Hungarian-Style Layered Apple Pie with Creamy Filling
Servings: 10–12 slices
f you love apple pie but feel like trying something a little different, this recipe is for you. 🍎 This Hungarian-inspired layered apple pie combines a buttery pastry crust with soft cinnamon apples, a light and creamy sour cream filling, and a generous cinnamon crumble topping.
It may look impressive with all those beautiful layers, but it’s actually surprisingly easy to make. The apples bring sweetness and a little tartness, the sour cream layer makes the cake wonderfully soft and creamy, and that buttery cinnamon crumble gives every bite the perfect finish.
It’s the kind of cozy homemade dessert that’s perfect for fall baking, Sunday family dinners, or the holiday table — especially with a good cup of coffee. ☕🇭🇺❤️
Servings: 10–12 slices
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)
1 pinch salt
2 g ground cinnamon
For the apple filling
500 g peeled, diced apples
50 g sugar
25 g lemon juice
3 g ground cinnamon
For the creamy topping
2 egg whites
40 g sugar
8 g vanilla sugar (1 packet)
30 g cornstarch
400 g sour cream
Steps
1. Make the pastry.
Combine the pastry ingredients and knead just until a smooth dough forms.
2. Make the cinnamon crumble.
Combine the flour, butter, sugar, vanilla sugar, salt and cinnamon. Work everything together until you have a crumbly mixture.
3. Chill.
Place both the pastry dough and crumble in the refrigerator for at least 30 minutes.
4. Prepare the apple filling.
Combine the peeled, diced apples with the sugar, lemon juice and cinnamon. Gently cook the mixture until the apples soften slightly. Let the filling cool completely.
5. Assemble the cake.
Roll out the chilled pastry and place it into a 26 cm / 10-inch round cake pan, bringing the pastry slightly up the sides.
Sprinkle one-third of the cinnamon crumble over the pastry.
Spread the cooled apple filling evenly over the crumble.
Prepare the creamy topping by whipping the egg whites with the sugar and vanilla sugar, then gently incorporating the cornstarch and sour cream. Spread the mixture over the apples.
Finish by scattering the remaining cinnamon crumble generously over the top.
6. Bake.
Bake in a preheated 170°C / 340°F oven, using conventional top-and-bottom heat, for approximately 45 minutes.
Allow it to cool before removing it from the pan and slicing so that those gorgeous apple and creamy layers can set properly. 🍎😍
Pan: 26 cm / 10-inch round springform pan
Oven: 170°C / 340°F
Baking time: approximately 45 minutes
Chilling time: minimum 30 minutes
Servings: approximately 10–12 slices