#polish recipe

[robbybirdy]

there are no words for this pie. It was weird, and I don't think i will ever make this one again. Apple pie does NOT need a meringue on top. It just did not taste right.

Chapter 149- #18 Polish apple pie

Sul Sul, gerbits. Today we are going to be making a … apple pie cake. This cake comes from Poland and it is called a “Szarlotka.” It is different from the American Apple pie in both the filling and the crust. The American Apple Pie tends to be a little bit more sweet. 

The recipe says to add a meringue on top because it adds color. But, I want to give you a little piece of advice, don’t try making meringue when it is raining outside. It will not stiffen. I learned that the hard way this time. 

But this apple cake is strange. It’s good, simple, but it is just weird. When I was making this recipe I was thinking to myself, “Am I sure that this is a cake and not a pie.” Either way it was really good.

The recipe will be down in the description. Feel free to check it out.

The first thing you are going to is preheat your oven to 350 degrees Fahrenheit.

We are going to start with the crust. It is very similar and very different from that of an American Pie Crust. For this recipe you are going to combine the flour, sugar and baking powder into a bowl. 

You then are going to cut in the butter with a pastry blender or two forks, until it resembles small peas. 

Next you are going to add the 1 egg and the egg yolks to the dough. Don’t worry if the dough is crumbly, because that is how it is supposed to look. 

Cover the dough and refrigerate it for 30 minutes. 

Again this recipe is completely different from that of an American Apple pie, in many different ways. Another way is by the dough itself is not rolled out, it is patted in. 

Once the dough is chilled and the 30 minutes are up, you are going to take your dough and divide it into thirds. 

Two thirds are going to be the bottom, while the last third is going to be the top. 

You are going to pat the two thirds into a 9 inch springform pan. Making sure that you cover the entire bottom, and most of the sides. I found that it didn’t cover the entire side of the pan. But it gives a fun texture on the sides. 

The filling is just simply sliced apples and cinnamon. Mixed together. And then add them to the pan, pilling them up. 

With the last third you are going to crumble it on top of the apples. 

Now you are going to bake the apples for 50 minutes, or until the crust is lightly brown and the apples are tender. 

After the 50 minutes is up, this is when you can put your meringue on top. But remember not to make a meringue when it is raining outside. Because meringues are very temperamental, and will not stiffen up. I completely forgot that meringues were like that. 

I hope that you liked this recipe. Again make sure to check out the recipe down in the description down below. Vadish, Dag Dag. 

Just Keep Baking Description

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🥄Spoon rating: 2/5

Reason: chopping, long cook time, but mostly you can just walk away and sit while it’s cooking.

Ingredients:

1 lb Young Fresh Beets

2 Medium Potatoes

1 Medium Chopped Onion

2 Tbsp Lemon juice

Salt and pepper to taste

1 Tbsp Vinigar

2 Cups Vegetable Stock

3/4 Cup Sour Cream

For garnish

4 Tbsp Finely Chopped Chives

A dollup of sour cream

Instructions

Cut the tops off the beets. Chop the tops up and reserve them for later. Cook the beets until tender. It should take around a hour. (You boil them)

While beets are cooking, cut potatoes into medium cubes and cook until a fork can easy pierce them. It might be 5-10 min. Set aside.

Roughly chop your onion.

Reserve one beet for pureeing. Cool, peel, and slice the beets.

Purée the one peeled beet, onions, lemon juice, stock and vinegar, salt and pepper. Put stock mixture back in the pot, add the chopped beet tops and cook until the tops are tender about 4 to 5 minutes.

Add the 3/4 C sour cream and mix in.

Place the sliced beets and the cubed potatoes in the serving bowls. Pour the broth over the top. Garnish with chopped chives or a dollop of sour cream. May be served hot or cold.

Taste Rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

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