German Apple Pie Recipe

A closer shot of traditional apple pie from Germany, using green apples.

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German Apple Pie is a classic, well-loved treat across Deutschland! It's traditionally made with fresh, tart apples, and every bite is a perfect balance of fruit, spice, and crunch. Enjoy them for your next dessert or snack!

Prep Time40

Cook Time1

Total Time1 40

Course: Dessert

Cuisine: German

Servings:

Calories: 359kcal

Author: Neriz

Equipment

Ingredients

Crust:

175 grams butter (about 1 & 1/2 sticks + 1 tablespoon), softened
75 grams powdered sugar (1/3 cup, heaping)
2 ml vanilla extract (1/2 teaspoon)
1 medium lemon, grated zest
2 medium egg yolks
240 grams flour (1 & 1/2 cups)
pinch salt
3 tablespoons breadcrumbs
1 medium egg
2 tablespoons cream

Filling:

1 kilo apples (about 2 pounds), peeled, cored, and chopped into 1/8 to ¼-inch thick
30 grams butter (about 2 tablespoons)
1 tablespoon vanilla sugar
1/2 teaspoon cinnamon powder
1 tablespoon lemon juice
50 grams slivered almonds (1/2 cup)
50 grams raisins (1/3 cup)
1 tablespoon corn starch

Glaze:

8 ml lemon juice (2 teaspoons)
8 ml water (2 teaspoons)
70 grams sugar (1/2 cup)

Instructions

Combine butter, yolks, powdered sugar, lemon zest, vanilla extract, flour, and a pinch of salt using a food processor.
Process until it resembles a dough, then form it into a disc and wrap it with plastic.
Place 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.
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 German 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 freshly baked apple pie.
Set aside a few more minutes to cool --- then slice and serve!

Notes

Cook's Tip: If you want the apples to be less cooked in the finished pie, cook it on the stovetop for only five minutes.
Refer to the post for more tips and substitutions.

Nutrition