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ein Stück gedeckter apfelkuchen nach Landfrauen Art mit Rumrosinen

Oma's German Apple Pie (Apfelkuchen)

Oma's German Apple Pie is a traditional German Apple Kuchen recipe with fresh apples, raisins, almonds and a lemon glaze that will become an All-Time Favorite with your family in no time.
Course Dessert
Cuisine German
Keyword German apple cake, german apple kuchen, german apple pie
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 12
Calories 300 kcal

Ingredients

For the Dough:

  • 3 ½ cups 450 g all-purpose flour
  • 2 tsp baking powder
  • ¾ cup 150 g sugar
  • 1 tbsp vanilla paste
  • A pinch of salt
  • 1 ¼ cups 300 g cold butter
  • zest of 1 grated lemon
  • 1 egg L

For the Filling:

  • ⅓ cup 70 g sugar
  • 1 tsp cinnamon
  • 2 tbsp cornstarch or breadcrumbs
  • 3 ¼ lbs 1.5 kg tart apples, such as Granny Smith apples
  • Juice of 1 lemon
  • ⅓ cup 75 g rum-soaked raisins (including the rum)
  • ⅓ cup 75 g roasted almonds, chopped

For the Glaze:

  • 3 tbsp lemon juice
  • ¾ cup 100 g powdered sugar

Instructions

  1. WATCH THE VIDEO FOR BEST RESULTS ( Coming end of August)
  2. Prepare the Dough: Sift the flour into a large bowl and mix it with baking powder, sugar, and salt. Add cold butter in small cubes, the lemon zest, vanilla and the egg. Knead everything into a smooth dough. Divide the dough into three parts, shape two into disks and one into a roll. Wrap in plastic wrap and refrigerate for about 30 minutes.

  3. Prepare the Pan: Preheat the oven to 390°F (200°C). Roll out one dough disk on a lightly floured surface and place it in a 10 inch springform pan. Divide the dough roll into 2 and roll into two dough snakes and place them all the way around the dough disk. Press up the dough using your thumbs all the way to the top of the springform pan. Prick the bottom several times with a fork and chill.

  4. Prepare the Filling: Peel and core the apples ( use an apple peeler to make this super speedy), then slice them thinly. Mix the apple immediately with lemon juice to prevent browning. Stir in sugar, cinnamon, cornstarch, and rum raisins as well as some of the rum left from soaking. If you don't want to add raisins, you can add just rum without raisins or rum essence or just skip this altogether. Mix in the almonds, ensuring the apple filling is well combined.

  5. Sprinkle the bottom woth some ground nuts or with breadcrumbs. Spread the apples over the bottom crust. Roll out the second dough disk and place it over the apple filling as the top crust. Seal the edges by pressing them firmly with a straight edge or your fingers.
  6. Bake the Pie:Place the pie on a baking sheet lined with parchment paper and bake in the preheated oven for 30 minutes. I cover the cake with parchment paper after half an hour to prevent the top from browning too much. Reduce the temperature to 350°F (175°C) and continue baking for another 30 minutes until the upper crust is golden brown.

  7. Apply the Glaze: Let the pie cool completely on a wire rack. For clean slices, let the cake chill in the fridge overnight, Before serving, Mix the powdered sugar with lemon juice to create a smooth glaze and brush it over the top crust with a silicon brush. Sprinkle with slivered almonds and let set in the freezer or fridge before slicing.

Recipe Video