Warsaw apple pie
6 servings
40 minutes
Warsaw apple pie is a delicate and crumbly treat of Polish cuisine that carefully preserves the traditions of home baking. Its history roots back to cozy family evenings when the aroma of cinnamon and apples filled the home with warmth. The simple yet genius combination of grated apples with semolina and flour creates a texture that literally melts in your mouth. The light tartness of lemon and subtle citrus hint of orange zest enhance the natural sweetness of the apples, while cinnamon adds depth to the flavor. This pie is perfect for morning tea or cozy gatherings with loved ones. The crustless baking makes it especially airy and tender, while the golden crust gives completeness to this culinary masterpiece.
1
To prepare the filling, wash the apples, peel them, and grate them on a coarse grater. Drizzle the apples with lemon juice to prevent browning. Sprinkle the apples with cinnamon, and you can also add orange zest.
- Apple: 7 pieces
- Lemon: 1 piece
- Cinnamon: to taste
- Orange zest: to taste
2
Take a round baking pan and line it with parchment paper. If you don't have paper, you can grease the pan with oil. But keep in mind that the Warsaw pie is crumbly, so if you bake it without paper, it will be difficult to remove from the pan later. Combine flour, semolina, sugar, and baking powder and pour a third of the flour mixture into the bottom of the pan. Level the layer and place a third of the apples on top. Alternate layers of apples and dry mixture. On the last layer, spread pieces of margarine or butter.
- Wheat flour: 1 glass
- Semolina: 1 glass
- Sugar: 1 glass
- Butter: 100 g
3
Bake the Warsaw pie in an oven preheated to 180–200 degrees for 30–40 minutes (a crust should form on the pie). Remove the pie from the oven, let it cool, and transfer it to a plate — the Warsaw apple pie can be served.