Sharlotka (Шарлотка) is the classic, easy Russian apple pie. This version uses honey for a moist, wholesome, naturally sweet result that stays tender and light.
Sharlotka was my grandmother’s signature dessert and a family favorite—moist, airy and packed with apples straight from the garden. It’s perfect when you have a basket of apples to use up and want a quick, satisfying dessert. Traditional sharlotka is simple: apples and a light batter. For a healthier take, I replaced white sugar with honey, cut back slightly on batter, and added more apples. The result is a tender, flavorful pie with a subtle honey aroma.
About Sharlotka (Russian Apple Pie)
Sharlotka is one of the most popular pies in Russia because it’s fast to make and uses very few ingredients you likely already have. This version is dairy-free and does not require butter, which keeps it lighter and lower in calories compared with many traditional pies. Using honey instead of granulated sugar gives a more complex sweetness and helps keep the crumb moist.
How to Make Sharlotka: Tips and Overview
Making sharlotka is straightforward. Start by peeling and chopping your apples into bite-size chunks. Firmer, tart varieties like Granny Smith or Antonovka work especially well because they hold their shape and balance the honey’s sweetness, but any apples that are not overly sweet will do. I used Ginger Gold, which are milder, and the pie was still delicious.
After cutting the apples, toss them with cinnamon (and a little lemon if you like) and spread them in a greased baking pan. Prepare the batter by whisking eggs and honey, then folding in flour, salt and baking powder. For extra nutrition and texture I used a mix of whole grain and white flour, but plain all-purpose flour works fine too. The batter should be thick but pourable—roughly the consistency of sour cream. Pour the batter evenly over the apples and bake.
Check doneness by inserting a wooden toothpick into the center: if it comes out mostly dry, the cake is ready. After turning off the oven, let the sharlotka cool inside for about 30 minutes—this helps it set and remain moist. It stores well in the refrigerator for 3–4 days and often tastes even better the next day, making it a great make-ahead dessert.
Honey vs. Sugar in Baking
Switching honey for white sugar requires small adjustments because honey contains more moisture and is sweeter by volume. A general rule: use about 3/4 cup of honey for every 1 cup of sugar. Denser, crystallized honey works best for baking; the more liquid your honey is, the more flour you may need to balance the batter. When baking with honey, reduce oven temperature slightly and expect a slightly longer bake time. The honey will give a pleasant aroma and a moister crumb without refined sugar.
Sharlotka: Russian Apple Pie
A simple, tender Russian apple cake made with honey for natural sweetness and extra moisture.
Ingredients
- 800 g (about 1.8 lb) apples
- 1 tablespoon cinnamon
- 2 teaspoons olive oil (for greasing)
- 80 g (4 tablespoons) honey
- 3 eggs
- 150 g (about 1 1/4 cups) flour — I use 1/2 whole grain and 1/2 white flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
Instructions
- Prepare the apples: Peel and cut apples into chunks. Toss with cinnamon and arrange in a baking pan greased lightly with olive oil. Preheat the oven to 190 °C (370 °F).
- Make the batter: Whisk the eggs with honey until well combined. Add the flour, salt and baking powder and mix until the batter is smooth and about the consistency of sour cream. If the honey is very runny, you may need to add a tablespoon or two more flour to reach the right thickness.
- Bake: Pour the batter evenly over the apples. Bake for 40–50 minutes until a toothpick inserted in the center comes out mostly dry. Turn off the oven and let the pie cool inside for about 30 minutes before removing. Serve warm or at room temperature.
Storage and Serving
Sharlotka keeps well in the fridge for 3–4 days. It often improves after a day as the flavors meld. Serve plain, with a dusting of cinnamon, a dollop of yogurt or a scoop of ice cream if you prefer a richer treat.
Notes
You can use most types of apples for this recipe as long as they are not overly sweet. Tart or balanced varieties work best to contrast the honey. Adjust cinnamon and honey to taste.
Nutrition (per serving)
Calories: 187 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 1 g | Cholesterol: 61 mg | Sodium: 99 mg | Potassium: 256 mg | Fiber: 3 g | Sugar: 19 g | Vitamin A: 145 IU | Vitamin C: 4.6 mg | Calcium: 71 mg | Iron: 1.5 mg
Other Dessert Recipes You’ll Love
- Vatrushka: Sweet Russian Farmer’s Cheese Buns with Berries
- Healthy Cinnamon Sweet Potato Rolls
- Sharlotka: Russian Apple Pie (another variation)
- Gluten-Free Blueberry Galette
Hope you enjoy this simple, wholesome sharlotka—moist, fragrant with cinnamon and honey, and an easy way to celebrate fresh apples any time of year.