German Apple Pie
I love apples just about every way you fix them or in just about everything. This may not be the prettiest pie, but it sure was devoured fast. I’m not great at making pie crust, but this came out very well, easy to cut and didn’t crumble. Next time I make it, I will not use quite as many apples. It spilled over a little in oven so be sure you put it on a cookie sheet before you put it in the oven. Did I say this was devoured?
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 teaspoon vanilla extract
- 2 – 3 tablespoons ice water
- 1 cup sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 4 1/2 to 6 cups peeled, sliced, tart apples (I used 6 cups)
- 1 cup heavy whipping cream
- Whipped cream, opt.
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 the apples; sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all.
Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; bake for 55-60 minutes or until apples are tender. (My apples were slightly crunchy, but we like them that way.) Cool on a wire rack. Store in the refrigerator. Serve with whipped cream, if desired. (In my opinion, this is a must.)
Makes 8 servings.
“God pursues us in our restlessness, receives us in our sinfulness, holds us in our brokenness.”