German Apple Pie with Sour Cream Custard

German apple pie with sour cream custard is a cozy, not-too-sweet dessert that swaps the usual double crust for a creamy filling and buttery crumb topping.

The apples soften into the custard, the streusel gets crisp, and the whole thing comes together in about an hour with a simple pastry crust.

What Makes This German Apple Pie So Good

The sour cream custard sets just enough to hold the apples in place, but stays creamy and tangy against the sweet fruit.

The crumb topping adds a buttery crunch that contrasts with the soft filling, and you don’t need any special equipment beyond a pie plate and a bowl.

It’s the kind of pie that tastes even better the next day, after the flavors have mellowed, and it holds its shape for a cleaner slice.

Ingredients

• 1 single pie crust (9-inch): use all-butter homemade or a good store-bought crust.
• 4 large tart apples (about 2 lbs): Granny Smith or Honeycrisp work well; peel, core, and slice thin.
• 1 cup full-fat sour cream: full-fat gives the custard its silky texture.
• 3/4 cup plus 1 tablespoon granulated sugar, divided: 1 tablespoon for the apples, 3/4 cup for the custard.
• 1 large egg: at room temperature so it blends smoothly.
• 2 tablespoons all-purpose flour: thickens the custard.
• 1 teaspoon vanilla extract: pure vanilla gives the best flavor.
• 1/2 teaspoon ground cinnamon: for the apples.
• Pinch salt: balances the sweetness.
• For the streusel:
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 6 tablespoons cold unsalted butter, cubed
• 1/4 teaspoon ground cinnamon

Variations / Substitutions

• Sour cream: swap with full-fat Greek yogurt for a similar tang and texture.
• Apples: any firm baking apple works; Golden Delicious or Braeburn are both good.
• Streusel: fold in 1/4 cup chopped walnuts or pecans for extra crunch.
• Dairy-free: use a thick plant-based sour cream alternative and replace the butter in the streusel with cold coconut oil.
• Gluten-free: use a gluten-free pie crust and substitute a 1-to-1 gluten-free flour blend in the custard and streusel.

If you like this, you’ll probably enjoy my Apple Crumble Bars for a handheld version.

How To Make German Apple Pie

Step 1: Blind Bake the Crust

Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate, crimp the edges, and prick the bottom a few times with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Bake for another 5 minutes, just until the bottom looks dry but not browned. Set it aside while you work on the filling.

The crust should look pale and set, with no raw dough visible. This partial bake keeps the bottom from turning soggy when the custard goes in later.

Step 2: Slice the Apples

Peel and core the 4 apples, then cut them into thin slices, about 1/8 inch thick. In a large bowl, toss the slices with the 1 tablespoon of granulated sugar and the 1/2 teaspoon cinnamon until evenly coated. The sugar starts to pull a little juice from the apples, which adds moisture to the custard as the pie bakes.

The slices should glisten and feel slightly sticky from the cinnamon sugar mixture.

Step 3: Whisk the Custard

In a medium bowl, whisk together the 1 cup sour cream, the 3/4 cup granulated sugar, the egg, 2 tablespoons flour, the vanilla, and a pinch of salt until the mixture is completely smooth with no streaks of flour. It will be thick but pourable. If the sour cream is very cold, the custard might look a bit stiff, but it will thin as you stir and come together quickly.

The custard should be pale and glossy, with the scent of vanilla already coming through.

Step 4: Assemble the Filling

Arrange the cinnamon-coated apple slices in the blind-baked crust, layering them so they fill the pie plate evenly. Slowly pour the custard over the apples, letting it seep down between the slices. Give the pie plate a gentle shake to settle everything, but don’t press down on the apples.

At this point the apples will be mostly submerged, with just a few edges peeking through the creamy mixture.

Step 5: Crumble the Streusel and Bake

In a small bowl, combine the 1/2 cup flour, the brown sugar, and the 1/4 teaspoon cinnamon. Add the 6 tablespoons of cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces clinging together. Scatter the streusel evenly over the top of the pie, covering the custard completely.

Place the pie on the center rack and bake for 45 to 50 minutes. The streusel will turn golden and the custard should look set around the edges but still jiggle slightly in the center when you nudge the pan. If the streusel starts browning too quickly, tent the pie loosely with foil after about 30 minutes.

Step 6: Cut and Serve

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing. The custard firms up as it rests, so a little patience gives you cleaner wedges. Slice into 8 portions and serve warm or at room temperature.

A slice shows the creamy custard holding the apple layers together, with a golden, crumbly top that stays crunchy even after cooling.

A Few Tips for the Best German Apple Pie

• Use tart, firm apples. Softer varieties can turn to mush, and the tang balances the sweet custard and streusel.
• Blind bake well. A fully dry crust bottom is your best defense against a soggy pie; don’t skip the extra 5 minutes after removing the weights.
• The custard will still jiggle when done. If you wait until it’s completely firm, the pie will be overbaked and the custard can crack. A slight jiggle in the center means it’s perfect.
• Cool before slicing. Cutting into a piping hot pie makes it fall apart. The 30-minute rest is the difference between a clean slice and a runny mess.

Bake times can vary slightly with your pie dish:

Storing Leftovers

• Refrigerate: the pie, covered loosely, for up to 4 days. The streusel will soften a little, but the flavor only gets better.
• Reheating: individual slices in a 350°F oven for 8-10 minutes recrisps the topping. A microwave works in a pinch, but the streusel won’t be as crunchy.
• Serve cold: right from the fridge if you prefer; the custard slices cleanly and tastes almost like a creamy cheesecake.

Frequently Asked Questions

Can I use a graham cracker crust instead of pastry?

Yes, press a graham cracker crust into the pie plate, blind bake it for 8 minutes, then proceed with the recipe. The flavor will be a little sweeter and nuttier.

Can I double this recipe for a crowd?

You can double all ingredients and bake it in a 9×13-inch baking dish. Add about 10 minutes to the baking time and check for the same jiggly set.

Why did my custard crack on top?

Cracks happen when the pie bakes too quickly or the oven runs hot. Bake at a steady 375°F and tent with foil if you see deep browning before the center is set.

Why is my streusel soft instead of crunchy?

Soft streusel usually means the butter was too warm or the mixture was overworked. Use cold butter straight from the fridge and stop mixing as soon as you see coarse crumbs with a few pea-sized lumps.

How do I know the pie is done without cutting into it?

The custard should be set around the edges but still jiggle slightly in the center when you gently shake the pie plate. A little wobble is fine; it will firm up as it cools.

German Apple Pie Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 1 single pie crust (9-inch)
• 4 large tart apples (about 2 lbs)
• 1 cup full-fat sour cream
• 3/4 cup plus 1 tablespoon granulated sugar, divided
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch salt
• 1/2 cup all-purpose flour (for streusel)
• 1/2 cup packed light brown sugar
• 6 tablespoons cold unsalted butter, cubed
• 1/4 teaspoon ground cinnamon (for streusel)

Method

 

1. Preheat oven to 375°F. Fit the pie crust into a 9-inch pie plate. Line with parchment, fill with weights, and bake 15 minutes. Remove weights and parchment, bake 5 minutes more, then cool slightly.
2. Peel, core, and thinly slice apples. Toss with 1 tablespoon granulated sugar and 1/2 teaspoon cinnamon.
3. Whisk together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla, cinnamon, and salt until smooth.
4. Arrange apples in the crust, then pour custard evenly over them.
5. Mix 1/2 cup flour, brown sugar, and 1/4 teaspoon cinnamon for streusel. Cut in cold butter until crumbly. Sprinkle over the pie.
6. Bake 45-50 minutes, until streusel is golden and custard is set but jiggles slightly in the center. Cool on a rack for 30 minutes before slicing.

Notes

If you’re using a store-bought frozen crust, blind bake it according to the package directions before filling. For the cleanest slices, chill the completely cooled pie in the fridge for an hour; the custard firms up beautifully.