Description
A lightly sweet Polish apple pie topped with a light cloud of meringue
Ingredients
Scale
- 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