German Apple Pie
Have you ever stumbled upon a recipe that just completely changes the game? One that makes you wonder where it’s been all your life?
That was me, standing in a tiny bakery in a small town in the Poconos, tasting a slice of apple pie unlike any I’d ever had. It wasn’t just apples and pastry; it was creamy, custardy, and utterly transcendent.
I knew I had to recreate that magic. After some friendly chats and a lot of happy experimenting in my own kitchen, I landed on this. It’s German Apple Pie, or Apfelkuchen, and believe me when I say, it’s the easiest, most impressive pie you’ll ever make. It’s a hug in a pie dish.
What You’ll Need
The beauty of this pie is its simplicity. You probably have most of these ingredients waiting for you right now!
- Prepared Pie Crust: One 9-inch crust. My Foolproof Pie Crust is perfect here, but a good quality store-bought one works in a pinch.
- Lemon Juice: Just a tablespoon to keep those apples bright.
- Apples: About 3 lbs of tart apples, like Granny Smith. This is roughly 7 cups once sliced.
- Sugar: You’ll need 1 cup for the filling and an extra 2 tablespoons for that crackly, sweet topping.
- All-Purpose Flour: A ¼ cup helps thicken the creamy filling.
- Spices: 2 teaspoons of ground cinnamon and ½ teaspoon of cloves bring all the warmth.
- Salt: ¾ teaspoon to balance all the sweetness.
- Heavy Cream: The magic ingredient! One full cup.
- Vanilla Extract: A tablespoon of pure vanilla extract for depth of flavor.
Pro Tips
I’ve made this pie more times than I can count. Here are a few secrets I’ve learned along the way to guarantee success.
- Patience is a Virtue (Especially Here): The hardest part is letting the pie cool completely, and then chilling it for at least 6 hours. I know, it’s torture! But if you slice it warm, you’ll have a soupy (though still delicious) mess. Chilling allows the cream and juices to set into that perfect, sliceable custard.
- Go Deep and High: Use a deep-dish pie plate. This pie is packed with apples and cream, and you don’t want any of that goodness bubbling over. Crimp your crust so it stands about an inch higher than the rim of the plate to create a strong wall.
- The Glass Pie Plate Trick: If you have a glass (like Pyrex) pie plate, use it! It’s the only way to truly see if your bottom crust is perfectly golden brown and baked through. No more guessing games.
- Save Your Oven!: Always, always, always bake this pie on a foil or parchment-lined baking sheet. It will catch any potential drips and save you from a smoky, sugary mess on the bottom of your oven. You’ll thank me later. 🙌
Tools Required
No fancy gadgets are needed for this classic!
- 9-inch Deep-Dish Pie Plate (glass is recommended)
- Large Mixing Bowl
- Vegetable Peeler & Paring Knife
- Measuring Cups and Spoons
- Whisk
- Baking Sheet
Substitutions and Variations
Want to make this pie your own? Go for it! It’s very forgiving.
- Apples: While Granny Smith provides a great tartness and structure, a mix of apples is fantastic! Try combining Granny Smith with Honeycrisp, Braeburn, or Jonagold for a more complex flavor.
- Spices: Feel free to add a pinch of nutmeg or allspice along with the cinnamon and cloves for an even cozier flavor profile.
- Nutty Crunch: A handful of toasted, chopped pecans or walnuts tossed with the apples can add a wonderful texture.
Make-Ahead Tips
This is a great recipe to prep in advance, especially for the holidays.
The pie crust can be made, fitted into the pie plate, covered, and refrigerated for up to 24 hours. You can even freeze the unbaked crust for up to 3 months!
How to Make German Apple Pie: Step-by-Step
Ready to create some magic? Let’s do this.
- Prep Your Crust & Oven: Roll out your pie crust and fit it into your pie plate. Crimp the edges high. Cover and pop it in the fridge while you work. Preheat your oven to a hot 450° F (232° C).
- Apple Time: In a large bowl, peel, core, and thinly slice your apples (about ¼-inch thick). Toss them immediately with the lemon juice to prevent browning.
- Mix the Filling: In a separate small bowl, whisk together 1 cup of sugar, the flour, cinnamon, cloves, and salt. Pour this mixture over your apples and toss gently until every slice is coated.
- Assemble the Pie: Pile the coated apples into your chilled pie crust. Really pack them in there! They’ll cook down.
- The Creamy Dream: Stir the vanilla extract into the heavy cream. Slowly pour this cream mixture all over the apples, making sure it seeps down into all the nooks and crannies.
- Final Touch: Sprinkle the remaining 2 tablespoons of sugar evenly over the top. This creates a lovely, slightly crunchy crust.
- Time to Bake: Place the pie on your prepared baking sheet. Bake at 450° F for 15 minutes. Then, reduce the oven temperature to 350° F (176° C) and continue to bake for 55-65 minutes.
- Check for Doneness: The pie is done when the filling is bubbly and a gentle shake results in a slight jiggle, not a slosh. If the top gets too brown, just lay a piece of foil loosely over it.
- The Agonizing Wait: Remove from the oven and let it cool completely on a wire rack. Then, move it to the refrigerator to chill for at least 6 hours, or preferably overnight.
| Category | Information |
|---|---|
| Meal Pairings | Perfect on its own, with a scoop of vanilla bean ice cream, or a dollop of lightly sweetened whipped cream. It’s also fantastic with a hot cup of coffee or a spiced chai latte. |
| Dietary Swaps | For a gluten-free version, use your favorite GF pie crust. For a dairy-free attempt, full-fat coconut cream could be used, though this will alter the flavor and texture significantly. |
| Cooking Time Efficiency | Prep all your ingredients before you start (mise en place). Peel and slice all your apples first, then move on to mixing. This keeps your workflow smooth and fast. |
| Nutrition (Approximate) | Per slice (1 of 8): Calories: 405, Fat: 17g, Carbohydrates: 64g, Sugar: 45g, Protein: 3g. (Varies based on crust used). |
Leftovers and Storage
If you have any leftovers (which is a big “if”!), cover the pie tightly with plastic wrap or foil.
It will keep beautifully in the refrigerator for up to 3 days. It’s just as delicious cold, straight from the fridge!
Frequently Asked Questions
Why was my pie filling runny? Almost certainly because it wasn’t chilled long enough! That 6-hour (or more) chill time is non-negotiable for the creamy filling to set up properly. Slicing it warm is the number one cause of a runny filling.
Can I freeze this pie? Yes, you can! Bake and cool the pie completely as directed. Wrap it very well in multiple layers of plastic wrap and then a layer of foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before slicing and serving.
Can I use something other than heavy cream? Heavy cream (or whipping cream) with at least 36% milkfat is essential for the rich, custardy texture. Using half-and-half or milk will result in a much thinner, runnier filling that won’t set up the same way.
Wrapping Up
This German Apple Pie is more than a dessert; it’s an experience. It’s cozy, comforting, and guaranteed to get rave reviews.
I truly hope you give this recipe a try. There’s nothing better than sharing a slice of something so delicious with people you love.
When you make it, please come back and leave a comment below. I’d love to hear how it turned out for you or answer any questions you might have!
