Szarlotka (Polish apple pie) is a staple found in every cafe and bakery. Imagine my surprise when I looked back and realized that, although we have eaten a lot a szarlotka in Poland, I’ve never prepared one.
Apple pie is one of Ed’s favorites, so I thought it would make a nice breakfast for his birthday. Even more surprising was the fact that none of my many Polish cookbooks had a szarlotka recipe, so I put out a plea on PH’s facebook page and asked folks to link me to their favorite recipe. I now have several to try! 🙂
I picked this one because it was 8 PM, I was getting a late start, and it seemed the simplest. Thanks to my friend Barbara for allowing me to share this recipe. I’ll be making the others in the future. What fun we’ll have taste testing!
Szarlotka vs. Apple Pie
Szarlotka is different than American apple pie in both the crust and the filling and tends to be less sweet. After looking at all of these szarlotka recipes, I now know that szarlotka differs from szarlotka! Some have raisins and almonds, some have meringue on top, some get a crumble topping.
We like this dessert even better on the second day. The flavors just meld! So that’s my recommendation, make this the day before you intend to serve it.
I’m a big fan of dishes that can be made in advance. As for the filling, it’s only apples.
I’ve edited a bit by adding cinnamon, but that’s it, no sugar in the filling, just what goes into the crust. We enjoyed this szarlotka; I know we’ll make it again.
If you’d rather not deal with rolling out a pie crust, this is the dessert for you! You can just pat it into the pan. If you think this recipe looks like a winner, how about sharing the love and passing it along to your friends?
Szarlotka with Meringue
Why add meringue to szarlotka, you may ask. Well, the meringue adds a bright pop of bright white color to an otherwise beige dessert.
It’s adds a creamy texture and additional interest to an otherwise already delicious dessert. The recipe calls for egg yolks in the crust, with just a slight modification, we can use an equal number of egg whites in the topping. (I sometimes freeze extra egg whites for another use, but it’s nice when you don’t have to.)
As I share in the meringue variation (second recipe card below), instead of 1 egg and 2 egg yolks in the crust, when I make this with meringue, I just use 4 egg yolks in the crust and 4 egg whites for the meringue.
To be clear, this recipe is perfectly fabulous on its own (first version below), but if you want to try a variation or you’re cooking for someone whose favorite szarlotka involves meringue, I’ve got you covered in the second recipe that follows.
Smacznego!
Lois
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PinDescription
A quick and easy version of Poland’s apple pie
Ingredients
- 2 cups flour (250 g)
- 1 cup sugar (200 g)
- 3/4 teaspoon baking powder
- 9 tablespoons butter (125 g)
- 1 egg
- 2 egg yolk
- 2 1/4 pounds Granny Smith apples, peeled, cored, & sliced (1 Kg)
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 F (180 C)
- Combine the flour, sugar, and baking powder
- Cut in the butter (with a pastry blender, two knives, or rub into flour with fingers) until it resembles coarse meal
- Work in egg and egg yolk, the dough will be crumbly, cover and refrigerate for 30 minutes
- Reserve 1/3 of the crust, pat the remaining 2/3 into a 9 inch springform pan, covering the bottom and the sides
- Toss the sliced apples in the cinnamon, and add to the pan, piling them up
- Crumble the remaining 1/3 crust and sprinkle over the apples
- Bake for about 50 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminum foil
Notes
You could add some ground almonds on top of the crust before the apples or mix in 1/2 of raisins or dried cranberries with the apples.
Variation – recipe #2 with meringue:
Method:Description
A lightly sweet Polish apple pie topped with a light cloud of meringue
Ingredients
- 2 cups flour (250 g)
- 1 cup sugar (200 g)
- ¾ teaspoon baking powder
- 9 tablespoons butter (125 g)
- 4 egg yolks
- 2¼ pounds Granny Smith apples, peeled, cored, & sliced (1 Kg)
- ½ teaspoon cinnamon
- 4 eggs whites
- 2 tablespoons sugar
Instructions
- Preheat oven to 350 F (180 C)
- Combine the flour, sugar, and baking powder
- Cut in the butter (with a pastry blender, two knives, or rub into flour with fingers) until it resembles coarse meal
- Work in egg yolks, the dough will be crumbly, cover and refrigerate for 30 minutes
- Reserve ⅓ of the crust, pat the remaining ⅔ into a 9 inch springform pan, covering the bottom and the sides
- Toss the sliced apples in the cinnamon, and add to the pan, piling them up
- Cover and seal the top of the pan with aluminum foil
- Bake for about 50 – 60 minutes, until crust is lightly brown and the apples are tender
- Remove from oven, remove foil
- Beat egg whites until you have soft peaks
- Continue beating and gradually add 2 tablespoons sugar, beat until you have stiff, glossy peaks
- Spread meringue over szarlotka, crumble the remaing crust and sprinkle over the meringue
- Return to the oven and bake for another 15 minutes
- Cool
Keywords: szarlotka Polish apple pie meringue beza
Oh man, do I love apple recipes and so does my family. This looks like a winner and I can’t wait for it to cool off a bit so I can do some baking because this is #1 in the queue! Thanks for posting Lois!
Thanks, Julie! I’m eager to hear how yours turns out!
I made this recipe for my boyfriend for his birthday (he is part Polish) and I was really nervous because we are gluten and dairy free (allergies) and I thought there was no way if I substituted them out would this recipe taste as good as his Babcia’s, but I was wrong! He was so happy and this recipe still tastes totally delicious! So now we can have a Polish dessert and its become one of our favourites. Thanks so much for posting this, its so simple that substitution was really effective.
★★★★★
Hi Claire,
I’m so glad the substitution worked for you! Thanks for taking the time to let me know!
What did you use for substitution?
I am gluten free, my polish husband is not! Could you send me how you substituted this with gf ingredients? He is always wanting me to make this. Thank you!
Hi Kelly,
This may be a matter of trial and error for you to find your best option for a GF flour. I have used Authentic Foods brand with success. It’s available on Amazon and some speciality stores carry it. They make many flours. I think I used a baking mix. I will also say that I find bean flours may not be well used to pastry. I find the flavor overpowering. I think they’re better saved for savory uses. Good luck with this!
I am going to try this recipe today. I am also gluten-free, and I’m going to try it today. with a blend of 1 cup of Bob’s red Mill one to one gluten-free flour mix, 1/2 cup of almond meal and 1/2 cup of sorghum flour
I hope it works well with your substitutions, Wendy I think it will.
Which gluten free flour did you use?
I haven’t made this recipe with a GF flour. I used to sell biscotti at a farmer’s market and we did a GF version with Authentic Foods GF Baking flour. It was the best GF flout that I’ve tried.
Did you substitute the flour with another to make it gluten free? My daughter is allergic to gluten
Hi Rosemary, other bakers have used their favorite GF flour and been happy with the result.
My Polish great-grandfather used to make a recipe similar to this, but he grated apples. It melted in your mouth. Delish!
The grater seems to be the go-to tool in Polish kitchens! My friend even used it to make bread crumbs.
This sounds wonderful, Lois! Can’t wait to try it!
Thanks, David! I hope you enjoy it; the fruit flavor really comes through.
Hands down Szarlotka Love it. It reminds me of my moms cooking!
★★★★★
Thanks, Sebastian! I love the look of your site!
Hi I’m going to try this recipe tomorrow, the person I’m making it for is Gluten and Wheat intolerant, but I’m sure it’ll be wonderful, I first saw it being made on a TV programme called Dinner Date and the guy who was cooking was Polish, can’t wait!
Save it for someone who is OK with gluten and wheat, Alison.
I just tried this recipe as I needed a dessert that would transport well. It was lovely and so easy. The fact that it was made in a spring form pan allowed for nice slices. I did add 2 tablespoons of sour cream as I was in a hurry and did not have time for the dough to be refrigerated. I used Gala apples but would will try Golden Delicious next time. Thank you.
★★★★★
Thanks, Elizabeth. I’m glad to hear it worked well for you and appreciate your tip about the sour cream.
Love the Polish recipes. Thanks for your effort to keep these traditions going. Keep them coming.
★★★★★
Thank you, Genny! Let me know if there’s something you’d like to see.
One question: when you say one kilogram of apples, peeled, cored, and sliced, is that one kilogram BEFORE you peel and core them, or AFTER they’re peeled and cored? That could make a big difference!
Hi Eric,
Thanks for asking. Yes, my apples were a kilo before peeling, coring, and slicing, but as far as the apples go, this recipe would be very forgiving if you were a little over or under! Happy baking!
I made this a few days ago.( Both my parents are Polish as were their parents. I never knew of this version of an apple pie. ) It was excellent and easy. It will replace my apple pie this year for Thanksgiving. Thanks for posting the recipe!
★★★★★
I hope you enjoyed it, Amissy!
Made this for my boyfriend’s family! They loved it! There wasn’t enough to go around. Will be making this for Thanksgiving luncheon at work!
★★★★★
Thanks for letting me know; I’m so glad you enjoyed it! All the best.
I baked a Szarlotka using your recipe this past Thanksgiving and it was fabulous!… Everyone absolutely loved it with coffee!… I will definitely make it again and again… The only thing I did differently was to add about another 50% to the crust recipe because the original amount wast enough for my 9″ spring pan…
Paul, I’m thrilled to hear of your success and appreciate you sharing your adaption! All the best!
This was so easy, and so delicious! I made it for my boyfriend, who loves all things apple and all things Polish. He loved it, but what’s more is that I loved it- and I generally don’t like apple pie or pastry. Such a wonderful recipe that I’ll be sure to use again!
★★★★★
Aileen, I’m so happy to hear that you and your boyfriend like this! Thanks for leaving a comment to let me know!
Made this for the first time for my family . Everyone loves it, will be making this again.
And yes, it reminded me of my Mum’s baking, and very easy to make. Thank you for this delicious dessert.
Irene, I’m so glad your family enjoyed it! Thanks for taking the time to comment.
I would like to make this for my mother who is 96 years old and lives with us. She loves all things apple! Before I get started on this, was wondering if the pan needs to be greased and floured? Thank you for the recipe.
Hi Mary Ann,
I havent prepared the pan when I’ve made this, but I have found it necessary to forcefully run a knife around the inside before I remove the outside of the springform. I can imagine that it might benefit from being greased and floured; I might try it myself next time. I hope your mum enjoys!
Hi. My Mum used to make a big savoury mince ball covered with a gnocchi or dumpling outer and served with burnt butter. Does anyone have that sort of recipe??
Just love this recipe! Have made it several times with wonderful results. This time I’m going to double it and make a 9×13 to cut into squares. I’m also waiting for your cherry cordial to be ready. I’ve got one more month to go. Can’t wait!
★★★★★
I’m glad to hear you’ve enjoyed it, Sophie! You’re more disciplined than me, we broke into the cherry cordial a couple of weeks ago! 🙂
I’m 70 years old – this looks like an easier receipe for me, rather than a home-made crust pie. I’m going to give it out at Thanksgiving to friends and famly – use individual loaf pans that have been greased and floured. Bet it will turn out delicious. I may grate some of the apples and slice the some thinly. I’ll let you know how it all turns out. I will double the crust receipe since I’m making 6 individual loaf pans and will divide the crust between all 6 loafs.
This sounds great, Joanne. Let us know how it goes!
I make dough day before, and keep in refrigerator.
The taste is better.
My boyfriend is Polish and I made this for him as a surprise. He loved it said it reminded him of his mums cooking when he was a child. Brought a little bit of home to someone who is very far from home. My entire Irish family also loved it so much.Thank you so much for sharing this,cant wait to try your other recipes
★★★★★
Thanks for taking time to comment, Michelle; you made my day! ❤️
I love this recipe! Plain and simple. I have made this recipe numerous times for friends and family, each time everyone raves about it (usually there’s not enough left for me). I have gone ahead and made some slight changes to my version but overall the same recipe. Can’t get enough of this recipe!
★★★★★
I’m so happy to hear you’ve enjoyed it, Ann! I appreciate you taking the time to let me know. Smacznego!
I can’t rate the recipe as I haven’t made it yet. Soon!
My favorite gluten free flours are Bob’s Red Mill 1 to 1 for cookies,cakes, quick breads, and pie crusts and Pamela’s Pizza Dough Mix to make anything that calls for yeast. It makes glorious sticky buns. You don’t use the pizza dough recipe, you use the flour and your own gluten free recipe. I find that cakes made with oil are much more moist than those made with butter with baking gluten free cakes. Also they stay fresh longer.
Thanks for sharing this info!
Hi, I am very eager to try this recipe out! We recently went apple picking and have a LOT of apples. Do you know if the filling freezes well? I’m hoping to try the recipe this weekend. If successful, going to try to bring to our family’s Thanksgiving(all Polaks!!). Afraid the apples won’t last until then. Thank you!
Hi Ela,
I haven’t had this dessert around long enough to freeze it, but I think it would be fine to pop it in the freezer. Be sure that it’s completely cool before you wrap in foil or plastic wrap and freeze. To thaw, leave the wrapping on and let it sit at room temp for 5 – 6 hours. Then pop it in a 300 F oven for about 30 minutes. Happy Thanksgiving to you and yours!
The way to keep apples is to put them in a cool place where the temperature does not fluctuate. A second refrigerator is perfect.
This Polish apple pie may be the perfect dessert dish to bring to my daughter-in-laws family Thanksgiving get together. I’m excited about trying it and like that I can make it the day before traveling. Do you suggest that I remove it after cooling or leave it in the spring-form pan for safe traveling? Lois, thanks for sharing this Szarlotka recipe.
Hi Karen,
I think I would run a knife around the inside of the pan after it’s cooled for 10-30 minutes, but I would leave the springform sides on while traveling. It will offer so much protection.
Enjoy and Happy Thanksgiving!
Thank you Lois. I’ll let you know how it came out. Happy Thanksgiving to you and yours.
Made the szarlotka yesterday. It came out great,popped right out of the springform pan. Taking it to friends for thanksgiving. Thanks for a great,easy recipe.
Made this Szarlotka today for tomorrow’s Thanksgiving dessert. It came out of the greased pan so easily. Hopefully, it tastes as good as it looks. I did add some sour cream to the dough and also added 1/4 cup of sugar to the apples and cinnamon. I baked it for 60 mins and it was lightly browned and looks picture perfect.