The classic apple pie is a tried-and-true fall staple. As the saying goes, what’s more American than apple pie? The Thanksgiving dessert table wouldn’t be complete without it! Yet, this year I just might be serving up a new version: German Apple Pie. It’s got all the flavors you know and love, but with a custard-like texture thanks to a generous amount of heavy cream baked right in. Yup, it is every bit as heavenly as it sounds.
Granny Smith apples are the perfect choice here because they hold their shape and the tart flavor helps balance the sweetness of the filling. Peel and slice your apples then toss them in a mix of lemon juice to prevent them from browning. Next, sprinkle in the cinnamon, cloves, nutmeg, and sugar for just the right amount of sweet and spice.
For the final step, transfer the apples to the pie crust and then slowly pour the heavy cream all over the top. Dust the top with the remaining tablespoon of sugar, then pop it in the oven. Once your pie has finished baking you’ll want to let it cool then place it in the fridge for about 5 hours or overnight to allow the custard filling to set. I know it’s hard, but it’s worth the wait. Give this sweet and creamy recipe a try and I bet it’ll earn a spot on your holiday menu. Happy baking!
German Apple Pie
Ingredients
- 1 unbaked pie crust
- ~6 cups sliced and peeled apples (tart, like granny smith is best)
- 1 1/2 tablespoon 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
- 1 ⅓ cup heavy cream
- 1 tablespoon granulated sugar, for top
Preparation
- Planning notes: This pie will need to chill for at least 5 hours after baking.
- Fit pie dough to a 9-inch pie dish and crimp edges, then place in fridge until ready to add filling.
- Preheat oven to 425 degrees F.
- Place apple slices in a large bowl and toss with lemon juice to prevent browning.
- Add sugar, flour, cinnamon, cloves, nutmeg, and salt to the bowl of apples and toss to coat.
- Transfer apples to the prepared pie crust.
- Pour the heavy cream over the apples, covering the top in cream. Sprinkle remaining tablespoon of sugar over the top.
- Place pie in the preheated oven for 10 minutes.
- Reduce oven temperature to 350 degrees F and cover pie with foil. Continue baking for 50-60 more minutes or until the cream only has a slight jiggle when nudged.
- Allow pie to cool to room temperature, then cover and place in the fridge to chill for at least 5 hours before slicing and serving (I recommend chilling it overnight).
Recipe adapted from Ofbatteranddough.com