Description
Szarlotka, a traditional Polish apple pie, features a buttery crumbly crust and a spiced apple filling. This comforting dessert combines tart apples, cinnamon, and a hint of lemon juice beneath a crunchy streusel topping, baked to golden perfection. Perfect for fall or any time you crave a classic homemade apple pie with a Polish twist.
Ingredients
Scale
Dough:
- 3 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 egg
Filling:
- 4 cups peeled and sliced apples
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish to prevent sticking and ensure easy removal of the pie.
- Make the Dough: In a large mixing bowl, combine the flour, cold cubed butter, granulated sugar, and egg. Use a pastry cutter or your fingers to work the ingredients together until the dough forms a crumbly texture, but holds together when pressed.
- Form the Crust: Press half of the dough evenly into the bottom of the prepared pie dish to create the base crust layer, ensuring it is compact and even.
- Prepare the Apple Filling: In another bowl, toss the peeled and sliced apples with 1/2 cup sugar, ground cinnamon, and lemon juice. Stir until the apples are thoroughly coated and the flavors meld together.
- Assemble the Pie: Pour the apple filling into the prepared crust, spreading the apples evenly to cover the bottom layer completely.
- Add the Crumble Topping: Crumble the remaining half of the dough over the apples, distributing it evenly as a crunchy topping.
- Bake the Pie: Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Allow the pie to cool completely before slicing to let the filling set. Serve warm or at room temperature for best flavor and texture.
Notes
- Use tart apple varieties like Granny Smith or Jonathan for best flavor and balance of sweetness.
- Chill the dough before rolling for a flakier crust; if too soft, refrigerate for 30 minutes.
- Make sure the apples are coated evenly with cinnamon and lemon juice to prevent browning and enhance flavor.
- Letting the pie cool thoroughly before slicing prevents the filling from running.
- Optionally, dust with powdered sugar before serving for an extra touch of sweetness and presentation.
