If you’re on the hunt for a dessert that strikes the perfect balance of homey comfort and celebration, look no further than Szarlotka–Polish Apple Pie. This classic Polish treat features layers of delicately sweet, tender pastry and a spiced apple filling that’s simultaneously rustic and elegant. Whether you grew up baking alongside grandma or you’re discovering this gem for the first time, every slice of Szarlotka–Polish Apple Pie brings a touch of Central European warmth right to your kitchen.
Ingredients You’ll Need
One of the best things about Szarlotka–Polish Apple Pie is how accessible the ingredients are. Each component comes together to create a dessert that’s greater than the sum of its parts: crisp apples, buttery pastry, and a sprinkle of cinnamon magic.
- All-purpose flour: Gives the pastry a tender, sturdy structure so the pie holds together beautifully when sliced.
- Granulated sugar: Adds sweetness to both the dough and the apple filling without overpowering the tartness of the apples.
- Baking powder: Just a little lift ensures the pastry isn’t too dense or heavy.
- Salt: A pinch rounds out the flavors and enhances the sweetness.
- Unsalted butter (cold, cubed): Essential for that melt-in-your-mouth crumbly pastry texture; use it straight from the fridge!
- Egg yolks: Enrich the dough, contributing to that gorgeous golden color and soft bite.
- Cold water: Helps bring the dough together without making it tough—add just enough to form a pliable dough.
- Medium apples (Granny Smith or other tart varieties): The star of the show! Their tartness balances the pastry’s sweetness and holds up beautifully when baked.
- Granulated sugar (for filling): Enhances the apples’ natural sweetness while still letting those fresh flavors shine.
- Ground cinnamon: The spice that evokes that unmistakable apple pie aroma and warmth.
- Lemon juice: Prevents the apples from browning and adds a subtle berry-bright acidity.
- Cornstarch: Thickens the filling just enough so you never end up with a soggy-bottomed pie.
How to Make Szarlotka–Polish Apple Pie
Step 1: Prepare Your Equipment
Start by preheating your oven to 350°F and generously greasing a 9-inch square or round baking pan. This little step goes a long way in ensuring your Szarlotka–Polish Apple Pie comes out of the pan effortlessly, with golden-brown edges intact.
Step 2: Mix the Pastry Dough
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and work it in using your fingertips or a pastry cutter until the mixture turns into lovely pea-sized crumbs. Stir in the egg yolks and two tablespoons of cold water, mixing just until the dough comes together—be careful not to overwork it! Divide the dough into two disks, wrap each in plastic, and chill them in the refrigerator for about 30 minutes. This rest is essential for that tender, easy-to-work-with pastry.
Step 3: Make the Apple Filling
While the dough cools, peel and grate your apples (go for Granny Smith, if possible—they hold their shape and taste extraordinary!). In a medium bowl, toss the apples with sugar, cinnamon, lemon juice, and cornstarch. Let this mixture sit for 10 minutes to draw out a bit of juice and allow the flavors to mingle. This filling is the heart of Szarlotka–Polish Apple Pie: sweet, tangy, and gently spiced.
Step 4: Assemble the Pie
On a floured surface, roll out one disk of dough and press it evenly into the bottom of your prepared pan. Spoon the apple filling over the dough, spreading it to the corners so every bite is packed with fruit. Take the second disk and either roll it out into a top crust or grate it for a rustic, homestyle look—both are traditional and equally charming!
Step 5: Bake to Golden Perfection
Slide your assembled Szarlotka–Polish Apple Pie into the preheated oven. Bake for 45 to 50 minutes, until the crust is deeply golden and the apple juices are bubbling up at the edges. Your kitchen will smell absolutely heavenly! Let the pie cool in the pan so the filling sets up nicely, then dust it with powdered sugar if you like. Serve slightly warm or at room temperature for the most authentic experience.
How to Serve Szarlotka–Polish Apple Pie
Garnishes
A simple dusting of powdered sugar is the traditional finishing touch for Szarlotka–Polish Apple Pie, but don’t be afraid to get creative. A dollop of freshly whipped cream or a scoop of vanilla ice cream is always a welcome addition, transforming every slice into a true dessert celebration.
Side Dishes
Pair your Szarlotka–Polish Apple Pie with a piping hot cup of black tea, rich coffee, or even a glass of lightly sweetened compote. The pie’s modest sweetness and spice are perfectly complemented by these traditional Polish beverages, but it’s also lovely with a little cheese or a handful of walnuts on the side for a café-style treat.
Creative Ways to Present
If you want to wow your guests, try cutting the Szarlotka–Polish Apple Pie into elegant bars and serving each piece on a doily-lined plate, or layer slices with a swirl of caramel sauce for a modern twist. You could even bake the pie in individual ramekins for personal-size treats, ideal for parties or special occasions where every guest gets their own.
Make Ahead and Storage
Storing Leftovers
This pie has fantastic staying power! Once completely cooled, cover any remaining Szarlotka–Polish Apple Pie tightly with plastic wrap or transfer slices to an airtight container. Refrigerated, it keeps fresh for up to three days without losing its signature texture or flavor.
Freezing
If you want to enjoy a taste of Szarlotka–Polish Apple Pie later on, simply wrap individual slices or the whole pie tightly in foil, then place in a freezer-safe bag or container. It will keep beautifully for up to two months. When you’re ready, let it thaw in the fridge overnight—this protects the pastry from getting soggy.
Reheating
To recapture that just-baked warmth, place leftover slices on a baking sheet and heat in a 325°F oven for about 10 minutes. This gently revives the flakiness of the crust and brings the apple filling back to life, making your Szarlotka–Polish Apple Pie taste freshly baked every time.
FAQs
Can I use a different type Dessert
Absolutely! While Granny Smith apples are traditional for their tartness and firm texture, you can mix in other varieties like Honeycrisp, Braeburn, or Jonagold for a more complex flavor. Avoid apples that turn mushy when baked, like Red Delicious.
Is it necessary to peel the apples for the filling?
Peeled apples result in a smooth, classic filling, but if you don’t mind some extra texture, feel free to leave the peels on for a rustic touch. Just scrub the apples well before grating.
Can I make Szarlotka–Polish Apple Pie dough in advance?
Yes, the dough for Szarlotka–Polish Apple Pie can be made up to two days ahead. Keep it wrapped tightly in plastic and stored in the refrigerator until you’re ready to roll it out—extra chilling time actually helps intensify the flavors!
What’s the best way to get a flaky crust?
The secret lies in using very cold butter and working it quickly into the flour so it doesn’t warm up. Don’t overmix the dough, and make sure you chill it before rolling out. These steps guarantee a flaky, melt-in-your-mouth crust every time.
Can I reduce the sugar if I like a less sweet pie?
Of course! Szarlotka–Polish Apple Pie is refreshingly customizable. If your apples are especially sweet or you just prefer a more tart dessert, feel free to scale back the sugar by a few tablespoons. The results will still be delicious.
Final Thoughts
There’s something truly magical about sharing a homemade Szarlotka–Polish Apple Pie with family and friends. Whether you bake it for a holiday, a birthday, or a cozy weekend at home, each bite is a celebration of tradition and comfort. Give this beloved recipe a try—you might just find it becomes your new favorite too!
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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 is a traditional Polish apple pie that features a buttery crust filled with a sweet and tangy apple mixture. This classic dessert is perfect for any occasion and is sure to impress your friends and family.
Ingredients
For the crust:
- 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
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch square or round baking pan.
- Prepare the crust: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs. Mix in the egg yolks and water until the dough comes together. Divide, shape into disks, and refrigerate.
- Make the filling: Combine the grated apples, sugar, cinnamon, lemon juice, and cornstarch in a bowl. Let sit for 10 minutes.
- Assemble the pie: Roll out one portion of dough and press it into the pan. Spread the apple mixture on top. Add the second dough portion on top or grate for a rustic finish.
- Bake: Bake for 45-50 minutes until golden brown and bubbly. Cool, dust with powdered sugar, and serve.
Notes
- Serve slightly warm or at room temperature with ice cream or whipped cream.
- Use firm, tart apples for best results.
- Pie keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 75 mg
