Szarlotka Klasyczna: A Timeless Polish Apple Pie

In a saucepan, combine sliced apples, sugar, cinnamon, lemon juice, and cornstarch. Cook on medium heat until apples soften slightly and the mixture thickens. Remove from heat and let cool.
Assemble the Szarlotka:

Preheat the oven to 180°C (350°F).
Roll out the larger portion of the dough and press it into a greased 9×13-inch baking pan, creating an even base.
Spread the cooled apple filling over the base.
Roll out the smaller dough portion and place it on top, or crumble it for a rustic look. If using a crumble topping, mix the crumble ingredients and sprinkle over the apples.
Bake:

Bake for 40–50 minutes, or until the top is golden brown. Cool slightly before serving.
Serving and Storage Tips
Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Store in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Reheat in the oven for a freshly baked feel.
Variations
Nutty Addition: Add a layer of chopped walnuts or almonds between the apple filling and the top layer for extra crunch.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make it suitable for gluten-sensitive individuals.
Extra Spices: Enhance the filling with nutmeg, ginger, or cardamom for a spicier twist.
FAQs
1. Can I use other fruits instead of apples?
Absolutely! Pears, plums, or a mix of berries can be excellent substitutes.

2. Do I need to pre-cook the apple filling?
Pre-cooking ensures the apples are tender and prevents a soggy crust. However, raw apple slices can also be used for a more textured filling.

3. Can I freeze Szarlotka?
Yes! Freeze baked Szarlotka in individual slices. Reheat in the oven directly from frozen.