German Apple Pie — Stacie Lamoore

Earlier this fall we received a bunch of apples from Hubby’s coworker. They were apples grown at his grandmother’s house, they had too many so Hubby’s coworker offered them to us. He knows I like to bake and thought I might be able to use fresh apples.I decided to make an Apple Pie as a thank you for the copious amount of apples. After searching for the right recipe I found one for a German Apple Pie. This one has been getting rave reviews from everyone who tries it. The pie crust is unique in that it’s made with vanilla extract to give it a little extra flavor.You will want to bake this on top of a cookie sheet. The pie tends to bubble over and if you don’t have a baking sheet underneath you’re going to have to clean your oven!

German Apple PiePie Crust:1 ½ Cup Flour½ Teaspoon Salt½ Cup Shortening1 Teaspoon Vanilla Extract2 to 3 Tablespoons Cold WaterFilling:1 Cup Sugar¼ Cup Flour2 Teaspoons Cinnamon6 Cups Sliced Apples1 Cup Heavy Cream or MilkPreheat the oven to 450.In a small bowl mix the flour and salt, cut in the shortening until crumbly. Add vanilla, then gradually add the water until dough forms a ball. Refrigerate for about 30 minutes. Roll out the pastry to fit a 9-inch pie crust. Trim edges then flute the edges.For the filling: combine the sugar, flour and cinnamon. Sprinkle approximately 3 Tablespoons of the mixture into the bottom of the pan. Spread half of the apples into the pan, then cover with half the sugar mixture. Spread the rest of the apples on top and cover with the remaining sugar mixture.Pour the heavy cream over the top.Bake at 450 for 10 minutes, then reduce the heat to 350 and bake for 55-60 minutes.Store in the refrigerator. It is best served with whipped cream or ice cream.

Source: Adapted from The Taste of Home Cookbook