. It looks beautiful enough for a special occasion but is easy enough for weekend baking.

Ingredients

For the Pastry

• 200 g all-purpose flour

• 100 g butter or margarine

• 50 g sugar

• 2 g salt

• 5 g baking powder

• 2 egg yolks

• 45 g sour cream

For the Cinnamon Crumble

• 150 g all-purpose flour

• 85 g butter or margarine

• 75 g sugar

• 8 g vanilla sugar (1 packet)

• Pinch of salt

• 2 g ground cinnamon

For the Apple Filling

• 500 g apples, peeled and diced

• 50 g sugar

• 25 g lemon juice

• 3 g ground cinnamon

For the Creamy Sour Cream Layer

• 2 egg whites

• 40 g sugar

• 8 g vanilla sugar (1 packet)

• 30 g cornstarch

• 400 g sour cream

Note: The sweetness of apples varies enormously, so taste your apple mixture before adding all the sugar. If you're using naturally sweet apples, you may need very little.

Freshly baked layered apple pie topped with a generous cinnamon crumble.

How to Make This Layered Apple Pie

1. Prepare the Pastry

Combine the flour, butter or margarine, sugar, salt, baking powder, egg yolks and sour cream. Work the ingredients together until you have a smooth dough. Don't overwork it — just bring everything together. Wrap or cover the dough and place it in the refrigerator.

2. Make the Cinnamon Crumble

In a separate bowl, combine the flour, butter or margarine, sugar, vanilla sugar, salt and cinnamon. Work the ingredients together with your fingertips until you have a coarse, crumbly mixture. Place the crumble in the refrigerator as well. Both the pastry and crumble should chill for at least 30 minutes.

3. Prepare the Apple Filling

Peel and dice the apples into small pieces. Place them in a pan with the sugar, lemon juice and cinnamon. Gently cook the apples until they begin to soften and release some of their juices. You don't want to cook them into applesauce — the finished cake is much nicer when you can still see and taste pieces of apple. Remove from the heat and allow the filling to cool completely before assembling the cake.

4. Prepare Your Pan

Preheat the oven to 170°C / 340°F, using conventional top-and-bottom heat.

Roll out the chilled pastry and place it into a 26 cm / 10-inch round cake pan, bringing the dough slightly up the sides. Don't worry about making everything absolutely perfect. This is homemade baking. ❤️

5. Start Layering

Sprinkle approximately one-third of the cinnamon crumble over the pastry base.

Spread the completely cooled apple filling evenly over the crumble.

Now you're ready for the creamy layer.

6. Make the Creamy Sour Cream Layer

Beat the egg whites, gradually adding the sugar and vanilla sugar, until light and fluffy.

Gently incorporate the cornstarch and sour cream.

Try not to overmix — you want to keep the mixture as light as possible.

Spread the sour cream mixture carefully over the apple filling.

7. Add the Crumble

Scatter the remaining cinnamon crumble generously over the entire top.

Don't press it down. Those uneven little pieces are exactly what create that beautiful crumbly topping once baked.

8. Bake

Bake in the preheated 170°C / 340°F oven for approximately 45 minutes, or until the pastry is baked through and the crumble is beautifully golden.

Remove from the oven and allow the cake to cool.

And yes, waiting is probably the hardest part of this recipe. 😂

Let It Cool Before Cutting 🍎

This step really matters.

The creamy sour cream layer needs time to set after baking. If you cut into the cake immediately, you won't get the beautiful layers you see in my photos.

Allow the cake to cool completely before removing it from the pan and slicing.

Once set, you'll see all four beautiful layers: buttery pastry, cinnamon apples, creamy sour cream filling and cinnamon crumble.

That's when this cake really shows off. 😍

The Secret to Those Beautiful Layers

The biggest temptation is cutting into this apple pie while it's still warm. I understand. 😂 But wait. As the cake cools, the apple and creamy layers settle and become much easier to slice. That's when you get those beautiful distinct layers you can see in the photos.

nside the pie: buttery pastry, cinnamon apples, a light creamy layer and crisp crumble on top.

For an especially clean slice, refrigerate the cooled cake briefly before cutting it with a sharp knife.

What Apples Should I Use?

I prefer apples that keep a little structure after baking and have enough acidity to balance the sweet creamy filling. Granny Smith is an easy choice, but you can also mix a tart apple with a sweeter variety such as Honeycrisp, Cortland or Pink Lady. Using two varieties can actually give the filling more flavor than using just one.

The best part — breaking through the cinnamon crumble into the soft, creamy apple layers underneath.

Can I Make It Ahead?

Absolutely — and I actually recommend it.

This is a great dessert to bake the day before serving. Once completely cooled, cover and refrigerate it. The layers have time to settle, and the cake slices beautifully the following day. Because of the sour cream and egg-white filling, I would store leftovers covered in the refrigerator rather than at room temperature.

Serve this layered apple pie completely cooled so every beautiful layer holds its shape.

A Different Kind of Hungarian Apple Pie 🍎🇭🇺

Classic Hungarian almás pite will always have a special place in my kitchen, but sometimes it's fun to take familiar flavors and make something a little different.

You still have everything we love about Hungarian apple baking — buttery pastry, lots of apples and cinnamon — but that soft creamy layer and crumble topping turn it into something completely different.

And despite all those layers, it's really not difficult to make.

That's my kind of dessert: homemade, impressive and much easier than it looks. ❤️

If you make it, let me know what you think — and most importantly:

Would you choose this one or the traditional Hungarian almás pite? 🍎😃

More Hungarian Baking From My Kitchen 🇭🇺❤️

If you love apple desserts as much as I do, you might also enjoy my Traditional Hungarian Apple Pie (Almás Pite) for the classic version we grew up with. And if you're in the mood for more Hungarian baking, try my Képviselőfánk, Szilvás Kígyórétes, or one of the other homemade desserts here on the blog.

And with the holiday season getting closer, don't forget to check out my Hungarian Christmas Baking Book, filled with some of my favorite traditional Christmas cookies and cakes. 🎄❤️

There is something about the smell of apples and cinnamon coming from the oven that immediately makes the house feel cozy. This layered apple pie may be a little different from the traditional version, but I think that's exactly what makes it so special.

Make a pot of coffee, cut yourself a generous slice, and enjoy. ☕🍎

More recipes to try:

→ Traditional Hungarian Apple Pie – Almás Pite

→ Képviselőfánk – Hungarian Cream Puffs

→ Szilvás Kígyórétes – Hungarian Plum Pastry

→ Browse All Hungarian Desserts

→ My Hungarian Christmas Baking Book

If you make this recipe, leave me a comment and tell me how it turned out — and I'd love to know: classic almás pite or this creamy layered version? 😃🍎🇭🇺