If you’re a fan of apple pie, you have to try my German Apple Custard Cake with Crème Fraîche! This simple Swabian recipe is ideal for any occasion that craves a classic, old-fashioned apple pie.
INGREDIENTS
- 175 grams flour (1 cup + 3 tbsp)
- 100 grams butter (1 stick)
- 1 egg
- 1 pinch salt
- 60 grams sugar (1/4 cup)
- Butter for greasing
For the Topping
- 5 small to medium apples
- 2 tbsp lemon juice
- 300 grams sour cream (1 1/3 cup)
- 3 eggs
- 100 ml cream (1/3 cup + 2 tbsp)
- 1 tbsp cornstarch
- 75 grams sugar (1/4 cup)
- 1 tbsp vanilla essence
INSTRUCTIONS
- On a clean work surface, mound the flour and make a well in the center. Add the softened butter, cut into pieces, and crack in the egg. Sprinkle the salt and sugar over the top. Quickly knead everything together with your hands to form a smooth dough. If needed, add a little cold water, vodka, or flour to adjust the texture. Form the dough into a ball, wrap it in cling film, and chill for about 30 minutes.
- Peel and halve the apples, removing the cores. Score each half several times on the curved side and drizzle with lemon juice.
- In a bowl, whisk together the crème fraîche, eggs, cream, cornstarch, vanilla essence, and sugar until smooth.
- Preheat the oven to 170°C (340°F) with top and bottom heat. Grease a springform pan with butter.
- Roll out the dough on a floured surface and line the prepared pan with it, pressing down firmly to form an edge. Arrange the apples in the pan and pour the crème fraîche mixture over them.
- Bake for 60-70 minutes. If the cake begins to darken too quickly, cover it with aluminum foil. Once baked, remove from the oven and allow it to cool. I recommend letting it cool completely before refrigerating it.
- Dust the cooled cake with powdered sugar before serving. Enjoy!
