Description
This German Apple Pie is a classic dessert featuring a flaky pie crust filled with tart Granny Smith apples tossed in cinnamon, cloves, and sugar, topped with a rich cream and vanilla mixture. Baked to perfection for a tender, flavorful filling and crisp crust, this pie is best served chilled or at room temperature and pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
Pie Crust
- 1 prepared pie crust (Foolproof pie crust recommended)
Apple Filling
- 3 lbs (about 7 cups) tart, green apples, such as Granny Smith
- 1 tbsp lemon juice
- 1 cup (198g) sugar
- 2 tbsp (25g) sugar, divided
- 1/4 cup (30g) all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp cloves
- 3/4 tsp salt
Cream Topping
- 1 cup (8oz/236ml) heavy cream
- 1 tbsp pure vanilla extract
Instructions
- Prepare the crust: Roll out the pie crust and fit it inside a pie plate, preferably glass. Shape the edge so it extends about 1 inch higher than the pie plate. Cover and refrigerate until ready to fill and bake. This can be done up to 1 day in advance.
- Preheat Oven: Preheat your oven to 450° F (232° C) to prepare for baking the pie.
- Prepare the apples: Pour lemon juice into a large bowl. Peel, core, and slice the apples into thin slices no thicker than 1/2 inch. Add the slices to the lemon juice and toss to prevent browning.
- Mix dry ingredients: In a separate bowl, whisk together 1 cup sugar, flour, cinnamon, cloves, and salt. Pour this mixture over the apples and toss thoroughly to coat all the slices.
- Fill the crust: Dump the coated apples into the chilled pie crust, gently pressing them down to pack the filling evenly.
- Add cream topping: Mix the vanilla extract into the heavy cream. Pour this cream evenly over the apples, making sure all slices are lightly covered.
- Finish with sugar: Sprinkle the remaining 2 tablespoons of sugar over the cream-covered apples to add sweetness and a slight crust.
- Prepare for baking: Place the pie on a baking sheet lined with aluminum foil or parchment paper to catch any drips during baking.
- Bake initial high temperature: Bake the pie in the center of the oven at 450° F (232° C) for 15 minutes to set the crust.
- Bake at reduced temperature: Lower the oven temperature to 350° F (176° C) and continue baking for 55-65 minutes. The pie is done when the bottom crust is fully baked and the filling jiggles slightly but does not slosh.
- Manage browning: If the top apples brown too quickly while baking, cover the pie loosely with aluminum foil or parchment paper to prevent burning.
- Cool and chill: Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 6 hours before slicing to allow the filling to set. Serve chilled or at room temperature, optionally with vanilla ice cream or lightly sweetened whipped cream.
Notes
- Using a glass pie plate helps to check if the bottom crust is fully baked through.
- Chilling the pie before baking helps the crust hold its shape and prevents shrinking.
- Tossing the apples in lemon juice prevents browning and keeps the filling bright.
- If the pie filling is still too loose after baking, extend baking time while monitoring closely.
- Serving the pie cold or at room temperature enhances the texture and flavor.
