Out of ideas on what to cook or bake? Here are some delicious fall recipes to try, including Grandma’s classic apple pie that no one can say no to.


Apple pie


  • 500 g flour
  • 250 g butter
  • 2 egg yolks
  • half a packet of baking powder
  • 1 pinch of baking soda
  • 150 g icing sugar
  • 3 tbsp sour cream
  • 8 apples
  • 3 tbsp brown sugar
  • cinnamon to taste
  • 2 egg whites
  • 100 g walnuts (optional)
  • 1 egg

Preheat the oven to 175°C. Peel the apples and grate them, mix the grated apples with three tablespoons of sugar, and leave it for 15 minutes. Mix the flour, baking powder, baking soda, and icing sugar, then add the butter. After mixing, add the yolks and the sour cream, then knead. Beat the egg whites into a hard foam, then squeeze the juice of the apple and mix them together, along with some cinnamon. Divide the dough into two and roll them out. Put one on the baking sheet, sprinkle it with the ground walnuts if you like, then put the apples on it and even it out. Put the other half of the dough on top, spread some beaten eggs on it, and poke some holes in it with a fork. Bake for about 40 minutes on 175°C.


Pumpkin cream soup


  • 1 kg pumpkin
  • 1 l vegetable broth
  • 2 tbsp olive oil
  • 1 red onion
  • 1 clove of garlic
  • 200 ml cooking cream
  • salt and pepper to taste
  • nutmeg to taste

Peel and scrape the pumpkins, chop up into smaller pieces, then cook in the oven for a few minutes. Put the vegetable broth on the stove to cook, and in the meantime, chop up the onion and garlic, and sauté it on the oil. Add the pumpkin and the broth, as well as the cooking cream, salt, pepper, and nutmeg. Cook for a few minutes on medium heat, then take it off the stove and puree it with a hand mixer. Put back on the stove for about another two minutes. You can top it with croutons, toasted seeds, such as pumpkin seeds, chestnuts, or almonds, or some kind of grated cheese.

Sugar-free pumpkin cookies


  • 500 g pumpkin
  • 1 banana
  • 6 dates
  • 1 egg
  • 1.5-2 cups of flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • nutmeg to taste
  • 50 g oat flakes
  • 15 g butter

Preheat the oven to 180°C. Steam the pumpkin in a little water, then drain it thoroughly and puree it with a hand mixer. Soak the dates in water and pit them. Add the banana, the dates, an egg, cinnamon, nutmeg, vanilla, and baking soda to the pumpkin and puree the whole thing with a hand mixer. Add the flour and mix. Put the batter into a baking sheet or pan, and even it out. For the topping, mix the oat flakes and the butter and crumble it on top of the batter. Bake it in the oven for about 45 minutes at 180°C.


Peach salad


  • 150 g salad mix
  • 2 peaches
  • 1 onion
  • 50 g walnuts
  • 60 g feta cheese
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • a pinch of salt
  • a pinch of ground pepper

Wash the salad and the peaches, then chop up the peaches and set them aside. Chop or break the walnuts into bigger pieces. Chop up the onions into tiny pieces and cut the feta cheese into cubes. Mix the olive oil, lemon juice, honey, salt, and pepper and pour half of it on the salad, put the chopped-up peaches, onion, walnuts, and feta over it, then drizzle the rest of the dressing on top.

Peach pie


  • 300 g flour
  • 100 g icing sugar
  • 1 tsp baking powder
  • 2 eggs
  • 150 g soft butter
  • 50 ml sour cream
  • 400 g peach

Preheat the oven to 180°C. Wash the peaches, halve and pit them, then slice them up. Mix them with 50 g icing sugar and let it rest. Mix the rest of the icing sugar with the flour and baking powder. Add the butter, sour cream, egg and crumble it with your hands. Then knead it into a dough. Wrap it into a foil and put it in the fridge for 30 minutes. Roll two-thirds of the dough out with some flour so it is about 4 mm thin. Put it onto the baking sheet, poke holes with a fork, then put the drained peaches onto it. Roll the rest of the dough out and slice it up, then add to the top of the pie. Spread some beaten eggs over it. Bake for half an hour at 180°C.


Carrot walnut muffins


  • 4 eggs
  • 100 g sugar
  • 100 ml milk
  • 50 ml vegetable oil
  • pinch of salt
  • 250 g carrots
  • 100 g whole-grain flour
  • 1 tsp baking powder
  • 100 g ground walnut

Preheat the oven to 180°C. Beat the eggs into a hard foam with the sugar, the milk, the oil, and a pinch of salt. Peel the carrots and grate them. Mix the flour, baking powder, and ground walnuts, mix it with the eggs and the milk mixture, then add the carrots as well. Put the batter into a muffin baking pan, then bake for about half an hour. Do the poke test at the end to make sure they are ready. You can sprinkle some leftover grated carrot on top for decoration.

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Source: Daily News Hungary

  1. ‘Half a packet of baking powder’???? International readers cannot relate to that, since elsewhere baking powder is usually sold in small tubs not little packets. Then again, Western countries have self raising flour in supermarkets so baking powder is usually not needed. I have always found it very strange that self raising flour is not sold here in Hungary. That said, the supermarkets are dreadful so perhaps it shouldn’t be a surprise.

  2. I guess I’d go with the peach.
    When it comes to Hungarian supermarkets, all I’ve always complained about is the labeling on breads. I have never seen that anywhere else in the world, but since Hungarians seem to be fine with it, who am I to complain!

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