Hungarians have apple pie, too, but there are many differences from the American version. First, almas pites is rarely round, and is always cut into squares. Sour cream in the dough gives it a central European touch, tenderizing the dough in the process. Some recipes use sliced apples but grating the apples and squeezing out the excess juice is a good alternative. The dough makes a bit more than you will need, and allows for ease of rolling out and fitting into the pan. If you wish, cut the trimmings into decorations, brush with the beaten egg, and place on the glazed top crust.