Polish Apple Pie Szarlotka

An apple and cinnamon filling sandwiched between two layers of sweet crumbly shortcrust. This is szarlotka, Polish apple pie.

Course Dessert

Cuisine Polish

Keyword apple cinnamon pie, apple pie, polish cake, polish pie, szarlotka

Prep Time 35

Cook Time 35

Total Time 1 10

Servings people

Calories 299kcal

Author Eva | Electric Blue Food

Add the flour, baking powder, cold butter and sugar to a food processor and blitz. Separate the egg whites from the yolks and discard one white. Slowly pour in the eggs. Stop when the dough resembles coarse crumbs. Set 200 g aside and work the rest into a homogeneous dough, which needs to be pressed onto the bottom and sides of the pan. Keep both refrigerated.
Peel and core the apples, then proceed to cut into a rather small dice. Press lemon juice on the diced apples to prevent them from browning. I generally end up using the juice of a whole lemon, added little by little as I dice the apples.
Transfer the apples to a large bowl, sprinkle the cinnamon all over and toss to distribute. If you are working with very tart apples you may consider adding 2 tablespoon sugar at this point.
Prick the bottom of the shortcrust with a fork and spread the apples all over it. Top with the crust crumbs all over so the apples are evenly covered. Sprinkle 1 tablespoon of sugar on top of the crumbs.
Bake in the pre-heated oven at 180C (356F) for 35 minutes, or until the top crumbs have turned to a golden hue. Remove the sides of the springform pan, let cool for 15-20 minutes and serve warm.

800 g of whole apples equals about 650 g peeled and cored.
The nutritional information provided is generated with an online calculator and only meant to be used as a guideline.