Easy Apple Pie Recipe

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is a chef, food photographer, cookbook author and blogger.
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At this point I would like to introduce you to my simple apple pie recipe.

My apple pie comes in a classic version and is incredibly popular.

As soon as summer is over, harvest time follows.

Our local apple is now available to us fresh from the end of August to the end of October, depending on the apple variety.

Luckily, the apple can be stored well and we can enjoy it for much longer.

I love the local apples and would like to recommend them to you for the cake.

Flying apples should remain the exception, since from an ecological point of view this is regrettable.

Now to my recipe: I’d be happy to let you look over my shoulder. Follow me as presented and have fun!

1. Recipe Apple Pie

Simple Apple Pie

Baked, photographed and written down by chef Thomas Sixt.

Servings 6
Calories 266
Total Time 0 Min.
Preparation Time 35 Min.
Cook Time 0 Min.

Simple instructions for fine, quick, juicy cake with apples bake. Detailed photo gallery accompanies to the best baking result.

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5.00 from 554 ratings

Apple pie recipe image
Apple pie recipe Image © Thomas Sixt

Ingredients

apple topping

1 pc Lemon (abrasion + juice)
6 pc Apple (I used Elstar)
0,2 l cold water

apple marinade

2 tbsp brown can sugar
2 tsp cinnamon
2 tbsp Calvados

dough

60 g butter (For baking tin)
200 g flour
125 g brown can sugar
125 g butter
1 paket vanilla sugar
2 pc eggs
2 tsp Baking Powder
2 tbsp milk (optional)

glaze

2 tbsp apricot marmelade (Optional is also apricot jelly)
2 tbsp. Calvados

Instruction

Ingredients for apple pie
Ingredients for apple pie

Provide ingredients

Prepare the ingredients for the apple slices:

–> Apples, lemon, calvados, quince jelly.

For the dough:

–> Sugar, eggs, soft butter at room temperature, vanilla sugar, lemon zest, flour and baking powder.

Apple pie baking tools
Apple pie baking tools

Provide tools

All equipment for the preparation at a glance:

-> Kitchen scales, mixing bowl, blender, juicer, grater, spatula and

–> Baking pan with a diameter of 28 cm (here a copper pan with 2 handles ).

Heat up the oven at 190 degrees circulating air!

Grate lemon zest
Grate lemon zest

Lemon zest

Grate lemon zest from an organic lemon.

The grater I showed tends to rip zest, hence the next step (otherwise skip the next step with a fine grater).

Finely chop the lemon zest
Finely chop the lemon zest

Chop zest

If necessary, finely chop the abrasion with a sharp knife.

Squeeze lemon juice from the used lemon.

Set aside for the apples as an antioxidant.

Prepare apples
Prepare apples

Prepare apples

Quarter, core and peel the apples and cut the quarters into 2-3 mm thick wedges.

Add lemon juice to the apple slices with a cup of cold water.

Season apple pieces
Season apple pieces

Season apples

When all the apples are peeled and cut, remove the lemon water.

Marinate with Calvados, brown sugar and cinnamon.

Marinate apple pieces
Marinate apple pieces

Marinate apples

If the wedges of apples are covered with marinade, they are briefly placed in the refrigerator.

Butter the universal pan
Butter the universal pan

Butter pan

Grease the baking pan well with butter.

This can be done with a pastry brush, kitchen towel or a clean hand.

I used the universal pan with two handles from Jan.

flour with sieve
Flour with flour sifter

Prepare flour

Sift the flour and set aside.

Sugar and butter in bowl
Sugar and butter in bowl

Make dough

Put the sugar and butter in the baking pan.

Mix together the sugar and butter
Mix together the sugar and butter

Stir dough

Add vanilla sugar and lemon zest.

Mix the sugar and butter with the aromatics.

Add eggs to sugar and butter
Add eggs to sugar and butter

Add eggs

Beat the eggs into the batter one at a time.

Beat eggs with sugar and butter.
Beat eggs with sugar and butter.

Control dough

Stir for a good 2 minutes until the ingredients are combined.

flour with baking powder
Prepare and weigh the flour with baking powder in the bowl for preparing the dough.

Prepare flour

Add flour with a level teaspoon of baking powder.

Mix cake batter with flour
Mix the cake batter with the sifted flour.

Stir flour

Gradually add flour with baking powder to the mixture and mix until smooth.

Optionally add a little milk.

The firmer the dough falls from the spoon, the less the apples sink.

Pour in the apple pie batter
Pour the apple pie batter into the buttered mold.

Fill dough

Pour the batter into the greased baking pan.

Filled with cake batter
Pour in the batter and smooth out.

Smooth dough

Spread the batter evenly in the mold with the spatula.

Cake dough topped with apple pieces
Cake dough topped with pieces of apple, just before baking.

Put apple

Spread the marinated apple slices in a circle on the dough like bricks.

Leave about 1 cm around the edge.

The cake goes into the oven for a good 30 minutes and bakes at 180-190 degrees circulating air (with top/bottom heat a good 200 degrees).

Glaze quince jam and calvados
Blended icing of quince jam and calvados.

Prepare glaze

Slightly dilute the quince jelly with a spoonful of Calvados.

Freshly baked apple pie
Freshly baked apple pie

Glaze cake

Glaze the baked cake thinly with the jelly/calvados mixture.

Please use a pastry brush for this.

Apple pie recipe image
Apple pie recipe Image © Thomas Sixt

Serve

Serve the apple pie with a little vanilla sauce.

Video

Courses

2. Calories And Nutritional Values

You can find the apple pie calories calculated below in the table.

3. Apple Pie Baking Tips

Some tips for your apple pie baking day….

Prepare apples for apple pie:

For quick peeling of apples, I quarter them first, then cut out the core and nimbly peel the quarters with a simple fruit knife.

Apples are peeled and cut and quickly brown when exposed to air. Lemon juice mixed with 3 times as much water is therefore indispensable.

When the apple slices are turned in it, they stay light.

I like marinating, here with Calvados, sugar and cinnamon.

For this I remove almost all the lemon water in advance.

Then I add my marinade to the apple slices and let them steep in it.

Prepare apples
Prepare apples
Season apple pieces
Season apple pieces

Prepare apple pie dough:

Whether you prepare the dough first or the apples first is philosophy.

Both have advantages. If the apples are first, they can marinate longer.

If the dough is first, I can put it in the refrigerator for a short time after preparation so that it regains firmness and my apples don’t sink into it.

Keep in mind: dough with baking powder should be baked relatively quickly.

For the dough it is important to stir at least two or three times:

  1. the soft butter-sugar-egg mix (plus additions such as vanilla sugar),
  2. supplement the first part with sifted flour and baking powder (first one part of flour, then stir, then the remaining flour and stir again).
Pour in the apple pie batter
Pour the apple pie batter into the buttered mold.
flour with sieve
Flour with flour sifter

Preheat oven for apple pie:

Really preheat the oven long enough. Turning it on late will distort the baking time.

Never rely on timers in baking recipes, but set your timer 5-10 minutes shorter and check your baking results in the oven.

Remember: Every oven heats differently!

baking time cake
baking time cake
needle sample
Needle test with a wooden skewer

Apple pie with gloss or topping:

If you like, you can also 10 minutes before the end of baking time, in a pan with sugar caramelized coarsely chopped walnuts over the almost finished apple pie in the oven and bake to finish.

Here I have the finished cake with homemade quince jelly plus a spoonful of Calvados stirred, glazed over.

Instead of quince jelly is also suitable apricot jelly or in a pinch orange jelly. Quince fits a bit better – I think.

To serve the apple pie, you can serve vanilla sauce, as I do.

Classically, the cake also tastes very fine with whipped cream. Vanilla ice cream is also popular as an accompaniment to apple pie.

I am lucky, Mrs. Sixt is also satisfied with the cake. We had a lengthy discussion about the amount of apples. Mrs. Sixt always likes more apples I tend to less.

cut walnuts
Finely chop the walnuts
caramelized walnuts
Let the very hot caramelized walnuts from the pan cool down on baking paper.

4. FAQ Apple Pie

Häufige Fragen rund um den Apfelkuchen sind hier zusammengefasst:

How to make a quick apple pie?

Mix cake batter with flour

The quick apple pie succeeds with a simple sponge:

Mix 60 g soft butter, for greasing the cake pan, 100 g sugar, 1 package vanilla sugar with 100 g soft butter, gradually add 2 eggs and incorporate 100 g sifted flour with 1 tsp baking powder. Optionally you can add a tablespoon of milk.

How can I marinate apple pie apples?

Season apple pieces

You can marinate the peeled and sliced apples with cinnamon, sugar, vanilla sugar and calvados before putting them on the cake.

At what stove level can I bake apple pie?

Marble cake in the oven

You can bake your apple pie with sponge mixture at the hot air level or the bottom- top heat level.

At the bottom-upper heat setting, place the apple pie in the center of the oven rack. A good temperature range is 180-200 °C.

How to make the apple pie particularly fine?

Nut butter, that's browned butter.

You can add more butter to the sponge or use nut butter or clarified butter.

What goes with apple pie?

Stracciatella cream cheese

The question could also be: Apple pie, what with it?

Serve apple pie with sweet whipped cream, with vanilla ice cream or with a vanilla sauce.

Very tasty is the cake with stracciatella or with mascarpone.

Sour cream and vanilla pudding are also popular additions to apple pie.

Is there a trending ingredient to go with apple pie?

Taste and taste balsamic vinegar on the back of your hand

The secret tip is Balsamic Vinegar. Add the matured vinegar drop by drop to the cake.

What kind of apples or what kind of apples are ideal for apple pie?

Apple

Suitable apple varieties for apple pie are, for example, Boskop, Jonagold, Elstar and Cox-Orange.

Boskop –> Fruity and very aromatic apple variety.

Jonagold –> Sweet and balanced acidic, pleasant apple variety

Elstar –> Particularly aromatic apple variety

What flour for apple pie?

Prepare flour and baking powder

Use wheat flour type 405 or gluten-free universal flour. Schär Flour Mix C – Cakes and Biscuits is very well suited for preparing sponge dough.

What flour to use for granny apple pie?

Flour and baking powder in sieve

My grandmother used 50% wheat flour type 405 and 50% Viennese semolina for the preparation of the sponge.

Any tips for Juicy Apple Pie?

Clarified butter

Use plenty of butter to grease the baking dish or cake pan.

Butter, nut butter or clarified butter makes the cake particularly juicy.

Keep exactly to the baking time and avoid baking the apple pie too long.

You can do the chopstick test for the first time 5 minutes before the end of the baking time and bake the cake exactly to the end.

Take the cake out of the oven after baking, staying longer or cooling in the oven will make the cake dry.

5. More Baking Ideas

Comments, Cooking Questions and Answers

5.00 from 554 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Hello Thomas,

    this cake is now my favorite.

    The dough is easy to prepare and the fruits put on quickly.

    This makes baking even more fun for me!

    Thank you 🙂

    Reply

    • Hello Elisabeth,

      honestly I also like the cake very much because of the ease of preparation.

      The simple dough always goes quite easily from the hand.
      Besides, it tastes delicious 🙂

      thank you for your warm feedback.

      Wish you continue to have fun baking and good luck!

      Love greetings Thomas

      Reply

  • Great tutorial. Thanks!

    Reply

    • THX Jeff!

      Reply

  • Georgeous applepie – I’ve tried the recipe and the result was perfect. Thank you!

    Reply

    • Thank you, enjoy the cake!

      Reply

  • Dear Mr. Sixt,

    Thank you for the beautiful recipe. I had never dared to make an apple pie before:

    Pie baking is not my thing. Then it was different.

    Has worked excellently and the cake has become really fine.

    Thank you for the extensive instructions.

    Greeting Linus

    Reply

    • Hello Linus,

      I am very pleased that my instructions have seduced you to bake.

      Wish you continued success and a great time.

      Look gladly again by and send cooking questions.

      These I answer here directly or develop instructions further.

      Best regards Thomas

      Reply

  • Hi Thomas, I have baked your cake twice now, because it tastes soo good to us.

    Your pictures are a great pleasure and the implementation works easily.

    Thank you for the great implementation, the ideas and tips. 5 stars!

    THX Tron

    Reply

    • THX Tron, WE are Always for the USERS 🙂

      Best Regards Thomas

      Reply