The Best German Apple Pie Recipe Ever

When we invited our friends over for Christmas this year, I only asked for one thing.  I asked for the apple pie pictured above and the recipe that went with it.  The fact that the pie dish pictured was also given to us was a bonus (and a very nice one, thanks guys!) but the real gift is a pie that I will gladly make and share with friends and family for the rest of my life.

I know I say this all the time, but the simple things in life are usually the best.  This holds true with food as well.  Over complicating a recipe usually does little to enhance the flavors of the food, it just adds extra steps that are not necessary. (There are, of course, times when this rule does not hold true, but this is not one of those cases.)

This has to be just about the simplest recipe for a German apple pie I have ever seen.  There’s no fuss, nothing picky or finicky, just a good-solid recipe that tastes far better than you would expect for the ingredients used.  In my opinion this is true perfection.

I know that statement may ruffle a few feathers.  Everyone has their own favorite apple pie recipe.  Of those, I’m sure that 99% would be a pie that I would enjoy as well.  But for me, Brie’s German Apple Pie is quite simply the pie I will crave whenever I think of apple pie in the future.  I’ve been spoiled, but I’m not complaining.

The recipe as given to me is only for the pie filling.  I’m not sure if she made her own crust or if she used a prepared crust, so I’ll leave that decision up to you.  If you’re bent on making your own pie crust, the best recipe I’ve ever seen for one is here. I am not a baker by nature, so if my wife wants to make a crust from scratch, great!  If not, I’ll use what I can get.  With this filling adorning it, it could be shoe leather, I really wouldn’t care.

The Best German Apple Pie Recipe Ever
  • 6 cups apples, peeled, cored and sliced
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 cup heavy cream
  1. Preheat oven to 450 degrees.
  2. Mix sugar, flour and cinnamon together in a medium bowl. Sprinkle 3 tbsp of sugar mixture into prepared pie crust. Top with 1/2 of the apples.
  3. Sprinkle with half of the remaining sugar mixture and top with remaining apples. Sprinkle remaining sugar mixture over apples and pour heavy cream evenly over apples and sugar.
  4. Bake at 450 degrees for 15 minutes, reduce heat to 350 degrees and cook for an additional 55 to 60 minutes. Cool completely before serving.
  5. Share and Enjoy!

What I would have done differently had I thought of it at the time:

You know, I really can’t think of anything I would do differently.  This pie is great at room temp or warm.  It does not require ice cream or whipped cream to be delectable, and I have several pieces left, so I think I’m going to go have a bit.

Links to other recipes like this:

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  1. The Mrs. says

    I’ve never been a fan of apple pie. I’ve always made it and my guests would usually eat it up and ask to take the rest home, which I would gladly do. This is the first time in my life I loved an apple pie and would eat it for dessert every night if I could. Brie’s pie was the most amazing thing…

  2. kellypea says

    That is one gorgeous pie sitting in a gorgeous pie plate! Apple pie is my favorite, so this one’s tagged. It’s making me want something — anything — sweet right now. We’re finally done with holiday dessert around here. Darn!

  3. Jen says

    I made this tonight, but there was a bunch of sugar on top that didn’t melt! There is always something, right? I sprinkled some milk on the sugar and put it in for a few more minutes, but then some of the cream got on the heating element and smoked up my kitchen. No wonder I don’t cook more often. It still looks delicious, though- I am serving it tomorrow with potato pancakes, German sausage and sauerkraut….

  4. the fitted kitchens man says

    That looks absolutely awsome… one of my favourites. It looks like it is begging to have warm custard poured over it. Sorry just my preference! thanks for recipe

  5. chipkali says

    There is so many “German” apple pie/apple cake recipies that it gets really hard to choose after a while..
    My grandmother’s cookbook (I’m German, so was she) alone lists 5. And it’s a school cookery book!

    My own favourite is a layer of pie crust followed by a layer of home-made semoline pudding, apples dusted with cinnamon layered over that.
    Or a round sponge, layered with apples with and then topped with crumble..

    Actually, I don’t think i can decide on a favourite. But sure is, I will bake an apple cake/pie sometime this week.

  6. says

    wow mouth watering…i always wanted to bak apple pie now that i have your recipe i will try it out! cant wait to try it out…thanks for sharing!

  7. Sandie says

    Thanks for the kudos & link to the pie crust, I appreciate it! (Not to mention I love that crust being paired with this recipe—it looks delicious.) I’m bookmarking this, as there’s no such thing as having too many good recipes for apple pie—each one brings its own nuances to the table. Thanks again!

    • says

      It could be made without the heavy cream, but I’m not certain what that would do to the texture of the pie or the consistency of the filling. If you decide to change it, perhaps a mix of yogurt and whole milk would do the trick?

  8. Dilek says

    Can we use pear instead of apple in this pie and we name it Pear Pie. Does it sound interesting?

  9. Rubini Salva says

    This is the best apple pie I’ve ever had! Thank you, thank you for this posting! Now my husband thinks I’m the greatest cook in the world! :)

  10. Sarah says

    Add a teaspoon of real vanilla extract to your crust. You won’t believe the difference in such a simple addition. Goes perfectly with the apple filling.

  11. Becki says

    I “stumbled” upon your website but love it! I intend to try the Peanut Butter Buckeye Bars for a party tomorrow. Thanks so much!

  12. says

    If I recall correctly we used a granny smith, but i’ve also made this with golden delicious and Fuji apples. All with amazing results

  13. Katie says

    Hi, Jerry,
    I’m anxious to try your pie recipe but am wondering what kind of apples ( or combination of apples) Brie used. Thanks.

  14. Craig says

    Jerry, found your recipe while browsing a few days ago. Can’t get it out of my head. So tonight I build. Question, what about substituting dark brown for granular white? Also, condensed milk for the cream? Just a thought. Thanks kindly.

    • says

      I would definitely not substitute granulated for brown sugar. Condensed milk might work, but I have never tried it. If you do and it works out, let us know!

  15. Craig says

    Jerry,I did not substitute anything from the recipe.I used Granny Smith/Macintosh combo. Now, regarding apple pie made by all Mothers, is usually the best… because it’s Mom’s pie. Next week we will celebrate my Mom’s 90th birthday and when the dessert is passed around I will have a rather sad announcement for her. I actually think she will agree with me. The pie I made was nothing less than the best, period. My thanks for sharing . I am going to try Eagle Brand Cond/milk. I will let you know. Good luck with your move. Craig

    • says

      That is high praise indeed! I’m looking forward to hearing about any substitutions or changes that you make and how they turn out. My kids beg me to make this regularly, so variations are definitely welcome :)

  16. Mark says

    Ever since I tried German Apple Pie, I have been kind of hooked. I cannot wait to try this recipe. It looks great. Thanks for sharing.

  17. Gretchen says

    I have this pie baking now, but I accidentally bought condensed milk instead of heavy cream. So Craig and Jerry, I’ll let you know how this turns out, although I think it might be too sweet. I’ve been making my own version of German Apple Pie for years. I use the same ingredients above, but I also add about a teaspoon of nutmeg, a teaspoon of all spice, and a tablespoon or two of vanilla (I mix this into the heavy cream before pouring).

  18. Lisa M. says

    Thanks for posting this recipe. I made it last Thanksgiving and it was fantastic. I’ve linked it on my Facebook wall and I’m making again today (at least two of them). Dessert doesn’t get better than this pie in my opinion. I’m all about the apples but this year I’ve got lard from local, pastured pigs so I’m going to try my luck at crust. Fingers crossed.

  19. Tawn says

    Jerry, what type of apples did you use to make this pie? I am eager to get into the kitchen and start baking!

    • says

      I think I used Gravensteins for this recipe, but any good baking apple will do. If you like a tart pie, use granny smith. Want super sweet, use Fuji. It’s all up to you!

  20. chris says

    My niece made this pie last year for a family event..absolutely to die for, yummy
    However noted on a different web site , there is 487 calories per slice. Gotta find a way to lower the calories. Perhaps will try Low fat Greek Yogurt in place of heavy cream.


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