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German Apple Pie

German Apple Pie Recipe

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
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.