This classic German apple pie recipe has a creamy apple filling flavored with vanilla and a little spice. Thick layer of apples & cream in a buttery pastry- it's the best!
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. Chill overnight if possible.
Notes
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.Unlike traditional apple pie, the addition of cream prevents this pie from freezing well.Tips:
This pie MUST cool completely before cutting! Chilling overnight is preferred
If your pie crust starts getting too brown while baking, cover around the edges with a thin layer of tin foil.
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.