German Apple Pie

From: https://ofbatteranddough.com/german-apple-pie/

Ingredients

  • 1 prepared pie crust - my favorite recipe is Foolproof pie crust
  • 1 tablespoon lemon juice
  • 3 lbs (about 7 cups) tart, green apples, such as Granny Smith
  • 1 cup (198g) sugar + 2 tablespoon (25g), divided
  • ¼ cup (30g) all-purpose flour
  • 2 teaspoon ground cinnamon
  • ½ teaspoon cloves
  • ¾ teaspoon salt
  • 1 cup (8oz/ 236ml) heavy cream
  • 1 tablespoon pure vanilla extract

Instructions

  1. Roll out the pie crust and fit it inside a pie plate, preferably glass. (*See note) Shape the edge of the crust so that it extends about 1-inch higher than the pie plate. (See the step-by-step instructions in this post for how to roll out and shape a bottom pie crust.)
  2. Cover the crust and refrigerate until ready to fill and bake. This can be done up to 1 day in advance.
  3. Preheat the oven to 450° F (232° C).
  4. Pour the lemon juice into a large bowl. Peel, core, and slice the apples into thin (no thicker than ½-inch) slices. As you slice them, add them to the bowl and toss with the lemon juice. This will keep them from browning.
  5. Add 1 cup of the sugar, flour, cinnamon, cloves, and salt to a bowl and stir with a wire whisk to blend. Pour the mixture over the apples and toss to coat the apples.
  6. Dump the apples into the pie crust, pressing them down into the crust gently to pack them in.
  7. Mix the vanilla into the heavy cream. Pour the cream over the top of the apples, pouring it around so that all the apples are covered in cream.
  8. Sprinkle the remaining 2 tablespoons of sugar over the cream-covered apples.
  9. Set the pie on a baking sheet that has been covered in a sheet of aluminum foil or parchment paper. This will catch any drips, saving the inside of your oven from a syrupy mess.
  10. Set the pie in the center of the oven and bake for 15 minutes.
  11. Reduce the oven temperature to 350° F (176° C) and bake for another 55-65 minutes, until the bottom crust is completely baked through (*see note below) and the pie jiggles when you gently shake it but doesn't slosh around. Be patient if this takes longer than 65 minutes; a lot of different factors can require a longer baking time. Check the pie a couple of times while it's baking. If the apples on the top of the pie are getting too brown, cover the pie loosely with a sheet of aluminum foil or parchment paper.
  12. Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 6 hours before slicing. This pie is best served cold or at room temperature. Serve with a scoop of vanilla ice cream or some lightly sweetened whipped cream if desired.