German Apple Pie

Instructions

1. Prepare the Crust: Fit the pie dough into a 9-inch pie dish, crimp the edges as desired, and place the entire dish in the refrigerator to keep cool.

2. Preheat Oven: Preheat your oven to 425°F (220°C).

3. Mix the Filling: In a large bowl, toss the apple slices with the lemon juice. This prevents browning and adds a bright flavor. Add the 1 cup of sugar, flour, cinnamon, cloves, nutmeg, and salt. Toss until the apples are evenly coated.

4. Assemble the Pie: Remove the pie crust from the refrigerator. Transfer the spiced apple mixture into the crust, spreading it into an even layer. Slowly pour the heavy cream over the apples, ensuring it covers the top evenly. Sprinkle the remaining 1 tablespoon of sugar over the entire surface.

5. Bake:

   • Initial Bake: Place the pie on a baking sheet (to catch any drips) and bake at 425°F for 10 minutes.

   • Reduce Heat & Cover: After 10 minutes, reduce the oven temperature to 350°F (175°C). Loosely cover the pie with aluminum foil to prevent over-browning.

   • Finish Baking: Continue baking for 50-60 minutes. The pie is done when the filling is bubbly and the center has only a slight jiggle when nudged.

6. Cool and Chill: Allow the pie to cool completely on a wire rack until it reaches room temperature. Once cooled, cover it and refrigerate for at least 5 hours, or preferably overnight. This chilling step is crucial for the cream-based filling to set firmly for clean slices.

7. Serve: Slice, serve, and enjoy cold directly from the refrigerator.