Papierówka apple pie

Papierówka apple pie is a delicious seasonal apple pie made with the tart, early-season apples so popular in Poland. Outside the papierówka season, you can also make it with other tart varieties of apples. Delicate shortcrust pastry and delicious gently cooked apples make this a truly wonderful apple pie – you’ll love it!

Ingredients for the shortcrust pastry:

• 300 g plain flour
• 200 g cold butter, cubed
• 4 large egg yolks
• 50 g caster sugar
• a pinch of salt
• 1 tsp baking powder
• 2 tsp vanilla extract
• 45 ml cold milk

Place all the ingredients for the shortcrust pastry in a food processor and process until a smooth ball of dough forms. You can also make the pastry by hand. Sift the flour and baking powder into a bowl, add the cold butter and quickly cut it in with a knife until the mixture resembles breadcrumbs. Add the remaining pastry ingredients and quickly bring together into a dough.

Divide the dough into 2 equal portions. Flatten each portion slightly, wrap in cling film and chill in the fridge for approximately 2 hours.

Ingredients for the apple filling:

• 2 kg papierówka apples*
• 30 g butter
• 100 g caster sugar
• 3 tsp ground cinnamon

Wash, peel and core the apples. Cut them into quarters, then slice into fairly thick pieces. Add sugar and ground cinnamon to taste and mix.

Melt the butter in a large, deep frying pan. Add the apples, sugar and cinnamon, stir and cook until the apples have softened. Set aside to cool.

Additionally:

• 2–3 tbsp breadcrumbs
• icing sugar, for dusting

Method:

Prepare a 20 × 30 cm baking tin and line with baking paper.

Remove one portion of chilled pastry from the fridge. Break off small pieces and use them to cover the base of the tin, piece by piece. Press down gently and blind bake for approximately 10–15 minutes at 180°C, or until lightly golden. Remove from the oven and, while the base is still hot, sprinkle with the breadcrumbs to absorb excess moisture from the apples. Spread the apple filling over the breadcrumbs. Cover with the remaining pastry in the same way as the base, breaking it into small pieces and flattening them between your fingers before placing them over the apples.

Bake at 180°C for approximately 50–60 minutes, or until golden. Remove from the oven and leave to cool completely. Dust with icing sugar before serving.

*Papierówki are an early-season Polish apple variety. Outside their short season, use another tart cooking apple instead.

Enjoy!