Today heralds the first day of our tropical winter!
Are we donned in thick coats, warm sweaters, long pants? Or even maybe a long sleeve shirt?
No, short sleeves are the order of the day, bare feet and enjoying the sun while gardening or simply reveling in the gorgeous sunny outdoors. The sun is warm without the sting of the summer. The cool air means household chores no longer seem so tiresome. Even the most grumpy of us become cheerful with this wonderful weather.
And when we take a break from our outdoor play, a hot coffee is a pleasure with something sweet on the side, freshly baked of course.
New season apples from our southern counterparts are at their prime and perfect for an apple pie. The perfect apple pie has a tender melting crust encasing sweet cinnamon scented apples and this old recipe for polish apple pie is just that. Just think about it lots of butter, egg yolks and sour cream – it must be good! 
Another in the series of the baking challenge by Marcellina in Cucina to bake through A Baker’s Odyssey by Greg Patent.

This makes one big pie or as I did two smaller pies. Make this apple pie the day before you want to serve it to allow the flavours to meld together as one.
Szarlotka
Dough
5 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
250g (2 sticks) cold butter, cut into small pieces
6 large egg yolks
1/2 cup sour cream

Filling
1 1/2 kg (3.5lbs) apples
1/2 cup sugar
2 teaspoons cinnamon
1/4 teaspoon salt
Make the dough. Put the flour, baking powder, salt and sugar in the bowl of the stand mixer. Add the butter and fit the mixer with the flat blade. Mix on low speed until the mixture resembles fine breadcrumbs, about 3 minutes. In a small bowl mix together the egg yolks and sour cream until smooth and add to the flour mixture. Mix on low speed until it forms a firm dough. It will take a little bit of time but it will come together. You can work with the dough right away or let is rest wrapped in plastic over night. It will need to come to room temperate to be able to be rolled. Divide into two equal portions.
   
Prepare the filling. Peel and core the apples. The apple need to be shredded for this pie. You can either cut them on a mandolin  into thin slices then cut the slices into fine batons or you could grate the apples on the coarse side of a box grater or you can use the wicked contraption that I have which is like a mandolin but has another attachment which when added creates shreds out of your apples and you hands if you’re not careful!
Mix the sugar, cinnamon and salt into the apples.

I used two 20 centimetre springform pans for my pies. 
Grease the pans well with butter. Heat the oven to 180C / 375F. 
Divide each portion of dough into two and roll two portions out to line the springform pans. Don’t worry about the uneven edges.
Divide the apples between the pastry lined pans and roll the excess dough down over the apples. Then roll out the two remaining portions of dough large enough to cover the apples.

Lay the pastry round over the apples. Press the pastry together to seal. Prick with a fork all over.

Bake in the preheated oven for 45 to 55 minutes until pastry is golden brown and the pie smells gorgeous!

Dust with icing sugar and …

 …tuck in.

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