Hungarian apple pies are very different from their American cousins. They are more of a shortbread filled with a delicious apple sauce. A thick apple sauce. They store well, and in fact, I think they are even better on the second day.
100g icing sugar
1 tsp salt
1 tbsp sour cream
zest of a lemon
1 tbsp vegetable oil
3 pounds of apple
1 tsp cinnamon
Mix the sugar with the flour and baking powder and salt.
Crumble in the butter. Add the eggs and the sour cream, and work into a sough ball. Add more flour or more sour cream as necessary to get a dough you can roll out. Rest in the refrigerator.
Butter and flour a 9-by-11-inch baking shape.
Peel, core, and shred the apples. Squeeze out their juice somewhat, then cook on a bit of oil until thickened and somewhat broken down. Mix in the cinnamon.
Cut the dough in half and roll out the slightly larger portion to line the baking shape. Spread the apples onto this. Top with the other half rolled out. Prick with a fork and bake in a preheated 380F oven until light brown. This should take about 35-45 minutes.