This recipe for Polish apple slices or jablka kroione is from Maria Sielewicz of Northwest Indiana. It's a little different from most apple slices -- the pastry dough top has a crackly finish because it's brushed with egg white and sugar before baking (not a meringue).
Makes 1 (13x9-inch) pan of Polish Apple Slices or Jablka Kroione
Makes 1 (13x9-inch) pan of Polish Apple Slices or Jablka Kroione
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- Pastry Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup butter-flavored shortening
- 4 large egg yolks
- 1 teaspoon vanilla
- 1 tablespoon sugar
- Apple Filling:
- 3 pounds apples of choice, peeled, cored and chopped into 1-inch pieces
- 1 or more cups sugar, based on sweetness of apples
- 1 teaspoon cinnamon
- 1 tablespoon all-purpose flour
- Topping:
- 4 large egg whites
- 1 cup sugar
Preparation:
- To make the pastry dough: In a large bowl, mix the flour and salt and cut in the shortening until large pea-sized pieces form. In a separate bowl, beat the egg yolks with the vanilla and sugar until well combined. Add to the flour and mix together, bringing to a ball. Refrigerate while you make the filling.
- To make the filling: Heat oven to 350 degrees. In a large bowl, mix together the apples, sugar, cinnamon and flour. Set aside. Divide pastry dough in half and roll one half between parchment or waxed paper. Fit into the bottom of a 13x9-inch pan (or larger as long as it has 2-inch sides). Places apples on top. Roll out second half of pastry dough and lay on top of apples. No need to make a fancy fluted edge.
- To make the topping: In a medium bowl, with a fork or whisk, combine egg whites with 1 cup sugar. Do not beat or make a meringue. Pour over crust and place baking ban on a sheet pan to catch any drips. Bake about 1 hour or until apples are tender and bubbly.
