Traditional Apple Pie on Shortcrust Pastry with Cinnamon Crumble - photo 1
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Traditional Apple Pie on Shortcrust Pastry with Cinnamon Crumble

Desserts Cakes and Bakes 120 min Medium 23 wyświetleń ~79.23 PLN - (0)
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Description

Classic Polish apple pie prepared on a buttery, crumbly base, with aromatic, slightly sour apple filling and a golden crumble with a hint of cinnamon. This winter dessert is perfect for storing apples from autumn and pairs wonderfully with hot tea, coffee, or a scoop of vanilla ice cream. It looks traditional and rustic — a golden top, slightly browned pieces of apple visible when cut, and the scent of cinnamon and butter fills the kitchen. The pie delights with its texture: a crumbly base, soft but not mushy apples, and a crunchy crumble — ideal for family gatherings, Sunday dessert, or winter parties.

Ingredients Used

Ingredients (12)

Servings:
8
  • Wheat flour 400 g
  • Butter 200 g
  • Baking powder 10 g
  • Apples 1200 g
  • Lemon juice 30 ml
  • Sugar 180 g
  • Brown sugar 80 g
  • Chicken egg 2 szt. (~120 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Ground cinnamon 6 g
  • ✨ Opcjonalne
  • Vanilla ice cream 300 g
  • Almond flakes 50 g
💰 Szacowany koszt dania: ~79.23 PLN (9.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients and tools: measure the flour, cut the cold butter into cubes (about 1 cm). The best form is a 24 cm springform pan lined with baking paper and greased with butter. In a bowl, add 400 g of flour, 180 g of sugar, 1 pinch of salt, and 10 g of baking powder. Mix the dry ingredients with a wooden spoon.

Ingredients: Wheat flour, Butter, Salt, Baking powder, Sugar
Use a large bowl, a grater, or a food processor with blades. If you don't have a food processor, use two knives or your fingers to mash the butter.
2

Add cold butter (200 g) to the dry ingredients. Quickly rub the butter into the flour with your fingertips or use a pastry cutter until the mixture resembles coarse crumbs (about the size of peas). Work quickly so that the butter doesn't warm up.

Ingredients: Wheat flour, Butter
Use a pastry cutter, your fingers, or a food processor with short pulses. If the butter has softened, place the bowl in the fridge for 10 minutes and continue. Do not knead too long – the goal is to have chunks of butter in the dough.
3

Add the beaten egg (120 g) to the bowl and quickly knead the ingredients with a fork or by hand until the mixture starts to come together. If the dough is too dry, add 1 tablespoon of cold water (15 ml) and knead again. Form a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes (you can chill it for 1 hour).

Ingredients: Wheat flour, Butter, Chicken egg
Use a wooden spoon or spatula, and finally knead briefly by hand (for a maximum of 1-2 minutes). Chilling is key — the dough will become more crumbly and easier to roll out.

Apple filling

4

Prepare the apples: peel 1200 g of apples, remove the cores, and cut them into eighths, then into thin slices (about 3-5 mm). Place the sliced apples in a large bowl and drizzle with 30 ml of lemon juice to prevent browning. Add 80 g of brown sugar and 3 teaspoons (6 g) of cinnamon — mix well.

Ingredients: Apples, Lemon juice, Ground cinnamon, Brown sugar
Use a sharp peeler and a large kitchen knife. Apples cut evenly will cook uniformly; if you have firmer varieties, slice them a bit thinner.
5

Sauté the apples in a medium skillet: heat a dry skillet, add the apples with sugar and cinnamon, and cook, stirring, for 8-12 minutes until the slices become soft but retain their shape. If they release a lot of juice, cook for an additional 2-3 minutes over higher heat until the excess liquid evaporates and the mixture thickens. Remove from heat and set aside to cool slightly.

Ingredients: Apples, Ground cinnamon, Brown sugar
Use a 26 cm non-stick frying pan. Stirring too vigorously will crush the apple; mix gently with a wooden spoon. The filling should not be runny — it should be moist but not watery.

Crumble

6

Prepare the crumble: in a bowl, combine 80 g of flour (taken from the total amount), 80 g of cold butter cut into cubes, and 60 g of sugar. Rub the butter with the flour and sugar using your fingers or use a mixer with a dough attachment until pea-sized clumps form. If desired, add 50 g of almond flakes (optional) and gently fold in.

Ingredients: Wheat flour, Butter, Almond flakes, Sugar
It's best to prepare the crumble in a cool place so that the butter doesn't soften. Use a bowl with a diameter of 20 cm or a food processor with pulse settings.

Assembly

7

Take the chilled dough out of the fridge. Divide it into two parts: about 2/3 for the base and 1/3 for the crumble or topping. On a lightly floured surface, roll out the portion into a circle slightly larger than 24 cm in diameter and about 3-4 mm thick. Line the prepared springform pan with it, pressing it against the edges and trimming the excess. You can gently prick the bottom with a fork.

Ingredients: Wheat flour, Butter, Chicken egg
Use a rolling pin and a pastry board. If the dough cracks, press it with your fingers — a brief warming with your hands won't hurt, but don't knead for too long.
8

Spread the slightly cooled apple filling over the prepared base, distributing it evenly (leave about 1 cm of free edge). Evenly sprinkle the crumble prepared earlier on top. If you prefer, place thin strips of the remaining dough instead of the crumble.

Ingredients: Wheat flour, Butter, Apples, Almond flakes, Sugar
Use a spatula to spread the filling so as not to damage the edge. The crumble should cover everything but not be too compact — it should be loose.

Baking and Finishing

9

Preheat the oven to 180°C (160°C for fan ovens). Place the springform pan on the middle rack and bake for 50-60 minutes until the top is golden and the apple juices start to bubble slightly. If the edges of the cake brown too quickly, cover them with aluminum foil after 30 minutes of baking.

Ingredients: Wheat flour, Butter, Apples, Sugar
Use the convection setting if you have it, but reduce the temperature by 20°C. The best position for the baking tray is in the center. After 40 minutes, check the color every 5-7 minutes.
10

After baking, remove the apple pie from the oven and place it on a rack to cool for at least 1.5-2 hours — the filling needs to set so that cutting does not cause it to spill out. After it has cooled slightly, you can sprinkle it with powdered sugar or toasted almond flakes (optional).

Ingredients: Vanilla ice cream, Almond flakes
Use a cooling rack to prevent the bottom from steaming. Cutting into a warm apple pie will cause the slices to fall apart — patience will reward you with a better presentation.

Serving

11

Serve the apple pie slightly warm or at room temperature. Place a piece of apple pie on a plate and add a scoop of vanilla ice cream (optional) next to it. For decoration, use a little powdered sugar and a few toasted almond flakes.

Ingredients: Vanilla ice cream, Almond flakes
If you are adding ice cream, serve it immediately after scooping. Use a wide serving spatula to keep the pieces from losing their shape.

Final tips

12

If you want to prepare the apple pie in advance, you can bake it completely and store it at room temperature for up to 24 hours covered loosely with foil — before serving, reheat for 10 minutes at 160°C to make the crumble crispy again. Always add ice cream just before serving.

Avoid storing for too long in the fridge uncovered — it will absorb odors. For longer storage, freezing individual pieces in airtight containers works great.

Fun Fact

💡

Apple pie as a dessert has a long tradition in Central European cuisine; in Poland, it gained popularity due to its ease of preparation and the use of local apples — in the past, it was one of the most commonly baked cakes in households.

Best for

rodzinne spotkania niedzielny deser zimowe przyjęcia kawiarniane popołudnie

Tips

🍽️ Serving

Serve the slightly warm apple pie with a scoop of vanilla ice cream or a dollop of sour cream for contrast. For decoration, use sifted powdered sugar and toasted almond flakes. It pairs wonderfully with strong black coffee or tea with lemon.

🥡 Storage

Store at room temperature covered for up to 24 hours. For longer storage: cut into portions, cool, freeze in an airtight container for up to 2 months. Thaw the apple pie slowly in the refrigerator, and before serving, heat for 8-10 minutes at 160°C to restore the crispness of the crumble.

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