German Apple Pie
Prep time
Cook time
Total time
Serves: 1 pie
  • ⅓ c raisins
  • 3 Tb cognac or brandy
  • 1 c sugar
  • ¼ c flour
  • 2 tsp cinnamon
  • ⅛ tsp allspice
  • ⅛ tsp nutmeg
  • 4 Granny Smith apples
  • 1 c heavy cream
  • dough for 1 pie crust
  1. To begin, soak your raisins and cognac together in a little dish.
  2. Preheat your oven to 450 degrees. In a bowl, combine sugar, flour, cinnamon, allspice, and nutmeg. Stir those together and set them aside. Slice and core the apples. You can peel them if you like, but I tend to always leave the peel on. Pull out one of your dough disks, roll it out and lay it in your pie plate. Trim or roll the edges however you like to finish your crust.
  3. Sprinkle a quarter cup of the sugar mixture into the bottom of the dish. Layer in half of your apple slices, and sprinkle those with half of the remaining sugar mixture. Layer in the other half of the apples. Then drain the excess liquid from the raisins and sprinkle those over the top. Finish off with the remaining sugar mixture. Now for the finishing touch. Very slowly drizzle the cup of heavy cream all over the top.
  4. Place your pie on a baking sheet to catch any drips, and bake for 15 minutes. Then turn the heat down to 350 and bake 55 more minutes. If your crust starts getting dark, cover it with strips of foil, or a crust shield. Let your pie cool to room temperature and enjoy…or devour it warm if you like. Top it with some whipped cream or ice cream if so desire.
  5. Enjoy!
For the Crust:
Dough for one pie crust, or half of following recipe:
In my food processor, I combine 2¼ cup all-purpose flour, a teaspoon of salt, and 1 cup of cold butter that has been cut into pieces. Pulse the processor until the mixture is crumbly. Then drizzle in 6-8 tablespoons of cold water with the processor running. As soon as the dough comes together, you are done with the water. Take the dough out and form it into a ball. Divide the dough in half, the form each half into a disk about 7 inches across. Wrap those separately and tightly in plastic wrap, and stick them in the freezer. You will only need one disk. The other can be used for another recipe.
Recipe by Cosmopolitan Cornbread at