Szarlotka Polish Apple Pasty Food

SZARLOTKA (POLISH APPLE PIE)

Steps:

• Preheat the oven to 350F.
• In a large bowl, mix together the flour, sugar, and baking powder. Cut in the butter, using a pastry blender or a fork, until the mixture resembles coarse crumbs.
• Mix in the eggs and vanilla extract until the mixture is evenly moist.
• Add the milk, 1 Tbsp at a time, mixing with your hands after each addition until a firm but slightly sticky dough forms. (Add extra milk if necessary.)
• Turn the dough onto the counter and knead a few times, quickly (it may stick to the counter a bit) to finish bringing the dough together.
• Divide the dough into two pieces, roughly 2/3 and 1/3 of the dough. Wrap the smaller section in plastic wrap and place in the freezer for 30 minutes, while you continue working. Press the larger section into a greased 9" spring form pan.
• Bake the bottom crust in the preheated oven for 15 minutes, until it is puffy and starting to turn golden around the edges. When the crust is done, remove it from the oven to a cooling rack.
• While the bottom crust is baking, mix the apples and cinnamon in a large sauté pan or large pot. Heat the apples over medium-high heat and sauté for 5-7 minutes, until the apples soften slightly and the mixture becomes fragrant. Remove the mixture from the heat.
• Spread the warm filling over the warm crust. (It will look like you have A LOT of apples. Don't worry; they cook down.)
• Take the last 1/3 of the crust out of the freezer and grate it over the apple filling using a cheese grater (or crumble it over top of the apples using your fingers).
• Place an aluminum foil lined baking sheet in the oven on the rack below where the pie will go, to catch any dripping from the spring form pan.
• Return the pie to the oven and bake for 40-45 minutes, until the top is golden.
• Remove the pie from the oven and let it cool completely on a cooling rack.
• Once the pie is cool it can be served or covered lightly with plastic wrap and left on the counter overnight, to be served the following day. (This pie is great when made a day ahead of time, because the flavors develop and the crust softens overnight.)

CLASSIC SZARLOTKA: POLISH APPLE PIE

Steps:

• For my szarlotka I used a deep rectangular baking tray (18x27 cm / 7x10 inch), but any shape will do just fine.
• Take out the butter for half an hour in advance to let it soften.
• Knead together all the ingredients (flour, icing sugar, butter, eggs, vanilla sugar), form a smooth mass, wrap into cling film and place in the fridge.
• Wash the apples, peel them and then grate or cube them. I've done the latter.
• Move the apple pieces to a pot. Cover in sugar and start cooking until soft. Add cinnamon mid-way through.
• Grease the baking tray and/or line it with baking paper. Roll out half of the dough and place in the tray. Pierce with a fork.
• Heat the oven to 170°C (340°F), bake the shortcrust base for 5-10 minutes until it starts to gain some colour.
• Remove from the oven. Spread apples on top. Roll the remaining dough and use it on top to cover the apples. Bake for 1 hour in 140-160°C (280-320°F).
• Serve cooled or warm with some whipped cream or vanilla ice-cream, with some icing sugar sprinkled on top.

SZARLOTKA - POLISH APPLE PASTY

Steps:

• Heat oven to 325 degree's.Grease and line a 9x13 inch pan with parchment paper. Zest a tablespoon of lemon peel and set aside.
• peel and core apples. Slice thinly about 20 slices per apple. Squeeze juice from lemon over the apples to prevent browning. Put apples in large kettle add the water,brown sugar,and cinnamon. cook for 5 minutes until some what tender.Remove from heat to cool.
• make the dough: place the flour,baking powder in a food processor. Pulse to combine.add the chopped cold butter.pulse again until it is crumbly.
• add the caster sugar,egg yolks, whole egg, yogurt,lemon zest,and vanilla. Pulse until it comes together to form dough. Dump dough on to floured surface.It will be sticky. Flour the dough and your hands. Make in to a ball.
• Split dough in half. Freeze half the dough in plastic wrap for later use. Roll dough a few inches and wider than the lined pan. Place in pan,and half way up the inside walls of pan. Prick dough with fork in several areas and bake for about 10 minutes. Remove from oven.
• Remove apples from pan to dough with a slotted spoon.After it is filled with apples. Take half of the liquid left from cooking the apples,and pour evenly over the apples.
• When the other half of dough is frozen. Remove from freezer and grate the dough over the top of the apples. Place in oven and bake about 40-45 minutes. The pastry will not be real brown. If you want a more golden brown look. Place under broiler for a couple of minutes. Remove from oven to cool.
• Lift apple pastry from pan by parchment paper. Cut in to slices. Dust with powdered sugar,and serve with cinnamon whip cream if desired. I like ice cream with mine!!

SZARLOTKA (POLISH APPLE PIE)

Steps:

• 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