A simple homemade apple pie our family never gets tired of

Some recipes become family traditions without anyone planning them.

I found the original version of this apple pie years ago on a website I can’t even remember anymore. Since then, I’ve changed it little by little until it became our own family recipe.

My daughter loves this apple pie so much that every year she asks me to bake it for her birthday alongside her birthday cake. And honestly, we don’t need a special occasion to enjoy it. Whenever we have a little extra time and a craving for something homemade, this pie is usually the first thing we bake.

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Ingredients

This recipe makes one large apple pie in a 30 × 40 cm (12 × 16 inch) baking pan.

For the Dough

• 4 cups all-purpose flour (1 cup = 250 ml)
• 2 tsp baking powder
• 160 g cold butter
• just under 1 cup sugar
• 8 g vanilla sugar
• 2 whole eggs
• 2 egg yolks
• 3 tbsp sour cream (or plain yogurt)

For the Apple Filling

• 2 kg apples
• 8 g vanilla sugar
• 1 tbsp breadcrumbs
• 1 tsp ground cinnamon

To Finish

• powdered sugar for dusting

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Instructions

Prepare the Dough

1. Combine all the dough ingredients in a large bowl.
2. Knead until a smooth dough forms.
3. Wrap the dough in plastic wrap and refrigerate while you prepare the filling.

Prepare the Filling

1. Peel the apples if you prefer.
2. Grate them using the small holes of a grater.
3. Squeeze out most of the juice. The apples should be slightly moist but not watery.
4. Mix the apples with the vanilla sugar, cinnamon, and breadcrumbs.

Assemble the Pie

1. Divide the dough into two equal pieces.
2. Roll out one piece and place it in the baking pan.
3. Spread the apple filling evenly over the dough.
4. Roll out the second piece and place it on top.

Bake

Bake in a preheated oven at:

180°C (356°F) conventional (top and bottom heat)

for 40–50 minutes, or until golden brown.

Allow the pie to cool slightly before dusting generously with powdered sugar.

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Serving Suggestions

Serve slightly warm or completely cooled with a cup of coffee or tea.

My daughter insists it tastes even better the next day, and I have to admit she’s right!

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Storage

Store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

You can also freeze it for up to 3 months.

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Recipe Tips

• Slightly tart apples give the pie the best flavor.
• Squeezing out the excess juice helps keep the bottom crust from becoming soggy.
• The breadcrumbs absorb any remaining moisture from the apples.
• Dust the pie with powdered sugar only after it has cooled.

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Frequently Asked Questions

Can I use yogurt instead of sour cream?

Yes! Plain yogurt works just as well.

Do I have to peel the apples?

No. If the apples have a thin skin, you can leave it on.

Can I bake this in a smaller pan?

Yes, but the pie will be thicker and may need a little more baking time.

This recipe is designed for a 30 × 40 cm (12 × 16 inch) baking pan.

Can I freeze the pie?

Absolutely. Let it cool completely before freezing.