To prepare this simple Polish cake, use either homemade or store-bought apple sauce. If you’re using plain applesauce, just stir in 1 teaspoon of ground cinnamon before sprinkling it over the cake batter (this is how I’ve written the recipe). I prepare applesauce with cinnamon, which gives this cake its flavor.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
- ¼ cup white sugar
- 1 tablespoon all-purpose flour
- ½ cup unsalted butter, melted and hot
- 1 ½ cups roughly chopped pecans
- ⅓ cup semisweet chocolate chips
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place a foil-lined baking sheet on the lowest shelf.
- Place dough in a 9-inch pie pan and crimp edges if desired.
- Whisk eggs in a large bowl with a wire whisk until pale and frothy, about 2 minutes. Whisk in milk and vanilla. Mix in brown sugar, white sugar, and flour until incorporated. Pour in melted butter and whisk until fully combined. Stir in pecans.
- Spread chocolate chips evenly over the bottom of the pie crust. Gently pour filling over top and gently tap the pie pan so the filling settles.
- Bake in the center of the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is set and no longer jiggly, 30 to 35 minutes more.
- Remove from the oven and let cool to room temperature before serving, about 2 hours. You can refrigerate it once it’s reached room temperature and serve cold, if desired.
- You can use a frozen pie shell, a premade dough, or make your own.
Reviews
I’ve made this every year for Thanksgiving and Christmas for maybe six or seven years. It is a huge hit and is always requested in the first pie to go!
My son and daughter said it was good I didn’t try none of it because it disappeared