Apple sharlotka

Total Time
0 min
Apple sharlotka is a traditional Russian-style apple pie, where the filling is on the bottom and batter-type crust is on the top. Some sharlotkas are made with one type of apple, such as Golden Delicious, while others use a variety. For this recipe, you can use a variety of apples, such as Fuji, Braeburn, or Granny Smith, or really whatever you have or want to use up. Sometimes the apples are chopped and sometimes they are thinly sliced—it simply depends on the baker. The apples are flavored with just a little lemon zest and juice, so the possibilities for this versatile recipe are truly endless.


Cooking spray

1 spray(s)

All-purpose flour

1 cup(s)

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp

Baking soda

¼ tsp

Table salt

¼ tsp


2½ pound(s), such as Fuji, Braeburn, or Granny Smith, peeled, cored, and thinly sliced

Lemon zest

1½ tsp, grated

Fresh lemon juice

2 Tbsp


3 large egg(s)



Packed light brown sugar


Plain fat free Greek yogurt


Vanilla extract

1 tsp

Confectioners' sugar

1 Tbsp


  1. Preheat oven to 350°F. Line bottom of 9-inch springform pan with round of parchment paper. Spray parchment and side of pan with nonstick spray.
  2. Whisk together flour, cinnamon, nutmeg, baking soda, and salt in small bowl; set aside.
  3. Put apples in large bowl. Add lemon zest and juice; toss until coated. Transfer apple mixture to prepared springform pan, pressing down to form compact layer.
  4. With electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in large bowl until thickened. Reduce speed to low; beat in yogurt and vanilla. With rubber spatula, fold in flour mixture just until no longer visible.
  5. Pour batter over apples, spreading to completely cover apples. Bake until toothpick inserted into center comes out clean and apples are tender, about 1 hour. Let cool in pan on wire rack 10 minutes. Run thin knife around edge of pan to loosen pie. Carefully remove side of pan and let cool completely on rack. Dust with confectioners’ sugar just before serving.
  6. Per serving: 1/12 of pie