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
Scale
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.
