Classic Szarlotka: Polish Apple Pie

Ingredients

• 3 1/3 cups (400g) plain flour
• 2/3 cup (85g) confectioners (Icing) sugar
• 2 sticks (250g) butter - 1 “brick” in Poland
• 3 eggs
• 1 tbsp vanilla sugar (can be replaced with vanilla extract)
• 3.3 lb (1.5 kg) apples
• 1 cup (200g) sugar (or less, depending how sweet your apples are)
• 1 tbsp cinnamon
• A pinch of confectioners (Icing) sugar to sprinkle on top (optional)

Instructions

1. 1

   For my szarlotka I used a deep rectangular...: For my szarlotka I used a deep rectangular baking tray (18x27 cm / 7x10 inch), but any shape will do just fine.

2. 2

   Take out the butter for half an hour...: Take out the butter for half an hour in advance to let it soften.

3. 3

   Knead together all the ingredients (flour, icing sugar,...: Knead together all the ingredients (flour, icing sugar, butter, eggs, vanilla sugar), form a smooth mass, wrap into cling film and place in the fridge.

4. 4

   Wash the apples, peel them and then grate...: Wash the apples, peel them and then grate or cube them. I’ve done the latter.

5. 5

   Move the apple pieces to a pot. Cover...: Move the apple pieces to a pot. Cover in sugar and start cooking until soft. Add cinnamon mid-way through.

6. 6

   Grease the baking tray and/or line it with...: Grease the baking tray and/or line it with baking paper. Roll out half of the dough and place in the tray. Pierce with a fork.

7. 7

   Heat the oven to 170°C (340°F), bake the...: Heat the oven to 170°C (340°F), bake the shortcrust base for 5-10 minutes until it starts to gain some colour.

8. 8

   Remove from the oven. Spread apples on top....: Remove from the oven. Spread apples on top. Roll the remaining dough and use it on top to cover the apples. Bake for 1 hour in 140-160°C (280-320°F).

9. 9

   Serve cooled or warm with some whipped cream...: Serve cooled or warm with some whipped cream or vanilla ice-cream, with some icing sugar sprinkled on top.