Recipe for: Apple pie with young apples and roasted hazelnuts - photo 1
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Recipe for: Apple pie with young apples and roasted hazelnuts

Cakes and Bakes Regional Cuisine of Poland 90 min Medium 0 views ~30.65 PLN * - (0)
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Description

Classic summer apple pie in Masurian style: a buttery, vanilla-scented shortcrust pastry, juicy slices of young apples with a hint of lemon's tartness, and crunchy, toasted hazelnuts that add depth and texture to the dessert. Inspired by Masurian homes, it relies on simple, local ingredients — apples from the home orchard and nuts roasted in a dry pan. This dish is perfect as a dessert after a summer meal, served warm with a scoop of vanilla ice cream or cold with sour cream; visually appealing with its golden crust, layer of soft apples, and whipped, nutty crumble.

Ingredients Used

Ingredients (13)

Servings:
8
  • Wheat flour 300 g
  • Butter 150 g
  • Chicken egg 2 pcs (~120 g)
  • Sugar 120 g
  • Apple 4.4 pcs (~800 g)
  • Hazelnut 120 g
  • Lemon 0.6 pcs (~50 g)
  • Breadcrumbs 20 g
  • Vanilla 0.2 tsp (~1 g)
  • 🌿 Spices
  • Cinnamon 2 g
  • Salt 1 g
  • ✨ Optional
  • Powdered sugar 10 g
  • 30% heavy cream 50 g
💰 Estimated dish cost: ~30.65 PLN (3.83 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare the ingredients: take the butter out of the fridge just before cutting (it should be cold), sift the flour into a large bowl, add 80 g of sugar, 1 g of vanilla, and 1 g of salt. Cut the butter into cubes (~1 cm). Place the cold butter cubes into the flour.

Ingredients: Wheat flour, Butter, Sugar, Vanilla, Salt
Use a large metal bowl and a sharp knife to cut the butter. Working with cold butter gives a flaky dough. If you don't have a butter grater, use a pastry cutter.
2

Rub the butter with the flour using your fingers (quickly) or use a pastry cutter/mixer with a dough hook until the mixture resembles coarse breadcrumbs (with visible pieces of butter the size of a pea). This is important — the pieces of butter create flaky layers after baking.

Ingredients: Wheat flour, Butter
Use gloves or a mixer with cold blades, do not warm the mixture with your hands for more than 1-2 minutes. If everything has become too soft, return it to the refrigerator for 10-15 minutes.
3

Make a well in the center of the flour with the butter, crack in one egg (60 g), and quickly knead with a fork or by hand until the ingredients come together. Do not knead for long — just until the mixture starts to form clumps. Gently knead into a smooth dough; if it's too dry, add a tablespoon of cold water.

Use a wooden spoon or a mixer with a hook on low speed. The dough is ready when it holds its shape when pressed and does not crumble excessively.
4

Divide the dough into two parts: about 2/3 for the bottom and sides of the pan, 1/3 for the crumble. Shape into flat disks, wrap in plastic wrap, and chill in the refrigerator for 30-60 minutes — the dough must be well chilled.

Ingredients: Wheat flour, Butter
Use a cling film wrap and a flat surface. Chilling helps maintain the flaky layers. If you're in a hurry, place it in the freezer for 15-20 minutes.

Roasted nuts

5

Heat a dry skillet (preferably cast iron or non-stick) over medium heat. Add the hazelnuts (120 g) and toast for 5-8 minutes, stirring every 30 seconds — the nuts should start to smell and the skins should slightly crack. Remove from heat, transfer to a cloth, and rub vigorously to remove some of the skins. Let cool and chop coarsely.

Ingredients: hazelnut
Use a dry, clean pan. Do not leave the nuts unattended — they can easily burn. If you don't want to rub with a cloth, you can use a sieve or a grater glove.

Filling

6

Wash and peel the apples (800 g). Remove the cores and slice them thinly, about 3-4 mm. Grate the lemon zest finely, then drizzle the slices with lemon juice (about 50 g of juice and zest combined). Add 40 g of sugar, 2 g of cinnamon, and 20 g of breadcrumbs; gently mix to coat the slices evenly.

Ingredients: Apple, Lemon, Sugar, Cinnamon, Breadcrumbs
Use a sharp knife or slicer for even slices. Breadcrumbs will help absorb the excess juice from the young apples — do not skip this.
7

In a medium skillet, heat 30 g of butter, add the prepared apple slices, and sauté over medium heat for 5-7 minutes, stirring gently every 1-2 minutes — the apples should soften slightly but not break down into mush. Remove from heat and set aside to cool slightly.

Ingredients: Butter, Apple
Use a 24 cm diameter pan. If the apples release a lot of juice, fry a little longer until most of the liquid evaporates — the goal is a soft but not watery filling.

Assembly and Baking

8

Preheat the oven to 180°C (top and bottom heat). Take the larger disk of dough (2/3) out of the refrigerator. On a lightly floured surface, roll out the dough to about 3-4 mm thick in a shape larger than the pan. Line a 24 cm diameter pan (preferably with a removable bottom) by covering the sides and bottom, trimming any excess edge. Even out the bottom with your fingers. Use a fork to poke holes in the bottom every few centimeters to allow steam to escape.

Ingredients: Wheat flour
It is best to use a silicone or wooden pastry board and a rolling pin about 40 cm long. A 24 cm mold yields 8 servings; if you have a 26 cm mold, the cake will be shorter — adjust the baking time accordingly.
9

Sprinkle 20 g of breadcrumbs evenly on the bottom of the cake (already included in the ingredients). Place the sautéed apple slices on top, spreading them evenly. Sprinkle half of the chopped roasted hazelnuts (about 60 g). From the remaining part of the dough (1/3), make a crumble: crumble it with your fingers or chop it with a knife and mix it with the rest of the nuts to get nutty, crumbly flakes. Evenly distribute the crumble over the apples.

Ingredients: Breadcrumbs, Apple, hazelnut, Wheat flour
Evenly arranging the apple slices (like a fan) will improve the appearance. If the filling is very moist, add an additional 1-2 tablespoons of breadcrumbs.
10

Gently beat the second egg (60 g) and brush it over the edges of the dough and the top of the crumble (this is not necessary, but it will add a nice color). Place the dish on the middle rack of the oven and bake for 40-50 minutes at 180°C until the crumble and edges are golden, and the filling is bubbling at the edges. Check with a skewer — it should not penetrate the mixture, but the apples should be soft.

Use the top-bottom function, without convection, or reduce the temperature by about 10°C when using convection. If the crumble browns too quickly, cover it with aluminum foil after 25-30 minutes.

Decoration

11

After baking, remove the apple pie and let it cool on a rack for at least 20 minutes — the bottom will set, and the filling will thicken slightly. Before serving, optionally sprinkle with 10 g of powdered sugar and the remaining toasted nuts (about 60 g) for decoration and extra crunch.

Ingredients: Powdered sugar, hazelnut
Use a cooling rack to prevent the bottom from getting soggy. Use a fine sieve to sprinkle the powdered sugar evenly.

Serving

12

Serve slightly warm or at room temperature; it tastes great with a scoop of vanilla ice cream or a spoonful of chilled 30% cream (optional). When cutting, use a sharp, thin knife; if necessary, dip the knife in hot water and dry it before each cut to ensure the slices are neat.

Serves 8: cut diagonally into 8 pieces. If you are adding cream, whip it briefly until stiff before serving.

Fun Fact

💡

In the Masurian region, simple, local ingredients from home gardens were often used — young apples provided a fresh, slightly sour taste, while nuts from nearby thickets added crunch to desserts since the 19th century.

Best for

letni obiad piknik na świeżym powietrzu rodzinne spotkanie

Tips

🍽️ Serving

Serve slightly warm with vanilla ice cream or a dollop of sour cream. Cut into portions just before serving to keep the crumble crispy. Use a flat plate and a wide cake spatula for serving.

🥡 Storage

Store in the refrigerator for up to 3 days covered with plastic wrap or in a container. To refresh, heat a piece for 5-7 minutes at 160°C (or in the microwave for 20-30 seconds) — the crumble will lose some crispness, but the apples will be warm. Do not freeze with whipped cream or ice cream.

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