It is Sunday evening. I try to get my thoughts together and write a nice post.
Where did this Sunday go?
Was it a slow morning with nice breakfast, or internet browsing while it was too cold and rainy to do anything else?
Or was it because we managed to kick our arses and go for a run (Paula’s happiness about her morning running might have helped a little bit ;).
Or maybe it was a photo session with coffee and pear cake that took my Sunday away.
So here we are, it’s 19:30, almost bedtime, at least it was the bedtime for all kids when I was a kid, as in Polish public TV (we didn’t have any private ones, and well it was only one channel) at 19:00 there was a cartoon, a kind of bed-story called Dobranocka (Dobranoc mean Good Night). Each day there was a different one, Friday was The Smurfs day. But the most classic one was a story about a little, flop-ear bear. The bear finished his story with a song:
The Tatra mountains apple pie recipe comes from my favourite Polish baking blog – Moje wypieki. Dorota works on translating all her recipes to English so some day you will be able to browse through her archives without necessary using not very reliable Google translate.
The original name is Szarlotka spod smiuśkich Tater. It is hard to find the right translation, but basically it means Tatra mountain apple pie.
The name makes references to apple pies you can eat in mountain shelters and you can guess everything tastes better when you were hiking for last 8 hours in high mountains.
But you don’t have hike anywhere if you don’t want to (but it would be recommended, the world is beautiful place and there is always something interesting to see) and still this apple pie will taste wonderful. The crust is crispy, the apples are just perfect.
Tatra mountains apple pie
recipe from a blog Moje wypieki
for deep (around 6-cm deep) 23-cm spring form
- 250 g plain flour*
- 1 tsp baking powder
- 1/4 cup icing sugar
- 125 g butter, cold, cubed
- 1 egg yolks (leave the egg white)
- 1 Tbsp sour cream
- 1-1.5 kg apples, peeled, cored and thinly sliced
- 1 tsp cinnamon
- 1/2 tsp cardamon
- pinch of ground cloves
- 2 Tbsp sugar (the amount depends on the apple sweetness)
- dry breadcrumbs
Sift the flour, icing sugar and baking powder.
With your hands, rub together the flour mixture with the butter cubes until the mixture forms small breadcrumbs. Alternatively, you can use a food processor for 10-12 second.
Add the egg yolks and sour cream and knead it quickly.
Divide the dough into two uneven halves approximately 2/3 and 1/3.
Wrap the smaller piece into cling film and put into the freezer.
Grease a cake form with a butter.
Dust it with flour. Set aside.
Roll out the bigger piece of the dough on a lightly floured work surface until it covers the spring form base.
Transfer it gently into the form. Press the dough evenly into the bottom of the form.
Prick the dough with a fork. Refrigerate for at least 30 minutes.
Mix apples, cinnamon, cardamon and ground cloves.
Don’t drain the juice.
Preheat the oven to 180°C/160°C fan.
Remove the dough from a refrigerator and bake it for 10-15 minutes.
Brush the pastry with a little of the beaten egg white. Bake for another 2 minutes.
Sprinkle it with a few tablespoons of dried breadcrumbs (they will soak up the excess of liquid).
Transfer the apples into the tin.
Grate the remaining dough and place it at the top of the form.
Bake at 180ºC/160ºC fan around 60 minutes or until golden.
Cool the pie before cutting. Serve warm or at room temperature.
*I used Polish flour krupczatka, this is slightly coarser type of white wheat flour, some say this flour makes shortcrust even better. If you ever get to try it let me know what do you think.