Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Royal Apple Pie with Caramelized Nuts and Oat Crumble - photo 1
← Recipes

Royal Apple Pie with Caramelized Nuts and Oat Crumble

Cakes and Bakes Desserts Dishes for Special Occasions 130 min Medium 2 wyświetleń ~68.04 PLN - (0)
Rate:
(0)

Description

This is not an ordinary apple pie. It is a royal version of the classic Polish dessert that delights with a richness of flavors and textures. The secret lies in three perfectly crafted elements: a buttery, crumbly base that melts in your mouth; a generous filling of aromatic, slightly tart apples stewed with cinnamon and a hint of cardamom; and a crunchy surprise in the form of caramelized walnuts. The whole is topped with a golden, oat crumble that adds a rustic character and wonderful crunch to the dessert. This apple pie is the perfect choice for a Sunday afternoon, a family celebration, or simply a moment of indulgence. Serve it warm with a scoop of vanilla ice cream, and its aroma will fill the entire house, creating an atmosphere of warmth and hospitality.

Składniki (13)

Servings:
8
  • Mąka pszenna tortowa typ 450 380 g
  • Butter 315 g
  • Powdered sugar 100 g
  • Egg yolk 2.2 szt.
  • Apples 1500 g
  • Brown sugar 100 g
  • White sugar 30 g
  • Walnuts 100 g
  • Mountain oats 80 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Ground cinnamon 3 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Ground cardamom 1 g
💰 Szacowany koszt dania: ~68.04 PLN (8.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare a large bowl. Sift 300g of all-purpose flour into it - this will aerate the flour and make the dough lighter. Add 100g of powdered sugar and a pinch of salt. Mix the dry ingredients with a whisk or fork to distribute them evenly.

Ingredients: Mąka pszenna tortowa typ 450, Powdered sugar, Salt
Use a large bowl so that the ingredients don't spill out while mixing. Sifting the flour and powdered sugar is important to avoid lumps in the finished batter.
2

Take 150g of very cold butter out of the fridge. Cut it into small cubes (about 1x1 cm) with a sharp knife. Add the chopped butter to the bowl with the dry ingredients. Now, using only your fingertips, quickly rub the butter into the flour until the mixture resembles wet sand or crumbs. Try to work quickly so that the butter doesn't warm up from the heat of your hands.

Ingredients: Mąka pszenna tortowa typ 450, Butter
This is a key step! Cold butter and quick work guarantee the flakiness of the dough. Alternatively, you can use a pastry cutter or chop the butter with the flour using a large knife on the countertop. Avoid kneading with your whole hand.
3

Make a well in the center of the mixture and add 2 egg yolks to it. Now quickly knead all the ingredients into a uniform, smooth ball. Do this for as short a time as possible - just a dozen movements, only to combine the ingredients. Kneading for too long will make the dough hard after baking.

Ingredients: Egg yolk
At first, the dough may seem dry, but the warmth of your hands and the moisture from the yolks will bring it together. If it is very dry and doesn't want to come together, you can add 1 tablespoon of ice-cold water. The finished dough should not stick to your hands.
4

Shape the dough into a ball, slightly flatten it, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30 minutes, preferably for an hour. Chilling the dough is essential for the butter to firm up and the gluten to 'rest'. This will ensure that the dough is flaky and does not shrink during baking.

You can prepare the dough a day in advance and store it in the refrigerator. Remember to take it out 10 minutes before rolling it out to let it soften slightly.

Apple filling

5

While the dough is cooling, prepare the filling. Wash 1.5 kg of apples thoroughly. Peel them using a vegetable peeler. Then cut each apple into quarters and use a small knife to remove the cores. Cut the peeled and cleaned apples into large cubes, about 1.5-2 cm on each side.

Ingredients: Apples
Use a large bowl for the chopped apples. To prevent them from browning, you can immediately drizzle them with lemon juice and mix. A coarser dice will ensure that the apples do not fall apart completely and maintain a pleasant texture in the filling.
6

In a large, deep skillet or a wide pot, melt 15g (one tablespoon) of butter over medium heat. Add the chopped apples, 100g of brown sugar, 15ml of lemon juice, one teaspoon of cinnamon, and optionally a pinch of cardamom. Stir everything with a wooden spoon. Simmer the apples for about 10-15 minutes, stirring occasionally, until they soften but still remain in pieces. Remove from heat and set aside to cool completely.

Ingredients: Apples, Butter, Brown sugar, Lemon juice, Ground cinnamon, Ground cardamom
Do not cover the pan while simmering so that the excess juice can evaporate. The filling should not be too watery. Completely cooling the apples before placing them on the dough is crucial to avoid a soggy bottom.
7

Prepare the caramelized nuts. In a small, dry skillet with a light bottom, evenly spread 30g of white sugar. Heat over medium heat, without stirring, until the sugar begins to melt and takes on an amber color. When most of the sugar is liquid, you can gently shake the skillet. Add 100g of walnuts and vigorously mix with a spatula to coat them thoroughly in the caramel. Immediately transfer the nuts to a sheet of parchment paper and spread them out to prevent sticking. Leave to cool completely, then chop coarsely with a knife.

Ingredients: Walnuts, White sugar
Be careful, the caramel is extremely hot! Use a pan with a light bottom to control the color of the caramel – too dark will be bitter. Act quickly, as the caramel hardens rapidly.

Oat Crumble

8

In a medium-sized bowl, combine 80g of all-purpose flour, 80g of rolled oats, 80g of brown sugar, and half a teaspoon of cinnamon. Mix well. Add 80g of cold butter, cut into cubes. Just like with shortcrust pastry, rub the ingredients together with your fingertips until you have clumps of varying sizes. Do not knead into a ball. Place the finished crumble in the refrigerator while assembling the pie.

Ingredients: Mąka pszenna tortowa typ 450, Mountain oats, Brown sugar, Butter, Ground cinnamon
Chilling the crumble will make it crunchier after baking. You can also prepare it in a food processor, pulsing a few times until clumps form.

Assembling and baking

9

Preheat the oven to 180°C with the convection function (or 190°C top-bottom). Prepare a 24 cm diameter springform pan. Line the bottom of the pan with parchment paper and lightly grease the sides with butter. Take the chilled dough out of the fridge and divide it into two parts: a larger one (about 2/3) for the bottom and a smaller one (1/3) for the top (or you can use all the crumble).

Greasing the sides of the pan with butter will help in easily removing the cake after baking. If you don't have parchment paper, you can grease the entire pan with butter and dust it with flour.
10

Roll out the larger portion of the dough on a lightly floured surface into a circle slightly larger than the bottom of the pan. Carefully transfer the dough to the pan by rolling it onto a rolling pin. Press the dough into the bottom and sides of the pan to a height of about 2-3 cm. Trim the edges. Prick the entire surface of the bottom with a fork. This will prevent the dough from puffing up during baking.

If the dough tears while rolling, it means it is perfectly crumbly. You can simply press pieces of dough into the bottom and sides of the pan, using your fingers to press and connect them at the edges.
11

Place the crust in the preheated oven and bake for about 12-15 minutes, until the pastry is lightly golden and looks dry. This step is called 'blind baking' and is very important as it prevents the filling from making the crust soggy.

To ensure that the crust doesn't puff up, you can weigh it down with parchment paper filled with dry beans or special ceramic weights. After 10 minutes, remove the weight and bake for an additional 2-5 minutes.
12

To the completely cooled apple mixture, add coarsely chopped, caramelized nuts. Gently mix. Remove the pre-baked crust from the oven and spread the entire filling on it, distributing it evenly.

Ingredients: Apples, Walnuts
Remember that both the base and the filling should be cooled. Pouring hot filling onto a hot base can cause the pastry to become soggy.
13

Take the crumble out of the fridge. Evenly sprinkle it over the entire surface of the apple filling, creating a thick, appetizing layer. Do not press it down; it should lie loosely.

If you want to achieve larger clumps of crumble, you can lightly squeeze the portions in your hand before sprinkling them over the cake.
14

Place the apple pie back in the oven preheated to 180°C and bake for about 40-45 minutes. The pie is ready when the crumble turns a deep golden-brown color and the juices from the apples start to bubble enticingly at the edges. Remove the pie from the oven and let it cool on a rack for at least 30 minutes before slicing.

Baking time may vary depending on the oven. Watch the color of the crumble. Cutting into a hot cake too early will cause it to fall apart. Patience will be rewarded with a perfect piece!

Fun Fact

💡

The name 'szarlotka' comes from the name Charlotte (Carolina), the sister-in-law of Tsar Alexander I. It was for her that the famous French pastry chef Marie-Antoine Carême created the dessert 'Charlotte à la parisienne', which became the inspiration for our Polish version of the apple cake.

Best for

Niedzielny deser Spotkanie z przyjaciółmi Święta i uroczystości rodzinne Jesienne popołudnie

Tips

🍽️ Serving

Royal Apple Pie tastes exquisite when served warm, just after slightly cooling. An ideal complement is a scoop of vanilla or cream ice cream, which wonderfully contrasts with the warmth of the cake. It can also be served with a dollop of thick sour cream or Greek yogurt, which balances the sweetness. Before serving, the top can be lightly dusted with powdered sugar.

🥡 Storage

Store the cake at room temperature, covered with a cloth or in a container, for up to 2 days. In the refrigerator, it will stay fresh for up to 4 days, but the crumble may lose its crunchiness. To restore it, reheat a piece of cake for a few minutes in an oven preheated to 160°C.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Pork tenderloin in cream sauce 90 min

Pork tenderloin in cream sauce

Main Dishes
Baked salmon on an asparagus bed with hollandaise sauce and young potatoes 60 min

Baked salmon on an asparagus bed with holl...

Main dishes
Velvety roasted pumpkin cream with crispy sage and toasted seeds 90 min

Velvety roasted pumpkin cream with crispy ...

Soups
Baked Gnocchi with Creamy Pumpkin Sauce, Sage, and Caramelized Pecans 90 min

Baked Gnocchi with Creamy Pumpkin Sauce, S...

Anything
Royal Nut Strudel on Buttery Puff Pastry 270 min

Royal Nut Strudel on Buttery Puff Pastry

Cakes and Bakes
Entremet 'Digital Precision' with raspberry and white chocolate flavor 240 min

Entremet 'Digital Precision' with raspberr...

Desserts

Recipe Categories

Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama