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The best traditional Polish homemade apple pie. Made with a simple pastry that comes together in just a few moments, with no need to pre-bake the base. The filling is deliciously tart and flavoured with cinnamon, although you can also use grated or previously cooked apples preserved in jars for the winter. Homemade szarlotka is delicious while still warm, served with vanilla ice cream, although it becomes more stable once completely cooled. You may recognise the pastry recipe \u2013 it is the same one used for my plum cake, which so many of you loved :). Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/span><\/p>\n

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• 300 g plain flour<\/li>\n
• 200 g butter<\/li>\n
• 1 tsp baking powder<\/li>\n
• 1 tsp ground cinnamon<\/li>\n
• 1 large egg<\/li>\n
• 1 large egg yolk<\/li>\n
• 90 g caster sugar<\/li>\n<\/ul>\n

  Place all the pastry ingredients in a food processor and process until combined. The dough will be very thick, almost cookie-dough-like in consistency. If it is very sticky, refrigerate for approximately 60 minutes.<\/p>\n

  Note: It doesn’t matter whether the butter is at room temperature or chilled \u2013 the pastry will work either way. Chilled butter will produce a dough that is ready to press into the tin straight away; softened butter may make the dough too sticky, in which case refrigerate it before continuing.<\/p>\n

  Ingredients for the apple filling:<\/span><\/p>\n

  \n
  • 1.5 kg apples suitable for baking*<\/li>\n
  • 1 tbsp lemon juice<\/li>\n
  • 2 tbsp sugar<\/li>\n
  • 1 tsp ground cinnamon<\/li>\n<\/ul>\n

    Peel and core the apples, then cut them into small cubes. Toss with the sugar and cook in a saucepan until the apples begin to break down slightly and most of their juice has evaporated. Stir in the cinnamon and leave to cool.<\/p>\n

    Method:<\/strong><\/p>\n

    Line a 24 \u00d7 24 cm square baking tin with baking paper.<\/p>\n

    Divide the pastry into two equal portions. Press one portion evenly into the base of the tin. Spread the apple filling over the pastry, then cover with the remaining pastry, placing it over the top in small pieces.<\/p>\n

    Bake at 180\u00b0C for approximately 50 minutes. Remove from the oven and leave to cool. Dust with icing sugar before serving, if desired. Homemade szarlotka can be stored at room temperature.<\/p>\n

    * Apples suitable for apple pie: in Poland, varieties such as Szara Reneta, Anton\u00f3wka and Koksa; in the UK, Cox or Russet apples work well.<\/p>\n

    Enjoy!<\/p>\n

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    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    The best traditional Polish homemade apple pie. Made with a simple pastry that comes together in just a few moments, with no need to pre-bake the base. The filling is deliciously tart and flavoured with cinnamon, although you can also use grated o<\/p>\n","protected":false},"author":1,"featured_media":18278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25,21,34],"tags":[101,86],"duration":[],"tag_group":[],"class_list":["post-18277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple-cakes","category-fruit-cakes","category-shortcrust-cakes","tag-apple","tag-cinnamon"],"acf":[],"yoast_head":"\n