Polish Apple “Pie” | Szarlotka
Votes: 3
Rating: 4.33
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I should clarify – this is not exactly pie per se – that’s simply the translation most often given for this sweet treat. Instead it looks more like a fruit bar with apple pie filling. The “crust” is like a cross between a shortbread cookie and pie crust. The dough is made with sour cream and a little sugar, rolled indulgently thick, and layered with a cinnamon studded apple center.
Servings
12
Servings
12
Polish Apple “Pie” | Szarlotka
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
I should clarify – this is not exactly pie per se – that’s simply the translation most often given for this sweet treat. Instead it looks more like a fruit bar with apple pie filling. The “crust” is like a cross between a shortbread cookie and pie crust. The dough is made with sour cream and a little sugar, rolled indulgently thick, and layered with a cinnamon studded apple center.
Servings
12
Servings
12
Ingredients
  • 4 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 3 sticks unsalted butter , 3/4lb
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 1-5 Tbsp sour cream , as needed
  • 3 lb apples , I used Gala
  • 3 Tbsp lemon juice
  • 1 1/2 tsp ground cinnamon
  • 2 Tbsp butter
Servings:
Units:
Instructions
  1. First, combine the dry ingredients (flour, baking powder, sugar, and salt).
  2. Then, add the cubed butter. You can use a pastry cutter or two knives to cut in the butter until small, pea-sized pieces if mixing by hand.
  3. Whisk together the egg yolks, vanilla extract, and one tablespoon of the sour cream. Work the dough until a smooth ball forms, adding more sour cream as needed.
  4. Divide the dough, flatten into discs – one a little larger than the other, wrap in saran, and chill for 30 minutes.
  5. Meanwhile, peel, core and slice 3 lbs of apples. Cut a few of them into a smaller dice.
  6. Cook in a pan with sugar, lemon juice, cinnamon, and butter until soft and the small diced pieces begin to break apart into applesauce.
  7. Preheat the oven to 350F
  8. Roll out the larger dough into 1/2 inch thickness to cover the bottom of a 10″ springform pan. Make sure the dough goes up the sides of the pan about 1/2 – 1 inch.
  9. Roll out second dough to 1/2 inch thickness and 10″ around.
  10. Add the filling to the pan.
  11. Top immediately with the second round of dough. Cook for 45-50 minutes or until cooked through and slightly golden.