Fragrant apples, nuts, and honey' season is in full swing! It's time for harvesting and, of course, for baking delicious pies and casseroles! Significantly, that the Day of Polish Cuisine is celebrated on August, 25. On the eve of a holiday, we offer you a lovely recipe for Polish apple pie, or so-called "szarlotka", the nation’s favorite and the tastiest Polish dessert!
Let's prepare the pastry. Sift 300 g of plain flour. Grind 70 g of nuts. Mix together flour, nuts, and 100 g of icing sugar, 1 tsp. of vanilla sugar, 0.5 tsp. of baking powder and a pinch of salt. Add 150 g of cold but soft butter and rub with the flour mixture using your hands until it has the consistency of crumbs. Pour 80 g of sour cream in and mix the dough quickly. Wrap it in a food film and then put the dough into the fridge to chill. To make the filling, peel and core 1 kg of apples, and then cube them. Cook apples on medium heat in the dry pan until the fruits are soft.
Take a baking tray. If it is made of metal, line the baking tray with baking paper so that the Polish apple pie doesn't burn. But we recommend baking a pie in the parchment cake moulds, easy and convenient to use. They do not need to be oiled or lined with baking paper. The dough in such moulds is baked evenly and easily removed.
Roll out 2/3 of the dough and place it on the bottom of the tray or the mould. Bake the dough in a preheated oven at 180°C for 20 minutes. Remove it from the oven and spread apples on top of the hot tart. Chop the remaining dough on top to cover the apples. Bake for another 40-60 minutes in 140-160°C. Serve cooled or warm Polish apple pie with some honey.
And, as they say in Poland, smacznego!