When we invited our friends over for Christmas this year, I only asked for one thing. I asked for the apple pie pictured above and the recipe that went with it. The fact that the pie dish pictured was also given to us was a bonus (and a very nice one, thanks guys!) but the real gift is a pie that I will gladly make and share with friends and family for the rest of my life.
I know I say this all the time, but the simple things in life are usually the best. This hods true with food as well. Overcomplicating a recipe usually does little to enhance the flavors of the food, it just adds extra steps that are not necessary. (There are, of course, times when this rule does not hold true, but this is not one of those cases.)
This has to be just about the simplest recipe for a German apple pie I have ever seen. There’s no fuss, nothing picky or finicky, just a good-solid recipe that tastes far better than you would expect for the ingredients used. In my opinion this is true perfection.
I know that statement may ruffle a few feathers. Everyone has their own favorite apple pie recipe. Of those, I’m sure that 99% would be a pie that I would enjoy as well. But for me, Brie’s German Apple Pie is quite simply the pie I will crave whenever I think of apple pie in the future. I’ve been spoiled, but I’m not complaining.
The recipe as given to m is only for the pie filling. I’m not sure if she made her own crust or if she used a prepared crust, so I’ll leave that decision up to you. If you’re bent on making your own pie crust, the best recipe I’ve ever seen for one is here. I am not a baker by nature, so if my wife wants to make a crust from scratch, great! If not, I’ll use what I can get. With this filling adorning it, it could be shoe leather, I really wouldn’t care.
German Apple Pie
Ingredients
- 6 cups apples, peeled, cored and sliced
- 1 cup sugar
- 1/4 cup all-purpose flour
- 2 tsp. ground cinnamon
- 1 cup heavy cream
Method:
Preheat oven to 450 degrees.
Mix sugar, flour and cinnamon together in a medium bowl. Sprinkle 3 tbsp of sugar mixture into prepared pie crust. Top with 1/2 of the apples.
Sprinkle with half of the remaining sugar mixture and top with remaining apples. Sprinkle remaining sugar mixture over apples and pour heavy evenly cream over apples and sugar.
Bake at 450 degrees for 15 minutes, reduce heat to 350 degrees and cook for an additional 55 to 60 minutes. Cool completely before serving.
Share and Enjoy!
What I would have done differently had I thought of it at the time:
You know, I really can’t think of anything I would do differently. This pie is great at room temp or warm. It does not require ice cream or whipped cream to be delectable, and I have several pieces left, so I think I’m going to go have a bit.
Links to other recipes like this:
- Apple Pie, from 101 Cookbooks
- Apple Pie, from Nosh With me
- With love, Apple Pie, from Joy the Baker
Popularity: 28% [?]
Category : Recipes
That looks wonderful in it’s simplicity!!! I think you’re right about the simple things…
I’ve never been a fan of apple pie. I’ve always made it and my guests would usually eat it up and ask to take the rest home, which I would gladly do. This is the first time in my life I loved an apple pie and would eat it for dessert every night if I could. Brie’s pie was the most amazing thing…
Looks absolutely delicious!
Now THAT is an apple pie! Apple pie is my absolute favorite dessert.
That is one gorgeous pie sitting in a gorgeous pie plate! Apple pie is my favorite, so this one’s tagged. It’s making me want something — anything — sweet right now. We’re finally done with holiday dessert around here. Darn!
I made this tonight, but there was a bunch of sugar on top that didn’t melt! There is always something, right? I sprinkled some milk on the sugar and put it in for a few more minutes, but then some of the cream got on the heating element and smoked up my kitchen. No wonder I don’t cook more often. It still looks delicious, though- I am serving it tomorrow with potato pancakes, German sausage and sauerkraut….
That looks absolutely awsome… one of my favourites. It looks like it is begging to have warm custard poured over it. Sorry just my preference! thanks for recipe
There is so many “German” apple pie/apple cake recipies that it gets really hard to choose after a while..
My grandmother’s cookbook (I’m German, so was she) alone lists 5. And it’s a school cookery book!
My own favourite is a layer of pie crust followed by a layer of home-made semoline pudding, apples dusted with cinnamon layered over that.
Or a round sponge, layered with apples with and then topped with crumble..
Actually, I don’t think i can decide on a favourite. But sure is, I will bake an apple cake/pie sometime this week.
Wonderful site,
Jerry, you make me hungry.
wow mouth watering…i always wanted to bak apple pie now that i have your recipe i will try it out! cant wait to try it out…thanks for sharing!
Thanks for the kudos & link to the pie crust, I appreciate it! (Not to mention I love that crust being paired with this recipe—it looks delicious.) I’m bookmarking this, as there’s no such thing as having too many good recipes for apple pie—each one brings its own nuances to the table. Thanks again!
do you think this could be done without the heavy cream?
mishka,
It could be made without the heavy cream, but I’m not certain what that would do to the texture of the pie or the consistency of the filling. If you decide to change it, perhaps a mix of yogurt and whole milk would do the trick?
Jerry,
Can we use pear instead of apple in this pie and we name it Pear Pie. Does it sound interesting?
Thanx
I don’t see why not… If you like pears, it should be a nice twist!
[...] this year a friend of mine turned me on to a simple German apple pie recipe that is distinctive for its use of heavy cream poured over the apples before baking. I used it as a [...]
Wow! Fabulous! I have so been looking for a new apple pie recipe and I love this one! Copying now! Beautiful.
This is the best apple pie I’ve ever had! Thank you, thank you for this posting! Now my husband thinks I’m the greatest cook in the world! :)
Add a teaspoon of real vanilla extract to your crust. You won’t believe the difference in such a simple addition. Goes perfectly with the apple filling.
I “stumbled” upon your website but love it! I intend to try the Peanut Butter Buckeye Bars for a party tomorrow. Thanks so much!
Nice pie dish!
Greetings from Germany
A-Man