German Apple Pie ~ The Easiest, Creamiest Apple Pie! Recipe

I love turning crisp Granny Smith or Honeycrisp apples, cinnamon, brown sugar, and a flaky pie crust into a silky custard with heavy cream, eggs, butter, and vanilla, with a hint of nutmeg. Think Grandma’s Apple Pie given a creamy, unexpected twist that will make you want the recipe.

I make this German Apple Pie when I want something that looks fancy but takes almost no thought. You toss thinly sliced Granny Smith or Honeycrisp apples in cinnamon sugar with a little brown sugar and flour to thicken, press them into a 1 (9 inch) unbaked pie crust, then pour a mix of 1 cup heavy cream, 1/2 cup whole milk and 2 lightly beaten eggs over the top.

It gets a little nutmeg sometimes if I feel like it, and a splash of vanilla. The filling bakes into this custardy, creamy layer that somehow feels different than a Grandma’s Apple Pie or a Gala Apple Pie recipe, and it’s not like a grated apple pie either.

It’s stupidly simple but the texture is what hooks me, every time I cut a slice I wonder how something so easy can taste so rich, you’ll want to try it right away.

Why I Like this Recipe

– I love how the custard soaks into the apples so every bite is creamy and not just soggy fruit, it feels like a warm, cozy dessert.
– I like that it is really easy and forgiving, even if I slice the apples a little uneven or forget to tuck the crust perfectly it still turns out great.
– I enjoy the mix of tart Granny Smiths and sweet apples with cinnamon and brown sugar, that balance of tang and sweetness is exactly my thing.
– I appreciate that it reheats and stores well, so I can have a slice for breakfast or send one with friends and it still tastes great.

Ingredients

• Apples give fiber, natural sweetness and a little tart bite, they hold their shape baked.
• Granulated sugar adds straightforward sweetness and boosts caramelization, mostly simple carbs and calories.
• Brown sugar keeps moisture and deeper caramel flavor with molasses notes; it’s more complex sweetness.
• Cinnamon brings warm spice without calories, may help blood sugar a bit aromatic.
• Flour or cornstarch thickens juices, adds carbs and keeps filling creamy not runny.
• Lemon juice gives bright acidity balances sweetness and helps slow apple browning.
• Cream milk and eggs makes a rich custard, adds fat and protein, velvety texture.
• Butter flakes makes pockets of richness, vanilla lifts flavor, both make it indulgent.

Ingredient Quantities

• • 1 (9-inch) unbaked pie crust (store bought or homemade)

• • 6 medium apples, peeled, cored and thinly sliced (about 2 lb) — Granny Smith or Honeycrisp work best

• • 1/2 cup granulated sugar

• • 1/4 cup packed light brown sugar

• • 1 1/2 teaspoons ground cinnamon

• • 1/4 teaspoon ground nutmeg (optional)

• • 2 tablespoons all-purpose flour (or cornstarch) to thicken

• • 1 tablespoon fresh lemon juice

• • 2 tablespoons unsalted butter, cut into small pieces

• • 1 cup heavy cream

• • 1/2 cup whole milk

• • 2 large eggs, lightly beaten

• • 1 teaspoon vanilla extract

• • 1/8 teaspoon salt

How to Make this

1. Preheat oven to 375°F (190°C) and place a rimmed baking sheet on the middle rack to catch any drips.

2. Peel, core and thinly slice the 6 apples (about 2 lb); try to keep slices uniform so they bake evenly.

3. In a large bowl toss the sliced apples with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 tsp ground cinnamon, 1/4 tsp nutmeg if using, 2 tbsp all-purpose flour or cornstarch, and 1 tbsp fresh lemon juice; let sit 8 to 10 minutes so the juices start to macerate.

4. Fit the unbaked 9-inch pie crust into your pie pan, trim/flare the edges as you like, then pile the apple mixture into the crust, including the juices; don’t pack them too tight or the custard won’t settle.

5. In a medium bowl whisk together 1 cup heavy cream, 1/2 cup whole milk, 2 large lightly beaten eggs, 1 tsp vanilla extract and 1/8 tsp salt until smooth and a little frothy.

6. Pour the cream and egg mixture evenly over the apples so it fills the gaps; gently press a few apple slices down so the custard soaks through.

7. Scatter the 2 tbsp unsalted butter, cut into small pieces, over the top of the pie.

8. Bake on the preheated sheet for about 45 to 55 minutes, until the custard is set (it should not jiggle much in the center) and the top is golden. Check at 40 minutes and if the crust edges are getting too brown, tent them with foil.

9. Cool the pie on a rack at least 2 hours so the custard fully sets; it’s hard to slice warm. Serve at room temp or slightly warm.

Equipment Needed

1. Oven (set to 375°F / 190°C) and oven mitts
2. Rimmed baking sheet (to catch drips)
3. 9-inch pie pan (for the unbaked crust)
4. Large mixing bowl (for the apples)
5. Medium mixing bowl (for the cream and eggs)
6. Measuring cups (1 cup, 1/2 cup, 1/4 cup, tablespoons) and measuring spoons (tsp, 1/8 tsp)
7. Liquid measuring cup (for cream and milk)
8. Chef s knife
9. Cutting board
10. Vegetable peeler
11. Apple corer or paring knife (optional)
12. Whisk
13. Rubber spatula or wooden spoon (to toss and fold)
14. Small bowl or plate (to hold butter pieces)
15. Fork (to check custard set if desired)
16. Cooling rack
17. Pie server or large spatula and a sharp knife (for slicing and serving)

FAQ

German Apple Pie ~ The Easiest, Creamiest Apple Pie! Recipe Substitutions and Variations

• Apples: swap with Braeburn, Pink Lady, Fuji, Cortland or Jonathan. Or do a mix for more flavor. If you use softer apples like McIntosh toss them with an extra tablespoon of flour or cornstarch so the filling doesnt get too runny, and watch bake time cause they break down faster.
• Sugars: granulated or light brown can be replaced 1 to 1 with coconut sugar. For liquid sweeteners use about 1/2 cup maple syrup or honey instead of the 3/4 cup combined sugars and reduce other liquids by 1 to 2 tablespoons, and keep an eye on browning since syrup sugars brown faster.
• Thickener: cornstarch, arrowroot, tapioca starch or potato starch all work. Use 2 tablespoons cornstarch or arrowroot; for tapioca use about 1 1/2 tablespoons. If you only have flour use the original 2 tablespoons but know it gives a slightly more opaque sauce.
• Dairy: replace the heavy cream plus milk with 1 1/2 cups half and half for similar creaminess. For dairy free use 1 1/2 cups full fat coconut milk or oat cream, but expect a bit of coconut or oat flavor. Evaporated milk 1 1/2 cups also gives richness without cream.
• Eggs: for a vegan or egg free set use 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, let sit 5 minutes) or 6 tablespoons aquafaba. Texture will be a tad softer than a traditional egg custard so chill a bit longer before slicing.

Pro Tips

1. Use a mix of tart and sweet apples, they give better flavor than all one kind. Keep the slices uniform, about 1/8 to 1/4 inch thick so they bake evenly, because if some are much thicker the custard wont soak through them.

2. To avoid a soggy bottom, either blind bake the crust for a few minutes or sprinkle a thin layer of breadcrumbs or crushed cornflakes in the pie shell to catch extra juices. You can also lightly brush the crust with beaten egg or melted butter and a bit of sugar to form a tiny barrier.

3. Dont over-macerate the apples, 8 to 10 minutes is enough. When baking, the center should only slightly wobble when you jiggle the pan, not be liquid; an instant-read thermometer should read around 175 to 185 F in the center. If the edges brown too fast, tent them with foil early.

4. Let the pie cool fully, at least two hours and better if you wait overnight, it slices way cleaner and the flavors settle. Reheat slices gently if you want them warm, and a small scoop of vanilla ice cream or lightly whipped cream makes it taste like you spent way more time on it than you did.