German Apple Pie

When I think of America, I think of apple pie. But something tells me the Germans totally had apple pie mastered before we even sailed across the sea in the Mayflower.

That and Germany is known for their pastries like apple strudel.

In all honesty, I had a deep dish pie crust left over and wanted something easy to make. When I came across this German version of apple pie I thought, “doesn’t get easier than this.”

What’s the difference? Most normal apple pies, you cook the apples in a cinnamon butter sugar concoction to create the filling. The Germans are all “fuck that” let’s just dump the sugar flour on top of the chopped apples, mix it, dump it in a pie crust, pour some cream over it, and call it a day. Its the difference between a 300 year old country and a before Christ country. We are essentially making apple pie the way they did when they were 300 years old.


German Apple Pie

6 medium granny smith apples, peeled, cored and sliced
1/2 cup sugar
1/4 cup flour
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup heavy cream
1 teaspoon vanilla extract
1 prepared deep dish pie crust


Whisk together the dry ingredients in a small bowl and sprinkle over the apples in a large mixing bowl.

Stir to coat all the pieces and then place the apples into the pie crust.

Pour vanilla into cream and stir until well combines

Pour the cream over the apples.

Bake at 450 degrees; for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 55-60 minutes.

Makes 12 slices. Calories: 219, Carbohydrates: 31 grams, Sugar: 19 grams, Fiber: 3 grams, Protein: 2 grams.

This is pretty low carb, calorie, and sugar for a slice of pie.

I decided to use 3 extra large granny smith apples. I only needed 2 1/2. So I’m going to fry the extra.

It called for a whole cup if sugar, I reduced it to 1/2. There’s sugar in the fruit.

This pie is easy. It smells amazing and all german-y while baking.

Then you dig in and the cream gives this whole pie a barvarian feeling. There’s the tartness of the apples, the sweetness of the cinnamon sugar coating the apples and then all of a sudden out of left field a creaminess develops.

When was the last time you used the word creamy to describe an apple pie? How about never. But there it is due to the use of cream.

And then you realize this is definitely a European pie and not an American pie. Not that I’m complaining. Bryan, who does not like apple pie, asked for another slice.

And he should have considering this a pie from his ancestry.

The most beautiful thing about this pie is how many layers of apples there were. I love pies where you can actually seem the amount of key ingredient is in it.



One thought on “German Apple Pie

  1. Pingback: Strawberry Pie Filling | The DIABETIC Kitchen

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