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German Apple Pie

 German Apple Pie
I live in a big apple-producing state, so I think this recipe represents our region well. I tasted this pie many years ago when my children's babysitter made it. I asked for the recipe and have made it many times since.
6-8 ServingsPrep: 20 min. Bake: 65 min. + cooling


  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 to 3 tablespoons ice water
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 6 cups sliced peeled tart apples
  • 1 cup heavy whipping cream
  • Whipped cream, optional


  • In a small bowl, combine flour and salt; cut in the shortening until
  • crumbly. Add vanilla. Gradually add water, tossing with a fork until
  • dough forms a ball. Roll out pastry to fit a 9-in. pie plate.
  • Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of
  • pie plate; flute edges.
  • For filling, combine the sugar, flour and cinnamon; sprinkle 3
  • tablespoons into crust. Layer with half of the apples; sprinkle with
  • half of the remaining sugar mixture. Repeat layers. Pour cream over
  • all.
  • Bake at 450° for 10 minutes. Reduce heat to 350° bake for

2 of 2

German Apple Pie (continued)

Directions (continued)

  • 55-60 minutes or until apples are tender. Cool on a wire rack. Store
  • in the refrigerator. Serve with whipped cream if desired. Yield: 8
  • servings.
Nutritional Facts: 1 piece equals 459 calories, 24 g fat (10 g saturated fat), 41 mg cholesterol, 160 mg sodium, 59 g carbohydrate, 3 g fiber, 4 g protein.