This Polish Apple Pie with Meringue, or szarlotka z pianką, features layers of buttery shortcrust pastry, soft cooked apples, fluffy white meringue and a golden grated pastry topping. It's a traditional Polish apple dessert that's especially popular during apple season.
There are many ways to make Polish szarlotka. Unlike my easy Polish apple cake, which uses raw grated apples and skips the meringue, this version is made with a cooked apple filling and a thick layer of meringue stabilized with potato starch.
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Recipe at a Glance
🍎 What it is: A traditional Polish apple pie (szarlotka z pianką) made with buttery shortcrust pastry, a cooked apple filling, fluffy meringue and grated pastry on top.⏱️ Time: About 45 minutes of prep plus 45–50 minutes of baking.
🥧 Pan size: This recipe is made in a 9-inch springform pan and yields about 12 slices.
🍏 Apple filling: The apples are cooked before assembling the pie, creating a soft, jammy filling with some apple pieces still intact.
☁️ Meringue layer: Four egg whites are whipped with sugar until thick and glossy, then stabilized with cornstarch or potato starch.
🇵🇱 Polish-style pastry: The kruche ciasto is a buttery shortcrust used for both the bottom crust and the grated topping. No prebaking is required.
❄️ Make-ahead tip: The apple filling can be prepared ahead and refrigerated until you're ready to assemble and bake the szarlotka.
Ingredient notes
- All-purpose flour: Forms the base of the buttery shortcrust pastry.
- Butter: Use cold, unsalted butter for a tender, crumbly crust.
- Eggs: I like eggs from Vital Farms.
- Sugar: Sweetens the pastry, apple filling and meringue.
- Baking powder: Make sure it's not expired.
- Salt: A pinch balances the sweetness.
- Apples: Choose firm apples with a good balance of sweet and tart, such as Honeycrisp, Granny Smith or Pink Lady.
- Lemon: Adds brightness and balances the sweetness of the cooked apples.
- Vanilla: Vanilla bean paste or vanilla extract adds flavor to the apple filling.
- Cornstarch or potato starch: Stabilizes the meringue and helps it hold its structure.
See recipe card for quantities.
How to make Polish apple pie with meringue
- Step 1: Add diced apples, sugar, lemon juice and a splash of water to a saucepan.
- Step 2: Cook for about 15 minutes, until soft but still slightly chunky. Stir in vanilla and let cool.
- Step 3: Pulse flour, sugar, baking powder and salt in a food processor. Add cold butter and pulse until crumbly.
- Step 4: Add egg yolks and process just until the dough begins to come together.
- Step 5: It will still look a little crumbly. Don't overprocess.
- Step 6: Transfer to a large bowl and press to form a ball. Remove ⅓ of it, wrap in plastic and freeze.
- Step 7: Line the 9-inch spring form with paper or grease well. Press ⅔ of dough into a single layer on the bottom of the pan. Pierce with a fork, if you want.
- Step 8: Add cooled apples.
- Step 8: Whip egg whites until stiff. Add sugar, 1 tablespoon at the time and keep whipping until thick and glossy. Add starch towards the end. Place the meringue on top of the apple layer in the springform.
- Step 9: Grate the remaining chilled dough on top of the meringue.
- Step 10: Bake for 45-50 minutes at 350 degrees Fahrenheit.
- Step 11: Place the szarlotka on a cooling rack and let sit for at least 1 hour before removing the ring. Serve slightly warm or at room temperature.
Tips for the perfect szarlotka z pianką
- This is where your testing becomes valuable:
- Let the cake cool before slicing.
- Cool the cooked apples before assembling.
- Keep the butter cold.
- Don't overprocess the shortcrust.
- Freeze the topping portion so it's easy to grate.
- Add sugar gradually to the egg whites.
- Beat until thick, white and glossy.
- Add potato starch after the meringue is whipped.
Storage and freezing
To store: Let the szarlotka cool completely, then cover and store it in the refrigerator for up to 4 days. For the best texture, let individual slices come to room temperature before serving.
To freeze: Szarlotka can be frozen, although the meringue may be slightly softer after thawing. Wrap individual slices tightly and place them in an airtight freezer-safe container. Freeze for up to 2 months.
To thaw: Thaw overnight in the refrigerator, then bring to room temperature before serving. Avoid microwaving, as it can make the meringue and pastry soft.
Recipe FAQs
No. The shortcrust pastry goes into the oven raw, along with the cooked apple filling, meringue and grated pastry topping. Because the apples are cooked first and aren't overly wet, the bottom crust bakes through without becoming soggy.
Szarlotka doesn't fit perfectly into either American category. In Poland, it's considered a type of ciasto (cake), but its buttery shortcrust pastry and apple filling make it more similar to an American apple pie. That's why you'll often see szarlotka translated as either Polish apple cake or Polish apple pie.
Potato starch helps stabilize the meringue and absorb excess moisture, giving it a thicker, more stable texture as it bakes. Cornstarch works equally well if you don't have potato starch.
I don't recommend substituting raw apples in this particular recipe. The cooked filling has less moisture and creates the soft, concentrated apple layer that works well underneath the meringue. If you prefer a szarlotka made with raw apples and no meringue, try my Easy Polish Apple Cake (Szarlotka) instead.
The terms are often used interchangeably in Poland, but they aren't quite the same. Jabłecznik is a broader term for an apple cake and can be made with different types of dough or batter. Szarlotka traditionally refers to an apple dessert made with kruche ciasto, a Polish-style shortcrust pastry.
More Polish sweet recipes
Looking for other recipes like this? Try these:
Recipe
Polish Apple Pie with Meringue (Szarlotka z Pianką)
Equipment
Ingredients
For the dough
- 2 ⅔ cup flour
- 9 tablespoon butter cold, ½ cup plus 1 tbsp
- 4 egg yolks
- ¼ cup sugar
- 1 teaspoon baking powder
- 1 pinch salt
Apple filling
- 2 lb apples peeled, cored and diced (weight is for whole apples)
- 3 tablespoon sugar
- 1 lemon juiced
- a splash of water
- 1 teaspoon vanilla bean paste or vanilla extract
For the mirangue
- 4 egg whites
- ⅔ cup sugar
- 2 tablespoon corn starch or potato starch
Instructions
- Line the bottom of a 9-inch spring form with parchment paper and grease the sides with butter. Preheat the oven to 350 degrees Fahrenheit.
- Make the apple filling. Place the diced apples, sugar, lemon juice, and a splash of water in a large saucepan. Cook over medium heat for about 15 minutes, stirring occasionally, until the apples are soft. Some of the apples will break down while others will remain in small pieces — that’s exactly what you want. Remove from the heat, stir in the vanilla, and set aside to cool.
- Make the dough. Add the flour, sugar, baking powder, and salt to a food processor and pulse briefly to combine. Add the cold butter, cut into pieces, and pulse until the mixture resembles coarse crumbs. Add the egg yolks and process just until the dough starts to come together. The dough will still be powdery - transfer to a large bowl of onto a clean counter and form a dough ball. You can also make it by hand in a bowl.
- Chill the dough. Remove about ⅓ of the dough, wrap it, and place it in the freezer for at least 20 minutes. Press the remaining dough evenly into the bottom of a greased or parchment-lined 9-inch springform pan. Put the springform in the fridge while you prepare the meringue.
- Make the meringue. Place the egg whites in a clean, dry mixing bowl and beat until stiff peaks form (about 7-10 mins). With the mixer running, add the sugar 1 tablespoon at a time, beating well after each addition. Continue whipping until the meringue is very thick, bright white, and glossy. Add the cornstarch or potato starch and mix briefly until incorporated.
- Assemble the cake. Spread the cooled apple filling evenly over the dough. Spoon the meringue over the apples and spread it into an even layer. Remove the reserved dough from the freezer and grate it evenly over the top of the meringue using the large holes of a box grater.
- Bake. Bake at 350°F for 45–50 minutes, until the grated dough on top is lightly golden. Let the szarlotka cool before removing it from the pan and slicing.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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