This easy dessert is a simple recipe that's perfect for apple season but just as delicious any time of year.
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❤️ Why you'll love it
- Use any kind of apples you have on hand!
- Creamy, all-American apple flavor, just like Mom's classic recipe.
- No fussy lattice here! You only need one pie crust for the bottom—it's really as easy as pie.
German apple pie recipes are passed down like family names, and this homemade apple pie has gone unchanged for years for very good reasons.
It's sweet, satisfying, nostalgic, and soon to be one of your family's all-time favorites, too.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Toss the apple slices, flour, sugar, and spices in a large bowl.
- Combine heavy cream and vanilla in a small bowl and pour the cream mixture over the apples.
- Sprinkle sugar over the top of the apples.
- Bake in a deep-dish pie plate.
🥫 Storage
You can store German apple pie in the refrigerator for up to three days. Just be sure to seal the leftover pie with plastic wrap or put it in an airtight container, first.
Let the pie slices come to room temperature on the counter before enjoying, or eat them cold! This is one of our favorite recipes, so I can never resist grabbing a bite (or three) straight from the fridge!
Unlike traditional apple pie, the addition of cream prevents this pie from freezing well. However, if you have an extra unused pie crust, you can freeze that for up to three months. Use from frozen (if flattened) or let thaw in the refrigerator for an hour before unrolling.
📖 Variations
One of my favorite things about this recipe is that, during apple season, I can use all of my hand-picked goodies. Many families' original recipes incorporate half of a tart apple and half of a sweeter kind. Try using a variety, like:
- Gala
- Honeycrisp
- Granny Smith
- Pink Lady
- McIntosh
- Golden Delicious
After placing the pie crust in the dish, you can spice up its appearance with some fun crust design ideas:
- Flute the edges by pressing in with your knuckle.
- Create straight edges with a rolling pin and paring knife.
- Crimp the edges with a fork.
- Roll the edges for a double-thick crust edge.
- Use the back of a spoon to create wavy indentations.
💭 Things to know
Expert Tip: I know it's tempting to dive into the warm, aromatic pie right out of the oven, but it's essential that you let this pie cool fully before cutting it. The filling needs time to set in order to achieve that heavenly, creamy texture. Cut too soon and you'll have a big, soupy mess. (Hint: place the pie on a wire rack to cool it more quickly if you're impatient like me!)
- Whenever you're not using your pie crust, be sure to place it in the refrigerator to stay firm, which keeps it delicate and flaky after baking. Don't let it relax on the counter at room temperature while you chop all of your apples (even once it's in the pie dish) or the butter will melt out.
- If your pie crust starts getting too brown while baking, cover around the edges with a thin layer of tin foil.
- Use a firm apple variety (like Granny Smith apples) to produce a tender, yet crisp apple filling.
- Be sure to cut your apples into precise, thin slices so that they all cook evenly in the oven.
- Place a baking sheet or cookie sheet under your pie plate to prevent accidental drips from hardening on your oven floor. Bonus points if you line the sheet with parchment paper, first, to avoid clean-up!
- Bake your German apple pie in a glass dish to better gauge its doneness! Very, very carefully lift the pie out and peak at the bottom—wet, moist, doughy spots indicate that your pie needs a little more bake time!
👩🍳 FAQs
A German apple pie recipe, like ours, contains heavy cream in the apple mixture. It also only uses one pie crust in order to show off those beautiful caramelized apple slices on top.
On the other hand, a Dutch apple pie does not contain any cream, and it is usually crowned with a crumbly streusel topping.
Finally, a sour cream apple pie uses its namesake ingredient in the filling and is topped with a brown sugar streusel.
The best apple pie is made with homemade crust (like this one) but store-bought works well, too! The creamy, decadent, spiced apple filling is SO good that no one will even notice if you use a pre-made pie crust.
There are two easy ways to remedy this situation. First, make sure your pie crust is chilled when working with it. Pop it in the refrigerator if it gets too warm. Second, roll the crust halfway over a rolling pin to pick it up, then "unroll" it back out over the pie plate.
Never say never, but I don't recommend it! Since the filling already has spices and other additives in it, the best way to enjoy this recipe is with fresh apples.
📚 Related recipes
- I talked earlier about a sweet, crumbly streusel topping so it's only fair to share this decadent Dutch Apple Pie recipe with you.
- A showstopper like no other, Red Hots Candy Apple Pie combines fireball whiskey and cinnamon candy syrup for a one-of-a-kind apple pie delight!
- The whole neighborhood won't be able to stop "ooh-ing" and "ahh-ing" over this creative, beautiful Twisted Lattice Apple Pie.
🍽️ Serve with...
- Honey garlic pork chops (there's just somethin' Southern and special about starting a meal with pork and ending with apple pie!)
- French vanilla ice cream
- Southern coffee punch
📞 The last word
Sometimes I like to add a layer of streusel on this easy pie just to make it a touch more decadent than it already is. Just before serving sprinkle with powdered sugar for a gorgeous presentation.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
German Apple Pie
Print Pin Recipe SaveEquipment Needed
Ingredients
Instructions
- Preheat oven to 450°F.
- Mix 1 cup sugar, flour, salt, cloves, and cinnamon together in a medium bowl.
- Add the peeled & sliced apples and toss to coat.
- Place apples in crust, mounding slightly in the center.
- Mix vanilla and cream.
- Pour the cream mixture over the top of the apples.
- Sprinkle remaining sugar over the top.
- Bake at 450° degrees for 15 minutes then reduce temperature to 350° degrees and cook for an additional 55 to 60 minutes.
- Cool completely before serving.
Notes
- Whenever you're not using your pie crust, be sure to place it in the refrigerator to stay firm, which keeps it delicate and flaky after baking. Don't let it relax on the counter at room temperature while you chop all of your apples (even once it's in the pie dish) or the butter will melt out.
- If your pie crust starts getting too brown while baking, cover around the edges with a thin layer of tin foil.
- Use a firm apple variety (like Granny Smith apples) to produce a tender, yet crisp apple filling.
- Be sure to cut your apples into precise, thin slices so that they all cook evenly in the oven.
- Place a baking sheet or cookie sheet under your pie plate to prevent accidental drips from hardening on your oven floor. Bonus points if you line the sheet with parchment paper, first, to avoid clean-up!
- Bake your German apple pie in a glass dish to better gauge its doneness! Very, very carefully lift the pie out and peak at the bottom—wet, moist, doughy spots indicate that your pie needs a little more bake time!
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