Szarlotka apple pie

Name: Szarlotka apple pie
Total time: 3600 s
Yield: 12 servings
Cuisine: British
Ingredients: 1.5-3.0 kg apples; 1/2 teaspoon cinnamon; 1 teaspoon brown sugar; 400 g wholemeal wheat flour; 50 g brown sugar; 200 g unsalted butter; 1 medium egg; 2 teaspoon baking powder

Geoff Dutch @77oria

Popular any occasion pie/cake, commonly found across Poland homes and bakeries.

A simple pastry base, lightly stewed apples and a crumble type topping.

Choosing the right variety of apples has a significant impact not only on the sweetness of the serving, but on the stability of the filling.

Best served at room temperature, kept in the fridge.

Popular any occasion pie/cake, commonly found across Poland homes and bakeries.

A simple pastry base, lightly stewed apples and a crumble type topping.

Choosing the right variety of apples has a significant impact not only on the sweetness of the serving, but on the stability of the filling.

Best served at room temperature, kept in the fridge.

Geoff Dutch @77oria

Popular any occasion pie/cake, commonly found across Poland homes and bakeries.

A simple pastry base, lightly stewed apples and a crumble type topping.

Choosing the right variety of apples has a significant impact not only on the sweetness of the serving, but on the stability of the filling.

Best served at room temperature, kept in the fridge.

Popular any occasion pie/cake, commonly found across Poland homes and bakeries.

A simple pastry base, lightly stewed apples and a crumble type topping.

Choosing the right variety of apples has a significant impact not only on the sweetness of the serving, but on the stability of the filling.

Best served at room temperature, kept in the fridge.

Saved

Ingredients

60 minutes

12 servings

fruit filling
1.5-3.0 kgapples
1/2 teaspooncinnamon
1 teaspoonbrown sugar
pastry base & topping
400 gwholemeal wheat flour
50 gbrown sugar
200 gunsalted butter
1medium egg
2 teaspoonbaking powder

Saved

Steps

60 minutes

1

Sieve flour into mixing bowl, stir in sugar and baking powder. add butter (room temperature) 2cm cubes to bowl, and lightly beaten egg.
2

Knead (hand or mixer) ingredients into a dough, form a ball, place dough ball wrapped in cling film to fridge for ~30 minutes.
3

Peel, remove seed core and cube apples into saucepan
4

Add low-medium heat to the pan, some juice from apple will be released.
Optional based on your personal preferences : sprinkle sugar and cinnamon to taste.
Heat with occasional stirring for ~15 minutes until apples softened.
5

Cut dough ball into two halves.
Place 1st half wrapped in cling film to freezer.
6

Heat oven to 180C (not fan).
Take 2nd half of dough, slice ~1cm thick, place into paper lined baking tin, massage dough across base of tin and into oven for ~15 minutes.
7

Add apple fruit filling into baking tin.
Grate 1st half of pastry dough (from freezer) on top of apple layer.
8

Bake for ~1 hour at 180C (no fan).
After cooling ~15 minutes, remove edge of form tin, slide with paper from base of tin to cooling rack.
Cool overnight before removing side paper.