Traditional baked apple pie with roasted apples, dried plums, and vanilla cream cheese - photo 1
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Traditional baked apple pie with roasted apples, dried plums, and vanilla cream cheese

Desserts Cakes and Bakes 120 min Medium 12 wyświetleń ~60.74 PLN - (0)
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Description

Classic, seasonal apple pie in a traditional version — a crumbly base and edge, a generous filling of roasted apples combined with soft dried plums and crunchy walnuts, along with a delicate cream made from curd and cream with a hint of vanilla. This dish comes from Central European cuisine, where apples have been used in baking for centuries. The apple pie is perfect as a dessert after family dinners, for afternoon coffee, or on a festive table. The flavor profile combines the sweetness of caramelized apples, a slightly tangy note of lemon and dried plum, and the creamy, slightly tart texture of curd with a hint of vanilla. Appearance: a golden, browned crust with a distinct layer of filling, decorated with cream, a sprinkle of nuts, and possibly glistening caramel — striking and appetizing on the plate.

Ingredients Used

Ingredients (18)

Servings:
8
  • Wheat flour 300 g
  • Butter 180 g
  • Egg 1 szt.
  • Apple 5.6 szt.
  • Brown sugar 100 g
  • Sugar 80 g
  • Lemon juice 20 ml
  • Dried plums 18.8 szt.
  • Potato flour 20 g
  • Semi-fat cottage cheese 400 g
  • Powdered sugar 60 g
  • 30% heavy cream 200 g
  • Vanilla extract 1 łyżeczka
  • Walnuts 100 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 5 g
  • ✨ Opcjonalne
  • Caramel sauce 50 g
  • Candied lemon peel 30 g
💰 Szacowany koszt dania: ~60.74 PLN (7.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients: take the butter out of the fridge and cut it into small cubes (about 1 cm). Sift the flour into a large bowl, add the sugar and salt. Add the cold, diced butter. Using a knife or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs (the butter cubes should be visible). Crack in the egg and quickly knead the dough — you can use a wooden spoon and then finish by hand; knead briefly, just until the ingredients come together and the dough forms a cohesive ball. If the dough is too dry, add 1 tablespoon of cold water (15 ml). Shape into a flat disk, wrap in plastic wrap, and chill in the fridge for at least 45-60 minutes.

Ingredients: Wheat flour, Butter, Sugar, Egg, Salt
Use a grater for the butter or a mixer with a dough attachment, if you have one. Container: large bowl. Common mistake: kneading too long warms up the butter — the dough will become sticky; chill tightly for 45–60 minutes. If you don't have a mixer, rub the butter with your fingers quickly (for 2-3 minutes).

Apple filling

2

Peel the apples, remove the cores, and slice them into pieces about 1 cm thick. Transfer the slices to a large bowl and drizzle with lemon juice to prevent browning. Cut the dried plums into thin strips.

Ingredients: Apple, Lemon juice, Dried plums
Use a sharp peeler and a large knife for cutting. It's important that the slices are of uniform thickness — they will stew evenly.
3

In a large skillet, heat 30 g of cold butter (taken from the total amount of butter) over medium heat. Add the chopped apples and sprinkle with 60 g of brown sugar (leave the rest of the sugar for taste). Sauté, stirring every 1–2 minutes, for 8–12 minutes until the apples soften and begin to glaze slightly at the edges. When the apples are soft, add the cinnamon and the chopped prunes; mix and sauté for another 3–4 minutes to soften the dried fruits. Dissolve the cornstarch in 2 tablespoons of cold water (about 30 g), pour it into the skillet, and cook for another 1–2 minutes — the filling should thicken slightly but remain juicy. Taste and sweeten with a tablespoon of brown or white sugar if needed.

Ingredients: Butter, Apple, Brown sugar, Ground cinnamon, Dried plums, Potato flour
The best is a wide pan with a diameter of 26–28 cm, so the apples roast evenly. Be careful not to overdo it with the heat — the apples should soften slowly. If the filling is very watery, add another 1 teaspoon of cornstarch mixed with water.

Baking

4

Preheat the oven to 180°C (top and bottom, no fan). Take the dough out of the fridge for 10 minutes so it’s not too hard. Divide the chilled dough into 2/3 and 1/3 (the larger part will be the base and sides). Sprinkle the countertop with flour, roll out the larger part into a circle with a diameter larger than the pan (24 cm springform) and a thickness of about 3-4 mm. Line the pan (preferably a 24 cm springform) with the dough, pressing it firmly against the edges. Prick the base with a fork several times. Brush the base with a thin layer of egg white (optional) or place parchment paper and weigh it down with dry beans for 10 minutes (blind baking). Bake the base for 10 minutes with the weight, then remove the weight and bake for another 8-10 minutes until lightly browned.

Ingredients: Wheat flour, Butter, Egg
Use a rolling pin and a silicone mat or a lightly floured countertop. Mold: 24 cm springform pan. Common mistake: rolling too thin will cause the bottom to burn; rolling too thick will leave it raw inside.
5

Spread the pre-baked crust with the previously prepared apple filling. Evenly sprinkle half of the chopped, toasted walnuts. Roll out the remaining part of the dough (1/3) and cover the tart, or make a lattice with strips of dough. Seal the edges nicely and trim if necessary with a knife. Bake at 180°C for 35–45 minutes, until the crust turns golden and the filling is slightly bubbling. Test: a toothpick inserted into the edge should come out dry or with a few crumbs, and the top should have a nice golden color.

Ingredients: Wheat flour, Butter, Apple, Walnuts
Use the middle rack of the oven. If the top of the cake browns too quickly, loosely cover it with aluminum foil for the last 10–15 minutes.

Vanilla cream

6

Whip the chilled heavy cream (200 ml) until stiff in a mixing bowl or with a hand whisk. In a separate bowl, blend the cottage cheese (400 g) with powdered sugar (60 g) and vanilla extract (5 g) until the mixture is smooth and lump-free (if the cottage cheese is grainy, pass it through a sieve before blending). Gently fold the whipped cream into the cottage cheese, combining the ingredients with a spatula in an upward motion to keep the cream fluffy. Chill the cream in the refrigerator for 15–20 minutes before applying.

Ingredients: Semi-fat cottage cheese, Powdered sugar, 30% heavy cream, Vanilla extract
Use a mixer with a whisk attachment; the bowl and spatulas should be chilled. A common mistake: mixing too vigorously will break the fluffiness of the whipped cream — combine gently.

Assembly and decoration

7

After baking, let the apple pie cool on a rack for 30–45 minutes (the cake should be slightly warm, not hot). Remove from the pan. When the cake has cooled to room temperature, evenly spread the cream cheese on top (layer about 5–8 mm). Sprinkle the remaining chopped nuts on top. Optional: gently drizzle with caramel sauce (50 g) just before serving and decorate with finely chopped candied peel (30 g). Alternatively, lightly dust with powdered sugar just before serving.

Ingredients: Powdered sugar, Walnuts, Caramel sauce, Candied lemon peel, Semi-fat cottage cheese
Use a spatula to spread smoothly. Serve on a large, flat plate or wooden board. If adding caramel sauce, remember not to overdo it — it should be an accent.

Serving

8

Slicing: use a sharp, long knife dipped in hot water and wiped before each cut to ensure even slices. Serve slightly warm or at room temperature. One serving: 1 piece weighing about 140–160 g.

Hot tea, coffee, or a scoop of vanilla ice cream pairs perfectly for serving (the addition of ice cream increases moisture and temperature contrast).

Fun Fact

💡

Apple pie (commonly known as szarlota) has a long history in Central European cuisine — apples were widely available, leading to many regional variations. In the 19th century, apple pie was popular both in courts and in simple homes due to its simple ingredients and filling effect.

Best for

Świąteczne spotkania rodzinne Popołudniowa kawa przy kominku Niedzielny obiad

Tips

🍽️ Serving

Serve slightly warm (35–40°C) with a spoonful of vanilla cream or a scoop of vanilla ice cream. For a contrast in texture, add freshly whipped cream or sprinkle more freshly toasted nuts just before serving. Slice the bread best with a sharp knife dipped in hot water.

🥡 Storage

Store in the refrigerator for up to 3 days in a closed container (the cream is dairy-based). You can also keep it without the cream for 2 days at room temperature covered with a cloth. Reheating: heat individual portions in the oven at 160°C for 8–10 minutes or in the microwave for 20–30 seconds (be careful not to melt the cream).

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