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Rebecca Blackwell
German Apple Pie Is The Easiest, Creamiest Apple Pie You Can Bake
14 days ago
User-posted content
German Apple Pie is one of the easiest and creamiest apple pies I've ever baked. The filling is simply cinnamon and sugar-coated apples covered in cream and sprinkled with sugar.
The pie is gorgeously rich, flavorful, and so easy to make that it's become one of my favorite go-to recipes.
"This recipe is so easy & absolutely delicious. I’ve never had this version of apple pie before & I don’t know that I’ll ever go back to the traditional apple pie recipe I’ve used for years. It’s that good!" - Leslie
“Had pie like this in Pennsylvania Pocono mountains years ago at a motel run by a German couple and have been trying to duplicate it since. This is the closest I've found.” -Jan
What is a German Apple Pie?
I just recently discovered German Apple Pie and now I'm completely obsessed. It's quickly become one of my favorite pies because it's flavorful, creamy, and the easiest apple pie to make.
To make a German Apple Pie you simply toss sliced apples with a mixture of sugar, flour, cinnamon, and cloves, pile them into a pie crust, and pour cream over the whole thing.
As the pie bakes, the cream combines with the sugar and apples to create a rich, smooth, creamy filling that's unlike any other kind of apple pie I've ever tasted.
"This pie was sooooo delicious! And the pie crust recipe with is my new go-to!" - K
What Kind of Pie Crust is Best for German Apple Pie?
Use any kind of pie crust you like, made from scratch or store-bought. But, my favorite pie crust recipe is aptly named Foolproof Pie Crust because it is... foolproof. The dough is super easy to work with and always bakes up flaky, tender, and delicious.
You can use either vegetable shortening or butter to make the dough for foolproof pie crust. For this pie, I used half vegetable shortening and half butter because I wanted the crust to be both flaky (shortening) and buttery (butter).
The recipe makes enough for 4 crusts, which means you have a couple of options for the leftover dough:
Make the full recipe and freeze the leftover dough. Divide the dough into 4 pieces. Reserve one piece for this apple pie. Flatten the remaining 3 pieces into disks, wrap tightly with plastic wrap, place in a freezer bag or other airtight container, or wrap in a layer of aluminum foil. Freeze for up to 3 months.
Make half the recipe. Divide the dough into two portions and use one for this pie and reserve the other for another use (it will keep well in the refrigerator for up to 3 days) or freeze it.
I tried baking this pie with three different kinds of apples. They were all delicious, but my favorite was Granny Smith.
Unlike messy bowl-and-spoon desserts like this saucy Apple Cobbler, I like to use tart apples for pie because they hold their shape even after a long bake time. This is a plus when cutting and serving slices of pie.
I also really liked the little bit of contrast in flavor between the tart apples and cinnamon-sugar coating.
Having said that, German Apple Pie is delicious when made with pretty much any variety of apple. If the apple tastes good to eat, it will taste good baked into this pie.
Serving Suggestions
In all honesty, this pie needs no adornment at all whatsoever. It is perfectly flavorful, creamy, and delicious all on it's own.
But, I'm a sucker for a scoop of vanilla ice cream on any kind of apple pie, so that's usually how I choose to eat it. Lightly sweetened whipped cream would also be delicious.
3 lbs (about 7 cups) tart, green apples, such as Granny Smith
1 cup (198g) sugar + 2 tablespoon (25g), divided
¼ cup (30g) all-purpose flour
2 teaspoon ground cinnamon
½ teaspoon cloves
¾ teaspoon salt
1 cup (8oz/ 236ml) heavy cream
1 tablespoon pure vanilla extract
Roll out the pie crust and fit it inside a pie plate, preferably glass. (*See note) Shape the edge of the crust so that it extends about 1-inch higher than the pie plate. (See these instructions for how to roll out and shape a bottom pie crust.)
Cover the crust and refrigerate until ready to fill and bake. This can be done up to 1 day in advance.
Preheat the oven to 450° F (232° C).
Pour the lemon juice into a large bowl. Peel, core, and slice the apples into thin (no thicker than ½-inch) slices. As you slice them, add them to the bowl and toss with the lemon juice. This will keep them from browning.
Add 1 cup of the sugar, flour, cinnamon, cloves, and salt to a bowl and stir with a wire whisk to blend. Pour the mixture over the apples and toss to coat the apples.
Dump the apples into the pie crust, pressing them down into the crust gently to pack them in.
Mix the vanilla into the heavy cream. Pour the cream over the top of the apples, pouring it around so that all the apples are covered in cream.
Sprinkle the remaining 2 tablespoons of sugar over the cream-covered apples.
Set the pie on a baking sheet that has been covered in a sheet of aluminum foil or parchment paper. This will catch any drips, saving the inside of your oven from a syrupy mess.
Set the pie in the center of the oven and bake for 15 minutes.
Reduce the oven temperature to 350° F (176° C) and bake for another 55-65 minutes, until the bottom crust is completely baked through (*see note below) and the pie jiggles when you gently shake it but doesn't slosh around. Be patient if this takes longer than 65 minutes; a lot of different factors can require a longer baking time. Check the pie a couple of times while it's baking. If the apples on the top of the pie are getting too brown, cover the pie loosely with a sheet of aluminum foil or parchment paper.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 6 hours before slicing. This pie is best served cold or at room temperature. Serve with a scoop of vanilla ice cream or some lightly sweetened whipped cream if desired.
Recipe notes:
What is the best kind of pie plate to use for this pie?
Baking this pie in a glass pie plate can help you know when the crust is baked through. Simply remove the pie from the oven and hold it up so you can see the bottom. If the crust is golden and does not appear stuck to the bottom of the pie plate, the crust is done. If parts of the crust appear doughy, pop the pie back in the oven to bake for a bit longer.
If your pie is taking longer than the recipe bake time to bake through, don't worry. A lot of factors can extend the bake time for any fruit pie, such as the amount of juice in the apples or how thick your slices are. The best way to know if your pie is done is to hold it up and look through the glass bottom of your pie plate. If the bottom crust looks done, the rest of the pie is likely baked through as well.
If the top is getting too brown but the pie still needs time to bake, just cover the pie loosely with a sheet of aluminum foil.
How long does a baked German Apple pie last?
German apple Pie will keep in the refrigerator, covered, for up to 3 days.
+ Check out Let's Get Lost, my Substack newsletter for more new and exclusive recipes in your in-box every month! As a full time traveler, living, working, cooking, and baking from a 5th wheel RV, it's also where I share our experiences of life on the road.
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