Description
This traditional German Apple Pie features tender, tart apple slices mixed with warm spices and a rich heavy cream custard, baked to perfection in a flaky pie crust. A perfect blend of sweet and tangy flavors, this pie requires a chilling period after baking to set, resulting in a creamy, custardy texture that complements the spiced apples.
Ingredients
Pie Crust
- 1 unbaked pie crust
Filling
- ~6 cups sliced and peeled tart apples (granny smith recommended)
- 1 1/2 tablespoons lemon juice
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
Custard Topping
- 1 1/3 cup heavy cream
- 1 tablespoon granulated sugar (for topping)
Instructions
- Prepare the crust: Fit the unbaked pie dough into a 9-inch pie dish and crimp the edges. Place it in the refrigerator to chill until you are ready to add the filling.
- Preheat oven: Set your oven to 425°F (220°C) to get it ready for baking.
- Prepare the apples: In a large bowl, toss the sliced and peeled apples with lemon juice to prevent browning. Add sugar, flour, cinnamon, cloves, nutmeg, and salt, then toss again to coat all the apple slices evenly with the spice mixture.
- Assemble the pie: Transfer the spiced apples into the prepared pie crust, spreading them out evenly. Pour the heavy cream over the apples, ensuring the top is covered. Sprinkle the remaining tablespoon of granulated sugar evenly over the cream.
- Bake at high temperature: Place the pie in the preheated oven and bake for 10 minutes at 425°F to start the roasting process.
- Reduce heat and continue baking: Lower the oven temperature to 350°F (175°C), cover the pie with foil to prevent over-browning, and bake for an additional 50-60 minutes. The pie is done when the cream custard has a slight jiggle when gently nudged.
- Cool and chill: Allow the pie to cool to room temperature, then cover and refrigerate for at least 5 hours or preferably overnight. This chilling step helps the custard set perfectly before serving.
Notes
- Use tart apples like granny smith for the best balance of sweetness and tanginess.
- Chilling the pie for at least 5 hours after baking is essential to let the custard firm up and improve the texture.
- If you do not have heavy cream, full-fat milk may slightly alter the texture and richness of the custard.
- Covering the pie with foil during baking prevents the crust and topping from burning while allowing the pie to cook through.
- Allow pie to come to room temperature before refrigerating to avoid condensation on the crust.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German