Caramelized onions and tart apple slices create the most creamy, sweet and savory filling in this delicious German onion pie known as Zwiebelkuchen. And I've perfected my simple pie crust recipe, so you can create the most buttery, flaky pie ever!
What is Zwiebelkuchen?
The word "Zwiebelkuchen" translates to English as "onion cake". But it's really more of a savory pie than a cake, which is why I lovingly refer to it as German onion pie.
The caramelized onions add a sweet, rich flavor, which is balanced by the tart apple slices and tangy sour cream. And the creamy filling is incased in a flaky, buttery pie crust.
Growing up in Germany, one of my favorite things to do in the Fall was to wander into the nearby forest and look for hedgehogs. These adorable creatures eat fallen apples, and there were an abundance of apple trees near our neighborhood. That's why this savory onion and apple pie reminds me of Fall in Germany. 🙂
For more tasty Fall apple recipes, try my German apple pie from scratch, fancy apple frangipane tart, authentic apple strudel, and mini apple strudel!
Recipe Variations
There are many variations of this savory onion pie throughout Germany. Some recipes include smoked ham bacon called Schinkenspeck.
I've seen some pies made with a much thicker, chewier yeast dough crust. Others, like this recipe, are made with a thinner, more flaky pie crust.
And while many traditional Zwiebelkuchen recipes are made with just onions, I love the addition of a tart apple, making it Zwiebelkuchen mit Äpfeln!
Sometimes caraway seeds are added to this savory pie, which has a two-part benefit. Caraway adds peppery flavor like anise or licorice. But it also aids in digestion of all those onions! But caraway can be a love-it-or-hate-it flavor, so I tend to leave them out.
Ingredients
The ingredients are actually quite simple for this flavorful German onion pie!
- Refrigerated pie crust - you can use a homemade pie crust, or store bought.
- Onion - I recommend using a sweet onion or yellow onion for the best caramelized flavor and warm color.
- Apple - I recommend using a tart variety like Granny Smith, Braeburn, or Empire for the best flavor compliment to the caramelized onions.
- Butter - Use unsalted butter (instead of salted butter) so you can control the amount of salt in your pie.
- Salt - I recommend using non-iodized table salt or fine sea salt.
- Paprika - Adds a warm, smoky flavor.
- Ground black pepper - Seasons the pie filling with a slightly spicy flavor.
- Thyme leaves - Adds a savory, herbal flavor and aroma.
- Eggs - Binds the filling together so it holds its shape when sliced.
- Sour cream or crème fraiche - Makes the filling thick and creamy, while adding a tangy flavor to balance the sweet caramelized onions.
Substitutions
- I recommend using a large sweet onion or yellow onion. It develops a sweet and rich flavor when caramelized. But you can also use a white onion or red onion for a slightly different flavor and color.
- I usually use a semi-sweet apple like Braeburn or Empire. But really tart apples such as Granny Smith also works great to balance the sweet onion.
- If you don't have dried thyme, you could leave it out, or substitute dried oregano or sage.
- I usually use sour cream in the filling. But crème fraiche or even plain Greek yogurt are great substitutes.
How to Make Zwiebelkuchen mit Äpfeln
Below are the general steps to make this recipe. For the full step-by-step instructions and ingredient measurements, scroll down to the recipe card at the bottom of this post.
1. Roll out the pie crust until it's about ½ cm thick, then gently transfer it to a greased pie tin. Poke some holes in the bottom of the pie crust with a fork.
3. Thinly slice the peeled onion and the unpeeled apple to be roughly all the same thickness.
5. Add the thinly sliced apples and cook for another 5 to 10 minutes, until the apples just begin to soften.
7. Add the cooked sliced onions and apples. Mix to combine.
9. Pour the egg mixture into the partially cooked pie crust. Bake for about 40 to 45 minutes, until the filling is set.
2. Line the inside of the pie crust with a piece of parchment paper, then fill it with pie weights, dried beans, or dry rice. Bake at 400°F for 15 minutes.
4. Melt the butter in a large pan on medium-low heat. Add the sliced onions and cook until they’re caramelized.
6. In a large mixing bowl, whisk together the spices, thyme, eggs, and creme fraiche or sour cream.
8. Carefully remove the parchment paper and pie weights from the pie crust.
10. Let the pie cool for at least 20 minutes, then slice up and enjoy!
Hungry for more caramelized onions? I don't know about you, but even just thinking about the sweet, smoky, buttery flavor makes my mouth drool... So if you're looking for more ways to gorge on caramelized onions, try my onion bread rolls!
Recipe Tips
- When handling pie crust, it's important to keep the butter cold and hard. If you feel the butter is starting to soften or melt, place it in the fridge for at least 15 minutes to harden the butter again before it's baked.
- I don't know about you, but I cry myself a river when slicing onions. Place your onion in the fridge for about 30 minutes before slicing it. This will help prevent the pungent onion juices from causing your eyes to water.
- You can peel the apple along with the onion, but I like to leave the peel on so the apple slices don’t become too mushy.
- Don't skip par baking the pie crust! Partially baking the crust before adding the filling ensures the bottom doesn't become soggy and mushy.
More German Baking Recipes
German Onion & Apple Pie (Zwiebelkuchen mit Äpfeln)
Ingredients
- 1 refrigerated pie crust (homemade or store bought)
- 1 large sweet or yellow onion, peeled and thinly sliced (about 3 ½ cups)
- 1 medium tart apple, thinly sliced (about 2 ½ to 3 cups) (I recommend using a Granny Smith, Braeburn, or Empire apple)
- 2 tablespoon unsalted butter
- ½ tsp table salt or fine sea salt
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme leaves
- 2 large eggs
- ½ cup sour cream or crème fraiche
Instructions
- Grease a 10-inch pie tin or tart tin with butter. Preheat the oven to 400°F.
- Roll out the pie crust until it’s large enough to cover the bottom and sides of your pie tin (about ¼ inch or ½ cm thick).
- Gently transfer the rolled-out pie crust to the greased pie tin. Poke some holes in the bottom of the pie crust with a fork.
- Line the inside of the pie crust with a piece of parchment paper, then fill it with pie weights, dried beans, or dry rice.
- Bake the pie crust for about 15 minutes, just until it starts to turn golden.
- Carefully remove the parchment paper and dry rice or beans from the pie crust.
- While the pie crust bakes, prepare the filling. Thinly slice the peeled onion and the unpeeled apple to be roughly all the same thickness. (You can peel the apple too, but I like to leave the peel on so the apples don’t become too mushy.)
- Melt the butter in a large pan on medium-low heat. Add the sliced onions and cook until they’re softened, golden brown, and caramelized, after about 15 minutes, stirring often.
- Add the thinly sliced apples and cook for another 5 to 10 minutes, until the apples begin to soften.
- In a large mixing bowl, whisk together the spices, thyme, eggs, and sour cream or crème fraiche. Add the cooked sliced onions and apples. Mix to combine.
- Pour the egg mixture into the partially baked pie crust. Place it back in the oven and bake for about 40 to 45 minutes, until the crust is golden brown and the filling is set.Let cool for at least 20 minutes, then slice and enjoy!
Notes
- When handling pie crust, it's important to keep the butter cold and hard. If you feel the butter is starting to soften or melt, place it in the fridge for at least 15 minutes to harden the butter again before it's baked.
- Place your onion in the fridge for about 30 minutes before slicing it. This will help prevent the pungent onion juices from causing your eyes to water.
- You can peel the apple along with the onion, but I like to leave the peel on so the apple slices don’t become too mushy.
- Don't skip par baking the pie crust. Partially baking the crust before adding the filling ensures the bottom doesn't become soggy and mushy.
shkalen
This is freaking delicious!!!!!!!!
Carissa Erzen
I'm so glad to hear you enjoyed it!
Carissa Erzen
Haha thank you!!
Trey
Onions and apples, no thanks… takes one bite. OMG!!!!
Carissa Erzen
Haha don't knock it until you try it!
Fake Mail
Pretty! This has been a really wonderful post. Many thanks for providing these details.
Carissa Erzen
Thank you so much! Let me know if you get a chance to make some onion pie! 🙂
Health Stay
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Carissa Erzen
Thank you so much!