🍎 Polish Apple Pie (Szarlotka) — Classic Homemade Style
A traditional Polish apple pie that’s less sugary than American versions, with buttery crust and warmly spiced apples. Often served slightly warm with cream or powdered sugar.
🧾 Ingredients
🥧 Dough
- 2½ cups (310g) all-purpose flour
- 1 cup (225g) cold butter (cubed)
- ½ cup sugar
- 2 egg yolks (or 1 whole egg)
- 1 tsp baking powder
- Pinch of salt
- 2–3 tbsp cold water (as needed)
🍎 Apple filling
- 6–8 apples (Granny Smith or any tart variety)
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
👨🍳 Instructions
1. Prepare the dough
- Mix flour, baking powder, sugar, and salt
- Rub in cold butter until crumbly
- Add egg yolks and a little cold water
- Form dough, divide into two parts (base + top)
- Chill in fridge for 30 minutes
2. Cook apple filling
- Peel, core, and slice apples
- Cook in a pan with sugar, cinnamon, and lemon juice
- Stir for 8–10 minutes until slightly soft
- Add cornstarch if mixture is watery
- Let it cool
3. Assemble
- Roll out one dough portion and place in baking dish
- Add cooled apple filling evenly
- Roll out second dough layer and place on top (or crumble it for rustic style)
4. Bake
- Bake at 180°C (350°F) for 40–50 minutes
- Top should be golden brown
5. Serve
- Let cool slightly before slicing
- Dust with powdered sugar
🔥 Tips for best szarlotka
- Cook apples first to avoid soggy pie
- Add raisins or nuts for extra texture
- Chill dough for flakier crust
- Tastes even better the next day
🍽️ Serving ideas
- With whipped cream
- With vanilla ice cream
- With tea or coffee
- Lightly warmed for best flavor
If you want, I can also give you a crumble-topped Polish apple pie (bez ciasta wierzchniego) or a quick no-bake shortcut version.
