Autumn is here - we celebrate it with juicy Apple Pie!

Somehow I did not notice this year's summer. When he started in Germany, I was either all day in an already warm baking cart and have produced with children various baked goods or I was on vacation. Basically, I do not think that's a pity, because I'm more of the fall-winter-spring type.
The only thing I regret is that this year I only ate really ripe peaches and apricots. Also the local tomato harvest passed me by this year. I only made ice cream once and no lemonade and no iced coffee ... But now I'm looking forward and looking forward to all the things that autumn has to offer: I'm looking forward to hearty soups and stews, quiche and tartes, braised root vegetables from the oven, pumpkin in all variations and above all on apple pie. In particular, Apple Pie

recipe for Juicy Apple Pie |

When I walked past my small vegetable stand today, I discovered the first local apples from the region. And since there had also been a visit for this afternoon, this was the opportunity for me to finally bake a really nice classic Apple Pie again. Because I could not decide, a few "Red Boskoop", "Elstar" and "Cox Orange" landed in my shopping bag. As you know, Apple pie recipes are a dime a dozen.

But because I was able to expand my small Martha Stewart cookbook collection with a holiday bargain, I chose the Apple Pie recipe from this book *. This will definitely be my autumn companion! I have converted the recipe and adapted a bit to my own taste and I can say: imitation is worth it! The fragrance that wafts through the apartment is reminiscent of autumn walks, colorful foliage and cuddly sofa covers. served macchiato with a ball of vanilla ice cream and a latte, it revels in the 7th apple sky.

recipe for the classic, juicy apple pie

Autumn is here - we celebrate it with juicy Apple Pie!

Apple Pie

Apple Pie - A Classic American Recipe for Juicy Apple Pie


  • 300 g of flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 225 g cold Butter
  • 60-100 ml ice-cold water
  • some flour to roll out
  • Fat for the mold
  • 1.5 kg of apples (I recommend juicy and not too sweet varieties)
  • lemon juice of 1/2 lemon
  • 3 tablespoons of flour
  • 50 g of sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1 pinch of salt
  • 30 g butter
  • 1 egg yolk
  • 1 tbsp. cream
  • Hail sugar or brown sugar to sprinkle



For the dough, flour, Mix salt and sugar in a large bowl. Add the cold butter in pieces and briefly work with a fork, a knife or a Pastry Blender.Add 60 ml of ice cold water and knead everything briefly and vigorously to a smooth dough. If the dough is still too dry after that, knead in further teaspoonfuls of water. Press the dough into a flat sheet, wrap in cling film and refrigerate for an hour.

For the filling peel the apples, quarter them, corer them and cut into cubes about 1 cm in size. Put in a large bowl and sprinkle directly with the lemon juice so that the apples do not turn brown. Add the flour, sugar, cinnamon, nutmeg and salt and mix well in the bowl. Preheat the oven to 225 ° C.

Cut the dough in half, roll out half of the size of the dough on a floured work surface. Grease the baking pan and place the rolled out half of the dough in the mold. Press firmly and leave some dough at the top. Pierce the ground several times with a fork. Place the filling on the dough and press it evenly - it may stand slightly higher in the middle. Distribute the butter in little flakes on the filling. Mix egg yolk and cream thoroughly and pass some of it with a brush on the edge of the dough.


Roll out the second half of the dough slightly larger than the mold and place it carefully on top of the filling. Now press and fix both dough edges well together. Anyone who likes (and is artistically talented) can now push elaborate patterns into the edge. Coat the dough lid with the remaining egg-cream mixture and cut with a sharp knife slots, so that air can escape during baking and the lid does not burst. Place the baking dish on a grid lined with baking paper or directly on a baking tray and bake in the lower third of the oven for 20-25 minutes until the surface is lightly browned. Turn the temperature back to 170 ° C and bake the apple pie for another 60-70 minutes. Should it tan too fast, either cover it with aluminum foil or further reduce the temperature.


Remove the mold from the oven and allow to cool on a wire rack. Serve with whipped cream or vanilla ice cream.


Residues can be frozen well and thawed at room temperature.

Recipe for classic, juicy apple pie

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