I’m sharing my German Apple Pie because a single surprising twist makes it unlike any other apple pie.

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Every time I bring a slice of Old Fashioned German Apple Pie to the table people go quiet, which is weird but kind of thrilling. I’m always surprised how plain looking it can be yet the apple flavor is so bold, and that silky layer of heavy cream makes it feel like the pie is hiding something clever.

I can’t explain it exactly, maybe it’s the texture or maybe luck, but once someone takes that first bite they usually want another and another. It’s the kind of dessert that looks simple but keeps you thinking about it all day.

Ingredients

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Apples bring fiber, vitamin C, and natural tart sweetness, they keep the filling tender.
Heavy cream makes the custard silky and rich but it’s high in fat.
Eggs give structure and protein, they help the custard set up firm.
Sugar sweetens, helps browning and texture, use less if you like less sweet.
Cinnamon adds warm spice and aroma, also has antioxidants, not very strong.
Vanilla lifts the flavor, smells amazing and makes the custard taste rounder.
A little flour or cornstarch thickens juices so the custard isn’t runny.
Dots of butter add glossy flavor and richness, melts into pockets of yum.

Ingredient Quantities

1 (9-inch) unbaked pie crust (store bought or homemade, whatever you got)

5 to 6 medium apples (about 6 cups), peeled and thinly sliced — Granny Smith or Honeycrisp are great

1/2 cup granulated sugar (for the apples)

2 tablespoons ground cinnamon

1 tablespoon lemon juice

3 large eggs, room temp

1 cup heavy cream or whipping cream

1/2 cup granulated sugar (for the custard)

2 teaspoons vanilla extract

2 tablespoons all purpose flour (or 1 tablespoon cornstarch)

Pinch of salt

2 tablespoons unsalted butter, cut into small pieces (optional)

Powdered sugar for dusting (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and place a rack in the center. Fit the 9-inch unbaked pie crust into your pan (store bought or homemade, whatever you got) and crimp the edges, no need to blind bake.

2. Peel, core and thinly slice 5 to 6 medium apples (about 6 cups), try Granny Smith or Honeycrisp for balance, slice them evenly so they cook the same, its worth the extra minute.

3. Toss the sliced apples with 1/2 cup granulated sugar (for the apples), 2 tablespoons ground cinnamon and 1 tablespoon lemon juice in a big bowl until everything is coated.

4. Pile the apple mixture into the prepared crust, mounding it slightly but dont overpack; leave a little room for the custard to seep down between slices.

5. In another bowl whisk 3 room temperature eggs until blended, then add 1 cup heavy cream, 1/2 cup granulated sugar (for the custard), 2 teaspoons vanilla extract, 2 tablespoons all purpose flour (or 1 tablespoon cornstarch) and a pinch of salt. Whisk until smooth and no flour lumps remain, you can mix the flour with a splash of cream first if it wants to clump.

6. Pour the custard evenly over the apples, pressing the apples down gently with a spatula so the custard fills the gaps.

7. Dot the top with 2 tablespoons small pieces of unsalted butter if using, that little trick gives richness and tiny golden spots.

8. Bake 45 to 55 minutes until the custard is set and top is golden and the apples are tender; a knife in the center should come out mostly clean. If the crust edges brown too fast, tent the pie loosely with foil after about 25 to 30 minutes.

9. Cool the pie on a wire rack at least 2 hours so the custard firms up and slices cleanly. Dust with powdered sugar before serving if you want, serve room temp or slightly warm. Store covered in the fridge up to 3 days.

Equipment Needed

1. 9-inch pie dish fitted with your unbaked crust
2. Oven (preheat to 375°F / 190°C)
3. Large mixing bowl for the apples
4. Medium bowl for the custard
5. Chef’s knife and cutting board, for peeling and slicing the apples
6. Vegetable peeler
7. Measuring cups and spoons (1/2 cup, 1 cup, tbsp and tsp)
8. Whisk and a silicone spatula to press the custard down between the slices
9. Wire cooling rack and a sheet of foil to tent the pie if edges brown too fast

Dont forget a small bowl for cracking eggs into if you like to check them first, but its optional.

FAQ

Q: What temperature and bake time should I use so the custard sets but the apples dont get mushy? A: Bake at 350°F (175°C) for about 45 to 55 minutes. The edges should be golden and the custard mostly set with a slight jiggle in the center, it will finish setting as it cools. If your apples are very thin slice closer to 45 minutes, if thicker give it the full time.

Q: Do I need to pre-cook or macerate the apples first? A: No need to cook them first, but toss the slices with the 1/2 cup sugar, cinnamon and lemon juice and let sit 10 to 15 minutes so they release a bit of juice and get coated. That helps flavor and keeps the filling even. For extra control, drain a little excess juice before filling the crust.

Q: My bottom crust gets soggy how do I avoid that? A: Partially blind bake the crust 8 to 10 minutes, or sprinkle 1 to 2 tablespoons of fine breadcrumbs, crushed graham or ground almonds on the bottom to absorb juices. You can also brush the par-baked crust with a thin egg wash to seal it, it's simple and works great.

Q: Can I use milk instead of heavy cream or use fewer eggs? A: Heavy cream gives that rich creamy custard, so it's best. You can use whole milk in a pinch but the custard will be looser and less silky. Dont cut eggs below 3, they set and thicken the filling, so fewer eggs will make a runny pie.

Q: Can I make this ahead, freeze or refrigerate leftovers? A: You can assemble and refrigerate unbaked for up to 24 hours, but the crust may get slightly soggy. Baked pie keeps in the fridge 3 to 4 days. Freeze baked slices up to one month, thaw in fridge and reheat in a 325°F oven for 10 to 15 minutes to refresh the crust.

Q: Any tips on apple choice and slicing for best texture? A: Mix a firm tart apple like Granny Smith with a sweeter one like Honeycrisp for balance. Slice thin and even so everything cooks uniformly, and dont skip the lemon juice, it stops browning and brightens the flavor. If you want more bite use slightly thicker slices, but expect a little more bake time.

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

Pie crust: use store-bought puff pastry for a flakier top; or a graham cracker crust (about 1 1/2 cups crumbs + 6 tbsp melted butter) if you want sweeter, firmer base; or skip the bottom and make an oat crumble topper (1 cup oats + 1/3 cup brown sugar + 6 tbsp butter) for a rustic, easy twist.
Apples: swap with pears (Bosc or Bartlett hold up well) or use a mix of apple types for better texture; frozen, pre-sliced apples work too, just thaw and drain — they save a lot of prep time.
Heavy cream: use half-and-half plus 2 tbsp melted butter per cup to mimic the richness; or whole milk thickened with 1 tbsp cornstarch per cup; or full-fat coconut milk or coconut cream for dairy free.
Eggs: try silken tofu, puréed, about 1/4 cup per egg for a custardy set; or flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg) though the custard will be a bit denser; or a commercial egg replacer following package directions.

Pro Tips

1. Use a mix of tart and sweet apples, like Granny Smith with Honeycrisp, and slice them all the same thickness, about a quarter inch, so they bake evenly. If you cant slice perfectly by hand, a mandoline or slicer will save you time and drama.

2. Prevent a soggy bottom by sprinkling a thin layer of ground almonds or plain breadcrumbs on the crust, they soak up extra juices. Another option is to brush the crust with beaten egg white and give it a quick 5 to 8 minute bake to seal it if you want extra insurance.

3. For a silky custard warm the cream slightly and temper the eggs so you dont end up with little cooked bits, whisk the flour with a splash of cream first and then strain the whole custard through a fine sieve before pouring. Its a tiny extra step but the texture is way better.

4. Dont trust your oven clock, use an oven thermometer and check doneness with a knife in the center, it should come out mostly clean but maybe a touch tacky. If the edges brown too fast tent loosely with foil and rotate the pan halfway so it browns evenly.

5. Cool the pie fully, at least two hours, so the custard firms up and you get clean slices. When cutting warm the knife under hot water and wipe it between cuts for neat pieces, and if you want a warm slice reheat gently in a low oven so it doesnt get soggy.