Szarlotka, the classic Polish shortcrust apple pie, is another autumn favorite everyone loves. And no wonder—who could resist a slice of golden, buttery pastry filled with tart apples? It’s one of the simplest bakes around. If you’re not baking it at home yet, this recipe is a must-try. Below, you’ll find a few helpful tips to ensure your pie turns out perfect and keeps everyone coming back for seconds!
Which apples are best for apple pie?
Tart, firm varieties like Szara Reneta or Antonówka work best. They don’t turn into a watery mush right away, and once cooked down, they reach the perfect thick consistency.
How to stop the bottom crust from going soggy?
I recommend pre-baking the base on its own for about 12–15 minutes before adding the apples. This prevents the bottom crust from turning out undercooked or soggy.
Do you need to cook the apples beforehand?
That depends on your preference! Cooking down the apples with a pinch of cinnamon and a splash of lemon juice helps evaporate any excess liquid. But if you prefer a bit more texture, you can simply grate raw apples on a coarse grater and spread them straight onto the pre-baked base.
How to make the top layer of the pie?
You can crumble the remaining dough with your fingers and spread it evenly over the top. Alternatively, pop it in the freezer for a few minutes, then grate it using a coarse grater directly over the apple layer.
Why does apple pie fall apart when sliced?
Make sure to let the pie cool completely before slicing it. This gives the apple layer time to set, so you can easily cut neat, clean slices.
Love apples? Be sure to check out my other recipes featuring this seasonal fruit—you’ll find even more tried-and-true ideas for delicious homemade treats!
- Baked apple with cream
- Apple crumble | Gluten-free recipe
- Baked apple pancake | Dutch baby
- Healthy baked apples with cinnamon
Shortcrust Apple Pie | Szarlotka
Kitchen utensils
- Baking tin (27,5 cm x 22,5 cm)
Ingredients
Shortcrust
- 300 g wheat flour (type 450 or 500)
- 180 g butter (cold)
- 60 g powdered sugar
- 2 egg yolks
- 1 tsp baking powder
- pinch of salt
Apple layer
- 1,2 kg tart apples (e.g. szara reneta)
- 3 tsp vanilla extract
- 1 tsp cinnamon (or more)
Instructions
- Sift the flour into a large mixing bowl. Add the baking powder, powdered sugar, and a pinch of salt, then mix the dry ingredients thoroughly.
- Add 2 egg yolks along with the cold, diced butter. Rub the butter into the flour mixture using your fingertips until fine crumbs form. Quickly bring everything together into a smooth dough. Handle it as briefly as possible so the butter doesn't warm up from your hands.
- Divide the dough into two portions: a larger piece (about 60% for the base) and a smaller piece (about 40% for the topping). Wrap both in plastic wrap and place them in the fridge.
- Peel and core the apples, then dice them finely. Transfer them to a pot, add the vanilla sugar and cinnamon, and cook down over low heat until slightly softened and the excess liquid has evaporated. Set aside to cool.
- Preheat the oven to 180°C (top-and-bottom heat). Line your baking pan with parchment paper. Take the larger portion of dough out of the fridge and press it evenly into the bottom of the pan. Prick the pastry all over with a fork, then blind bake for 10–12 minutes until lightly golden.
- Spread the apples evenly over the pre-baked base. Crumble the remaining dough with your fingers into small pieces and scatter them across the top. Place the pie back in the oven and bake at 180°C for about 30–35 minutes, until the top is beautifully golden brown.
- Leave to cool completely, then lightly dust the top with powdered sugar. Enjoy!
www.goodbalancedfood.com
Did you try this apple pie recipe? We would love to know what do you think.
Tag @goodbalancedfood on Instagram and hashtag it #goodbalancedfood
