Szarlotka: A Classic Polish Apple Pie to Delight Your Taste Buds

Szarlotka, also known as Polish Apple Pie, is a beloved dessert in Poland, cherished for its perfect balance of sweet and tart flavors.

With its tender and buttery crust, and a delicious cinnamon-spiced apple filling, Szarlotka is a dessert that will surely impress your family and friends.

In this detailed recipe post, we’ll walk you through the process of creating this classic Polish dessert from scratch, breaking it down into two manageable parts.

Let’s begin with the ingredients and the first half of the recipe, which covers making the crust.

Ingredients

For the crust:

• 2 1/2 cups (300 g) all-purpose flour
• 1 cup (200 g) unsalted butter, cold and cubed
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

For the apple filling:

• 6-7 medium apples (e.g., Granny Smith, Golden Delicious, or a mix), peeled, cored, and thinly sliced
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon lemon juice
• 1/4 cup (30 g) raisins (optional)
• 1 tablespoon cornstarch (optional, to thicken the filling)

For the topping (optional):

• Powdered sugar, for dusting

Instructions

Part 1: Making the Crust

1. Combine Dry Ingredients
   • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
2. Cut in the Butter
   • Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add the Wet Ingredients
   • In a small bowl, whisk together the egg, egg yolk, and vanilla extract. Pour this mixture into the flour and butter mixture.
4. Form the Dough
   • Use a rubber spatula or your hands to gently mix the wet and dry ingredients until a shaggy dough forms. Be careful not to overmix, as this can result in a tough crust.
5. Divide and Chill the Dough
   • Divide the dough into two portions: one slightly larger than the other. Shape each portion into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. The larger portion will be used for the bottom crust, while the smaller portion will be used for the lattice top.

Now that you’ve prepared the crust, it’s time to take a break before moving on to the second half of the recipe, which involves making the apple filling and assembling the Szarlotka.

Part 2: Making the Filling and Assembling the Szarlotka

6. Prepare the Apple Filling
   • In a large bowl, combine the peeled, cored, and thinly sliced apples with the granulated sugar, ground cinnamon, and lemon juice. If using raisins, add them as well. If you prefer a thicker filling, you can also mix in 1 tablespoon of cornstarch. Allow the mixture to sit for about 30 minutes, allowing the flavors to meld together and the apples to release some of their juices.
7. Preheat the Oven
   • Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) round pie dish or springform pan.
8. Roll Out the Bottom Crust
   • Remove the larger dough disk from the refrigerator and roll it out on a lightly floured surface to a thickness of about 1/4 inch (0.6 cm). Carefully transfer the dough to the prepared pie dish, pressing it gently into the bottom and up the sides of the dish. Trim any excess dough, leaving about 1/2 inch (1.3 cm) overhang.
9. Add the Apple Filling
   • Drain any excess liquid from the apple mixture, then spread the filling evenly over the bottom crust.
10. Roll Out the Top Crust
    • Remove the smaller dough disk from the refrigerator and roll it out on a lightly floured surface to a thickness of about 1/4 inch (0.6 cm). Use a knife or pastry wheel to cut the dough into strips, about 1/2 to 3/4 inch (1.3 to 1.9 cm) wide.
11. Create the Lattice Top
    • Arrange the dough strips over the apple filling, creating a lattice pattern by weaving the strips over and under one another. Trim any excess dough, then press the edges of the lattice strips and the bottom crust together to seal. If desired, use a fork to create a decorative edge.
12. Bake the Szarlotka
    • Bake the Szarlotka in the preheated oven for 45-50 minutes, or until the crust is golden brown and the apple filling is bubbling. If the crust begins to brown too quickly, cover the pie loosely with aluminum foil to prevent over-browning.
13. Cool and Serve
    • Allow the Szarlotka to cool completely on a wire rack before slicing and serving. If desired, dust the top with powdered sugar just before serving.

Storing and Serving Suggestions

• Store leftover Szarlotka covered in the refrigerator for up to 5 days. Reheat individual slices in the microwave or in a preheated oven at 350°F (175°C) for 5-10 minutes before serving.
• For an extra indulgent treat, serve your Szarlotka with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.

In Conclusion

Szarlotka is a delightful Polish dessert that combines the sweet and tart flavors of apples and cinnamon with a tender, buttery crust. By following this step-by-step recipe, you can create a delicious Szarlotka from scratch and impress your friends and family with a taste of traditional Polish baking. Enjoy!