Sharlotka Apple Pie Recipe: Crunchy Apple Topping Over Creamy Vanilla Filling

This Sharlotka apple pie recipe brings Eastern European comfort to your kitchen with its signature crunchy apple topping over a velvety vanilla filling. 🌟 The secret to its success lies in the perfect balance of textures—tender, spiced apples baked until golden, layered over a creamy custard that melts with every bite.

Unlike traditional apple pies, Sharlotka skips the lattice crust for a rustic, open-top design that lets the apples caramelize beautifully.

The recipe begins with a buttery, flaky crust that forms the base, followed by a filling of sliced apples tossed in cinnamon, sugar, and a touch of lemon to keep them from browning.

The real magic happens with the custard layer—a rich, vanilla-infused mixture that bakes into a smooth, creamy finish. Baking at 350°F ensures the crust stays crisp while the apples soften just enough to release their natural sweetness.

What makes this pie truly special is its versatility. While classic Sharlotka uses only apples and custard, you can easily add raisins, walnuts, or even a layer of jam for extra depth.

The result is a dessert that’s both rustic and refined, perfect for holidays or cozy weeknight treats. The aroma alone will have everyone gathering around the kitchen.

Once baked, the pie develops a golden crust with a delicate crunch, while the custard underneath remains perfectly smooth. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, it’s a dessert that feels like a hug in pie form.

Let’s get started on creating this timeless classic.

Ingredients for sharlotka apple pie

Six apples, two crusts, one velvety custard—this pie delivers Eastern European comfort in every bite.

The apples are non-negotiable. Honeycrisp holds its shape beautifully, but Granny Smith or Braeburn work too. Local farmers markets often have the freshest selection—look for firm, vibrant fruit. The crust relies on cold butter, so take it out of the fridge 20 minutes before mixing. For the custard, heavy cream is essential—light cream won't give that silky texture. I always buy mine at Whole Foods when it's on sale, but the regular grocery store stuff works fine too.

No cinnamon? Pumpkin pie spice at half the amount works in a pinch. Running low on vanilla? Vanilla bean paste gives deeper flavor. The crust can be made a day ahead and stored in the fridge—just let it sit at room temperature for 30 minutes before rolling. For the apples, toss them in lemon juice immediately after slicing to keep them bright. If you're feeling fancy, add a sprinkle of toasted walnuts to the filling for crunch.

The crust keeps 3 days wrapped in the fridge or 3 months frozen. The custard layer is best made fresh, but you can prep the filling ingredients a day ahead. Once baked, this pie reheats beautifully—just 10 minutes at 350°F with a foil tent. Store leftovers covered at room temperature for 2 days maximum. The custard will firm up slightly when chilled, but warms back to perfection.

Step-by-step instructions for Sharlotka apple pie

Master this Ukrainian classic with a crunchy apple lattice over velvety vanilla custard.

Cut the 1 cup unsalted butter into ½-inch cubes and place in the freezer for 10 minutes. In a large bowl, whisk together 2.5 cups all-purpose flour, 0.5 cup granulated sugar, 0.5 tsp salt, and 2 tbsp ground cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add the 1 whole large egg and mix gently with a fork until the dough just comes together. Drizzle in the 0.25 cup ice water and mix until the dough forms a shaggy mass. Turn it out onto a lightly floured surface and knead just 5-6 times—don't overwork it. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 24 hours). The cold dough prevents shrinking and ensures maximum flakiness.

While the dough rests, peel and slice the 6 medium Honeycrisp apples into ¼-inch thick slices. Toss them immediately with 1 tbsp lemon juice to prevent browning. In a medium bowl, combine the sliced apples with 0.25 cup brown sugar, 1 tsp ground cinnamon, and 0.25 cup granulated sugar. Toss gently to coat, being careful not to break the apple slices.

Arrange the apple mixture in a single layer on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes—this helps the apples release their juices and develop deeper flavor. The filling should look glossy and evenly coated, ready for assembly.

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer it to a 9-inch pie dish, pressing gently to fit. Trim the edges, leaving a ½-inch overhang. Roll out the second dough disc and cut it into 12 strips (about 2 inches wide).

Arrange 6 strips horizontally across the pie, spacing them ½ inch apart, then arrange the remaining 6 strips vertically, overlapping the horizontal strips by ½ inch. This creates a classic lattice pattern. Gently press the edges to seal, then brush the lattice with a light coating of water to help it brown.

Bake the pie for 30 minutes until the lattice is golden brown and the apples are bubbling. Remove from the oven and let it cool for 15 minutes. This resting period allows the juices to set slightly, preventing a soggy bottom.

While the pie cools, make the custard: In a medium saucepan, combine 1.5 cups heavy cream, 0.5 cup all-purpose flour, 0.25 cup granulated sugar, 1 tsp vanilla extract, and 0.5 tsp salt. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon (about 5 minutes). Pour the custard through a fine-mesh sieve into a bowl to remove any lumps.

Carefully poke 12 small holes in the lattice to allow the custard to seep through. Pour the custard evenly over the apples, filling the pie completely. Return to the oven and bake for another 15-20 minutes until the custard is set but still slightly jiggly in the center.

Let the pie rest for 10 minutes before slicing. Serve warm with a dollop of whipped cream or vanilla ice cream. The contrast of crispy lattice, tender apples, and creamy custard makes every bite unforgettable.

Flavor customization for this dish

Spiced Variations

Swap the classic cinnamon for 1 tsp cardamom and ½ tsp clove for a Middle Eastern twist—these warm spices pair beautifully with apples. Alternatively, add ½ tsp nutmeg for a cozy, holiday vibe. I love using Penzeys Spices for their high-quality blends. 🌶️

For a smoky depth, sprinkle ¼ tsp smoked paprika over the apples before baking. Or try 1 tsp orange zest with the cinnamon to brighten the flavor profile. Both work especially well with tart Granny Smith apples.

Caramelized Toppings

Broil the pie for 2-3 minutes at the end to create caramelized apple bubbles. For extra richness, toss the sliced apples with 1 tbsp brown butter instead of regular butter before baking. The nutty flavor elevates the entire pie.