Jabłecznik (Polish Apple Cake)

3lbs of apples

  • 2 cups of wheat flour

  • 2 egg yolks

  • 1 stick of butter

  • 1 (flat) tablespoon of vanilla sugar

  • 3 oz. of white sugar

  • 2 tablespoons of potato starch

  • a pinch of salt

  • 2 cups of apple cider

  • 3 oz. of toasted almond shaves

  • 1 (flat) tablespoon of cinnamon

To make the pie…

  • Sift the flour onto a pastry mat

  • Gentle pour the other ingredients into the pile of flour

    • Egg yolks

    • Vanilla sugar

    • White sugar

    • Butter

    • A generous pinch of salt.

  • Use your hands to begin kneading the dough, rolling it into a circular shape.

  • Once you’ve achieved a smooth piece of dough cut it in half and wrap each half in saran wrap. Place one half in the refrigerator for 1 hour. Place the second half in the freezer for 1 hour.


  • Peel the apples.

  • Cut the apples into large slices.

  • Set a large saucepan on the stove and toss in all the apple slices.

  • Pour the apple cider over the apples and stew the apples in the cider until the alcohol evaporates out of the cider.

  • Add in the cinnamon, give the apples a good stir and let them cook for a few minutes, covering the saucepan with a lid.

  • Once you see the apples have reduced in size and absorbed the majority of the cider, add in the 2 tablespoons of potato starch and mix thoroughly. The apple sauce should now start to gain an elastic, jelly-like consistency.

  • Continue stirring for 3-4 more minutes until the sauce has turned into a golden brown jelly with both smaller and larger bits of apples.


  • Come back to the half piece of dough that was left in the refrigerator and begin to roll it out with a rolling pin until it is about a quarter inch thick.

  • Prep a non-stick, spring form pan by lining the bottom with parchment paper.

  • Line the bottom of the pan with the dough, covering it in full, piece by piece, smoothing it even with your hands.

  • Set your oven to 350º Fahrenheit and bake the pie bottom for 25 minutes, then remove it from the oven and let cool.


  • Now that the apple sauce has cooled stir in the toasted almonds

  • Once the pie bottom is done baking and has cooled, place the apple sauce into the pan, smoothing it out evenly at the top

  • Take the second dough halve that was set in the freezer and crumble it over the top of the pie using a grater. Continue until you create a thick coat of crumbled dough over the pie

  • Set the oven to 350º Fahrenheit and let the pie bake for 30 minutes then remove from the oven and set aside to cool

Decorate and enjoy …

  • To finish the pie, simply sift a generous amount of powdered sugar over the top and enjoy

  • OR, top with some Angel Hair Caramel! – As an additional option, you can also make angel hair caramel to place over the top of the pie.

    • To make the angel hair caramel:

      • Pour 1 tablespoon of water into a small saucepan on the stove

      • Sift in 3 oz. of sugar into the water and let it begin to dissolve and heat

      • Once the sugar in the saucepan has dissolved and cooked to a golden brown caramel you can begin to form the angel hair

      • Prep your kitchen by lining your floor with paper towels

      • Prep a tablespoon and a long, wooden kitchen spoon

      • Scoop a half-tablespoon of the caramel and drizzle it back and forth over the handle of the spoon allowing the caramel to fall naturally in long strings on each side.

      • Continue this process until the spoon handle is filled with caramel strands. Then, gently slide them off the spoon and roll them into a small nest in your hand.

      • Place the angel hair caramel over the top of the pie (which should already be covered in powdered sugar), arranging the strands into a small nest

      • Continue this process until you’ve made as much caramel angel hair as you wish for your pie

  • As a final touch you can add petals of begonia flower into the nest of caramel on the pie! These petals are not only edible, they taste like apples!

  • Finally, cut a slice (or two) and enjoy!


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