Best German Apple Pie (Gedeckter Apfelkuchen)

Tuck into a piece of this German Apple Pie. This apple pie cake is the closest Germany has to a traditional apple pie recipe. A cake made with homemade short-crust pastry and a delicious apple filling with cinnamon and raisins. Deliciously moist and crumbly at the same time. You just have to try my family's recipe for German apple pie. 

It's the time of year when the apple season is in full swing that German apple recipes come to shine. Be it apple pancakes, apple fritters, or German apple sauce. I also use apple quarters in some potato salad recipes or in this egg salad. The possibilities are endless and Ihave much fun trying new recipes every year. 

If you are looking for a German apple cake recipe with a crumb topping, then try my top-rated Apple Streusel Cake Recipe. 

What is German Apple Pie? 

In Germany, nobody would refer this this dish as a "pie" but as a cake. It is called Gedeckter Apfelkuchen The name means translated "covered apple cake". This traditional cake is made with a buttery pie crust filled with fresh apples and then covered with a pie lid. The filling might remind you of my traditional apple strudel recipe, but the texture is very different.

The term "pie" does not really exist in the German language and we refer to these "cakes." So our version of Onion Pie is called "Zwiebelkuchen" instead "Onion Cake".

What kind of apples to use for German apple pie? 

The best apples are those that can hold their texture in high heat. It is best to use tart apples as they develop their flavor to the fullest once baked. Varieties include Granny Smith apples, Jonagold, Pink Lady, Golden Delicious, and Braeburn. 

How to make German Apple Pie

This is a very easy recipe for this authentic German Gedeckter Apfelkuchen. The only challenge is to allow the cake batter enough time to rest and give the apple pie filling enough time to cool down before baking it. To make things easier I have added some step-by-step instructions with images below. 

Ingredients:

Exact measurements can be found in the recipe card at the bottom of the post.

Crust

• flour Germany type 405, UK Plain Flour, USA All-purpose flour
• salt
• sugar - white sugar is best but you can also use brown sugar
• vanilla extract or vanilla sugar 
• egg
• butter 

Filling

• apples - tart ones work best such as Granny Smith apples, Jonagold, Pink Lady, Golden Delicious, and Braeburn. 
• ground cinnamon (affiliate link)
• sugar
• lemon juice
• raisins or sultanas (these are optional, you can leave them out) 
• rum - (optional) for extra flavor 
• corn starch/corn flour - this will ensure that the filling does not fall apart

Lemon glaze

• powdered sugar/icing sugar
• lemon juice

Gedeckter Apfelkuchen Recipe Steps: 

1. Start by making the short-crust pastry. In a small bowl add the dry ingredients (flour, salt, and sugar) into a bowl. Add the egg, vanilla extract (affiliate link) (or vanilla sugar), and cubes of cold butter and mix, then knead until all ingredients are combined into a smooth dough.
2. Wrap the dough in a piece of cling film/ plastic wrap. (Make sure the piece is big enough to cover the base of your springform pan so you can reuse it later). Place it in the fridge for a minimum of 30 minutes. This will allow the gluten to develop and the sugar crystals to dissolve.

3. In the meantime, we can start with the filling. Peel and core the apples, then chop them into roughly 2 cm chunks. Mix in the sugar, cinnamon, lemon juice and raisins. Then drizzle the rum over the mixture if using. Place the apple mix into a pan and start to steam them for approximately 5 minutes. If the apples lose too much moisture you can pour the excess away. Stir in the cornflour then leave the mixture to cool down to room temperature. (This is important as otherwise your filling might end up leaking).
4. Remove your dough from the fridge. Preheat your oven to 180°C/ 350°F top to bottom heat. (160°C / 320°F for circulated heat).

5. Divide your dough into three equal parts. First, we make the pie lid. For this wrap the cling film/ plastic wrap over the base of your spring form pan (see image 5). Press little bits of dough to cover the base. Carefully lift the base, wrap it with the remaining wrap, and place it into the fridge for later.
6. Cover your pie base with some parchment paper. Then grease the sides of the spring form with butter and dust with a little flour.

7. Roll out the bottom crust and press it into the floor of the cake form. Prick the base of the cake with a fork a few times, to ensure it bakes evenly.
8.  Using floured hands roll a second dough part into a roll and lay it around the edge of the baking form. With your fingers, press the edges up to create the crust of the cake (see pictures). The edges should be around 5 cm high. 
9. Place the cooled apple mixture into the form. Remove the pie cover from the fridge and place it on top of the apples. Bake in the preheated oven for approximately 50 minutes.
10. Leave the cake to cool on a wire rack completely for at least 2 hours.

7. Sieve the powdered sugar and mix in the lemon juice. It should end up being a nice thick paste. If it is too try carefully adding a few drops of water in, if it is too liquid, you need to add more powdered sugar. With a pastry brush (affiliate link) on the top of the cake. Leave to dry before serving.

Recipe Variations

• to save time you can always use a packet of sweet short-crust pastry or a shop-bought pie crust and cut it to size.
• Some recipes ask to sprinkle the top of the cake with chopped almonds.
• You can also vary the filling and add in walnuts or cranberries instead.

How to serve Gedeckter Apfelkuchen? 

Serve this delicious apple cake with some whipped heavy cream, or a scoop of vanilla ice cream. It is best served at room temperature or cold

Storage Instructions

This cake tastes best freshly baked, however, you can store any leftovers in an airtight container in the fridge for up to three days. You can freeze the cake for up to three months. Defrost at room temperature. 

Recipe

German Apple Pie (Gedeckter Apfelkuchen)

Marita

Learn how to make this delicious German Apple Pie Cake known as Gedeckter Apfelkuchen in Germany. A easy cake with a flaky crust and a delicious apple filling.

5 from 3 votes

Print Recipe Pin Recipe

Course Cakes

Cuisine German

Servings 12 slices

Calories 281 kcal

Equipment

• 1 8 inch / 20 cm springform pan
• pastry brush
• clingfilm / plastic wrap
• baking parchment

Ingredients

 

MetricUS Customary

 

0.25x0.5x1x2x

For the Short Crust Pastry

• 220 g flour 8 oz, Germany type 405, UK plain flour, USA all purpose flour
• 1 pinch salt
• 100 g sugar 3.5 oz, ½ cup
• 1 teaspoon vanilla extract
• 1 egg medium
• 120 g butter 4 oz, has to be cold

For the Pie Filling

• 4 apples tart, about 800 gr/ 28 oz / about 2 lb
• 1 teaspoon ground cinnamon
• 2 tablespoon sugar
• 1 tablespoon lemon juice
• 3 tablespoon raisins optional
• 1 tsp rum optional
• 1 tablespoon corn starch / corn flour

For the lemon glaze

• 150 g powdered sugar / icing sugar 5 oz
• 3 tablespoon lemon juice

For the sprin form

• butter for greasing the sides
• flour for dusting the sides.

Cook ModePrevent your screen from going dark

Instructions

 

• Start by making the short-crust pastry. In a bowl add the dry ingredients (flour, salt, and sugar) into a bowl. Add the egg, vanilla extract (affiliate link), and cubes of cold butter and mix, then knead until all ingredients are combined into a smooth dough.
  220 g flour, 1 pinch salt, 100 g sugar, 1 teaspoon vanilla extract (affiliate link), 1 egg, 120 g butter
• Wrap the dough in a piece of cling film/ plastic wrap. (Make sure the piece is big enough to cover the base of your spring form so you can reuse it later). Place it in the fridge for a minimum of 30 minutes. This will allow the gluten to develop and the sugar crystals to dissolve.
• In the meantime, we can start with the filling. Peel and core the apples, then chop them into roughly 2 cm chunks. Mix in the sugar, cinnamon, lemon juice and raisins. Then drizzle in the rum if using. Place the apples into a pan and start to steam them for approximately 5 minutes. If the apples lose too much moisture you can pour it away. Stir in the cornflour then leave the mixture to cool down to room temperature. (This is important as otherwise your filling might end up leaking).
  4 apples, 1 teaspoon ground cinnamon (affiliate link), 2 tablespoon sugar, 1 tablespoon lemon juice, 3 tablespoon raisins, 1 teaspoon rum, 1 tablespoon corn starch / corn flour
• Remove your dough from the fridge. Preheat your oven to 180°C/ 350°F top to bottom heat. (160°C / 320°F for circulated heat).
• Divide your dough into three equal parts. First we make the pie cover. For this wrap the cling film/ plastic wrap over the base of your spring form. Press little bits of dough to cover the base. Carefully lift of the base, wrap with the remaining wrap and place into the fridge for later.
• Cover your pie base with some baking parchment. Then grease the sides of the spring form with butter and dust with a little flour.
  butter, flour
• Using floured hands roll a second dough part into a roll and lay it around the edge of the baking form. With your fingers – press the edges up to create the crust of the cake (see pictures). The edges should be around 5 cm high. 
• Lasty, roll out the last part and press it into the bottom of the cake form. Prick the base of the cake with a fork a few times, to ensure it bakes evenly.
• Place the cooled apple pie filling into the form. Remove the pie cover from the fridge and place it onto the cake. Bake in the oven for approximatley 50 minutes.
• Leave the cake to cool completly for at least 2 hours.

To make the lemon glaze

• Sieve the powdered sugar and mix in the lemon juice. It should end up being a nice thick paste. If it is too try carefully add a few drops of water in, if it is to liquid, you need to add more powdered sugar.
  150 g powdered sugar / icing sugar, 3 tablespoon lemon juice
• With a pastry brush (affiliate link) on the top of the cake. Leave to dry before serving.

Notes

I would recommend looking at the step-by-step images in the main post. 

 

Serve: Serve this cake at room temperature or chilled. it goes very well with a dollop of freshly whipped cream 

Storage: Store in an airtight container for up to three days in the Fridge. You can freeze this cake for up to three months. 

Nutrition

Calories: 281kcalCarbohydrates: 49gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 75mgPotassium: 130mgFiber: 2gSugar: 29gVitamin A: 303IUVitamin C: 5mgCalcium: 14mgIron: 1mg

Keyword German apple pie

Tried this recipe?Let us know how it was!