Phase 1: Preparing the Pastry Dough

1. Dry Ingredients: In a large mixing bowl, whisk together the 4 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Ensure they are evenly combined.
2. Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs or small peas. Work relatively quickly to keep the butter cold. Why cold butter? Cold butter pieces create steam pockets when baking, leading to a flakier, more tender crust. Overworking or melting the butter will result in a tougher pastry.
3. Wet Ingredients: In a separate, smaller bowl, lightly beat the 2 large eggs. Whisk in the 1/2 cup of sour cream (or yogurt) and 1 teaspoon of vanilla extract until smooth.
4. Combine Wet and Dry: Make a well in the center of the flour-butter mixture. Pour the wet ingredients into the well. Gradually mix, using a fork or your hands, until the dough just comes together. Be careful not to overmix. The dough should be pliable but not overly sticky. If it seems too dry, add a teaspoon more sour cream; if too sticky, a tablespoon more flour, but try to avoid additions if possible. Overmixing develops gluten, which makes the pastry tough.
5. Divide and Chill: Divide the dough into two portions: one slightly larger (about 60%) for the base, and the smaller one (about 40%) for the top. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

   • Crucial Step for Grated Topping: For the characteristic grated topping, place the smaller dough portion (the 40% piece) into the freezer for that hour (or even longer, until firm enough to grate). The base portion only needs to be refrigerated. Chilling relaxes the gluten and solidifies the fat, making the dough easier to handle and contributing to the final texture.

Phase 2: Preparing the Apple Filling

1. Prepare Apples: While the dough is chilling, prepare the apples. Peel, core, and coarsely grate the apples using the large holes of a box grater. You should have a substantial pile of grated apple.
2. Squeeze Out Excess Juice (Optional but Recommended): Place the grated apples in a colander or sieve, or wrap them in a clean kitchen towel or cheesecloth. Gently squeeze out some of the excess liquid. This step is important to prevent the filling from becoming too watery and making the bottom crust soggy. Don’t squeeze them completely dry, just remove the obvious excess juice. You can reserve the apple juice for drinking!
3. Combine Filling Ingredients: Transfer the squeezed grated apples to a large bowl. Add the 1/2 to 3/4 cup of granulated sugar (adjust to taste), 1 to 2 teaspoons of ground cinnamon, and the zest of one lemon. Add the optional tablespoon of lemon juice if using. Mix gently until everything is well combined. Taste a tiny bit (if you’re comfortable doing so) and adjust sugar or cinnamon if needed. Let the filling sit for about 10-15 minutes while you prepare the base crust; this allows the flavours to meld.

Phase 3: Assembling the Almás Pite

1. Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease your 9×13 inch baking pan generously with butter or line it with parchment paper, leaving an overhang for easy removal later.
2. Roll Out Base Crust: Take the larger, refrigerated dough portion (the 60% piece) from the fridge. On a lightly floured surface, roll it out into a rectangle slightly larger than your baking pan (approx. 11×15 inches). Aim for a thickness of about 1/4 inch (0.5 cm). Carefully transfer the dough to the prepared pan. Gently press it into the bottom and slightly up the sides (about 1/2 inch or 1 cm). Trim any major excess dough from the edges. If the dough tears, simply patch it with a small piece of excess dough.
3. Optional Step – Crumb Barrier: If you are concerned about a soggy bottom, sprinkle the 2-3 tablespoons of fine breadcrumbs or semolina evenly over the base crust before adding the filling.
4. Add Apple Filling: Spoon the prepared apple filling evenly over the bottom crust, spreading it out into a uniform layer.
5. Create the Top Crust (Grated Method): Remove the smaller dough portion (the 40% piece) from the freezer. It should be firm. Using the large holes of a box grater, grate the frozen dough directly over the apple filling. Distribute the grated dough evenly across the entire surface. This creates a lovely, slightly rustic, crumbly topping. If the dough starts to soften too much while grating, pop it back in the freezer for 10-15 minutes.

   • Alternative Top Crust (Rolled Method): If you prefer not to grate, you can simply refrigerate (not freeze) the smaller dough portion, roll it out similarly to the base, and place it over the filling. Crimp the edges to seal, and cut several slits in the top crust for steam to escape. The grated method is more traditional for many Almás Pite variations.

Phase 4: Baking and Cooling

1. Bake: Place the assembled cake into the preheated oven. Bake at 375°F (190°C) for approximately 45-55 minutes, or until the top crust is beautifully golden brown and the filling is bubbly around the edges. If the top starts browning too quickly, you can loosely tent the cake with aluminum foil for the last 10-15 minutes of baking.
2. Cool Completely: Once baked, remove the cake from the oven and place the pan on a wire rack. Let the Almás Pite cool completely in the pan before slicing and serving. This is crucial! Cooling allows the filling to set properly and prevents the slices from falling apart. This can take 2-3 hours at room temperature. Patience is key here.
3. Dust and Slice: Once completely cool, you can dust the top generously with powdered sugar (confectioners’ sugar) if desired. Use a sharp knife to cut into squares or rectangles. If you used parchment paper, you can lift the entire cake out of the pan using the overhangs before slicing for easier cutting.