Szarlotka–Polish Apple Pie Recipe
Biting into Szarlotka–Polish Apple Pie is like stepping into a cozy afternoon at a Polish grandmother’s kitchen table: sweet-tart apples tucked between golden layers of buttery pastry, tinged with cinnamon and a hint of citrus. This beloved dessert has a rustic simplicity that makes it as perfect with coffee as it is with afternoon tea, and its heartwarming flavors never fail to spark memories or create new ones. Whether you grew up with this treat or are discovering it for the very first time, Szarlotka–Polish Apple Pie is a soul-satisfying celebration of apples and tradition.
Ingredients You’ll Need
Szarlotka–Polish Apple Pie is a charming showcase for good ingredients: tart apples, real butter, and a hint of spice. Every piece you add contributes something vital, from the lemon zest’s brightness to the warming scent of cinnamon. Here’s what you’ll need, plus tips to help you get the very best from each component.
- 6 large tart apples: Grated Granny Smith or Antonówka apples lend the crucial balance of sweet and tart. Squeeze out the juice before using, so your filling isn’t soggy.
- 2 ½ cups all-purpose flour: All-purpose flour forms the tender, sturdy base to cradle the juicy apples, and you can mix in a little almond flour if you want a subtle nutty undertone.
- 1 teaspoon baking powder: Just enough to lighten the dough, so it’s not heavy or biscuit-like.
- ½ cup granulated sugar: A touch of sweetness rounds out the tang from the apples and brings the crust to life.
- 1 teaspoon vanilla extract: Adds warmth and depth to both crust and filling—don’t skip it!
- 1 teaspoon ground cinnamon: This classic spice cozies up the apples and perfumes the whole pie.
- ¼ teaspoon ground nutmeg: Just enough to add intrigue; freshly grated nutmeg is especially fragrant.
- ¼ teaspoon salt: Salt is essential for balance, even in a dessert, making all the other flavors really sing.
- 1 large egg & 1 large egg yolk: These work together to enrich the dough, giving it structure and tenderness.
- 1 cup unsalted butter, cold and cubed: Cold butter means your pastry will be flaky and melt-in-your-mouth delicious.
- Zest of 1 lemon: Lemon zest brightens everything up and highlights the apple’s natural tartness.
- 2 tablespoons breadcrumbs: The old-world trick to soak up extra apple juices, so your crust stays crisp on the bottom.
- Powdered sugar for dusting (optional): A delicate snow of sugar on top adds charm and a sweet finish.
How to Make Szarlotka–Polish Apple Pie
Step 1: Prep Your Pan and Preheat
Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch round or square baking pan. This ensures a perfectly baked Szarlotka–Polish Apple Pie that releases from the pan with ease. Choose a pan with a removable bottom, if you have one, to make slicing and serving extra neat.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and that vibrant lemon zest. Combining these before adding the wet ingredients distributes everything evenly, preventing any flavor “hot spots” in the crust.
Step 3: Cut in the Butter
Add your cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter in until the mixture looks like coarse, sandy crumbs. This step is key to creating a melt-away, crumbly pastry—don’t overwork it or the butter will melt.
Step 4: Add Eggs and Form the Dough
Mix in the whole egg and additional yolk just until the dough comes together. The yolk adds richness, while the egg helps bind and tenderize. When everything holds together, resist the urge to knead—the dough should be soft but not sticky. Divide it into two portions, with one just a little larger, since that will form your base. Wrap both and chill for half an hour.
Step 5: Prepare the Apples
While the dough chills, get your apples ready. After grating them, gently squeeze out as much liquid as possible. Less moisture means a pie that slices cleanly. Toss the apples with cinnamon, nutmeg, and a spoonful of vanilla extract. Your kitchen will already smell incredible.
Step 6: Assemble the Pie
Unwrap the larger piece of dough and press it firmly and evenly into the bottom of your prepared pan. Sprinkle over the breadcrumbs—this is your secret weapon for keeping the bottom crust from turning soggy. Scoop the aromatic apple mixture on top, then roll out or crumble the remaining dough over the apples for a rustic finish.
Step 7: Bake and Cool
Bake the pie for 50–60 minutes, until the top is a deep golden brown and the apples are bubbling. Once out of the oven, let the Szarlotka–Polish Apple Pie cool completely—this helps the layers set, making it easy to slice and serve in generous squares.
How to Serve Szarlotka–Polish Apple Pie
Garnishes
A light dusting of powdered sugar on top of your Szarlotka–Polish Apple Pie captures that magical, snowy look, adding both sweetness and old-fashioned charm. For special occasions, try a dollop of freshly whipped cream or a scoop of vanilla ice cream to accent every warm, spiced bite.
Side Dishes
Pair your slice with a cup of strong Polish coffee or spiced black tea, and you’ve got the coziest dessert moment imaginable. If serving as part of a dessert spread, add a few crisp tea biscuits or a tangy fruit compote to round out the menu.
Creative Ways to Present
Bring Szarlotka–Polish Apple Pie to the next level by serving it in neat wedges or rustic squares, or bake mini-pies in individual ramekins for a charming touch. For a festive table, garnish each piece with twists of lemon zest or a scattering of toasted sliced almonds.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Cover your Szarlotka–Polish Apple Pie tightly with plastic wrap or transfer slices to an airtight container. It’ll keep at room temperature for up to two days, or refrigerated for about five days. The crust may soften a little in the fridge, but it remains positively delicious.
Freezing
Szarlotka–Polish Apple Pie freezes beautifully. Once cooled, cut into portions and wrap individually, or place the whole pie (well-wrapped) in the freezer for up to three months. Thaw overnight in the fridge or on the counter before serving.
Reheating
To enjoy it warm, reheat slices in a 300°F oven for about 10 minutes, or microwave for 15–20 seconds just until heated through. If you’ve dusted with powdered sugar, add a fresh sprinkle after reheating for the prettiest presentation.
FAQs
Can I use different types of apples in Szarlotka–Polish Apple Pie?
Absolutely! While tart apples like Granny Smith or Antonówka are traditional, mixing varieties (like Honeycrisp or Gala) will give a blend of flavors and textures. Just remember to always squeeze out the excess juice after grating.
What’s the purpose of the breadcrumbs in the recipe?
The breadcrumbs sprinkled over the crust soak up any leftover apple moisture during baking, ensuring your Szarlotka–Polish Apple Pie stays tender but never soggy—a classic old-world trick that truly works wonders!
Can I make the dough the day before?
Definitely! Prepare and wrap the dough up to two days in advance. Just keep it chilled in the refrigerator until you’re ready to assemble and bake your pie.
Can I make Szarlotka–Polish Apple Pie gluten-free?
You can substitute a good gluten-free flour blend for the all-purpose flour. Add a tablespoon or two of almond flour for flavor and moisture; just be aware that the texture may be a bit more crumbly than the classic version.
Is Szarlotka–Polish Apple Pie served warm or cold?
Traditionally, it’s served at room temperature or slightly warm, which allows the flavors and textures to shine. If desired, you can warm individual slices just before serving for a comforting twist.
Final Thoughts
If you’re searching for a dessert that combines simple ingredients with big-hearted comfort, there’s nothing quite like baking your own Szarlotka–Polish Apple Pie. I hope you’ll give this recipe a try and let it fill your home with the irresistible aroma of apples, spice, and nostalgia—one golden slice at a time!
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Szarlotka–Polish Apple Pie Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Szarlotka is a traditional Polish apple pie that features a buttery crust with a sweet and spiced apple filling. This recipe yields a delicious dessert that is perfect for any occasion.
Ingredients
Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup granulated sugar
- ¼ teaspoon salt
- zest of 1 lemon
- 1 large egg
- 1 large egg yolk
- 1 cup unsalted butter, cold and cubed
Filling:
- 6 large tart apples, peeled, cored, and grated
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons breadcrumbs
Optional:
- powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- Prepare the crust: In a large mixing bowl, combine flour, baking powder, sugar, salt, and lemon zest. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and egg yolk, mix until a soft dough forms, and chill for 30 minutes.
- Prepare the filling: Squeeze excess liquid from grated apples and mix with cinnamon, nutmeg, and vanilla.
- Assemble the pie: Press larger portion of dough into pan, sprinkle with breadcrumbs, add apple filling, and top with remaining dough.
- Bake: Bake for 50–60 minutes until golden. Cool before slicing and dust with powdered sugar if desired.
Notes
- You can substitute part of the flour with almond flour for a nuttier flavor.
- This pie is best served at room temperature or slightly warm, and pairs beautifully with whipped cream or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
