Szarlotka Klasyczna: A Traditional Polish Apple Pie

FAQs:
Q: Can I use a different type of flour?
A: All-purpose flour works best, but you can experiment with whole wheat flour for a nuttier taste. Note that the texture may be denser.

Q: What’s the best type of apple for Szarlotka?
A: Tart apples like Granny Smith are ideal, as they balance the sweetness of the sugar and hold their shape during baking.

Q: Can I freeze Szarlotka?
A: Yes! Wrap the baked pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.

Enjoy crafting this classic Szarlotka and savor every bite of this Polish treasure!