This apple pie has the distinction of being not only the most memorable apple pie I have eaten, but also being the easiest apple pie I have ever made. I had never made an apple pie with cream before this one and I was happy to find that the cream made the pie not only richer, but smooth and truly unique as well. I served this pie at room temperature, completely by itself. (It really does not require whipped cream or ice cream.)* I'm including directions for a gluten free pie crust. If you are not in need of a gluten free crust, I have also made this all-butter pie crust recipe and I loved it.
German Apple Pie
recipe adapted from cbsop.com via The Blond Duck
6 medium apples, peeled, cored and sliced, I used granny smith apples
1 cup sugar
1/4 cup flour, I used brown rice flour
1/2 teaspoon kosher salt
2 teaspoons cinnamon
1 cup heavy cream
(1) prepared pie crust (gluten free pie crust recipe here)
Press the pie crust into the bottom of a deep 9" pie plate. Crimp the edges (if you are feeling fancy) or simply smooth the edges until they are relatively smooth. Whisk together the dry ingredients and sprinkle over the apples in a large mixing bowl. Stir to coat all the pieces and then place the apples into the pie crust. Pour the cream over the apples and bake at 450 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 55-60 minutes. Cool completely before serving. Enjoy!
Click here for printable recipe
ONE YEAR AGO TODAY: Pumpkin Mousse
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