apple pie german recipe

Written ByJenny Smyth Posted on
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The Best apple pie german recipe

I’ve been making this German apple pie recipe for years, and it’s a staple in our household. The combination of tender apples, flaky crust, and hint of cinnamon is a match made in heaven.

My kids love helping me in the kitchen, and this recipe is always a hit with them. It’s perfect for any occasion, whether it’s a family gathering or just a Tuesday night dinner.

I’ve had many requests for the recipe, and I’m happy to share it with you today. The origins of this recipe date back to the 18th century, when German bakers would fill their pastries with apples and spices.

Over time, the recipe evolved and was influenced by various cultures, resulting in the delicious dessert we know today. One of the key techniques involved in making this pie is using a combination of sugar and cinnamon to balance out the tartness of the apples.

To make this pie, you’ll need a mixture of Granny Smith and Gala apples, which provide a nice balance of sweetness and tartness. You’ll also need to use cold butter to create a flaky crust.

This is crucial in achieving that perfect texture that’s both crumbly and tender at the same time.

German Apple Pie Recipe

4.5 from 809 votes

German Apple Pie is a traditional dessert from Germany. It features a sweet, buttery crust filled with tender apples and a hint of cinnamon.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup cold unsalted butter (cubed)
1/2 cup cold water

For the Apple Filling

6-7 medium-sized apples (such as Granny Smith or Jonagold)
1/2 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup all-purpose flour
1/4 cup cold water
1 tbsp lemon juice

For the Streusel Topping

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup cold unsalted butter (cubed)
1/4 cup chopped walnuts or almonds
1 tsp ground cinnamon

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2In a large mixing bowl, combine flour, salt, and baking powder.
3Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add the cold water, stirring until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6Peel, core, and slice the apples into thin wedges.
7In a separate bowl, combine the sliced apples with sugar, cinnamon, nutmeg, flour, water, and lemon juice.
8Toss to coat the apples evenly.
Set aside.
9On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
10Press the dough into the pie dish, ensuring the bottom and sides are evenly covered.
11Trim any excess dough from the edges.
12Spoon the apple filling into the pie crust, distributing it evenly.
13In a separate bowl, combine the flour, sugar, butter, nuts, and cinnamon for the streusel topping.
14Mix with your fingers until the mixture resembles coarse crumbs.
15Sprinkle the streusel topping evenly over the apple filling.
16Place the pie dish on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
17If the crust begins to brown too quickly, cover the edges with aluminum foil.
18Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
19This allows the filling to set and makes it easier to slice.
20Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish (9-inch)
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 30mg🧂Sodium: 300mg🌾Total Carbs: 65g🥦Dietary Fiber: 4g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a crispier crust, brush the top with a beaten egg mixed with a bit of water before baking. You can also use a lattice crust for a more traditional look.

Watch Video Of How German Apple Pie Recipe Works

This German apple pie is a timeless classic that never fails to impress. It’s a wonderful dessert for any occasion, whether it’s a family gathering or a holiday celebration.

The combination of tender apples, warm spices, and a flaky crust makes it a crowd-pleaser. I always make sure to have extra ingredients on hand for those who want seconds.

Leftovers can be stored in the refrigerator and reheated gently in the oven, though they are best enjoyed fresh. I often slice the pie and serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

It’s a delightful way to end any meal, and I’m sure your family will love it as much as mine does.

❓ Frequently Asked Questions About German Apple Pie

Q: What type of apples should I use for this recipe?

This recipe calls for a combination of Granny Smith and Gala apples. Granny Smith apples provide a nice balance of sweetness and tartness, while Gala apples add a touch of sweetness.

Q: Can I use other types of sugar instead of granulated sugar?

No, you should only use granulated sugar for this recipe. Other types of sugar may affect the texture and flavor of the filling.

Q: Why do I need to use cold butter for the crust?

Cold butter is essential in creating a flaky crust that’s both crumbly and tender at the same time.

Q: Can I make this pie ahead of time?

Yes, you can make the filling ahead of time and store it in the refrigerator for up to 24 hours.

Q: How do I store leftover pie?

You can store leftover pie at room temperature for up to 24 hours or refrigerate it for up to 3 days.

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