Hungarian apple pie is my favorite dessert. Its grandeur lies in the recipe’s simplicity. Apple and cinnamon wrapped in short pastry – the world’s best flavour combination. It turns the grey weekdays into holiday. I always make this pie as soon as the first summer apples grow ripe. In Hungary we use baking pan instead of pie pan to bake pie.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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