Polish Apple Pie (Szarlotka)
Here is our recipe for Szarlotka (Polish Apple Pie). Give it a try. We think you won’t be disappointed!
• 2 ¾ cups flour
• 1 cup sugar
• 200g butter
• 3-4 free range egg yolks, depending on their size
• 2-3 tablespoons thick sour cream
• 1 teaspoon baking powder
• 1kg thinly sliced peeled tart apples*
• 1 teaspoon ground cinnamon
• 1-2 tablespoons additional sugar
• 1-2 tablespoons lemon juice
*Szara Reneta would be the best, Antonovka would be the second choice, but any sweet-and-sour apple would do)
• Butter, eggs and cream should be refrigerated before preparing the pastry – do not leave it at room temperature for too long.
• In a large bowl, combine the sugar, flour and baking powder, add butter (cut into small cubes), yolks and cream and shortly knead to form the pastry. If it is too moist, add some flour, if it is too dry, add some additional cream or ice-cold water. Do not knead for too long – do not let the pastry warm up in your hands too much. Wrap it with the cling film and refrigerate for at least for 2-3 hours. You can also prepare the pastry the day before and refrigerate it overnight
• Preheat the oven to 180°C
• In a bowl, mix apple slices, additional sugar, cinnamon and lemon juice
• Line a 26cm cake tin with baking paper, then line in with the pastry. Don’t forget about the sides of the tin. Fill with apples. Sprinkle with additional cinnamon if you like the taste. Roll remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust. If you prefer, you may form the stripes from the pastry and make a mesh over apples – we like it this way:)
• Bake at 180°C for about 1 hour, the top is golden brown and filling is bubbly. Cool on a wire rack.
• Enjoy eating