If you have a soft spot for traditional European desserts, then the Szarlotka–Polish Apple Pie Recipe is an absolute must-try. This charming Polish apple pie captures the heart with its delicate buttery crust and a luscious filling of tart, grated apples spiced with cinnamon and balanced by a touch of lemon. Unlike typical American apple pies, Szarlotka boasts a tender crumbly top or lattice that creates the perfect harmony between textures. It’s a delicious slice of Polish heritage that brings warmth and nostalgia to your kitchen, inviting you to savor every bite with a smile.
Ingredients You’ll Need
These simple ingredients are the foundation of the Szarlotka–Polish Apple Pie Recipe, each carefully chosen to build layers of flavor, texture, and color that make this dessert special.
- 2 1/2 cups all-purpose flour: Gives the crust its structure and tender crumb.
- 1/2 cup granulated sugar: Adds subtle sweetness to the dough and filling.
- 1/2 teaspoon baking powder: Lightens the crust to avoid heaviness.
- 1/4 teaspoon salt: Enhances all the natural flavors.
- 1 cup unsalted butter, cold and cubed: Creates a flaky and rich pastry base.
- 2 large egg yolks: Offers richness and helps bind the dough.
- 2 to 3 tablespoons cold water: Helps bring the dough together without making it tough.
- 6 medium apples (Granny Smith or other tart varieties), peeled and grated: The heart of the filling, providing tartness and moisture.
- 1/4 cup granulated sugar: Balances the natural tartness of the apples.
- 1 teaspoon ground cinnamon: Adds that warm, cozy spice essential to this recipe.
- 1 tablespoon lemon juice: Brightens the filling and prevents browning.
- 1 tablespoon cornstarch: Thickens the filling so it’s not runny.
How to Make Szarlotka–Polish Apple Pie Recipe
Step 1: Prepare the Dough
Start by preheating your oven to 350°F and greasing a 9-inch baking pan, either square or round. In a large bowl, whisk together your flour, sugar, baking powder, and salt. Now add the cold, cubed butter and cut it in with a pastry cutter or your fingertips until the mix looks like coarse crumbs—that flaky magic is what you want. Add the egg yolks, then 2 tablespoons of cold water, mixing just until you see the dough come together. Avoid overworking. Divide the dough into two disks, wrap tightly in plastic wrap, and pop them into the fridge for 30 minutes to rest and chill.
Step 2: Prepare the Apple Filling
While the dough chills, toss your grated apples with sugar, cinnamon, lemon juice, and cornstarch in a large bowl. Mix thoroughly, allowing the juice to mingle with the cornstarch for about 10 minutes—this step ensures your filling will be perfectly thickened and bursting with flavor.
Step 3: Assemble the Pie
Roll out one disk of dough on a lightly floured surface and press it into the bottom of your greased pan. Spread your apple filling evenly on top, making sure every bite gets the delicious mix. For the top, roll out the second dough disk and either cover the apples with the rolled dough or grate it over for a rustic, crumbly finish that’s traditional and utterly charming. Your choice here adds a personal touch to the final look of your Szarlotka–Polish Apple Pie Recipe.
Step 4: Bake to Perfection
Bake in the preheated oven for 45 to 50 minutes, until the top is golden brown and the filling is bubbling with apple-spiced goodness. Let the pie cool right in the pan to set the filling before slicing. If you like, dust a little powdered sugar on top for that classic finish that makes it truly irresistible.
How to Serve Szarlotka–Polish Apple Pie Recipe
Garnishes
This pie is perfect served warm or at room temperature—either way, a scoop of vanilla ice cream or a generous dollop of whipped cream is an absolute game-changer. If you want to keep things traditional, a dusting of powdered sugar on top adds a touch of sweetness and elegance.
Side Dishes
Pair your Szarlotka with a cup of strong black coffee or a spiced tea for a cozy afternoon treat. If serving for a special occasion, a small glass of Polish plum brandy or a mild dessert wine can elevate the experience beautifully.
Creative Ways to Present
For a rustic vibe, grate the dough on top for that charming golden crumble look. You can also cut mini versions in tartlet pans for individual servings that wow your guests. For a festive touch, sprinkle chopped toasted walnuts or slivered almonds on top before baking to add a delightful crunch and nutty nuance.
Make Ahead and Storage
Storing Leftovers
The flavors of Szarlotka actually deepen if allowed to rest overnight in the refrigerator. Store leftover slices covered with plastic wrap or in an airtight container, and enjoy within 3 days for optimal freshness and taste.
Freezing
This pie freezes beautifully. Wrap tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw in the fridge overnight and reheat gently for a fresh-baked feel anytime.
Reheating
To warm up your Szarlotka, place slices on a baking sheet and heat in a 325°F oven for about 10 minutes. Avoid microwaving to keep the crust crisp and the filling deliciously intact.
FAQs
Can I use different types of apples?
Absolutely! Tart apples like Granny Smith work best because they hold their shape and balance the sweetness, but mixing apple varieties can add interesting flavor nuances.
Is Szarlotka a difficult pie to make?
Not at all! This recipe breaks down into simple steps and uses pantry staples, making it perfect for bakers who want a traditional dessert without fuss.
What makes Szarlotka different from American apple pie?
Szarlotka typically uses grated apples for a moist filling and is topped with either a full dough layer or a crumbly topping, creating a unique texture distinct from the chunky apple slices in American pies.
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated up to 24 hours in advance. Just wrap it well to prevent drying out, and let it warm slightly before rolling.
What if I want a gluten-free version?
You can substitute the flour with a gluten-free blend, but keep an eye on the texture. It might need slight adjustments in liquid to keep the dough cohesive and tender.
Final Thoughts
Trying the Szarlotka–Polish Apple Pie Recipe is like inviting a little piece of Poland into your home. Its blend of tender crust, warmly spiced apple filling, and a touch of tradition makes it a dessert you’ll want to share again and again. Trust me, once you bake this, Szarlotka will quickly become one of your favorite go-to recipes for cozy gatherings or sweet moments alone. So grab those apples and get ready to bake your way to a delicious memory.
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Szarlotka–Polish Apple Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 slices
- Category: Dessert
- Method: Baking
- Cuisine: Polish
- Diet: Vegetarian
Description
Szarlotka, a traditional Polish apple pie, features a tender buttery crust filled with a warmly spiced apple mixture. This classic dessert is wonderfully rustic yet elegant, showcasing grated tart apples with cinnamon and lemon juice to create a comforting, aromatic filling baked to golden perfection. Served slightly warm or at room temperature, it is perfect with vanilla ice cream or whipped cream for an authentic Polish treat.
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 2 large egg yolks
- 2 to 3 tablespoons cold water
For the Filling:
- 6 medium apples (Granny Smith or other tart apples), peeled and grated
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Prepare the dough: Preheat the oven to 350°F and grease a 9-inch square or round baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Add the egg yolks and 2 tablespoons cold water and mix until the dough just comes together. Divide into two disks, wrap in plastic, and refrigerate for 30 minutes.
- Prepare the apple filling: In a separate bowl, combine the grated apples with sugar, ground cinnamon, lemon juice, and cornstarch. Mix well and let it sit for 10 minutes to allow the flavors to meld and the moisture to release.
- Assemble the pie: Roll out one dough disk and press it evenly into the bottom of the greased baking pan. Spread the apple filling over this crust layer. Roll out the second dough disk and place it over the apples as a top crust, or grate it over the filling for a rustic texture.
- Bake: Place the assembled pie in the preheated oven and bake for 45 to 50 minutes, until the top crust is golden and the filling is bubbling. Remove from oven and allow it to cool completely in the pan.
- Serve: Once cooled, dust the top with powdered sugar if desired. Szarlotka is best served slightly warm or at room temperature, optionally with vanilla ice cream or whipped cream for an indulgent finish.
Notes
- Szarlotka is traditionally served slightly warm or at room temperature, often alongside vanilla ice cream or a dollop of whipped cream.
- Use firm, tart apples such as Granny Smith for the best balance of flavor and texture.
- The pie keeps well refrigerated for up to 3 days; reheat gently before serving.
