Personally, I like the Traditional recipe better. It’s sweeter. I think it’s because in the other recipe, we cooked the apples before putting them in the filling, and that helped the apples let its juices out – therefore making the filling sweeter. In this recipe, we don’t cook the apples. We simply grate them and use them fresh in the recipe which makes for a totally different experience.
Also, we didn’t use any regular sugar in this recipe, the only sugar is from pure honey. My mom has a love affair with honey and she loves using it in recipes. But the amount we used in this Szarlotka recipe is very minimal, making this apple pie much less sweet than the traditional (still reduced sugar) one.
Ingredients (8 servings)
2 cups flour (we used Ultragrain AP)
1 stick unsalted butter
1 egg, reserve about 1 tbsp of egg white
2 tbsp honey
1 tsp baking powder
Pinch of salt
5 apples, we used Granny Smith
3 tbsp honey
2 eggs, separate egg whites from yolks
1 tbsp flour, heaping
1 tbsp potato flour, heaping
Add-ins: pecans or walnuts, raisins
- Chop cold butter with flour with a knife to combine (like we did in our traditional Szarlotka recipe)
- Add remaining crust ingredients and combine using your hands, quickly, so it doesn’t get warm – The same technique as with our traditional Szarlotka
- Wrap in plastic foil and put in the fridge for 2 hours
- After the two hours, roll out the dough for the crust, try not to use your hands too much, the crust dough should remain as cold as possible
- put the crust on the bottom and sides of the round pan (22 cm)
- Make pin holes along the bottom of the crust with a fork
- Brush the crust with the reserved egg white
- Peel the apples and grate them on the large grater side.
- Add egg yolks, honey, flours, nuts and raisins.
- Beat egg whites until stiff peaks form and add this to the apple mixture.
- Combine everything very gently and carefully.
- Put the apple mixture into the crust form.
- Bake for 60 min at 355 F.
- Let cool before slicing and eating.