German apple pie with cinnamon and apricot jam
12 servings
105 minutes
German apple pie with cinnamon and apricot jam is the embodiment of coziness and warmth. This classic dessert traces back to the old traditions of German cuisine, where apples and spices play an important role. The pie has a tender texture, a crispy crust, and a rich aroma of cinnamon that perfectly complements the slight tartness of the apples. The finishing touch is the apricot jam, giving the pastry an appetizing gloss and additional fruity sweetness. This pie is perfect for a cozy family tea time, festive gatherings, or simply an enjoyable evening with a cup of coffee. It is served as an independent dessert, complemented by a scoop of vanilla ice cream or whipped cream for even more tenderness in flavor.
1
Preheat the oven to 180 degrees. Combine softened butter with sugar and beat with a mixer until a light creamy mixture is obtained. Add eggs one at a time, mixing thoroughly each time (about 1 min).
- Butter: 175 g
- Cane sugar: 175 g
- Chicken egg: 3 pieces
2
In another bowl, combine the sifted flour with cinnamon and baking powder, gradually mix it into the egg-butter mixture. Place the dough in a springform pan lined with baking paper and smooth it out with a spatula.
- Wheat flour: 275 g
- Ground cinnamon: 1 teaspoon
- Baking powder: 2 teaspoons
3
Wash the apples, peel them, and cut into quarters after removing the core with seeds. Make frequent cross cuts on the convex side. Arrange the apple wedges on the dough in a circle with the cut side facing out and bake the pie in the oven for 1 hour – 1 hour 15 minutes. Check the pie's readiness by piercing the dough with a wooden skewer: it should come out dry.
- Apple: 3 pieces
4
In a small saucepan, heat the apricot jam and spread it over the surface of the finished pie. Let the pastry cool.
- Apricot jam: 2 tablespoons