The Polish Apple Pie

By Joanna Guberow

Courtesy of Wikimedia

Apple-picking is one of my most memorable pastimes from my childhood growing up in New England. There is nothing like riding on a bumpy tractor ride to walk amongst orchards of Macintosh, Cortland, and my personal favorites: Granny Smith apples. I remember eating apple cider donuts on the farm, and coming home with a bushel of freshly picked fruit.

My parents are originally from Poland, so a lot of the food I grew up on food that was distinctly Polish. My grandmother in Poland always had fresh baked sugar cookies on the table when my family and I were visiting, and I remember growing up with my mother baking in her spare time. My favorite dessert has always been apple pie, but not any apple pie. There’s nothing like a piece of szarlotka (pronounced shar-lot-ka), and its something I look forward to making every autumn. It is a dessert I always make from scratch, but here is a working recipe I have transcribed.


3 1/2 cups flour

1 cup sugar

1 tsp. baking powder

2 sticks unsalted butter

2 eggs

2 tbsp. sour cream

About 5 to 6 medium apples peeled and chopped (depending on your pan size)

1.Using a flat surface or large cutting board, pour flour and make a small hole in the middle. Add sugar, unsalted butter, baking powder, and 2 egg yolks (save one egg white), and mix with hands adding sour cream in small amounts until dough is formed.

2.Press dough into a large cookie sheet with at least one inch sides, or other large baking pan. Make sure to bring the dough up the sides. Save about a fourth of the dough and set aside.

3.Put apples in a bowl and mix with sugar and cinnamon to desired taste. Pour onto dough and spread out evenly.

4.Take remaining dough and roll into long pieces about an inch thick. Use hand to flatten, and break off in pieces long enough to cross the pan diagonally. Repeat, crossing the pieces in the other diagonal direction.

5.Use egg whites and small brush to paint lattice top.

6.Bake for 45 minutes to and hour at 350º.

7.Let cool and serve with vanilla ice cream or milk.


Joanna Guberow can be reached at [email protected]