Polish Charlotte

Ingredients

For the dough:

Flour 310 g

Butter 200 g

Brown sugar 120 g

Salt 1/2 tsp

Egg yolk 3

Sour cream 2 tbsp

For the filling:

Apple 1500 g

Sugar 1 tbsp

Vanilla sugar 10 g

Sift the flour into a bowl, add the diced butter, and chop to form coarse crumbs. Separately, mix the sour cream, sugar, salt, and egg yolks, add to the crumbs, knead the dough, wrap it in plastic wrap, and refrigerate for 1 hour.

 Peel and dice the apples, then simmer them in a dry frying pan with sugar and vanilla sugar for about 10 minutes until soft, being careful not to turn them into mush. Finally, add flour and stir.

Preheat the oven to 180 degrees Celsius. Grease a 22-23 cm pie pan. Divide the dough into two smaller, larger portions. Roll the larger portion into a circle, transfer it to the pan, form a 3-4 cm high edge, prick with a fork, and bake for 12 minutes.

Pour the apple filling into the pie pan, pressing it down to form a thick layer. Roll out a small portion of the dough into a circle, cut into strips, and place the strips evenly over the filling, pinching off any excess edges. Bake for 30-35 minutes.

Enjoy!