German Apple Pie is one of the easiest and creamiest apple pies I've ever baked. The filling is simply cinnamon and sugar-coated apples covered in cream and sprinkled with sugar.
The pie is gorgeously rich, flavorful, and so easy to make that it's become one of my favorite go-to recipes.
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“Had pie like this in Pennsylvania Pocono mountains years ago at a motel run by a German couple and have been trying to duplicate it since. This is the closest I've found.” -Jan
"This pie was sooooo delicious! And the pie crust recipe with is my new go-to!" - K
What is a German Apple Pie?
I just recently discovered German Apple Pie and now I'm completely obsessed. It's quickly become one of my favorite pies because it's flavorful, creamy, and the easiest apple pie to make.
To make a German Apple Pie you simply toss sliced apples with a mixture of sugar, flour, cinnamon, and cloves, pile them into a pie crust, and pour cream over the whole thing.
As the pie bakes, the cream combines with the sugar and apples to create a rich, smooth, creamy filling that's unlike any other kind of apple pie I've ever tasted.
5 Easy Steps to Make this Pie
#1. Roll out a pie crust (more my favorite pie crust recipe) and fit it into a pie plate, crimping the edge so it sits about 1-inch higher than the pie plate.
Cover the crust and pop it in the refrigerator until you're ready to bake the pie. This can be done up to 24 hours in advance.
#2. Core, peel, and slice about 3 pounds of apples, tossing the apples in some lemon juice to prevent them from turning brown.
Sprinkle the apples with sugar, flour, cinnamon, cloves, and salt, and stir to coat.
#3. Pile the apples into the pie crust, gently pressing them into the crust to really pack them in there.
Mix some vanilla extract into a cup of heavy cream and pour it over the apples, so that they are all coated in cream.
#4. Sprinkle some sugar over the top of the pie and bake!
#5. Bake the pie at 450° F (232° C) for 15 minutes. Then, reduce the oven temperature to 350° F (175° C) and bake for another hour.
Remove the pie from the oven and let it cool to room temperature. Then, put it in the refrigerator to let it cool completely.
And now, for the most difficult part of making German Apple Pie...
Letting it cool.
I know it seems impossibly cruel, but this pie really is best eaten cold or at room temperature. If you try to slice it warm, the filling will be super runny.
As the pie rests in the refrigerator, the apple filling turns deliciously rich and creamy. So, please be patient and give it plenty of time to chill out in the refrigerator before slicing and eating - at least 6 hours.
Unlike, Caramel Apple Pie, or my favorite Apple Cobbler, this pie is most delicious when eaten cold.
Pie Baking Tip!
Bake the pie on a baking sheet that's covered with a piece of foil or parchment paper. This will save the bottom of your oven from any syrupy drips that manage to bubble up and over the sides of the pie plate. 🙌
What Kind of Pie Crust is Best for German Apple Pie?
Use any kind of pie crust you like, made from scratch or store-bought. But, my favorite pie crust recipe is aptly named Foolproof Pie Crust because it is... foolproof. The dough is super easy to work with and always bakes up flaky, tender, and delicious.
You can use either vegetable shortening or butter to make the dough for foolproof pie crust. For this pie, I used half vegetable shortening and half butter because I wanted the crust to be both flaky (shortening) and buttery (butter).
The recipe makes enough for 4 crusts, which means you have a couple of options for the leftover dough:
- Make the full recipe and freeze the leftover dough. Divide the dough into 4 pieces. Reserve one piece for this apple pie. Flatten the remaining 3 pieces into disks, wrap tightly with plastic wrap, place in a freezer bag or other airtight container, or wrap in a layer of aluminum foil. Freeze for up to 3 months.
- Make half the recipe. Divide the dough into two portions and use one for this pie and reserve the other for another use (it will keep well in the refrigerator for up to 3 days) or freeze it.
- My FAVORITE option: Make the full recipe, reserving the leftover dough to make this Classic Double Crust Chicken Pot Pie.
What Variety of Apples are Best in this Pie?
I tried baking this pie with three different kinds of apples. They were all delicious, but my favorite was Granny Smith.
Unlike messy bowl-and-spoon desserts like this saucy Apple Cobbler, I like to use tart apples for pie because they hold their shape even after a long bake time. This is a plus when cutting and serving slices of pie.
I also really liked the little bit of contrast in flavor between the tart apples and cinnamon-sugar coating.
Having said that, German Apple Pie is delicious when made with pretty much any variety of apple. If the apple tastes good to eat, it will taste good baked into this pie.
Serving Suggestions
In all honesty, this pie needs no adornment at all whatsoever. It is perfectly flavorful, creamy, and delicious all on it's own.
But, I'm a sucker for a scoop of vanilla ice cream on any kind of apple pie, so that's usually how I choose to eat it. Lightly sweetened whipped cream would also be delicious.
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If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
📖 Recipe
German Apple Pie
German Apple Pie is one of the easiest and creamiest apple pies I've ever baked. The filling is simply cinnamon and sugar-coated apples covered in cream and sprinkled with sugar.
The pie is gorgeously rich, flavorful, and so easy to make that it's become one of my favorite go-to recipes.
Ingredients
- 1 prepared pie crust - my favorite recipe is Foolproof pie crust
- 1 tablespoon lemon juice
- 3 lbs (about 7 cups) tart, green apples, such as Granny Smith
- 1 cup (198g) sugar + 2 tablespoon (25g), divided
- ¼ cup (30g) all-purpose flour
- 2 teaspoon ground cinnamon
- ½ teaspoon cloves
- ¾ teaspoon salt
- 1 cup (8oz/ 236ml) heavy cream
- 1 tablespoon pure vanilla extract
Instructions
- Roll out the pie crust and fit it inside a pie plate, preferably glass. (*See note) Shape the edge of the crust so that it extends about 1-inch higher than the pie plate. (See the step-by-step instructions in this post for how to roll out and shape a bottom pie crust.)
- Cover the crust and refrigerate until ready to fill and bake. This can be done up to 1 day in advance.
- Preheat the oven to 450° F (232° C).
- Pour the lemon juice into a large bowl. Peel, core, and slice the apples into thin (no thicker than ½-inch) slices. As you slice them, add them to the bowl and toss with the lemon juice. This will keep them from browning.
- Add 1 cup of the sugar, flour, cinnamon, cloves, and salt to a bowl and stir with a wire whisk to blend. Pour the mixture over the apples and toss to coat the apples.
- Dump the apples into the pie crust, pressing them down into the crust gently to pack them in.
- Mix the vanilla into the heavy cream. Pour the cream over the top of the apples, pouring it around so that all the apples are covered in cream.
- Sprinkle the remaining 2 tablespoons of sugar over the cream-covered apples.
- Set the pie on a baking sheet that has been covered in a sheet of aluminum foil or parchment paper. This will catch any drips, saving the inside of your oven from a syrupy mess.
- Set the pie in the center of the oven and bake for 15 minutes.
- Reduce the oven temperature to 350° F (176° C) and bake for another 55-65 minutes, until the bottom crust is completely baked through (*see note below) and the pie jiggles when you gently shake it but doesn't slosh around. Be patient if this takes longer than 65 minutes; a lot of different factors can require a longer baking time. Check the pie a couple of times while it's baking. If the apples on the top of the pie are getting too brown, cover the pie loosely with a sheet of aluminum foil or parchment paper.
- Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 6 hours before slicing. This pie is best served cold or at room temperature. Serve with a scoop of vanilla ice cream or some lightly sweetened whipped cream if desired.
Notes
What is the best kind of pie plate to use for this pie?
Baking this pie in a glass pie plate can help you know when the crust is baked through. Simply remove the pie from the oven and hold it up so you can see the bottom. If the crust is golden and does not appear stuck to the bottom of the pie plate, the crust is done. If parts of the crust appear doughy, pop the pie back in the oven to bake for a bit longer.
If your pie is taking longer than the recipe bake time to bake through, don't worry. A lot of factors can extend the bake time for any fruit pie, such as the amount of juice in the apples or how thick your slices are. The best way to know if your pie is done is to hold it up and look through the glass bottom of your pie plate. If the bottom crust looks done, the rest of the pie is likely baked through as well.
If the top is getting too brown but the pie still needs time to bake, just cover the pie loosely with a sheet of aluminum foil.
How long does a baked German Apple pie last?
German apple Pie will keep in the refrigerator, covered, for up to 3 days.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 405Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 319mgCarbohydrates: 64gFiber: 5gSugar: 45gProtein: 3g
Kelly says
This pie is so delicious. So easy to make. Everyone loved it. I will definitely be keeping this recipe for when I need an apple pie!! Thank you 🙂
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Kelly! Thank you so much for taking the time to leave a comment for me! I truly appreciate it!
A says
I'm excited to try this! Just one question to make sure, when adding the cloves- are they whole or ground? I assume ground, but again, just want to double check. Thank you!
Rebecca Blackwell says
Hi there! Yes - ground cloves is correct. Please let me know if you have any other questions! And I'd love to hear what you think of the pie after you make it!
Rene says
The best Apple Pie ever! I wish I had this recipe years ago, but going forward this will be my go to for apple pie. Loved how easy it was and the flavor was spot on.
Rebecca Blackwell says
I am so happy to hear that you like this recipe so much Rene! Thank you so much for taking the time to let me know. I truly appreciate it!
Sage Scott says
Perhaps it's because I'm 100% German-American, but I'm a BIG fan of German apple pie. My daughter made your recipe this weekend, and it tasted JUST like my Oma's. Perfect!
Rebecca Blackwell says
I am so happy to hear that you enjoyed this pie Sage! How wonderful to enjoy something baked by your daughter that reminds you of your Oma. ♥️
Amy says
I did not use granny smith apples. I used 3 other different kinds of apples. the apples did not get completely soft. I even cooked it 10 minutes longer. Do you think this is because of the apples? the pie flavor is amazing and the crust was delicious. I just wonder about the softness of the apples. Any clue?
Rebecca Blackwell says
Hi Amy! The kind of apples you use will definitely affect the texture, but even granny smith apples have a little bit of bite to them after being baked in this pie. Were the apples still crunchy or were they more in the category of crisp-tender? Most apples will be soft after baking in this pie but not applesauce-soft, if that makes sense?
Shruthi says
The combination of the apples and cream in this pie was just killer. And, it was so easy to make! Will definitely be making again!
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Shruthi!
Judy says
I froze a few batches of apples flavored with brown sugar, flour and cinnamon in pie plates. can I use these apples? should I thaw them out before using your recipe or use them frozen?
Rebecca Blackwell says
Hi Judy! You should be able to use the frozen apples in this pie, no problem. Just reduce the amount of sugar and flour in the recipe in proportion to how much sugar and flour is already on the frozen apples. There's no need to thaw the apples before using them but be flexible with the baking time. Starting with frozen apples will probably add a few minutes to the overall time the pie needs to bake. Please let me know if you have any other questions! And, I'd love to hear how this pie comes out for you!
Tim says
Does the pie need to be refrigerated or can you enjoy it warm (immediately after baking)? I'm assuming the refrigeration helps the custard set? I currently have it my oven, but didn't read the entire recipe until now (yikes).
Rebecca Blackwell says
Hi Tim! Yes - the pie needs to be refrigerated before slicing and eating. The custard takes about 6 hours minimum to set up. I hope that doesn't ruin your dinner plans! Please let me know if you have any other questions. And, I'd love to hear what you think of this pie once you've had a chance to dig into it!
Deb says
I really want to try this recipe but am concerned about the bottom crust being soggy. Is it?
Rebecca Blackwell says
Hi Deb! I understand your concern but miraculously, the bottom crust will not be soggy. Please let me know if you have any other questions! And I'd love to hear what you think of this pie after you make it!
Brenda says
I’ve always been intimidated by apple pie, but decided to try your recipe. It turned out perfect! So good! Thanks for giving me a little bit more confidence in baking.
Rebecca Blackwell says
I'm so glad you liked this recipe, Brenda! Thank you so much for taking the time to leave a comment for me. I truly appreciate it!
Tony says
What crumble would you suggest for a topping?
Rebecca Blackwell says
Hi Tony! I would use the crumb topping from this recipe for caramel apple pie. It's my favorite! Let me know if you have any other questions. And I'd love to hear how this pie comes out for you!
Hunter says
Have you ever made this recipe with a top crust or crumble?
Rebecca Blackwell says
Hi Hunter! I haven't tried adding a top crust or a crumble to this pie... my concern is that enough liquid is allowed to evaporate from the apples and cream while the pie bakes. I think that a lattice crust or adding the crumble topping about halfway through baking might work. If you try it, would you let me know how it worked?
Hunter says
Hello, I did make the pie and did what you said by adding a crumble half way through the baking time. Came out great. Does the cream normally end up looking curdled in the pie?
Rebecca Blackwell says
Hi Hunter! So glad to hear that the pie came out well for you! The filling for the pie does sometimes have a bit of a curdled appearance, but not always. It's caused by how the acid in the pie filling reacts to the cream. Several factors are involved, but if you make this pie several times you'll likely have some times when there is some curdling and sometimes when there's none. Thankfully, it doesn't affect the pie's flavor and consistency. 🙂 I'm going to add a crumble to the top of mine the next time I make this pie! Thanks for the great suggestion and thank you for reporting back!
Rebekah says
Hello! I’m excited to make this pie and thank you for providing so many amazing recipes!
I was wondering if I can make the apple mixture (with the cream and extract added) a day ahead of time, storing it in the fridge until I’m ready?
Im hoping to save time on the cooking/prepping that day.
Rebecca Blackwell says
Hi Rebekah! (Love your name.😊) Here's what I'd suggest: Follow steps 1-6 to fit a pie plate with a bottom crust and fill it with the apple mixture. Cover the pie and keep it in the refrigerator until you're ready to bake (probably best to not store it longer than 24 hours). Preheat the oven and continue with the recipe, pouring the cream over the apples, sprinkling with sugar, and baking. I think this will work great and will only require 5 minutes or so of time on the day you want to bake it. Does that help? Please let me know how this pie comes out for you!
Rebekah says
Thank you!
I ran a practice prep and bake. The apple mixture produced a lot of liquid. Because if that, I reduced the heavy whipping by 1/4 cup. The house smells amazing and now I patiently wait for the cooling and then that painful 6 hour refrigeration. Thank you so much for your reply, direction, and encouragement! God Bless!!
Maria M Trevino says
What is the best cream to use with this German Apple Pie
Rebecca Blackwell says
Hi Maria! Use any brand of cream labeled heavy cream or heavy whipping cream. Please let me know if you have any questions! And I'd love to know what you think of this pie after you make it! xo
Jamie says
Could you freeze it after baking?
Rebecca Blackwell says
Hi Jamie! The addition of cream in German Apple Pie makes it so the pie really doesn't freeze well. But, the pie will keep well in the refrigerator after it's baked for up to 3 days. I hope that helps! Please let me know if you have any other questions! xo
DeBee says
I have more of a question than a comment.....
Can this pie be frozen before baking like other apple
pie recipes?
Rebecca Blackwell says
Hi there! I wouldn't recommend freezing this pie before baking, but you could freeze the peeled and sliced apples. Follow the instructions in steps 4 and 5 of the recipe and then instead of putting the apples into the pie crust, add them to a zip-top bag or other airtight container and pop them in the freezer. Allow the apples to thaw before adding them to a rolled-out pie crust and continuing with the recipe. I hope that helps! Please let me know if you have any other questions! xo