Hungarian Apple Tart, almas Pite

Crust
1 3/4 c. flour
1 c. butter
3/8 c sugar
scant 1/2 c half and half
1/2 Tbsp lemon juice
Combine butter and flour with a fork until fine,then mix in sugar. Add half and half and lemon juice and mix. Then knead dough until you have a smooth pastry. You may need more flour on the board when kneading. You should be able to handle it and roll it without it sticking to the rolling pin or board. Once dough is smooth divide it in half. Take the half and roll it to fit a 9 x 12 inch glass pan. Place in Pyrex then roll the second half. Remember to flour the board well. Fold this one in quarters and let rest until needed.

Filling
2-3 lbs thinly sliced apples
1-2 tbsp lemon juice
2 Tbsp flour
1/4 c walnuts (optional)
1/4 golden raisins
1 tsp. cinnamon
3/4 c sugar

Slice apples and add lemon juice.

Sprinkle with flour, nuts, golden sultana raisins, cinnamon and sugar.

Mix well so all apples are separated and covered with mixture.

Now place layer by layer on the base crust. Cover these layers with the prepared top crust. smooth and brush with a egg yolk plus 1 tsp water. This will help your crust look amazingly golden brown.

Pierce crust all over with fork, or cut steam vents in an attractive pattern. I use 3 stems of wheat as a standard.

Bake for 45 minutes at 375 degrees Farenheit.

Serving Size: 18 2 x 3 inch pieces

Number of Servings: 18

Recipe submitted by SparkPeople user LCCYCLE.