German-Inspired Spiced Apple Pie with Vanilla Custard Sauce
This delightful apple pie melds the rich aromas and flavors of a traditional German Apfelstrudel with the warmth of a homemade vanilla custard sauce. Perfect for holiday gatherings or a cozy dessert at home, this recipe uses tart cooking apples for a balanced tang that complements the spiced, sugary filling, all encased in a buttery, flaky pastry. For those who have enjoyed the Weihnachtsmarkts in Germany, this pie is sure to evoke fond memories. The accompanying Crème Anglaise sauce is creamy and smooth, adding a luxurious touch to every bite. Whether using regular or gluten-free flour, this recipe adapts effortlessly for a variety of dietary preferences without sacrificing taste or texture.
8
Servings
500 kcal
Calories
23
Ingredients
Ingredients
Plain flour
220 g (sifted)
Salted butter
180 g (chilled, cubed)
Salt
1/2 teaspoon (optional)
Ground cinnamon
1 tablespoon (for pastry)
Caster sugar
5 tablespoons (for pastry)
Fridge-cold water
80 ml
Icing sugar
1 tablespoon (for dusting)
Ground cinnamon
1 teaspoon (for dusting)
Egg
1 medium-large (whisked with water for glaze)
Fridge-cold water
2 tablespoons (for glaze)
Cooking apples
8 large (peeled, cored, sliced)
Dark muscovado sugar
6 tablespoons
Light brown sugar
6 tablespoons
Lemon juice
4-6 tablespoons (fresh or bottled)
Ground cinnamon
2 tablespoons
Nutmeg
1 teaspoon (optional)
Ground cloves
1 pinch (optional)
Fridge-cold water
60 ml (for filling)
Salted butter
20 g (for filling)
Milk or cream
1600 ml (for sauce)
Cornflour
8 tablespoons (for sauce)
Vanilla essence or extract
3 teaspoons (for sauce)
Caster sugar
8 tablespoons (for sauce)
Instructions
1
Prepare the Pastry:
2
1. Cut the chilled butter into small cubes, about the size of a sugar cube.
3
2. Sift plain flour into a bowl, adding caster sugar, ground cinnamon, and optional salt.
4
3. Rub the butter into the flour mixture using your fingers until it resembles breadcrumbs.
5
4. Gradually add fridge-cold water and mix until a sticky dough forms. Shape into a ball, wrap in cling film, and refrigerate for 1 hour.
6
Prepare the Filling:
7
5. Peel, core, and slice cooking apples into wedges.
8
6. In a bowl, mix dark muscovado sugar, light brown sugar, cinnamon, lemon juice, nutmeg, cloves, and water.
9
7. Melt butter in a deep pan, add apples, and sauté for 2-3 minutes.
10
8. Pour the sugar mixture into the pan and cook for 5 minutes until apples are soft. Allow to cool for 10 minutes.
11
Assemble the Pie:
12
9. Preheat oven to 180°C (356°F).
13
10. Divide chilled dough into two balls and roll each into a disc, slightly larger than your pie dish.
14
11. Grease the pie dish with butter, place the first dough disc inside, and trim excess.
15
12. Drain apple mixture and fill the pie base.
16
13. Whisk an egg with water, brush onto pastry edge, place second dough disc on top, trim excess, and crimp edges together.
17
14. Cut slashes into the top crust to release steam.
18
15. Glaze with remaining egg mixture, dust with icing sugar and cinnamon.
19
16. Bake for 30-40 minutes until crust is firm and golden brown. Cool on a wire rack for 20-30 minutes.
20
Make the Crème Anglaise Sauce:
21
17. Heat milk in a non-stick pan with caster sugar and vanilla, stirring occasionally for 10 minutes.
22
18. Mix cornflour with a tablespoon of milk to make a paste, then stir into the saucepan.
23
19. Bring to a boil, stirring continuously until thickened. Remove from heat and stir to prevent burning.
24
20. Serve warm or chilled with pie.
Nutrition Information
22 g
Fat
71 g
Carbs
5 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this apple pie recipe?
The recipe is inspired by the traditional German Apfelstrudel and the flavors of German Christmas markets (Weihnachtsmarkts).
What type of apples should I use for this pie?
You should use tart cooking apples to provide a balanced tang that complements the spiced sugary filling.
How many servings does this recipe provide?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 500 kcal.
How long does the pastry dough need to be refrigerated?
The pastry dough should be wrapped in cling film and refrigerated for 1 hour before rolling.
Can this recipe be made gluten-free?
Yes, the recipe adapts effortlessly by substituting regular flour with gluten-free flour.
What is the recommended oven temperature for baking?
The oven should be preheated to 180°C (356°F).
What spices are used in the apple filling?
The filling uses ground cinnamon, nutmeg, and a pinch of ground cloves.
What type of sugars are used in the apple mixture?
The recipe calls for a combination of dark muscovado sugar and light brown sugar.
How long should the pie bake?
The pie should bake for 30-40 minutes until the crust is firm and golden brown.
What ingredients are needed for the Crème Anglaise sauce?
The sauce requires milk or cream, caster sugar, vanilla essence, and cornflour.
How do I thicken the vanilla custard sauce?
Mix cornflour with a tablespoon of milk to make a paste, then stir it into the heated milk and bring to a boil while stirring.
How should the butter be prepared for the pastry?
The butter should be chilled and cut into small cubes about the size of a sugar cube.
Why do I need to cut slashes into the top crust?
Slashes are cut into the top crust to allow steam to escape during the baking process.
What is used to glaze the top of the pie?
An egg whisked with two tablespoons of water is used as a glaze.
How long should the pie cool after baking?
The pie should cool on a wire rack for 20-30 minutes before serving.
What is the total number of ingredients in this recipe?
There are 23 ingredients in total including the pie and the sauce components.
Can the vanilla sauce be served cold?
Yes, the Crème Anglaise can be served either warm or chilled.
How much fat is in one serving of this pie?
There are 22 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 71 grams of carbohydrates.
How much protein is in one serving?
There are 5 grams of protein per serving.
What kind of flour is used for the pastry?
Plain flour is used, which should be sifted before mixing.
Is salt required in the pastry dough?
Salt is optional; the recipe suggests 1/2 teaspoon if desired.
How do I prepare the apples before cooking them?
The apples should be peeled, cored, and sliced into wedges.
What is the first step in making the pastry?
The first step is cutting chilled butter into small cubes.
What helps the pastry dough form?
Gradually adding fridge-cold water to the flour and butter mixture helps form a sticky dough.
How much milk or cream is needed for the sauce?
The recipe requires 1600 ml of milk or cream for the sauce.
What is the final decorative touch for the pie?
The pie is dusted with icing sugar and a teaspoon of ground cinnamon.
What is the purpose of sautéing the apples before baking?
Sautéing the apples with butter and the sugar mixture for 5 minutes ensures they are soft and flavorful before entering the oven.
How is the pastry edge sealed?
The pastry edge is brushed with egg wash, then the top disc is placed on top and the edges are crimped together.