---
title: "Polish Apple Meringue Pie (Szarlotka)"
url: "https://fitaily.com/przepis/polish-apple-meringue-pie-szarlotka"
canonical: "https://fitaily.com/przepis/polish-apple-meringue-pie-szarlotka"
lang: pl
calories_per_serving: 496
protein_per_serving_g: 7.2
carbs_per_serving_g: 75.7
fat_per_serving_g: 19.6
total_time_min: 145
servings: 12
tags: ["snack", "sweet", "lunch"]
---
# Polish Apple Meringue Pie (Szarlotka)
A classic Polish apple pie: a delicate, buttery shortcrust base piled with tangy sliced apples, topped with a crisp-on-the-outside, pillowy meringue. The fork sinks through it effortlessly — the perfect balance of crumbly, tart and sweet.
**Czas:** 145 min  
**Porcje:** 12  
**Kalorie (porcja):** 496 kcal  
**Białko:** 7.2 g  
**Węglowodany:** 75.7 g  
**Tłuszcz:** 19.6 g  
Źródło: https://fitaily.com/przepis/polish-apple-meringue-pie-szarlotka
## Składniki
- 250 g butter
- 430 g wheat flour
- 90 g egg yolks
- 2 łyżeczka baking powder
- 90 g sugar
- 1750 g apples
- 150 g egg whites
- 220 g powdered sugar
- 1 łyżeczka salt
- 2 łyżka semolina
## Instrukcje
1. Prepare a 35x25 cm rectangular tin (or a 30 cm round tin) by greasing it lightly with butter and lining the base with baking paper.
2. Make the shortcrust dough: combine the flour and baking powder, then add the cold cubed butter and rub it in with your fingertips (or pulse in a food processor) until the mixture resembles fine breadcrumbs.
3. Add the 90 g of sugar, then the egg yolks (the correct quantity is 5 yolks). Quickly knead everything into a smooth dough — do not overwork it or the pastry will toughen.
4. Divide the dough into two parts: about two-thirds and one-third. Flatten both into discs, wrap in cling film and chill in the fridge for at least 30 minutes (or 15 minutes in the freezer).
5. Meanwhile, peel and core the apples, then slice them into fairly thick wedges. If they are very juicy, let them drain briefly in a colander and pat dry.
6. Preheat the oven to 180°C (top and bottom heat). Roll out the larger piece of dough and press it evenly into the prepared tin, bringing it slightly up the sides. Prick the surface all over with a fork.
7. Bake the base on its own for about 13 minutes, until the edges are just lightly golden.
8. Sprinkle the still-warm base with semolina (this absorbs the apple juices and keeps the crust crisp), then spread the sliced apples in a thick, even layer and smooth the top.
9. Place the egg whites in a clean, dry bowl with a pinch of salt and beat until stiff peaks form. Gradually add the powdered sugar, a spoonful at a time, and keep beating until the meringue is glossy, dense and holds firm peaks.
10. Spread the meringue over the apples, covering them completely, then swirl the surface with the back of a spoon. Optionally roll out the reserved one-third of dough, cut it into thin strips and lay them in a lattice over the meringue.
11. Bake the whole pie at 180°C for about 50 minutes, until the meringue is crisp and browned on the outside and the apples are tender. If the top browns too quickly, cover it loosely with a sheet of aluminum foil.
12. Remove from the oven and let the pie cool completely in the tin — this is essential so the meringue sets and the filling slices cleanly. Serve at room temperature or chilled.