{"id":504,"date":"2020-05-16T22:22:43","date_gmt":"2020-05-16T22:22:43","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=504"},"modified":"2020-07-12T11:22:26","modified_gmt":"2020-07-12T11:22:26","slug":"polish-apple-pie","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/16\/polish-apple-pie\/","title":{"rendered":"Szarlotka (Polish apple pie)"},"content":{"rendered":"

Name: Aniela White Staszewska
\nClass Year: 2005
\nCountry of Residence: Bialystok, Poland<\/p>\n

Why is this recipe great? What\u2019s its backstory? <\/h5>\n

In Poland, apples have been grown since the seventh century, and since then they have become a core component of its cuisine. Today, Poland is one of the largest exporters of apples in the world. There\u2019s even a children\u2019s rhyme written by Jan Brzechwa (1898 \u2013 1966) entitled Entliczek-Pentliczek<\/em>, which tells a story of a little worm living inside an apple who goes to the city to find something else to eat, but when the waiter hands him a menu, there are only apple-based foods like szarlotka<\/em>, stewed apples, and baked apples!<\/p>\n

<\/p>\n

Szarlotka is different than American apple pie in both the crust and the filling and tends to be less sweet. All Polish housewives have their own variation of this recipe and every restaurant has it on the menu. You can eat it cold, but I love it served hot with a scoop of vanilla ice cream on top. <\/strong>While this recipe can be eaten year round, I love to make it in the fall because of how the smell of cinnamon fills the house and makes me feel all warm and cosy as the weather outside gets colder.<\/p>\n

Szarlotka <\/em>(Polish apple pie)<\/strong><\/h5>\n

Serves 8 . Takes approx. 2 hours (50 min prep, 50 min bake).<\/em><\/p>\n

Ingredients:<\/span>      <\/em><\/strong><\/p>\n