German Apple Pie

If you have tons of apples on hand, try my authentic German apple cake recipe and the delicious apple fritters as well.

Almost every region in Germany has its own way of making apple pie; some pour custard into the filling, while others prefer it with a streusel crumble topping.

This recipe is my preferred version of German apple pie — slices of fresh apples, lightly flavored with cinnamon and vanilla, and combined with some raisins and almonds.

The vanilla and the spice intensify the natural flavor of the apples, the raisins for that burst of sweetness, and the bits of almonds provide the crunch.  

So, expect a combination of flavor and texture in every bite of this classic German treat — absolutely delicious!

FOR MORE CLASSIC GERMAN RECIPES, CHECK OUT THESE POSTS!

Ingredients

• Apples – Granny Smith green apples are the best for making German apple pie because they are slightly more tart in flavor.

• Butter – used for both the pasty and the apples.

• Vanilla extract – for that hint of vanilla flavor.

• Sugar – vanilla sugar and powdered sugar.

• Cinnamon powder – you need this for the apple filling.

• Flour – all-purpose flour for making the pie crust.

• Breadcrumbs – you need the regular breadcrumbs, not panko, for the bottom of the pie crust.

• Eggs – to make the crust and brush the top before baking.

• Lemon – use the zest for the crust and the lemon juice for glazing.

• Cream – mixed with the egg to brush the top crust.

• Cornstarch – you must add this to the chopped apples to ensure the filling is not too watery.

• Almonds – for the crunch element of the apple filling.

• Raisins – just use your favorite brand for that burst of sweetness in the filling.

How to make a German apple pie

Start by making the pie crust in a food processor: combine butter, yolks, powdered sugar, lemon zest, vanilla extract, flour, and a pinch of salt.

Process until it resembles a dough, then form it into a disc and wrap it with plastic.

Place your German apple pie crust in the refrigerator for about two hours.

Combine the apples, butter, cinnamon, vanilla sugar, and lemon juice in a pan — and place over medium heat.

Cook for eight to ten minutes, then add the almonds and raisins.

Mix and cook for another minute, then remove the heat and set aside to cool.

Sprinkle with cornstarch and mix.

Take the crust from the refrigerator and divide it into three portions.

Use one portion to follow the size of your cake pan and use a fork to make random pricks on it —- make sure you place parchment paper on top of the cake pan. For reference, this recipe uses a 9-inch cake pan.

Cover it with plastic and place it in the freezer.

After fifteen minutes, check if the dough is stiff enough to remove the pan at the bottom and place it back in the cake pan to start assembling the pie.  (NOTE:  Keep the round dough in the freezer.)

Preheat your oven to 180°C (350°F).

Use the remaining dough to cover the bottom and sides of your cake pan — use your fingers to manipulate and press the dough.

Sprinkle the bottom with breadcrumbs.

Transfer the apple mixture to the prepared cake pan.

Take the dough from the freezer to cover the apple pie mixture.

Use your fingers to fold any remaining dough on the sides — towards the top of the pie.

Combine one beaten egg with the cream.

Use a pastry brush to brush the top of your apple pie generously.

Place your pan in the oven for about an hour or until it turns golden.

Remove from the oven and set aside for ten minutes.

Prepare the glazing by mixing powdered sugar with two teaspoons of lemon juice and two teaspoons of water.

Use a pastry brush to apply it on top of your newly baked German apple pie.

Set aside a few more minutes to cool — then slice and serve!

Helpful tips

• You need to use the same cake pan size for the round dough, so if you have a second 9-inch cake pan, you can just leave it in the freezer as well.

• The parchment paper under the round dough makes it easier to remove it once it’s frozen, essentially preventing breakage.

• If you want the apples to be less cooked in the finished pie, cook it on the stovetop for only five minutes (max).

• Do not brush the powdered sugar glazing right away, remember to let your apple pie rest for at least ten minutes first.

Recipe variation

• Sugar.  If you want a sweeter filling, add one or two tablespoons of caster sugar when cooking the apples.  I never do because the powdered sugar glazing provides enough sweetness for my taste.

• Potato flour.  You can use potato flour interchangeably with cornstarch in any recipe.

• Skip the almonds.  If you hate nuts, feel free to skip the almonds.  Otherwise, the crunch is a good addition to the soft apple filling.

Looks absolutely tempting, right?  So, give this German apple pie recipe a try this weekend! 🙂

OR GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL PIES!

FOR MORE GLOBAL DISHES, CHECK OUT THESE RECIPES BY COUNTRY!

📖 Recipe