German Apple Pie

German Apple Pie is one of the easiest and creamiest apple pies I’ve ever baked. The filling is simply cinnamon and sugar-coated apples covered in cream and sprinkled with sugar. The pie is gorgeously rich, flavorful, and so easy to make that it’s become one of my favorite go-to recipes.

Ingredients:
1 prepared pie crust
1 tablespoon lemon juice
3 lbs (about 7 cups) tart, green apples, such as Granny Smith
1 cup (198g) sugar + 2 tablespoon (25g), divided
¼ cup (30g) all-purpose flour
2 teaspoon ground cinnamon
½ teaspoon cloves
¾ teaspoon salt
1 cup (8oz/236ml) heavy cream
1 tablespoon pure vanilla extract

Instructions:
Roll out the pie crust and fit it inside a pie plate, preferably glass. (*See note) Shape the edge of the crust so that it extends about 1-inch higher than the pie plate.
Cover the crust and refrigerate until ready to fill and bake. This can be done up to 1 day in advance.
Preheat the oven to 450° F (232° C).
Pour the lemon juice into a large bowl. Peel, core, and slice the apples into thin (no thicker than ½-inch) slices. As you slice them, add them to the bowl and toss with the lemon juice. This will keep them from browning.
Add 1 cup of the sugar, flour, cinnamon, cloves, and salt to a bowl and stir with a wire whisk to blend. Pour the mixture over the apples and toss to coat the apples.
Dump the apples into the pie crust, pressing them down into the crust gently to pack them in.
Mix the vanilla into the heavy cream. Pour the cream over the top of the apples, pouring it around so that all the apples are covered in cream.
Sprinkle the remaining 2 tablespoons of sugar over the cream-covered apples.
Set the pie on a baking sheet that has been covered in a sheet of aluminum foil or parchment paper. This will catch any drips, saving the inside of your oven from a syrupy mess.
Set the pie in the center of the oven and bake for 15 minutes.
Reduce the oven temperature to 350° F (176° C) and bake for another 55-65 minutes, until the bottom crust is completely baked through (*see note below) and the pie jiggles when you gently shake it but doesn’t slosh around. Be patient if this takes longer than 65 minutes; a lot of different factors can require a longer baking time. Check the pie a couple of times while it’s baking. If the apples on the top of the pie are getting too brown, cover the pie loosely with a sheet of aluminum foil or parchment paper.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 6 hours before slicing. This pie is best served cold or at room temperature. Serve with a scoop of vanilla ice cream, or some sweetened whipped cream if desired.

Notes:
What is the best kind of pie plate to use for this pie? Baking this pie in a glass pie plate can help you know when the crust is baked through. Simply remove the pie from the oven and hold it up so you can see the bottom. If the crust is golden and does not appear stuck to the bottom of the pie plate, the crust is done. If parts of the crust appear doughy, pop the pie back in the oven to bake for a bit longer. If your pie is taking longer than the recipe bake time to bake through, don’t worry. A lot of factors can extend the bake time for any fruit pie, such as the amount of juice in the apples or how thick your slices are. The best way to know if your pie is done is to hold it up and look through the glass bottom of your pie plate. If the bottom crust looks done, the rest of the pie is likely baked through as well. If the top is getting too brown but the pie still needs time to bake, just cover the pie loosely with a sheet of aluminum foil.
How long does a baked German Apple pie last? German apple Pie will keep in the refrigerator, covered, for up to 3 days.

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