If you are looking to indulge in a truly comforting dessert with a rustic flair, this German Apple Pie Recipe is an absolute must-try. Combining tender, tart apples with a luscious custard filling and a buttery, flaky crust, this pie strikes the perfect balance of flavors and textures. Each bite offers the warmth of cinnamon and nutmeg, the brightness of lemon juice, and the smooth richness of a creamy custard that bakes to silky perfection. Whether you serve it as the centerpiece to a holiday meal or a cozy weekend treat, this German Apple Pie Recipe brings a slice of traditional European charm right to your table.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this delightful pie. The good news is these staples are straightforward yet essential to creating that authentic balance of tastes and textures you’ll love.
- All-purpose flour: Forms the base of the buttery pie crust and also thickens the apple filling for perfect consistency.
- Cold unsalted butter: Cubed and chilled for a flaky, tender crust that melts in your mouth.
- Granulated sugar: Adds just the right sweetness, both in the crust and within the filling and custard.
- Salt: Enhances all the flavors and balances out the sweetness.
- Ice water: Keeps the dough cold and pliable, which is key for a flaky crust.
- Apples (Granny Smith or Honeycrisp): The stars of the show, these apples bring both tartness and texture.
- Ground cinnamon and nutmeg: Classic warming spices that complement the apples beautifully.
- Lemon juice: Adds brightness and prevents the apples from browning.
- Heavy cream: Creates the rich, velvety custard that soaks into the apples.
- Eggs: Help set the custard filling with a silky texture.
- Vanilla extract: Infuses a subtle sweetness and aromatic depth into the custard.
How to Make German Apple Pie Recipe
Step 1: Prepare the Crust
Start by mixing the flour, sugar, and salt in a large bowl. Add the cold, cubed butter using a pastry cutter or your fingers until you get a crumbly texture resembling coarse crumbs. This technique ensures your crust will be tender and flaky.
Step 2: Bring the Dough Together
Add ice water, one tablespoon at a time, just until the dough begins to hold together. Avoid adding too much water—this is crucial for a crust that’s not tough. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes to relax the gluten and keep the butter cold.
Step 3: Roll Out the Dough and Chill
On a lightly floured surface, roll out your chilled dough into a 9-inch circle. Carefully transfer it to your pie pan, trim the edges neatly, and pop it back into the fridge while you prepare the filling. This resting step helps prevent shrinking during baking.
Step 4: Prepare the Apple Filling
Preheat your oven to 350°F (175°C). In a large bowl, toss your thinly sliced apples with sugar, cinnamon, nutmeg, flour, and lemon juice. This mixture coats each apple slice perfectly, balancing sweetness and spice while thickening the filling as it bakes.
Step 5: Whisk Up the Custard
In a separate bowl, whisk together heavy cream, sugar, eggs, vanilla extract, and flour until smooth and homogenous. This custard will soak into the apples during baking, creating a rich texture that sets the German Apple Pie Recipe apart from more traditional versions.
Step 6: Assemble the Pie
Spread the prepared apple filling evenly into the chilled pie crust. Then, gently pour the custard mixture over the apples, making sure it seeps into all the nooks and crannies to meld all the flavors beautifully.
Step 7: Bake to Perfection
Place the assembled pie in the oven and bake for 60 to 70 minutes until the custard feels set but still slightly jiggly, and the crust turns a golden brown. Allow the pie to cool completely before slicing. This cooling time is vital so the custard can finish setting for clean, beautiful slices.
How to Serve German Apple Pie Recipe
Garnishes
Enhance your German Apple Pie Recipe with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar or a pinch of cinnamon on top adds a lovely finishing touch that makes each slice feel extra special.
Side Dishes
This pie shines as a dessert but pairs wonderfully with a warm cup of coffee or a spiced chai tea for a comforting afternoon treat. For a festive twist, serve alongside lightly spiced mulled wine or apple cider.
Creative Ways to Present
For gatherings, consider serving the pie in individual mini ramekins for a personalized touch. You can also elevate presentation by drizzling caramel sauce over each slice or adding toasted chopped nuts for crunch. These small ideas bring out the best in this classic German Apple Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pie tightly with plastic wrap or store it in an airtight container in the refrigerator. Proper storage helps preserve that flaky crust and custard’s creamy texture for up to 3 days.
Freezing
You can freeze German Apple Pie Recipe either baked or unbaked. For unbaked, wrap the assembled pie securely in plastic and foil then freeze for up to 2 months. When baking from frozen, add 10-15 extra minutes to the baking time covered loosely with foil.
Reheating
Reheat slices gently in a 300°F oven for about 10-15 minutes to warm through without drying out the custard. Avoid microwaving as it can make the crust soggy and the custard rubbery.
FAQs
What type of apples work best in German Apple Pie Recipe?
Granny Smith or Honeycrisp apples are ideal because they hold their shape well and offer a perfect balance of tartness and sweetness, ensuring the filling is flavorful without becoming mushy.
Can I make the crust ahead of time?
Absolutely! The crust can be prepared, wrapped, and refrigerated for up to 24 hours before rolling out, or frozen for longer storage. Just let it thaw in the fridge before using.
Is it necessary to peel the apples?
Peeling the apples helps achieve a smooth texture in the pie filling, but if you prefer a bit more rustic feel and added fiber, you can leave some or all of the peel on.
How do I know when the pie custard is done baking?
The custard should be set but still have a slight jiggle in the center when you gently shake the pie. It will continue to firm up as it cools, so avoid overbaking which can dry it out.
Can I substitute the heavy cream in the custard?
While heavy cream provides richness and creaminess, you can substitute with half-and-half for a lighter custard. Avoid milk alone as it may make the filling too runny.
Final Thoughts
This German Apple Pie Recipe is more than just a dessert — it is a heartwarming experience of cozy flavors and simple ingredients coming together in perfect harmony. I hope you’ll embrace this slice of tradition and enjoy the process as much as the delicious results. Trust me, once you try this pie, it will quickly become one of your favorites to bake and share again and again.
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German Apple Pie Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This German Apple Pie recipe features a flaky, buttery crust filled with a spiced apple mixture and a rich custard topping. Infused with cinnamon, nutmeg, and vanilla, it offers a delightful balance of tart apples and creamy sweetness, perfect for an indulgent dessert that serves 8.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
For the Filling
- 6 cups thinly sliced, peeled apples (Granny Smith or Honeycrisp)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
For the Custard
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Crust: In a large bowl, mix the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Ice Water: Add ice water one tablespoon at a time, mixing gently until the dough begins to come together. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough into the pan, trim any excess edges, and place it back in the refrigerator while you prepare the filling.
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it is ready for baking when the pie is assembled.
- Prepare the Filling: In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, flour, and lemon juice. Mix until the apples are thoroughly coated with the spices and dry ingredients. Set aside.
- Make the Custard: In a medium bowl, whisk together the heavy cream, sugar, eggs, vanilla extract, and flour until smooth and well combined.
- Assemble the Pie: Evenly spread the apple filling inside the prepared pie crust. Then pour the custard mixture over the apples, ensuring it seeps into all spaces for an even set.
- Bake the Pie: Place the pie in the preheated oven and bake for 60 to 70 minutes. The pie is done when the custard is set and the crust is golden brown and crisp.
- Cool and Serve: Allow the pie to cool completely on a wire rack before slicing. This helps the custard firm up for clean slices. Serve and enjoy your classic German Apple Pie.
Notes
- Use tart apple varieties like Granny Smith or Honeycrisp to balance the sweetness.
- Keep the butter and water cold when preparing the crust to ensure flakiness.
- Letting the pie cool completely before slicing helps the custard set properly.
- The pie can be stored covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute heavy cream with coconut cream and use a vegan butter substitute.
