Szarlotka: Polish Apple Pie
For the pastry
- 3.5 cup all-purpose flour 450g
- 10 oz butter 300g, softened
- 1.5 cup powdered sugar 150g
- 3 egg yolks
- 3 tbsp cream 18%
For the apples
- 4 lbs apples 1.8kg
- 4 tbsp sugar
- 2 tsp cinnamon
- 2 tbsp breadcrumbs
Mix the butter thoroughly with powdered sugar, egg yolks and cream. Add the sifted flour and knead the dough quickly. Form a ball, wrap in foil and leave in the fridge for about 30 minutes.
Divide the dough into two equal parts. Subtract about 3.5oz/100g from one of them and add it to the other one. Roll the larger part to a square about 0.4 inch/1cm thick.
Line the baking tray with baking paper and place a rolled dough on it. Puncture with a fork and bake for 10-15 minutes at 200°C/390°C.
Peel the apples and grate on the grater, on thick. Gently squeeze out the juice. Season with sugar and cinnamon. Sprinkle with 2 tablespoons breadcrumbs. Place the apples on the baked bottom.
Roll the other part of the dough and cover the apples with it. Puncture with fork and bake about 30 minutes at 170°C/340°F. When baked & cooled, sprinkle szarlotka with powdered sugar.
Choose apples that are acidic/tart and less sweet. Good bets are: Braeburn, Cox, Cripps Pink, Red Delicious.
Serve hot with vanilla ice cream or whipped cream.