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.
GERMAN APPLE TART (APFEL TARTE)
A beautiful, easy, and delicious German tart that is not too sweet. Creme Fraiche adds a decadent and important note (no substitutions!). A recipe I often make for entertaining. Be careful to use a light hand while cutting the apple quarters so the knife does not cut all the way through the apple.
Provided by Chrystabel
Categories Tarts
Time 2h45m
Yield 1 Tart, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the ingredients for the dough until its smooth. Wrap in foil and let rest in the refrigerator for at least 1 hour. Peel, core, and cut the apples into quarters. With a sharp knife cut each quarter apple in its round side several times lengthwise. Don't cut the apple all the way through. Combine 2 tablespoons sugar, lemon juice and Calvados or apple cider. Pour over the apples and let them marinate for 1 hour.
- Roll 2/3-3/4 of the dough out into a 9 inch round. Set into a 9 inch springform pan. Use the rest of the dough to create a small edge along the inner walls of the form. Using a fork punch tiny holes into the bottom of the unbaked crust. Bake at 350° F for 10-12 minutes. Place the apples in a sieve or colander. Make sure to catch the escaping juice in a small bowl. Combine this juice with the Creme Fraiche and stir until smooth and consistent.
- Sprinkle the remaining 2 tablespoons of sugar over the baked crust. Arrange the partially sliced apple quarters on the crust round side facing upwards. Pour the Creme Fraiche mixture over the apples. Bake at 350° F for 35 minutes or until lightly browned. Garnish with chopped almonds or nuts if desired. Serve with whipped cream, vanilla ice cream,sweet Creme Fraiche, or plain.
- Variations: substitute fresh peaches or pears. Instead of calvados or apple cider use peach or pear schnapps.
Nutrition Facts : Calories 215.3, Fat 10.9, SaturatedFat 6.8, Cholesterol 31.9, Sodium 75.2, Carbohydrate 29.4, Fiber 2.3, Sugar 15.9, Protein 1.9
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
GERMAN APPLE CAKE-TART
This is a fairly simple and very elegant apple tart in a deliciously thick crust with spirals of apple wedges graced with a delicious cinnamon-sugar topping. I wanted a safe place to keep it and my mom's paper copy is pretty tattered from so many uses! The cake/crust part is good for a variety of other recipes too (a quick pat-in-the-pan quiche crust, for example).
Provided by KWB5015
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cake/Crust: Mix dry ingredients and cut in butter as for a pie crust (mixture should be "sandy" with small pea-sized lumps of butter).
- Add egg and milk and mix well.
- Pat into the bottom and halfway up the sides of a 11 1/2 X 7 1/2 baking dish (I use large ceramic quiche pan).
- Filling: Arrange apple slices in a spiral around pan (I start outside and work in, eventually cutting pieces to fit).
- Topping: Mix topping ingredients and spread over apples. Bake for about 40 minutes or until apples are tender.
- Toward the end of the baking time you can also run it under a broiler to nicely brown the edges of the apples for the extra "wow" factor.
Nutrition Facts : Calories 405.7, Fat 18.5, SaturatedFat 11.2, Cholesterol 80.8, Sodium 390.7, Carbohydrate 58.1, Fiber 4.2, Sugar 31.5, Protein 4.7
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