Apple pie is a dessert we love returning to in autumn. The aroma of baked apples and a little cinnamon feels perfectly at home alongside an afternoon cup of coffee.

In this version of szarlotka, the apples take centre stage. A thin pastry base supports a distinct layer of filling, finished with a fine crumble topping. Spoon the cream beside each slice, leaving the crumble uncovered.

Allow time to chill the pastry and cool the finished pie. It is worth baking ahead – once completely cool, it is much easier to cut into neat portions.

Apple crumble pie – ingredients

Makes one 24 cm pie, serving approximately 10–12.

Shortcrust pastry base

• 200 g plain flour,

• 100 g cold unsalted butter with at least 82% fat,

• 40 g caster sugar,

• 1 egg yolk,

• a small pinch of salt,

• 2–4 teaspoons cold water, only if needed.

Apple filling

• 1.8 kg whole apples, yielding approximately 1.3–1.4 kg after peeling and coring,

• 40–70 g granulated sugar, depending on the tartness of the apples,

• 1 tablespoon lemon juice,

• ½ teaspoon ground cinnamon.

Crumble topping

• 150 g plain flour,

• 100 g cold unsalted butter,

• 30 g caster sugar,

• ½ teaspoon vanilla extract.

Whipped cream

• 250 ml well-chilled whipping cream with 36% fat,

• 15 g icing sugar,

• ½ teaspoon vanilla extract.

Use a 5 ml measuring teaspoon and a 15 ml tablespoon. Have a little extra flour ready for rolling out.

Equipment

You will need a 24 cm springform tin, baking parchment, ceramic baking beans or dried beans for blind baking, scales, a rolling pin and a wide saucepan or frying pan. For the cream, have an electric mixer and a chilled bowl ready.

Which apples should you use?

Choose firm, slightly tart apples that retain some texture when cooked. Ripeness matters – very soft fruit will break down into a purée more readily.

Cut the apples into short slices approximately 5 mm thick. Keep an eye on their texture as they cook: they should soften while remaining visible as pieces in the filling.

How to make the apple pie

Step 1: Make the shortcrust pastry

Mix the flour, sugar and salt. Add the cold butter, cut into cubes, and cut it into the flour with a knife or briefly rub it in with your fingertips. Add the egg yolk and quickly bring the ingredients together.

If the pastry will not come together, add cold water a teaspoon at a time. Do not automatically add it all. Stop working the pastry as soon as it holds together – overworking makes it less tender.

Flatten into a disc, wrap and refrigerate for 1 hour.

Step 2: Prepare the apples

Peel, core and slice the apples. Put them in a wide saucepan or large frying pan. Add the lemon juice and an initial 40 g sugar.

Cook over a moderate heat, stirring frequently at first to prevent sticking before the fruit releases its juices. Do not add water. If your pan is too small, cook the apples in two batches.

Cook uncovered, stirring gently, until the fruit has partly softened and the excess juice has evaporated. This will take roughly 10–20 minutes, depending on the apples and the size of the pan. The fruit should be moist without sitting in liquid. Do not cook it down to a smooth purée.

Add the cinnamon, taste and add more of the sugar if needed. Spread the filling in a wide dish and leave to cool.

Step 3: Line the tin

Line the base of the springform tin with baking parchment. Roll out the chilled pastry on a lightly floured worktop to approximately 3–4 mm thick.

Line the base and bring the pastry approximately 3 cm up the sides, without stretching it. Gently seal any joins. Trim excess pastry from the rim rather than adding it to the base.

Prick the base with a fork and refrigerate the lined tin for 20–30 minutes. Meanwhile, preheat the oven to 180°C using conventional top and bottom heat, with the fan off.

Step 4: Blind bake the base

Scrunch up a sheet of baking parchment, unfold it and lay it over the pastry. Fill with baking beans or dried beans, making sure they support the sides as well as the base.

Bake for approximately 15 minutes. Carefully remove the parchment and weights, then bake for another 5–8 minutes, until the base looks dry and lightly golden. It does not need to be deeply browned – it will return to the oven with the filling.

Step 5: Make a fine crumble topping

Mix the flour and sugar. Add the cold butter, cut into cubes, and the vanilla. Briefly rub together with your fingertips until you have fine, uneven crumbs.

Do not knead the mixture into a ball. Break up larger clumps with your fingers. Refrigerate the crumble until you are ready to use it.

Step 6: Fill and bake

Spread the cooled apples over the blind-baked base. Gently level them, filling any large gaps between the pieces without crushing the fruit.

Scatter the crumble evenly over the top without pressing it down. Bake at 180°C for approximately 40–45 minutes, until golden. If the topping colours too quickly, loosely cover it with foil.

Treat the timing as a guide. The crumble should be cooked through, with no raw flour on the surface, and the pastry edges should be browned.

Step 7: Cool before slicing

Put the tin on a wire rack and leave the pie to cool completely, allowing at least several hours. Do not remove the springform ring while the pie is hot.

Once cool, gently loosen the pastry edges with a knife and remove the ring. Slice with a sharp knife, wiping it clean between portions. Lift each slice with a wide cake slice that supports the pastry base.

How to make the whipped cream

Pour the cold cream into a chilled bowl and begin whipping on medium speed. Once it starts to thicken, add the sifted icing sugar and vanilla.

Whip just until fluffy and able to hold a soft shape when spooned onto a plate. Overwhipping can make the cream split.

Spoon a portion beside each slice of pie. Leave the crumble uncovered – its fine texture and golden colour are part of the dessert’s appearance. Add the cream just before serving.

Which coffee pairs well with apple pie?

For apple crumble pie with whipped cream, we recommend our Midday Chill – a medium-roasted blend of Arabicas from Brazil and Guatemala, with tasting notes of toasted walnut, caramel and rum.

Its caramel and nut notes complement the buttery pastry and baked apples, while the subtle rum note works well with cinnamon. We suggest serving it as a black Americano, without added sugar – especially when there is a spoonful of whipped cream alongside the pie.

How to store the apple pie

Once completely cool, keep the pie covered in the fridge for up to 3 days. Store the cream separately; ideally, whip it shortly before serving.

You can serve the pie at room temperature. If you prefer it slightly warm, reheat an individual slice in the oven and add the cream once it is on the plate. Warm filling will be softer and may not hold such a neat cross-section.