This German Apple Pie is a delightful twist on the classic apple pie, featuring a rich, creamy custard filling and a buttery, flaky crust. Perfect for autumn gatherings or any time you crave a comforting dessert, this pie is sure to impress your family and friends with its delicious flavors and beautiful presentation.
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
Directions:
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, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim the edges and refrigerate while preparing the filling.
Prepare the Filling:
Preheat your oven to 350°F (175°C).
In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, flour, and lemon juice until well coated. Set aside.
Prepare the Custard:
In a medium bowl, whisk together the heavy cream, sugar, eggs, vanilla extract, and flour until smooth.
Assemble the Pie:
Arrange the apple mixture evenly in the prepared pie crust.
Pour the custard over the apples, ensuring it fills all the gaps.
Bake:
Bake the pie in the preheated oven for 60-70 minutes, or until the custard is set and the crust is golden brown.
Let the pie cool completely before slicing and serving. Enjoy!
Serving Tips:
Warm or Room Temperature: This German Apple Pie can be enjoyed warm or at room temperature. To warm it up, place a slice in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for 10 minutes.
Accompaniments: Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy texture complements the rich custard and spiced apples perfectly.
Garnish: For an added touch, sprinkle a little powdered sugar on top or drizzle with caramel sauce before serving.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain the pie’s freshness and prevents the custard from spoiling.
Freezing: To freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: Reheat slices in the oven at 350°F (175°C) for about 10 minutes or until warmed through. If reheating from frozen, allow the pie to thaw completely in the refrigerator before reheating.
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FAQs:
Can I use a different type of apple for this recipe?
Yes, you can use different types of apples for this German Apple Pie. While Granny Smith and Honeycrisp apples are recommended for their balance of sweetness and tartness, you can also try other varieties like Fuji, Braeburn, or Pink Lady. Just keep in mind that the flavor and texture may vary slightly depending on the type of apple you choose.
How do I prevent the crust from getting soggy?
To prevent the crust from getting soggy, ensure that the apple slices are well-coated with flour, sugar, and spices before adding them to the pie. This helps absorb excess moisture. Additionally, you can pre-bake the crust for about 10 minutes at 350°F (175°C) before adding the filling. Another tip is to let the pie cool completely before slicing, as this allows the custard to set properly and reduces the chances of a soggy crust.
Can I make this pie ahead of time?
Yes, you can make this German Apple Pie ahead of time. Prepare the pie according to the recipe, bake it, and let it cool completely. Once cooled, cover it tightly with plastic wrap and refrigerate for up to 3 days. If you need to store it longer, follow the freezing instructions mentioned earlier. When ready to serve, reheat the pie in the oven to bring back its freshness and warmth.
What can I substitute for heavy cream in the custard filling?
If you don’t have heavy cream on hand, you can substitute it with an equal amount of half-and-half or whole milk. However, the custard may be slightly less rich and creamy. For a dairy-free option, you can use full-fat coconut milk or a non-dairy cream alternative, but keep in mind that the flavor and texture might differ from the original recipe.
Conclusion:
Whether you’re hosting a cozy fall gathering or simply indulging in a homemade dessert, this German Apple Pie is sure to delight. The combination of tender apples, warm spices, and a creamy custard filling all encased in a buttery crust makes this pie a standout. Enjoy a slice with your favorite hot beverage and savor the flavors of this comforting dessert.
📖 Recipe:
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German Apple Pie
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Experience the perfect blend of tart apples, creamy custard, and a buttery crust with this German Apple Pie recipe. Ideal for autumn gatherings or whenever you crave a comforting dessert, this pie is a delightful twist on the classic apple pie. Enjoy the rich flavors and enticing aroma of this homemade treat.
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, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim the edges and refrigerate while preparing the filling.
- Prepare the Filling:
- Preheat your oven to 350°F (175°C).
- In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, flour, and lemon juice until well coated. Set aside.
- Prepare the Custard:
- In a medium bowl, whisk together the heavy cream, sugar, eggs, vanilla extract, and flour until smooth.
- Assemble the Pie:
- Arrange the apple mixture evenly in the prepared pie crust.
- Pour the custard over the apples, ensuring it fills all the gaps.
- Bake:
- Bake the pie in the preheated oven for 60-70 minutes, or until the custard is set and the crust is golden brown.
- Let the pie cool completely before slicing and serving. Enjoy!
Notes
For a crispier crust, pre-bake the pie crust for 10 minutes before adding the filling.
Ensure the pie cools completely to allow the custard to set properly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8 servings
