Sharlotka is an airy sponge-like apple pie (sometimes referred to as apple cake) with a history that goes back quite a ways.
During a time when flour was a luxury, this pie was also made using leftover dry bread. Apple being the star of the show, I especially like that this recipe is not overly sweet, balancing out with optional toppings.
I’ve baked Sharlotka pie twice, still fiddling with the recipe. There are versions that actually include pie dough. The recipe below is simpler.
Enjoy.
Sharlotka Apple Pie
Ingredients
- 2 eggs room temperature
- 200 g granulated sugar (1 cup)
- 120 g all-purpose flour (1 cup)
- 1 teaspoon vanilla extract optional
- 4 apples large, favorite variety
- powdered sugar to taste, for dusting pie and for sweetening sour cream topping
- unsalted butter for greasing pan
Instructions
- Wash, peel and slice apples.
- Using a mixer, beat eggs and sugar until it increases about 3 times in volume.
- Using a spatula, gently fold in flour in thirds. Avoid over-mixing.
- Lay out apples at bottom of greased 22cm/9in springform pan. Cover apples with batter, spread a bit between apples.
- Bake at 176C/350F for 40-50 minutes. Test for doneness using a wooden toothpick, ready when it comes out dry.
- Remove from oven and allow to cool before removing from springform.
- Dust with powdered sugar, serve with a dollop of sour cream mixed with a little powdered sugar.
Notes
As you follow along, please note that it’s important that eggs be at room temperature, that eggs and sugar be mixed rapidly until increasing, and that flour is folded in slowly and not over-mixed.
