Genuine Deutsch Apple Pie Recipes

GERMAN APPLE PIE

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.

DUTCH APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
• Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
• Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
• Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.

GERMAN APPLE CAKE

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.
• In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
• In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

GERMAN APPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
• In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
• Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

GENUINE DEUTSCH APPLE PIE

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.

GRANDMA GELDNER'S APFEL KUCHEN (APPLE KUCHEN)

Steps:

• Preheat oven to 350°F.
• Mix 1 1/4 cup flour, baking powder, 2 tsp sugar, and salt and sift once.
• Cut 1/2 cup butter into dry mix with a pastry blender to pea size.
• In a small bowl, beat egg with 2 T milk and add to dry mix.
• Mix thoroughly and pat dough into a greased or oiled 9x13-inch baking dish.
• Pare and core apples.
• Cut into thin wedge slices and place on dough in rows until covered. We would cover the thin end of one apple with the thick end of the other.
• Dot apples with 2 T butter and mix 3/4 cup sugar, 1 1/2 Tbs flour and cinnamon together.
• Spread dry topping over dotted apples, and bake in oven for 30-45 minutes, until golden brown.

LENE'S BESTER APFELKUCHEN (LENE'S BEST APPLE PIE)

Steps:

• For the filling: In a large pan bring the apples to a simmer, you have to add a little amount (about 2 tbsp) of water, just to stop them from burning at the beginning.
• Stirring occasionally continue to simmer until they start to fall apart, approx 10 minutes. You want to keep most of the chunks and not cook them so long that you have applesauce.
• Take of the heat and allow to cool completely.
• Stir in all other ingredients, adding more or less sugar to your liking. The mix should still be a little tart, as the sweetness of the crust and the sweetness of the whipped cream will make up for it.
• For the crust: In a large bowl mix the butter and sugar, using in electric mixer, until well combined and creamy.
• Add the egg and continue to mix until you have a soft, fluffy mix.
• Using the dough hooks on your mixer, beat in the flour and baking powder bit by bit until well incorporated.
• You might need to chill the dough a little to be able to roll it out.
• On a floured surface roll out the dough with a floured rolling pin quite thin, about 2-3mm.
• Take a 10 1/4 inch spring form and cut out two circles, one to fit the bottom and another one that will eventually cover the top.
• Place one of the dough circles on the bottom of your greased spring form and prick in an couple of places with a fork.
• Bake in a preheated oven (200°C/400°F) for 10 minutes.
• Remove from oven and using the left-over bits of dough cover the sides of the pan, all the way up.
• Carefully place the filling inside and spread evenly to fill the pan. If it doesn't fill most of it, just chop another apple or two and spread them over the top, they'll cook in the oven.
• Now comes the most tricky bit and I always ask somebody to lend me another pair of hands if I can. Carefully lift the other circle of dough you cut out earlier and place it over the top. If you do this on your own it's quite difficult to get it on without ripping, but with four hands it's a lot easier. Otherwise try loosely rolling it and the un-rolling it on top of the filling.
• Using a small knife just loosen the top of the sides and fold over onto the 'lid' crimping it shut. Don't worry if you haven't got much dough to fold and crimp, there shouldn't be a lot.
• Return the cake to the oven an bake for approx 50-60 minutes.
• After 35-45 minutes of the total baking time, when the top is starting to become golden, briefly take the cake out of the oven and top with little knobs of butter and sprinkle with sugar.
• Quickly return to the oven and bake for the remaining 15 minutes, the cake should be a rich golden colour but not brown.
• Remove from oven. Carefully cut around the outside of the pie with a long thin knife and allow to cool before removing the ring of the spring form. Otherwise the hot weight of the apples will cause the crust to tear around the side.
• When completely cool, cut into wedges and serve with a generous helping of whipped cream.

EASY GERMAN APPLE STREUSEL PIE

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.