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
Scale
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.
