German Apple Pie from Scratch

In this delicious German apple pie, fresh apples are cooked on the stove with brown sugar and cinnamon until they're soft and juicy. Then they're baked in a buttery pie crust for the perfect flaky texture.

And for more delicious German apple pastries, try apple strudel, baked apples called Bratapfel, applesauce cake called Apfelmuskuchen, mini apple strudel, puff pastry apple hand pies, and apple frangipane tart.

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Fall in my home state of Oregon is a magical time. The morning air is full of thick fog. The ground is perpetually wet from rain. The evergreens remain a deep emerald color while the rest of the trees have decorated the ground with their red, orange, and yellow leaves.

Candles are lit more often, and thick sweaters and socks are put to good use. The home smells of warm apples, spices, and butter as a homemade German apple pie bakes in the oven. 🙂

History of Apple Pie

While apple pie has gotten a reputation for being American, it actually originated in England. According to the Smithsonian, the first record of an apple pie dates back to the 14th century!

In fact, many of the ingredients that comprise apple pie weren't native to North America. From butter and spices to the apples themselves, each component of apple pie was brought in from other countries.

American vs. German Apple Pie

American apple pie is usually made with both a bottom crust and top crust. German apple pie is usually only made with the bottom crust, and it's often topped with streusel or chopped nuts like almonds.

However, I think festive cut-outs of pie crust give it an extra-special look! You can use any cookie cutters (I used these leaf cookie cutters). Or you can even cut the dough freehand with a paring knife.

German apple pie often adds heavy cream or custard to the filling for a rich flavor, like Zwiebelkuchen. However, I find that adding the cream can make the pie a little soggy, so I like to keep my pie simple with just apples, sugar, and spices.

Ingredients and Notes

Pie Crust

• All purpose flour - Provides the base structure for the pliable pie crust
• Salt - Enhances the flavor of the rest of the ingredients in the crust
• Cinnamon - Adds a warm, cozy taste and aroma
• Unsalted butter - Use cold, cubed butter to create flaky layers in the crust
• Ice water - Use cold water with ice cubes in it to prevent the butter from melting while you mix the pie dough

Apple Pie Filling

• Apples - The best apples for pie include Honeycrisp, Golden Delicious, Jonagold, and Granny Smith apples
• Butter - Adds flavor to the apple pie filling and helps soften the apples before baking them
• Brown sugar - Caramelizes the apples as the filling cooks on the stove
• Cinnamon - Adds a warm, cozy taste that compliments the apples
• Nutmeg - Adds a warm, nutty flavor
• Cloves - Adds a slightly sweet and bold flavor
• Salt - Enhances the flavor of the rest of the ingredients in the pie filling
• Lemon juice and lemon zest - Prevents the apples from browning too much due to oxidation, and adds a subtle tart flavor to balance all the sweetness
• Cornstarch - Thickens the filling of this apple pie from scratch to prevent a soggy pie

How to Make an Apple Pie From Scratch

Prepare the Pie Crust

1. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, salt and cinnamon.
2. Add the butter: Toss the cold cubed butter into the dry mixture. Squeeze each piece of butter between your fingers and your thumbs until it resembles cornflakes.
3. Add the water: Add the ice cold water one tablespoon at a time and mix with a fork until the dough holds its shape when squeezed in the palm of your hand.
4. Shape and refrigerate: Divide the dough into a larger disc and a smaller disc. Wrap both discs individually in plastic cling wrap. Refrigerate for at least 1 hour.

Prepare the Apple Pie Filling

1. Prep the apples: Peel and core the apples and slice them into ¼-inch thick slices.
2. Cook the apples: In a large pot, melt the butter on medium heat. Add the apple slices, brown sugar, cinnamon, nutmeg, cloves and salt. Cook, stirring occasionally until the apples begin to soften after 10 to 15 minutes.
3. Add lemon and cornstarch: In a small bowl, whisk together the lemon juice, lemon zest and cornstarch to create a thick liquid. Add that into the pot and boil for 1 minute.
4. Cool and thicken: Set the apple pie filling aside to cool and thicken.

Assemble & Bake

5. Preheat the oven: Place the pie back in the fridge to keep the butter in the dough cold while the oven preheats to 425°F.

6. Bake the pie: Bake at 425°F for 15 to 20 minutes. Lower the oven temperature to 375°F, and bake for another 25 to 35 minutes.

7. Cool and enjoy: Let your German apple pie cool for at least 1 hour. Then slice and serve.

Storing Tips

How to Store Pie Dough:

Fridge: You can store unbaked pie dough in the fridge wrapped in plastic cling wrap for up to 3 days.

Freezer: Wrap pie dough discs in plastic wrap then in aluminum foil, and store in the freezer for up to 3 months.

How to Store Baked Pie:

Fridge: Let your pie cool completely to room temperature, then wrap loosely with plastic cling wrap and store in the fridge for up to 3 days.

Freezer: Wrap the whole cooled pie or individual slices in plastic wrap then in aluminum foil. Store in the the freezer for up to 3 months.

How to Reheat Pie:

Oven: Wrap an individual slice in aluminum foil and place in a cold oven. Turn the oven on to 375°F. Keep the pie in the oven for 10 minutes after the oven finishes preheating. Unwrap and serve your warmed pie with an intact flaky crust.

Microwave: Place a slice of pie on a microwave-safe plate and reheat it in the microwave for one minute. The crust won't be quite as flaky, but you'll be eating pie faster! 🙂

Recipe Variations

• Streusel: Top your pie with crunchy streusel before it goes into the oven.
• Pie crust: I usually make homemade pie crust, but you can substitute store bought pie crust.
• Toppings: Serve your pie with whipped cream or a scoop of vanilla ice cream for pie a la mode.
• Heavy cream: For a more authentic German flavor, pour one cup of heavy cream on the apple filling in the unbaked pie, then continue with the recipe instructions.

Recipe FAQ's

What kinds of apples should you use for apple pie?

The best apples to use for apple pie include Granny Smith, Honeycrisp, Golden Delicious, and Jonagold. These apple varieties all hold their shape while being cooked and baked, so the filling doesn't become mushy.

Should I peel apples for apple pie?

Yes, I recommend to peel apples for your apple pie from scratch. This ensures the pie filling is soft. Apple peels might create an unpleasant crunchy texture.

Should I cook my apples before making my pie?

After ending up with a soggy pie mess from baking a fruit pie with a raw filling, I always cook my fillings first. The apples soften and release a lot of their juices when pre-cooked on the stove, which then gets thickened with cornstarch before being added into the pie crust.

Should you prebake your pie crust for apple pie?

Thankfully, you don't have to prebake your pie crust for this easy German apple pie. The crust gets perfectly crispy & flaky in the oven without any prebaking.

More Pie Recipes

Hungry for more delicious homemade pie recipes? Try these!