Tuesday, March 9, 2021

Szarlotka (Polish Apple Pie )

 I first made this many years ago in my pre blog days.  The people I served it to, were surprised at this weird looking apple pie, but they ate it all anyway.  After all I was the 'unknown' at the time, I introduced them to a lot of different foods, mostly Danish and Canadian foods.  

Except for this one time, it wasn't Danish or Canadian.

 And honestly, I knew it as an Old World Apple Cake, cause that's what my cookbook called it.  I never knew it by any other name until just a little while ago, when a friend asked me if I could make her one.  I had to google the name, and that was when the lightbulb blew up, and I went 'I know what that is" and found the recipe again in my cookbook.  

Szarlotka (Polish Apple Pie)

Szarlotka (Polish Apple Pie)

First off, this is usually referred to as a pie.  Which it kinda is, cause it's usually served in a pie plate. I decided to try making it in a spring form pan this time.  I wanted to see the layers of cake and pastry.  

I also snuck a little of the pastry dough out and made a couple of mini's, in my 4 inch springform pans. And made up a filling for one of them using some peaches I had cooked up.

Peach Szarlotka (Polish Apple Pie)
Peach Szarlotka (Polish Apple Pie)


I like to 'mix' it up, sometimes.   

This is not a super sweet dish, but sure does taste amazing served with a dollop of vanilla ice cream on top, or some whipped cream or even, my personal favorite, a straight up drizzle of heavy cream. 




Szarlotka (Polish Apple Pie )

Szarlotka (Polish Apple Pie )

Yield: 10 Servings
Author: Sid's Sea Palm Cooking
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M
If you're looking for something different, other than a good old fashioned apple pie, this is perfect. Not too sweet and tastes amazing.


  • 4 cups  all purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 c (1/2 lb) salted butter
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 3 Tbsp milk or cream
  • 1 + Tablespoon Confectioner sugar
  • 3 lbs. Apples,  peeled, cored and chunked into small pieces.
  • *I like either Gala or another crisp flavorful apple here.  Your choice
  • 1/2 -1 cup sugar, depending on how sweet the apples are. 
  • 1-2 teaspoons cinnamon.


  1. Preheat oven to 350 degrees
  2. Mix together the flour, sugar and baking powder.  Cut the  butter into the flour mixture until it resembles really coarse crumbs.  Add the eggs, one a time and mix together lightly, until it's pretty evenly moist.  You can add the vanilla along with one of the eggs.  Add the milk, one tablespoon at time and mix together lightly, until it can form a ball.   You can knead it a little to finish bringing the dough together if you like.   The dough should be slightly sticky.   Pat out into round or square, and divide up, 2/3rd's and 1/3rd.  Wrap   1/3rd of the dough in plastic wrap and place in the fridge.   Take the remainder, 2/3rds of dough and pat into a rough circle and place into a 9 inch round  greased springform pan with 3 inch sides.  Press down firmly.   I like to place a piece of parchment paper on the bottom.  Just for ease when unmolding it.  Place in the preheated oven and bake for about 15 minutes or so, or until lightly golden and pulling away from the sides. 
  3. *You can also freeze the 1/3 portion of the dough.
Apple Filling
  1. Peel, core and cut apples into small dice.   Place in a heavy pot, and add the sugar. 
  2. Cook over medium high heat, stirring often until the apples are just tender.  Taste and add more sugar if desired. 
  3. Stir in the cinnamon and set aside. 
  1. Take the baked bottom layer out of the oven, spread the warm apple mixture evenly over the top of the base. 
  2. Remove the remainder 1/3rd dough out of the fridge.  Roll out lightly, and cut into shapes if desired, or just strips.   Place on top of the apples in a pleasing shape. 
  3. Put in oven and bake at 350 degrees for an additional 45 minutes.   Place a cookie sheet under the pan on a lower rack to catch any 'juice' leaking out. 
  4. Sprinkle with a little confectioner sugar to finish.
  5. *If you froze the 1/3rd of the dough, you can also grate it over the top of the apples, evenly and bake.  It will form a crust.



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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. Congratulations,
    Your awesome post is featured on Full Plate Thursday,528 and we have pinned it to our Features Board. Thanks so much for sharing your talent with us and come back to see us soon!
    Miz Helen


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