Gedeckter Apfelkuchen | German Apple Pie

Gedeckter Apfelkuchen is a German version of an apple pie that is at least 2″ tall and full of delicious flavors!

Which apples should I bake with?

Really any apples will work in this recipe. However, I do recommend picking an apple that is more likely to hold its shape such as a granny smith or honey crisp!

Is this cake or a pie?

Well, sort of both. Kuchen technically means cake, and in Germany this recipe is baked in a springform pan. This apfelkuchen most closely resembles an apple pie but without the gloopy apple pie filling.

Why add lemon juice to apple filling?

Lemon juice is added to the apples for two reasons. Number one is that it helps prevent the oxidation of the apples so it prevents them from turning brown. The second reason is that it adds a little tartness to the apples which is often nice to balance out the sweetness of the dough.

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Tips for making German Apple Pie

1. The dough for this apfelkuchen is very soft and fragile. Therefore, it’s important that the dough rests for 2 hours to allow it to strengthen (the gluten rests and forms).
2. Don’t worry if the dough breaks or cracks, you can always piece it back together in the springform pan.
3. The apple filling needs to be cooked in advance to soften the apples, enhance the flavor, and soften the raisins.
4. Allow the pie to cool fully to keep it from falling apart when you cut into it.

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Ingredients

• All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
• Eggs: I use standard large eggs from the store. This recipe uses two eggs in the dough.
• Sugar: This recipe uses granulated sugar in the dough as well as a little mixed in with the apples.
• Butter: There is quite a bit of butter in the dough/streusel of this recipe but it combats the lack to fat in the filling. Just make sure the butter is soft before adding it in.
• Lemon juice and zest: These both add flavor to the dough and the filling.
• Apples: As mentioned in the FAQs above, any apples will work but apples that hold their shape while baking are best. Here is an article that goes into more detail about various apples: The 6 best apples for baking

How to make Gedeckter Apfelkuchen

Make the Dough

• Cream the butter, sugar, egg, and salt in the bowl of a mixer with the paddle attachment on medium speed for 3-4 minutes.
• Scrape down the bowl and paddle, then add in the flour. Mix again until just combined.
• Divide the dough into 2 portions, one that is 2/3 of the dough and the other 1/3 of the dough. Shape into 1″ thick round disks and wrap in plastic wrap to chill and rest.
• Place in the fridge for 2 hours.

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Prepare the filling

• Peel, core, and chop the apples into 1/2″ chunks. Place them in a large pot and combine with the remaining filling ingredients.
• Cook on medium heat. Once the filling heats up cook for another 10 minutes, stir occasionally.
• Remove from the heat and set aside to cool.

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Assemble & Bake the Apelkuchen

• Preheat the oven to 375 F.
• Roll out the larger portion of dough into a circle that is at least 3″ larger in all directions than the springform pan. Use a little flour as needed to keep the dough from sticking. If the dough is too hard, leave it to sit out for a few minutes.
• Carefully lift the rolled out dough and place it in the springform pan. Be careful not to stretch the dough into the corners of the pan but make sure that the dough goes at least 2″ up every side. Trim off any excess to create a straight edge on the sides, so that they are 2″ tall. Prick the base and sides with a fork all over.
• Sprinkle the base with bread crumbs. Then, pour in the apple filling.
• Roll out the second portion of dough and trim it so that it is the size of the springform pan. Lay the dough over the apple filling and press the edges down so that they connect with the sides of dough.
• Cut a few small slits into the top to allow steam to escape.
• Bake on the middle shelf of the oven for 30-40 minutes until it is golden brown.

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Finishing Touches

• Immediately after baking, brush the top with apricot jam. Then leave to cool for at least 30 minutes.
• Make the glaze by whisking powdered sugar and lemon juice, then brush over the apricot jam.
• Leave to cool for another 30 minutes, then remove from the form and serve.

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