German Apple Pie (Apfelkuchen mit Streusel)
This German apple pie layers a buttery shortbread crust, cinnamon spiced apples, and a golden lattice or streusel top for the coziest slice of fall you will ever bake.
A Slice of Germany's Coziest Dessert
There is a reason German apple pie, or Apfelkuchen, has been a Sunday afternoon tradition in German kitchens for generations. Unlike the flaky, all butter crust of an American pie, this version is built on a tender, slightly sweet shortbread base that holds up to juicy, cinnamon spiced apples without ever turning soggy. It is rustic, it is deeply comforting, and it might just be the most amazing apple pie you bake all year.
What makes this recipe so special is its versatility. You can dress it up with a beautiful lattice top, or keep things simple with a crumbly streusel. Either way, you end up with one of those dessert pies that disappears within the hour of serving.
Before we get cooking, the right tools and ingredients make a real difference here. A good springform pan makes releasing this pie effortless, and a sturdy pastry cutter helps you work the cold butter into the dough quickly, which is the real secret to a tender crust. These are the products that genuinely help this recipe shine:
Choosing the Right Apples
Not all apples are created equal when it comes to baking. You want a variety that is firm enough to hold its shape in the oven but tart enough to balance the sweetness of the crust. Granny Smith and Boskoop are the classic choices in Germany, though Honeycrisp and Braeburn are excellent substitutes if that is what your grocery store has on hand.
Chef's Tip: Slice your apples thin and even, about a quarter inch thick, so they cook through at the same rate and you avoid any raw, crunchy bites hiding in the middle of your pie.
Lattice, Streusel, or Something Fancier
This is where you get to have some fun. A classic woven lattice is the traditional presentation and always looks impressive on the table, but do not feel limited to it. If you are searching for fancy apple pie crust designs, consider a braided edge, cut out leaf shapes pressed along the rim, or a lightly twisted rope border. For anyone who loves pie topping with texture, crumbling the second half of the dough into a streusel is faster and just as delicious, especially with a handful of sliced almonds scattered on top before baking.
If you are hunting for apple pie top crust ideas for a special occasion, like a holiday table or even pie auction ideas for a school fundraiser, this dough is forgiving enough to shape into stars, hearts, or initials without falling apart.
Chef's Tip: Chill your cut lattice strips for 10 minutes before laying them over the filling. Cold dough holds its shape far better in a hot oven.
A Note on Texture and Add Ins
Some bakers like to fold soaked raisins into the apple filling for little bursts of chewy sweetness, while others prefer to keep the filling purely fruit forward. Both are traditional, so let your own taste guide you. If you love the idea of an apple pie with shortbread crust that leans a bit more decadent, you can also experiment with pressing a thin layer of almond paste onto the bottom crust before adding the apples, which adds a lovely marzipan note that pairs beautifully with the cinnamon.
Ready to make it? Here is the full step-by-step recipe:
German Apple Pie (Apfelkuchen mit Streusel)
This German apple pie layers a buttery shortbread crust, cinnamon spiced apples, and a golden lattice or streusel top for the coziest slice of fall you will ever bake.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1/2 cup granulated sugar, for the shortbread crust
- 1 cup unsalted butter, cold, cubed
- 1 large egg, room temperature, for the dough
- 1 tsp baking powder
- 1/4 tsp salt, fine sea salt
- 6 tart apples, such as Granny Smith or Boskoop, peeled, cored, and thinly sliced
- 1 tbsp lemon juice, freshly squeezed, tossed with the apples
- 3/8 cup brown sugar, for the apple filling
- 1 1/2 tsp ground cinnamon
- 1 tbsp cornstarch, helps thicken the juices
- 3/8 cup raisins, optional, soaked in warm water and drained
- 1/4 cup sliced almonds, for topping, optional
- 1 tbsp heavy cream, for brushing the top crust
- 2 tbsp powdered sugar, for dusting, optional
Instruction
Preheat the oven to 350 degrees F (175 degrees C) and grease a 9 inch springform pan.
Make the dough: in a large bowl or food processor, combine the flour, granulated sugar, baking powder, and salt.
Cut in the cold cubed butter until the mixture resembles coarse crumbs, then add the egg and mix just until a soft dough forms.
Divide the dough into two portions, one slightly larger than the other, wrap both in plastic, and chill for 20 minutes.
Meanwhile, toss the sliced apples with lemon juice, brown sugar, cinnamon, cornstarch, and raisins if using.
Roll out the larger piece of dough and press it into the bottom and about 1.5 inches up the sides of the prepared pan.
Pile the apple filling evenly over the crust.
Roll out the second piece of dough and cut it into strips for a lattice, or crumble it over the top for a streusel finish.
Arrange the lattice strips or scatter the crumbled topping over the apples, then brush with heavy cream and sprinkle with sliced almonds if desired.
Bake for 50 to 55 minutes, until the crust is golden and the apples are tender when pierced with a knife.
Let the pie cool in the pan for at least 30 minutes before releasing the springform sides.
Dust with powdered sugar just before serving.
Equipment
- 9 inch springform pan
- Food processor or pastry cutter
- Rolling pin
- Mixing bowls
- Pastry brush
Notes
Serving and Storing Your Pie
This pie is wonderful served slightly warm, with a scoop of vanilla ice cream melting into the crevices of the crust. For something a little lighter, this apple pie with cream pairing is hard to beat, just add a generous dollop of lightly sweetened whipped cream right before serving.
Leftovers keep beautifully at room temperature for a day or two, loosely covered, or in the fridge for up to five days. A quick reheat in a low oven brings the crust right back to life.
However you slice it, garnish it, or top it, this German apple pie is proof that a few humble ingredients, treated with care, can become something truly unforgettable.
