german apple pie recipe

Written BySheba G Updated On
german apple pie recipe
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The Best german apple pie recipe

I’ve always been fascinated by the rich history and cultural significance of German apple pie, also known as Apfelstrudel. This traditional pastry has its roots in the 16th century, when it was first mentioned in a German cookbook. The dish was originally made with a filling of apples, sugar, cinnamon, and sometimes raisins or nuts, wrapped in a thin layer of dough.

Over time, the recipe evolved and spread throughout Europe, with each region adding its own twist to the original recipe. I love making German apple pie for my family because it’s a true comfort food that never fails to bring us together. The aroma of freshly baked apples and spices wafting from the oven is like a warm hug on a chilly day.

My kids can’t get enough of the sweet and tender apples, and I appreciate how easy it is to make this recipe in large quantities for special occasions or potlucks. One of the key techniques in making a great German apple pie is using high-quality ingredients, especially the apples. A mix of sweet and tart varieties like Granny Smith and Gala works beautifully together, providing a nice balance of flavors.

Don’t be afraid to add a pinch of salt to bring out the flavors of the spices and sugar. As for me, I enjoy serving this pie warm with a scoop of vanilla ice cream or whipped cream. It’s also perfect for breakfast or brunch with a cup of coffee or tea.

The leftovers make for excellent snacks throughout the day or as a dessert for unexpected guests.

German Apple Pie

German Apple Pie

4.6 from 1463 votes

A classic German Apple Pie features a sweet, custard-like filling and a flaky, tender crust. This pie is perfect for Fall and pairs well with a scoop of vanilla ice cream.

Prep Time25 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup cold unsalted butter
4-5 tbsp ice-cold water

For the Filling

6-7 medium apples (such as Granny Smith or Honeycrisp)
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp all-purpose flour
1 tbsp lemon juice
1 cup milk
2 large egg yolks
1 tsp vanilla extract

For the Streusel Topping

1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup cold unsalted butter
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and baking powder.
3Add the cold butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing until the dough just comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the dough to fit a 9-inch pie dish.
7Press the dough into the pie dish and trim the edges.
Set aside.
8Peel, core, and slice the apples into thin wedges.
9In a large bowl, combine the apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice.
10Toss to coat the apples evenly.
11In a separate bowl, whisk together the milk, egg yolks, and vanilla extract.
12Pour this mixture over the apples and stir gently to combine.
13Transfer the apple mixture to the prepared pie crust, ensuring the apples are evenly distributed.
14In a medium bowl, combine the flour, brown sugar, cold butter, and cinnamon for the streusel topping.
15Mix until the mixture resembles coarse crumbs.
16Sprinkle the streusel evenly over the apple filling.
17Place the pie dish on a baking sheet and bake for 10 minutes at 425°F (220°C).
18Reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
19If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie crust shield.
20Allow the pie to cool on a wire rack for at least 30 minutes before serving.
21This allows the filling to set and makes it easier to slice.
22Serve the German Apple Pie warm or at room temperature, with a scoop of vanilla ice cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a sweeter pie, increase the amount of sugar in the filling. Ensure the butter is very cold when making the dough and streusel topping for a flakier texture. You can use a variety of apples, but a mix of sweet and tart apples works best.

Watch Video Of How German Apple Pie Works

German apple pie is always a good idea for any occasion – whether it’s a special gathering or just an everyday treat for my family.

When storing leftovers, make sure they’re cooled completely before refrigerating them in an airtight container at room temperature for up to three days or freeze them for up to two months.

To reheat individual portions without drying them out, microwave them at 30-second intervals until warmed through while still maintaining their moisture.

❓ Frequently Asked Questions About German Apple Pie

What type of apples should I use for German apple pie?

For this recipe, you’ll want to use a mix of sweet and tart apples like Granny Smith and Gala. The sweetness will balance out the tartness, creating a delightful flavor profile.

Can I use frozen apples instead of fresh ones?

No, it’s best to use fresh apples for this recipe. Frozen apples can become mushy and lose their texture when thawed. If you’re short on time, consider using pre-peeled and sliced apples from your local grocery store.

How do I prevent the pastry from becoming too soggy?

To avoid sogginess, make sure your pastry is not overworked. Mix the ingredients just until they come together in a ball. Then, roll it out carefully without stretching it too much. This will help maintain its structure even after baking.

Can I substitute other types of sugar in this recipe?

Sure! You can use brown sugar instead of white sugar if you prefer a deeper flavor profile. Keep in mind that brown sugar contains more moisture than white sugar, so adjust your liquid content accordingly.

Do I really need to chill the dough before rolling it out?

Yes! Chilling the dough allows the gluten in the flour to relax, making it easier to roll out evenly without cracking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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