German-style apple pie

Based on 7 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
60
min.
Resting

Ingredients

Pieces:-20+
1½ kg apples
550 g flour
250 g sugar
1 tbsp vanilla sugar
2 tsp baking powder
1 tsp salt
250 g butter
eggs
3 tbsp starch
1 tsp ground cinnamon
70 g raisins
lemon
6 tbsp confectioner’s sugar
butter (for greasing)
Metric
Imperial

Utensils

  • 2 large bowls
  • hand mixer with dough hook
  • plastic wrap
  • peeler
  • cutting board
  • knife
  • fine grater
  • oven
  • rolling pin
  • parchment paper
  • baking pan (40x30 cm 15x12 in.)
  • citrus press
  • bowl (small)
  • whisk

Nutrition per serving

Cal
317
Protein
4 g
Fat
12 g
Carb
51 g
  • Step 1/5

    Mix flour, sugar, vanilla sugar, baking powder, and salt in a large bowl. Beat with a hand mixer with dough hooks and gradually add in butter. Once everything is well combined, add the eggs one at a time. Wrap dough in plastic wrap and chill for approx. 1 hr.
    • 550 g flour
    • 170 g sugar
    • 1 tbsp vanilla sugar
    • 2 tsp baking powder
    • 1 tsp salt
    • 250 g butter
    • eggs
    • large bowl
    • hand mixer with dough hook
    • plastic wrap

    Mix flour, sugar, vanilla sugar, baking powder, and salt in a large bowl. Beat with a hand mixer with dough hooks and gradually add in butter. Once everything is well combined, add the eggs one at a time. Wrap dough in plastic wrap and chill for approx. 1 hr.

  • Step 2/5

    Peel apples, cut into quarters, remove core, and thinly slice. Add to a large bowl and mix with remaining sugar, starch, cinnamon, raisins, and the zest of a lemon.
    • 1½ kg apples
    • 80 g sugar
    • 3 tbsp starch
    • 1 tsp ground cinnamon
    • 70 g raisins
    • lemon
    • peeler
    • cutting board
    • knife
    • large bowl
    • fine grater

    Peel apples, cut into quarters, remove core, and thinly slice. Add to a large bowl and mix with remaining sugar, starch, cinnamon, raisins, and the zest of a lemon.

  • Step 3/5

    Preheat oven to 180°C/350°F. Divide dough in half and roll out each half thinly, either onto one sheet of parchment paper, or between two sheets, to prevent sticking and make it easier to transfer to the baking sheet.
    • oven
    • rolling pin
    • parchment paper

    Preheat oven to 180°C/350°F. Divide dough in half and roll out each half thinly, either onto one sheet of parchment paper, or between two sheets, to prevent sticking and make it easier to transfer to the baking sheet.

  • Step 4/5

    Peel one side of parchment paper off one of the dough sheets, then place it dough-side down in a greased, rimmed baking sheet (40 cm x 30 cm/15 in. x 12 in.), and peel off the remaining parchment paper. Spread evenly with the apple mixture. Place the second layer of dough on top, transferring it in the same way. Press the edges of the dough together, so everything is evenly covered. Bake for 40 – 50 min. in the preheated oven, or until golden brown all over.
    • butter (for greasing)
    • baking pan (40x30 cm 15x12 in.)

    Peel one side of parchment paper off one of the dough sheets, then place it dough-side down in a greased, rimmed baking sheet (40 cm x 30 cm/15 in. x 12 in.), and peel off the remaining parchment paper. Spread evenly with the apple mixture. Place the second layer of dough on top, transferring it in the same way. Press the edges of the dough together, so everything is evenly covered. Bake for 40 – 50 min. in the preheated oven, or until golden brown all over.

  • Step 5/5

    Remove from the oven and allow to cool. For the icing, juice the zested lemon and mix it with powdered sugar in a small bowl. Spread evenly over the cooled cake. Let rest again for approx. 10 min., then cut into pieces, serve, and enjoy!
    • 6 tbsp confectioner’s sugar
    • citrus press
    • bowl (small)
    • whisk

    Remove from the oven and allow to cool. For the icing, juice the zested lemon and mix it with powdered sugar in a small bowl. Spread evenly over the cooled cake. Let rest again for approx. 10 min., then cut into pieces, serve, and enjoy!

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