Szarlotka Polish Apple Pie Recipes

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!!

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 29cm baking tray with baking parchment.
• For the filling, zest the lemon half and leave aside for the dough. Peel, core and thinly slice the apples, then squeeze over the juice of the lemon to stop the fruit turning brown. Put the apples in a large pan and add the sugar, 200ml water and cinnamon. Cook for 5 mins, then remove from the heat and leave to cool in the liquid (you'll need this later).
• To make the dough, put the flour and baking powder in a food processor or into a large bowl and pulse or stir to combine. Add the butter and mix again until the mixture is sandy. Add the sugar, egg yolks and egg, yogurt, lemon zest and vanilla extract and mix into a dough. Tip it out onto a floured surface. Bring it together with your hands and roll it into a ball.
• Split the dough in half, wrap one half in cling film and freeze for 1 hr. Roll out the other dough half so that it is big enough to fill the bottom of the lined tray. With the palm of your hand, push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
• Spoon over the apple filling, with about half the cooking liquid, then set aside.
• Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins until it is golden and the topping has cooked through. Leave to cool completely, dust with icing sugar, then cut into squares. Whip the cream until thick, stir in the cinnamon and serve alongside the cake.