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.
- 6 cups apples, peeled, cored and sliced
- 1 cup sugar
- 1/4 cup all-purpose flour
- 2 tsp. ground cinnamon
- 1 cup heavy cream
- Preheat oven to 450 degrees.
- 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.
- 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.
- 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.
- 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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