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  • Polish Mama Cooks

Apple pie on shortbread with meringue & fresh apple juice - SZARLOTKA

Polish apple pie. I think every country in the world has a version of this amazing pie. This recipe was shown to me by my mom then I was very young.

The first time I helped her make it I was about 6-7 years old. I was responsible for kneading the dough, but my mom always added the egg yolks.

The 2020, was quite difficult year to entertain kids. But we find a way. Every week, me and my beautiful kids went to a variety of different farms to learn about animals and vegetables, and fruits. We would also pick up apples and other crops, and then cooked with them, or bake.

This apple pie has generous amount of apples mixed with sweet raspberries topped with a perfect meringue. Can be serve with ice cream or whipped cream and of course Polish style with coffee or tea - for the best apple pie you’ve ever tasted.


Ready in 1h 25 min

Preparation 25 min

Serves 6-8 people (or one hungry dad)


For the short bread dough

  • 3 cups of flour

  • 1 tbsp of baking powder

  • 1 bag of vanilla sugar (or a 1 tsp of vanilla extract and 1 tbsp of sugar)

  • 8 oz of soft butter

  • 1 tbsp of olive oil

  • 5 yokes

For the filling

  • 8-10 apples

  • 6 oz of raspberries

  • 1 tbsp of cinnamon

  • 1/4 tsp of cardamon

For the meringue

  • 5 egg whites

  • 1 cup of sugar


  1. Preheat the oven to 350 F (180C), and butter a baking pan 9x13.

  2. Peel and grade the apples (use the big holes of the grader). Set it aside. The apples will produce a lot of juice, squeeze them with your hands, strain the juice & then DRINK IT!

  3. Separate the yolks from the whites. Put the egg whites in a mixer, add a pinch of salt and start the mixer. Mix it for a few minutes, until it is light and fluffy, add the sugar. Beat it for a few minutes, until it is stiff. Make a test, by turning the bowl upside down, if the whites do not come out they are perfect.

  4. Sift the flour though the sifter, add baking powder, butter, vanilla sugar, egg yolks and olive oil. Knead the dough until you can make a ball (about 10min). Rip from the ball a small part and set it aside.

  5. Take the big ball of dough and spread it on the buttered pan, on the bottom and sides. It should be about 1 cm (0.3 inch) thick, and half way up on the baking pan walls.

  6. Take the shredded apples, spread on top of the dough. Sprinkle on top of it cinnamon, cardamon. Add the raspberries.

  7. Put the meringue on top of the fruits and grate the small ball of dough that was put aside.

  8. Put the pie in the oven, for 1h. After an hour check if the meringue is hard, by gently tapping on top of it. Turn the oven off and leave the pie for another 15-20 minutes, to prevent the meringue from cracking.



  • Make sure to squeeze well the apples, so they are dry.

  • Do not leave the apples on the dough for a long time. If you do it will make the dough soggy and not baked well.

  • Using a pinch of salt to the egg yokes make them much easier to beat.


Some of my other Desserts:


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