german apple pie

Gedecketer Apfelkuchen is a super delicious and relatively easy German apple cake recipe that&#39;s similar to an American apple pie in a way that it has a bottom and top crust and an apple pie-like filling, except it&#39;s glazed and really not like pie at all! The kids and I love it and I am sure so will you!

Gedeckter Apfelkuchen: German Apple Pie

flour (plus more for rolling out the dough)

almond flour

eggs (medium)

salt

sugar

butter (plus some more for greasing the pan)

kilograms tart apples (Granny Smith work best in my opinion)

lemon (juice only)

sliced almonds

cinnamon

flour

powdered sugar

lemon juice

Prep

Preheat the oven (conventional setting) to 200° C or 390° F. Grease your springform pan with some butter (I also like to use parchment paper on the bottom layer before clipping it in). Knead together all dough ingredients.

Dough

Set aside ⅓ of the dough and roll out the rest in a large circle to cover the inside and some of the sides (about 2 inches tall) of the springform. Poke the bottom crust several times with a fork. Put in the fridge to stay cool.

Make the Dough

Apples

Peel, quarter, remove the core, and cut apples into 1/4 inch wide wedges. Mix with the lemon juice.

Filling

Toast the almond slices or flour in a pan on medium heat, stirring occasionally. Then toss together with the apples and remaining filling ingredients and distribute onto the bottom crust.

Crust

Spread them out and push down on the apples to create a somewhat uniform top. Roll out the top crust and lay over the apples, then cut around the rim and push the edges down (I use a spoon to help get the edges straight.

Bake

Bake for about 50 minutes, then allow cooling completely in the form (about 2 to 3 hours).

Make the Filling

Glaze

Remove the cake from the pan and transfer to a cake plate. Stir together the powdered sugar and lemon juice for the glaze and brush onto the baked top layer.

Garnish

If desired, garnish with more toasted almond slices. If you have any leftover crust, you could also cut out some fun shapes with cookie cutters and garnish the cake with those too. I meant to do that and completely forgot :-D.

Let Cool &amp; Glaze

German Apple Pie is one of the easiest and creamiest apple pies I&#x27;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&#x27;s become one of my favorite go-to recipes.

German Apple Pie

lbs (about 7 cups) tart, green apples,

(198 grams) sugar

(30 grams) all-purpose flour

cloves

(8 ounces

heavy cream

tbsp pure vanilla extract

Roll out the pie crust and fit it...

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. (See the step-by-step instructions in this post for how to roll out and shape a bottom pie crust.)

Cover the crust and refrigerate until ready to...

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....

Pour the lemon juice into a large bowl. Peel, core, and slice the apples into thin (no thicker than 1/2-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,...

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...

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...

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...

Sprinkle the remaining 2 tablespoons of sugar over the cream-covered apples.

Set the pie on a baking sheet that...

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...

Set the pie in the center of the oven and bake for 15 minutes.

Reduce the oven temperature to 350° F (176°...

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...

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 lightly sweetened whipped cream if desired.

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Gedeckter Apfelkuchen: German Apple...

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Top 2 german apple pie recipes from across the web

The most viewed german apple pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gedeckter Apfelkuchen: German Apple...

German Apple Pie

The most viewed german apple pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine