This recipe is a dream for apple lovers. The apple pie with cinnamon cream has been a longtime favorite on the blog for good reason: a crisp, slightly sweet base, a fruity apple custard filling and a light vanilla-cinnamon cream on top combine into a delightful dessert that works for many occasions.
Taste and Occasion
In 2014 this apple cream pie ranked among the top five apple tart recipes in a reader poll, and a 30-person jury praised its flavor as inventive and excellent. It’s easy to see why. The cake is fresh rather than overly rich, so it appeals to children and adults alike and is enjoyable even in warmer months. It suits a festive coffee table as well as a casual gathering with friends. The only thing to keep in mind is that the pie needs time to set, so it’s best prepared the day before serving.
Ingredients
The appeal of this apple tart comes from its contrasting textures: a slightly sweet kneaded dough base that bakes crisp, a soft apple-custard layer and a light whipped cream finish dusted with cinnamon sugar. I usually bake it in a small 8-inch (20 cm) springform pan because the cake rises nicely; later in the recipe you’ll find adjusted amounts for a standard 10-inch (26 cm) pan.
How to make the Apple Pie with Cinnamon Cream
Start by greasing the springform pan and dusting it with flour. Preheat the oven to 360°F / 180°C.
For the base, combine the flour, sugar, baking powder, egg and cold butter cut into small pieces. Knead with a dough hook or by hand until a smooth dough forms. Press or roll the dough into the bottom of the springform pan and pre-bake for about 10 minutes.
For the apple-custard filling, peel, core and dice the apples. Briefly stew them in a very small amount of water until slightly softened, then spread the apple pieces evenly over the pre-baked crust. Mix a small portion of the apple juice with the vanilla pudding powder (or cornstarch and vanilla if you prefer) in a cup until smooth. Bring the remaining apple juice and the sugar to a boil, stir in the pudding mixture and let it boil briefly until thickened. Pour the hot custard over the apples and the crust.
Bake the cake at 360°F / 180°C for about 30 minutes more. After baking, allow the pie to cool and refrigerate for several hours, preferably overnight, so the layers set well. Before adding the cream, run a sharp knife around the edge of the springform to loosen the cake, then replace the rim or fit a cake ring back in place.
Whip the cream until very stiff, adding the cream stiffener and vanilla sugar as you whip. Spread the whipped cream over the chilled apple layer, smooth the surface and dust generously with cinnamon sugar. Serve chilled.
Top Tip
If you don’t have vanilla pudding powder, use cornstarch and real vanilla. The pie benefits from an overnight rest in the refrigerator before you add the cream layer and serve.
Recipe Card
Click on the stars to rate the recipe
Apple Pie with Cinnamon Cream
Equipment
-
1 small springform pan (approx. 8 in / 20 cm)
Ingredients
For the base
- 200 grams all-purpose flour
- 60 grams sugar
- 1 teaspoon baking powder
- 1 egg, small
- 100 grams butter
For the filling
- 3 pieces apples
- 500 milliliters apple juice
- 1 ½ small bag vanilla pudding powder
- 100 grams sugar
- 400 milliliters cream
- 2 packets cream stiffener
- 1 small bag vanilla sugar
- plenty cinnamon sugar, for dusting
Instructions
-
Grease and flour the springform pan and preheat the oven to 360°F / 180°C. Prepare the base by kneading flour, sugar, baking powder, egg and cold butter into a smooth dough. Press the dough into the pan and pre-bake about 10 minutes.
-
Peel, core and dice the apples, then briefly stew them in a little water until slightly softened. Spread the apples over the pre-baked crust.
-
Mix a small portion of the apple juice with the custard powder until smooth. Bring the remaining apple juice and sugar to a boil, stir in the pudding mixture and boil briefly until thickened. Pour the custard over the apples and bake at 360°F / 180°C for about 30 minutes. Chill for several hours or overnight.
-
After chilling, loosen the cake from the pan edge, replace the rim or fit a cake ring, and whip the cream with cream stiffener and vanilla sugar until very stiff. Spread the cream over the pie, smooth and dust with cinnamon sugar.
Notes
- For a 10 in / 26 cm springform pan use these adjusted amounts: Base — 250 g flour, 80 g sugar, 1.5 tsp baking powder, 1 large egg, 130 g butter. Filling — 5 apples, 750 ml apple juice, 2 packets pudding powder, 150 g sugar. Cream — 500–600 ml cream, 2 packets cream stiffener, 2 packets vanilla sugar, cinnamon sugar for dusting.
Variations
This apple cream pie is a reliably popular choice, but if you want to try other versions, consider an apple sheet cake, a classic grandma-style apple pie, or a sugar-free vegan apple tart. Each offers a different texture and flavor profile while keeping apples at the center.