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.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired.
Nutrition Facts : Calories 459 calories, Fat 24g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 160mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.
GENUINE DEUTSCH APPLE PIE
My greatgrandmother Esslinger's recipe. Not the "Dutch" apple pie with crispy topping, this is a very rich sour cream based pie. Baking time varies on what type of apple is used and how large they are to begin with. Keep a close eye on the pie while it bakes so it doesn't burn.
Provided by Queen Dragon Mom
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Line 9" pie plate with crust.
- Line the crust with the apple sections, core side up.
- Mix sugar, sour cream and cinnamon very well.
- Pour mixture over apples.
- Put pie pan on cookie sheet and place on oven rack appproximately 4 inches above bottom of standard sized oven.
- Bake slowly until filling has set and is starting to brown slightly.
- A toothpick inserted into the center of the filling should come out clean and the apples should be tender.
- Remove from oven and cool overnight on a wire rack so the crust doesn't get soggy.
Nutrition Facts : Calories 303.9, Fat 13.9, SaturatedFat 5.7, Cholesterol 12.7, Sodium 137.7, Carbohydrate 44.1, Fiber 1.7, Sugar 30.4, Protein 2.5
EASY GERMAN APPLE STREUSEL PIE
This is a super-easy pie recipe with a sweet bottom crust, a juicy cinnamony apple filling, and crisp streusel on top, all made out of the same dough.
Provided by anton
Categories World Cuisine Recipes European German
Time 1h25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine apple slices and cinnamon in a saucepan and cook over low heat for 10 minutes. If necessary, add a tiny bit of water so apples don't burn. Remove from heat and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with butter
- Combine butter, sugar, vanilla sugar, and egg in a large bowl; beat using an electric mixer until smooth and creamy. Mix flour and baking powder in a separate bowl. Add 2/3 of flour mixture, 1 tablespoon at a time, to butter mixture and beat on low speed. Add remaining flour mixture and mix in by hand to make a crumbly dough.
- Transfer 1/2 the dough into the prepared springform pan and press down to create a bottom crust. Add apple slices, leaving a small space around the edges. Crumble remaining dough evenly on top.
- Bake in the preheated oven until streusel and crust are lightly browned, about 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Carefully transfer to a serving plate or cooling rack.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 52.6 g, Cholesterol 58.5 mg, Fat 16.7 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 180.3 mg, Sugar 28.9 g
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THE BEST GERMAN APPLE PIE RECIPE EVER
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