creamy german apple pie 🍎🍏

ingredients:

- 1 prepared pie crust

- 1 tbsp lemon juice

- 3 lbs apples; peeled, cored, and sliced (i always use a mix of granny smith and honey crisp for all my apple pies)

- 1 cup (200 g) granulated sugar + 2 tbsp divided

- 1/4 cup (30 g) all purpose flour

- 2 tsp ground cinnamon

- 1/2 tsp cloves

- 3/4 tsp salt

- 1 cup heavy cream

- 1 tbsp vanilla extract

directions:

- roll the pie crust into a greased pie pan

- cover the crust and refrigerate it until ready to fill and bake

- preheat the oven to 450°F

- pour lemon juice into a large bowl and prepare your apples

- add the apple slices to the bowl and toss them in the lemon juice to prevent browning

- in a separate bowl, whisk together 1 cup of sugar, flour, cinnamon, cloves, and salt. pour the mixture over the apples and toss to coat

- dump the apples into the pie crust, pressing them down gently to pack them in

- mix the vanilla into the heavy cream and pour over top of the apples

- sprinkle the remaining 2 tablespoons of sugar over the cream covered apples

- set the pie on a baking sheet that has been covered in tin foil. this will catch any dripping

- bake for 15 minutes

- reduce the oven temperature to 350°F and bake for another 55-60 minutes until the crust is completely baked through. the pie should jiggle when slightly shaken but it should not slosh around.

- allow to cool to room temperature and then refrigerate for at least 6 hours before slicing. this pie is best served cold or room temp