I discovered an intriguing twist on Grandma’s Apple Pie that awakens the senses with every bite. The tender apple slices and delicate spiced custard create a unique balance of textures and flavors. This dish sparks lively conversation and encourages memorable moments with family and friends. I truly relish this delightful creation.

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I recently decided to try my hand at this German Apple Pie recipe and I was blown away by how simple and creamy it turned out. I used my 9 inch unbaked pie crust and tossed 6 peeled, cored and sliced apples with 1/2 cup granulated sugar and 2 teaspoons ground cinnamon.

Then I added a tablespoon of lemon juice to brighten up the flavors. After mixing in 2 large eggs, 1/2 cup heavy cream, 1/2 teaspoon vanilla extract and a pinch of salt, I poured everything over the apples.

Baking it brought out a texture that reminded me of a Whole Apple Pie and even had hints of what you might expect from a Traditional Apple Pie Recipe. I love how this recipe is a twist on a classic apple dessert without over complicating it even if it’s a bit messy and imperfect like all homemade stuff tends to be.

Enjoy experimenting with it!

Why I Like this Recipe

I really love this recipe because its super easy to follow even if I’m not a master in the kitchen. Its simple steps make me feel like I can actually pull it off without a ton of stress.

I like how the mix of apples, cinnamon, and a little lemon juice creates this really sweet and tangy taste thats perfect for fall. It always reminds me of cozy days at home even if the weather is not exactly cool.

The creamy custard part using eggs and heavy cream makes the whole pie feel extra comforting. I like that all the flavors blend together in a way thats satisfying and fun to eat.

Lastly, I enjoy the way the pie crust comes out golden without being too complicated to manage. It gives me a sense of satisfaction that a simple pie can turn out so good and tasty every time I make it.

Ingredients

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Apples offer natural sweetness, fiber, and a fresh, crisp bite that really elevates the dish.
Cinnamon adds a warm, spicy kick along with antioxidants and a comforting flavor touch.
Eggs help bind the filling and add protein, making the pie richer and more satisfying.
Heavy cream gives the dessert its creamy, velvety texture that melts in your mouth.
Lemon juice brightens the apple flavors with a subtle tang that cuts through the sweetness.
Granulated sugar boosts the overall sweet taste while balancing the tart notes from lemon.
A pinch of salt ties everything together, enhancing all the individual flavors perfectly.

Ingredient Quantities

1 9 inch unbaked pie crust

6 medium apples, peeled, cored and sliced

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 tablespoon lemon juice

2 large eggs

1/2 cup heavy cream

1/2 teaspoon vanilla extract

A pinch of salt

How to Make this

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1. Preheat your oven to 375°F and get your 9 inch unbaked pie crust ready in a pie pan.

2. In a large bowl, toss the 6 peeled, cored, and sliced apples with the 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, and 1 tablespoon lemon juice until the apples are well coated.

3. Carefully transfer the apple mixture into the pie crust, spreading it out evenly.

4. In another bowl, beat together the 2 large eggs, 1/2 cup heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt until the mixture looks smooth and a bit frothy.

5. Pour the cream mixture evenly over the apples in the crust making sure all the apple slices get some of that custardy goodness.

6. Gently tap the pan on the counter a few times to help release any air bubbles that might be trapped.

7. Place your pie in the oven and bake it for about 45 to 55 minutes until the apples are tender and the cream filling is set. Keep an eye on it to make sure the crust doesn’t brown too much.

8. Remove from the oven and let it cool a little before serving. Enjoy your really easy and creamy German Apple Pie!

Equipment Needed

1. Oven – preheat to 375°F
2. 9-inch pie pan with the unbaked pie crust already in it
3. A large mixing bowl for tossing the apple slices with sugar, cinnamon, and lemon juice
4. A second bowl for beating the eggs, heavy cream, vanilla extract, and salt
5. A whisk or fork for mixing the custard ingredients
6. A spatula or large spoon for transferring and spreading the apple mixture into the crust
7. A knife for slicing the apples (if they aren’t pre-sliced)

FAQ

What type of apples should I use? – It's best to use a mix of sweet and tart apples, like Granny Smith along with Honeycrisp if you have them. They hold up well and give a nice flavor contrast.

Can I use a pre-made or storebought crust? – Yes, the recipe calls for a 9 inch unbaked crust, so using a quality storebought crust works just fine.

Why do I add lemon juice? – The lemon juice helps to balance the sweetness of the apples and keeps their color from turning brown during baking.

How long does it need to bake? – Generally, you want to bake this pie at 375°F for about 50-60 minutes, but always check if the filling is set before taking it out.

Can I make substitutions for heavy cream? – Sure you can, though it might change the texture a bit. Half-and-half or even whole milk can be used, but the pie might be slightly less creamy.

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

If you dont have an unbaked pie crust handy, try making your own with flour, butter, salt and a little water or grab a storebought refrigerated crust.
You can switch out granulated sugar for light brown sugar to add a deeper, richer sweetness to the apples.
If heavy cream is not available, mix half and half with a splash of melted butter; this mix gives a close creaminess in your filling.
In case you are out of eggs, you can use a flax egg (one tablespoon ground flaxseed mixed with three tablespoons water for each egg) though the texture might change a bit.
Lemon juice can be swapped with lime juice if you like a slightly different tang flavor; just use the same amount.

Pro Tips

1. Make sure all your apple slices are about the same thickness so they cook evenly, ya know?
2. Preheat your pan and consider a quick blind bake of the crust for about 5 minutes before adding the filling to help it stay crisp.
3. Whisk your custard mixture really well until it’s a bit frothy; this helps spread the flavor and makes the texture smoother.
4. Let the pie cool down for a few minutes after baking; it really helps the custard set and makes each slice easier to serve.