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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



This is the Hungarian version of a fruit pie. The pastry is linzer. Most of the pite variations occur in the way you handle the fruit, to cook it or not to cook it and what to use in the way of thickening. Other than that everyone makes the pite pretty much the same way. Another way to prepare the filling is to slice the fruit either by hand or on a mandolin and let the fruit sit in a bowl for an hour with a couple tablespoons of sugar mixed into it. After that it is easy to squeeze out the juice before making the fruit filling. But I don’t like to discard fruit juice; instead I add a thickening agent and a little butter to my fruit fillings. This way the whole fruit is used and I never once had a runny fruit filling. I cut these still hot. If you wait until the pite cools down you will have neat squares.

1 batch linzer pastry dough
1 Tbsp butter for greasing the pan
1/4 cup ground almonds or fine breadcrumbs
1 egg for the egg wash

Fruit Filling:
5 cups diced plums
1/4 cup sugar
1 tsp cinnamon
1/4 tsp ground cloves
4 Tbsp flour
3 Tbsp cold butter,

• Preheat the oven to 375F.
• Prepare the plums and place them in a medium bowl.
• Add the sugar, cinnamon, ground cloves and the flour.
• Stir to combine.
• Butter an 9X12 inch baking pan.
• Knead the linzer pastry dough for a couple of minutes and divide into two parts.
• Roll one part into a slightly larger than the baking pan. Set aside the remaining dough.
• Place the rolled out dough inside the cake pan.
• Arrange the plum mixture on the bottom layer.
• Dot the top with cold butter.
• On floured board roll the remaining dough slightly larger than the baking pan.
• Place on top of the fruit filling and press down lightly.
• Lightly poke the top layer with a fork and brush egg wash over it.
• Bake in the preheated oven until the top is golden brown.
• Remove from the oven and let the pastry cool down.
• Cut into squares and serve sprinkled with icing sugar.


  1. Delicious! I've got to go get me some plums or if not, some other fruit to make these. What is the approximate time to bake this for, Zsuzsa? I've always needed to put my timer on otherwise I get distracted and everything goes into a lovely ebony color :)

  2. If I was to estimate a one batch recipe, it should take about 30-35 minutes. Other than that I have no idea because I doubled everything [just look at all those plums, that is double of what you will need for a 9X12 baking pan.] I used a rimmed cooking sheet and made a large flat of these for the freezer.

    Anyway I tend to follow my nose. When I can smell the aroma coming from the kitchen I check it out right of way. If the top could stand a bit of browning I keep an eye on it, but if the top is golden brown then it is ready. But I am sure you know this and the toothpick trick. It is the method of baking for people like me who at the best of times forget to set the timer... My recipes sorely lack cooking time and I am well aware of it but old habits die hard. However I have a jolly good reason this time I doubled my recipe.

  3. If I'm not mistaken didn't you say you don't like the texture of the plums? Even if you don't, the plum Pite looks amazing, such a delicate crust, and the filling is to 'die for' delicious! I bet I could not duplicate this awesome pastry, so in the meantime I will be staring at the screen and go back to my childhood memories of this lovely PITE!

  4. I have problems with soggy things and plum is a soggier fruit so I don't eat them fresh. But in certain dishes I love their flavour. I will make almaspite when my apples are ready. I won't be making pies for the freezer this year, our pie eating friend had a heart attack so I am baking him pite, lots of it. [less fat and less eggs] Pite is so easy Elisabeth, easier than making a good pie. Of course you can do it you are a marvellous cook.




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