This is seriously one of the easiest and creamiest apple pies I’ve ever baked. The filling is simply cinnamon and sugar-coated apples covered in cream and sprinkled with sugar. And oh my, is it delicious!
In this class, my pastry chef daughter Anne and I show you how to make it. We offer tips about what pie crust to use, how to cut the apples, and show you how to make a regular size pie or several 4-inch mini pies.
Here’s where you’ll find the recipe: German Apple Pie
If you want to make mini-pies, you have a couple of different options. This recipe will make two 6-inch pies. Or, cut the recipe in half to make one 6-inch pie. I have these 6.8-inch ceramic pie plates and I love them. Most pie recipes can be cut in half to bake one 6-inch pie, which is perfect for two people.
The other option is to make four 4-inch pies, which is what you see me holding up in the video. I have this set of 4-inch pie tins and a box of disposable 4-inch pie plates.
I’m experimenting with the disposable pie plates as a great option for the Road Food series. Because, I mean, who doesn’t want a little individually sized pie for a road trip, picnic, camping trip, or packed lunch???
About Rebecca Blackwell
Hello! I’m Rebecca Blackwell, writer, recipe developer, and food photographer. My husband and I are nomads without a home base but with many modes of transportation, namely an RV, a motorcycle, and a sailboat.
While I have cooked professionally, I am a home cook and baker who writes recipes for other home cooks and bakers. My home happens to have wheels, and occasionally sails, which should tell you that if the recipes work in my tiny kitchen, they will certainly work in yours. Find out more about Rebecca and this newsletter.
About Anne Blackwell
Anne Blackwell is a chef who specializes in recipe testing, food photography, and video. After culinary school, Anne worked as the Sous Chef for the Keystone Conference Center in Colorado before moving to Denver to work on the pastry team at the Denver Convention Center.
In 2025, Anne joined her mom, Rebecca, as the recipe tester, videographer and photographer for the recipes published here and on Of Batter and Dough.
Perhaps it goes without saying, but Rebecca is bursting with pride and pleased as punch to be working with her.
—> Get this and every issue and recipe directly on rebeccablackwell.com.
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