It tastes and smells like home. This is my mum’s recipe. It’s easy and delicious with only few simple ingredients. Try and enjoy!
Mum’s Apple Pie – Szarlotka
For the shortcrust pastry:
- 400g wholemeal
- 160g warm but not running butter
- 180g raw sugar
- 2-3 egg dots
- 2 tsp baking powder
- 5-6 tbsp milk
For the apple filling:
- 1kg apples
- 3-4 tbsp raw sugar (depends how sweet or sour are your apples)
- some sultanas
- pinch or two of cinnamon
- some lemon juice
Combine all ingredients for the shortcrust pastry until you get a nice smooth dough. Wrap in a cling wrap and put into fridge for about 20-30 minutes. In the meantime prepare the filling. Grate the peeled and cored apples on large holes of box grater. Add sultanas, cinnamon, lemon juice and sugar. Mix through with a spoon or fork to combine
It is up to you but I always line the bottom of the spring-form pan with a baking paper. Roll out a good half of the pastry on a floured workbench then transfer and line out the bottom of your spring-form allowing excess to overhang up to at least half of the height of the pan. Transfer the apple mix. Roll out remaining pastry and cover the apples. Make few holes with a fork in the top pastry layer.
Bake until gold at about 175°C
