A simple pie that tastes better than charlotte

Autumn is apple pie time. Traditionally, a favorite among all kinds of apple pastries is charlotte - the kind that our parents baked. Although in fact there are many types of charlottes. Take at least the Polish version. Polish charlotte does not resemble Russian in any way: apples are rubbed and a textured puree is made from them, which is then spread on the dough, sprinkled with dough and additionally layered with air meringue. We tasted and appreciated the delicate taste and wonderful texture of the cake - layers of fluffy meringue, crispy dough and juicy puree together create an amazing picture. Among other things, Polish apple pie is also much more beautiful than traditional charlotte.

A step by step recipe for this wonderful pie is in front of you.


Take 4 chicken eggs, separate the whites from the yolks. Put the yolks in a mixer bowl, add 200 grams of softened butter and grind everything white with a whisk attachment. Put the whites in the refrigerator.

Polish apple pie


Sift through a sieve 200 grams of wheat flour and 1 tsp baking powder.

Polish apple pie


Add flour and baking powder to butter and yolks, mix everything and knead a stiff dough, it should lag behind your hands.

Polish apple pie


Divide the dough into pieces that are 1/3 and 2/3 of the volume. Form each into a ball, wrap it in cling film. Put a small ball in the freezer for 1 hour, a large one in the refrigerator, also for 1 hour.

Polish apple pie


While the dough is resting in the fridge, prepare the apples. To do this, peel 1 kg of green apples (or antonovka) from the peel and seeds and grate on a medium grater.

Polish apple pie


Transfer the grated apples to a saucepan. Add 15 ml of lemon juice and 100 grams of sugar, stir, turn on medium heat and simmer for 15 minutes or so. Focus on the liquid - it should completely evaporate.

Polish apple pie


Then add the zest of one lemon, stir and cool everything to room temperature.

Polish apple pie


Remove the dough from the refrigerator, roll it into a layer 5–7 mm thick. Place parchment paper in the bottom of a round baking dish. Then lay the dough on the parchment. Trim the edges of the pastry, leaving a 1cm high edge.

Polish apple pie


Take the whites out of the fridge, put them in the mixer bowl, start beating at low speed with the whisk attachment. When the proteins are beaten to a state of hard foam, start pouring sugar (180 g in total) in a thin stream, continuing to beat the mass. When the sugar dissolves and the foam becomes glossy and very dense, it's ready.

Polish apple pie pie


Spread the apple filling on the dough, smooth it over the surface.

Polish apple pie


Take the dough out of the freezer. Grate half of it and spread over the surface of the pie.


On the grated dough, carefully place the whites whipped with sugar with a spatula, make sure that the foam does not fall off.


Grate the second half of the dough and spread over the surface of the protein foam. Put the cake in the oven preheated to 190 degrees for 45 minutes.


Turn off the oven, open the door ajar and leave the cake to cool in this way for 30 minutes. Then take out the cake, sprinkle it with powdered sugar and serve. It is good both warm and cold - after standing overnight in the refrigerator, it will become denser and richer.