Polish Apple and Poppy Seed Pie with Cinnamon

Name: Polish Apple and Poppy Seed Pie with Cinnamon
Prep time: 45 min
Cook time: 50 min
Total time: 125 min
Yield: 12 squares
Cuisine: Polish
Ingredients: 300 g all-purpose flour; 200 g cold butter; 100 g sugar for dough; 2 whole eggs for dough; 1 pinch salt; 1 tsp baking powder; 200 g poppy seeds; 150 ml milk; 100 g sugar for poppy filling; 1 tbsp honey; 1 tsp vanilla sugar; 500 g apples; 2 tbsp sugar for apples; 1 tsp cinnamon; 1 tbsp lemon juice; 1 whole egg for brushing

Tender pastry surrounds a layer of sweet poppy seeds and spiced apples.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 5 minMakes 12 squares

Jump to Recipe

Tender pastry surrounds a layer of sweet poppy seeds and spiced apples. A short chill makes the dough easier to roll, and draining the apples prevents the lower layer from soaking. Simmer, cool and grind poppy seeds so they spread evenly. Cut vents in the top crust, then allow the pie to cool before slicing squares. Rub butter into flour, baking powder and salt; add dough sugar and eggs, divide and chill 30 minutes. Simmer poppy seeds in milk 10 to 15 minutes, drain and grind; add filling sugar, honey and vanilla. Slice and toss with apple sugar, cinnamon and lemon; stand 10 minutes and drain. Line a 20 by 30 cm pan with pastry; layer poppy and apple filling; cover, vent and brush with beaten egg. Bake at 180°C (350°F) for 40 to 50 minutes until golden; cool before cutting.

Polish Apple and Poppy Seed Pie with Cinnamon

How to tell when it is ready

Bake at 180°C (350°F) for 40 to 50 minutes until golden; cool before cutting.

Tips

Rub butter into flour, baking powder and salt; add dough sugar and eggs, divide and chill 30 minutes
Simmer poppy seeds in milk 10 to 15 minutes, drain and grind; add filling sugar, honey and vanilla
Slice and toss with apple sugar, cinnamon and lemon; stand 10 minutes and drain
Line a 20 by 30 cm pan with pastry; layer poppy and apple filling; cover, vent and brush with beaten egg

Troubleshooting

If the mixture looks too dry, check the stated heat and cooking time before adding liquid.
If it tastes flat, taste the completed dish and adjust seasoning in small amounts.

Substitutions

Use a comparable variety of the main fresh ingredient where appropriate.
Use the listed ingredients for the tested proportions when a reliable replacement is uncertain.

Variations

Adjust seasoning mildly to your taste while retaining the measured base.
Serve with a suitable seasonal vegetable or fruit on the side.

Serving suggestions

Serve polish apple and poppy seed pie as described while its texture is at its best.
Divide the measured batch into 12 squares.
Offer small portions and let guests add accompaniments to taste.
Keep any extra servings according to the storage guidance.

Make ahead

Measure ingredients ahead; mix and cook or bake according to the method on serving day.

Storage

Refrigerate covered up to 3 days.

Food safety

Refrigerate moist pie after cooling.

Frequently asked questions

What signals that polish apple and poppy seed pie is ready?

Bake at 180°C (350°F) for 40 to 50 minutes until golden; cool before cutting.

How should I store polish apple and poppy seed pie?

Refrigerate covered up to 3 days.

Serve polish apple and poppy seed pie with the suggested accompaniments and refrigerate leftovers as directed.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Polish Apple and Poppy Seed Pie with Cinnamon