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Have you tried a German Apple Pie? This is an apple pie like no other you’ve tasted.
With little more than fresh apples, cream, sugar, and spices this pie is loaded with so much flavor you’ll hardly believe how easy it is to make.
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This apple pie has the distinction of being not only the most memorable apple pie I have eaten but also being the easiest apple pie I have ever made.
I had never made an apple pie with cream before this one and I was happy to find that the cream made the pie not only richer, but smooth as well.
I typically serve this pie at room temperature, completely by itself.It really does not require whipped cream or ice cream, although it is delicious with both as well.
The German apple pie will hold well in the refrigerator for several days.
I’ve been making this pie for a few years now and every time we make it, it receives glowing reviews.
If you haven’t tried a German Apple Pie, I highly recommend putting this one on your list for the holidays.
If you are looking for more gluten-free options, you can check out all of the Gluten Free Dessert Recipes here!
Kitchen Tips: I use this apple slicer and this pie plate to make this recipe.
This is the gluten free pie crust recipe I use most of the time. If you are not in need of a gluten-free crust, this all butter pie crust recipe here is a great alternative.
German Apple Pie Recipe
- Press the pie crust into the bottom of a deep 9″ pie plate. Crimp the edges (if you are feeling fancy) or simply smooth the edges until they are relatively smooth.
- Whisk together the dry ingredients and sprinkle over the apples in a large mixing bowl.
- Stir to coat all the pieces and then place the apples into the pie crust. Pour the cream over the apples and bake at 450 degrees for 15 minutes.
- Reduce the heat to 350 degrees and bake for an additional 55-60 minutes. Cool completely before serving.
Awesome Apple Desserts
Warm slices of baked apples covered with cinnamon brown sugar streusel topping are all that’s required to make an old-fashioned apple crisp. This crisp recipe is not at all soupy, with soft apples covered with just enough crunchy topping to make it perfect.
For a terrific dessert that will feed a crowd, try an Apple Slab Pie too.
Tart cranberries and apples are mixed with brown sugar and spices to fill this flaky buttery crust and make this Cranberry Apple Tart.
Chewy edges, crazy moist blondies, and a crackling crust add up to these mouthwatering, slightly sweet Apple Brownies.
German Apple Pie
Ingredients
- 6 medium apples peeled, cored and sliced, I used granny smith apples
- 1 cup sugar
- ¼ cup all-purpose flour*
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 cup heavy cream
- 1 prepared pie crust *
*Gluten-Free Alternative
- ¼ cup brown rice flour
- gluten free pie crust see recipe in notes
Instructions
- Press the pie crust into the bottom of a deep 9″ pie plate. Crimp the edges (if you are feeling fancy) or simply smooth the edges until they are relatively smooth. Whisk together the dry ingredients and sprinkle over the apples in a large mixing bowl.
- Stir to coat all the pieces and then place the apples into the pie crust. Pour the cream over the apples and bake at 450 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 55-60 minutes. Cool completely before serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/11/12 – notes and photos updated 10/18/21}
Ooooohh… the pie looks perfect, Mary! And how could anyone not want to try it with a statement like "not only the most memorable apple pie I have eaten, but also being the easiest apple pie I have ever made"
This sounds really scrumptious—I don't think I've ever seen an apple pie done quite like it, and the cream poured over everything sounds especially good to me.
I've always wanted to try an apple pie with cream – so happy this turned out for you – delicious and beautiful!
There's always another apple pie to try: never can have enough… 🙂 Beautiful!
This sounds so delicious and looks very impressive!
Now I want apple pie for breakfast
This recipe is good, but it left the pastry on the bottom a bit soggy, and the pastry rim was burnt. Next time I will cover the pastry rim with foil. Chef John's apple pie recipe is similar, only instead of cream he adds butter, and he uses both brown and white sugar. It makes a caramel sauce around the apples.
Thanks for mentioning the foil! I forgot to include that in the recipe, Kelly. I always wrap my pies with foil, sorry about that. I'll have to try it with brown sugar as well next time. It sounds delicious!
I will be making this when the apples are here. sounds so darn good, can't wait.
My grandma used to make a similar pie, she called it a "Dutch" apple pie. She always said the secret to making it was slicing apples really thin, and good cream! Of course the cream she used was good as it came straight from their dairy cow! Good memories!
I grew up with this scrumpious pie.. yes it is quite good.. very filling.. dense sort of pie.. the rice flour is tasty..I tried using plain greek yogurt.. it was ok..I used water to extend to a liquid state.. added a tablespoon of brown sugar to cut the tartness..
This reminds me of visiting my grandparents out on the farm in Wisconsin. LOVED my grandmother's cooking. 🙂
Just took it out of the oven for dessert tomorrow after church..lunch all fixed..table set ..church clothes laid out..
Taste buds ready to try this pie..the house smells so good..goddnight all..thanks for all the hints..
My Mennonite mother in law used to make this pie and called it Dutch apple. I had lost the recipe and was so glad to see this recipe for German apple pie just like the one she made…
gorgeous recipe and we always have apple pie on a Friday. so this is going to be very welcome on our dinner table xoxo
Looks delicious! Does the pie need to be refrigerated once baked? Or can it be left at room temp? Thanks!
I left ours at room temp for a while before serving and then refrigerated the leftovers.
Made this yesterday and it was so yummy. Also so easy to make too. Especially with a premade crust. I used soy milk since I didn't have cream.
Yum! I think I'll add this to my thanksgiving dinner this year!
Sharing this on my page tomorrow!
Easiest and delicious pie I have made! Anita
Am I reading this right that there is no top crust used???
There is not a top crust on this pie.
My great aunt made us one of these every Sunday for years… For the first year or so, none of us would eat it, but then one day, we decided to heat it up and eat it. It was absolutely the best pie, and we enjoyed them every Sunday until she was no longer able to make them. Thank you for sharing this recipe, she had it memorized, and I've never been able to find it.