Dessert General


My grandma’s Apple Pie – Imagine a feeling of pure comfort and sweet coziness! That’s how it tastes, especially when the pie comes directly out of the oven, when the cake base is really crisp and the apple filling still warm…

This apple pie was crowned at the last family celebration to be the best cake of my grandma (although her Sachertorte tastes much much better than the original, the apple pie has won the race). And because the cake is just as good, our grandmother became quite famous for it in our circle of friends and acquaintances.

Here is a youtube video where you can see how she makes it:

That’s how you make the apple pie


  • 370g plain flour
  • 250g margarine (preferred by granny) or butter
  • 125g iced sugar
  • 3 packs of vanilla sugar (about 2-3 tablespoons, alternatively vanilla flavour to taste)
  • 1 egg
  • small pinch of salt
  • about 8 to 10 apples, at best tasting sweet and sour
  • about 3-6 tablespoons sugar for the apple filling (depending on the sweetness of the apples)
  • 3-4 cloves
  • apricot jam to spread before the apple filling


  • Take the margarine out of the fridge, so that it gets soft, either take out a few hours before baking, or cut into small pieces and warm in the microwave (at very low heat, so that it is soft but not liquid)
  • Now, the apple filling is done: Peel the apples and cut them into pieces. The apples shall now be cooked in a pot, together with the 3-6 tablespoons of sugar, two packs of vanilla sugar and the cloves, until the pieces are soft. You should also add 3-4 tablespoons of water so that the apples do not burn at the beginning (but not too much, because the apples themselves dispense some liquid). When the apples are cooked, they should get cool slightly, so that the filling is not hot anymore, when it is poured onto the dough. The filling can be prepared even a day earlier.
  • Mix the flour with a pinch of salt, a pack of vanilla sugar and the icing sugar, then knead the whole thing with the soft margarine and the egg until its a soft dough
  • Put the dough in the refrigerator for 20-30 minutes
  • The amount of dough is designed for a rectangular baking dish measuring approximately 20 × 35 cm, preferred of solid glass, then while baking you can watch if the dough base does not become too dark
  • Preheat the oven to 200 ° C (circulating air)
  • Take about 60 to 70% of the dough and place a thin layer of dough on the floor and side walls of the baking dish. The layer should be of 0.7 to 1 cm thickness, and completely cover the mold
  • Spread with apricot jam and pour the cooked apples into the form, the filling should be of 3-4 cm height.
  • Now there comes a “cap” on the cake. My grandma forms “slices” out of the remaining dogh and places them on the apple filling until the entire cake is completely covered with dough.
  • Put in the oven to bake for about 45-60 minutes. That’s just different depending on the oven, so after 20-30 minutes I would look into it to see if the dough doesn’t get too dark.

Have fun baking!

Maybe you’re also interested in:

Granny’s Apple Strudel Recipe

Granny’s secret for super-fluffy jam roulade (spongecake dough)

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