This recipe is perfect for apple lovers. This apple pie with cinnamon cream has been one of the blog’s most popular recipes for years. The contrast of a crumbly base, tender apple filling and a light cinnamon-scented cream makes this pie an irresistible treat.
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Taste and Occasion
In 2014, hundreds of readers placed this apple cream pie among the top five of numerous apple tart recipes. A 30-member jury called it “ingenious”, “great” and “absolutely wow” in a taste test — and it’s easy to agree. I bake this apple cream pie several times a year.
What makes the cake so versatile is its balanced character: children and adults enjoy it equally, and the combination of apple and light cream feels refreshing rather than overly rich, even on warm days. It works well for festive coffee tables and relaxed gatherings alike. The pie needs time to set, so I recommend making it the day before serving.
Ingredients
This recipe stands out because of its layered textures: a slightly sweet shortcrust-like base, a soft apple custard filling and a fluffy cream topping dusted with cinnamon sugar. I usually pre-steam the apples briefly so the filling is tender but still retains small apple pieces.
The recipe is written for a small 8-inch / 20 cm springform pan, which gives a high, impressive cake. Below are ingredient amounts for that size; I also note adjusted quantities for a standard 10-inch / 26 cm pan in the recipe notes.
How to make the Apple Pie with Cinnamon Cream
Once you try this, it will likely become a favorite. First, grease a springform pan and dust it with flour. Preheat the oven to 360°F / 180°C.
For the base, mix the flour, sugar, baking powder, egg and cold butter pieces with a dough hook or your hands until a smooth dough forms. Press or roll the dough into the bottom of the pan and prebake for about 10 minutes.
For the apple pudding filling, peel and core the apples and cut them into small cubes. Pre-steam the apple cubes briefly in a little water until just tender. Spread the apples evenly over the prebaked crust.
Mix a small portion of the apple juice with the vanilla pudding powder in a cup. Bring the remaining juice and sugar to a boil, whisk in the pudding mixture and simmer briefly until thickened. Pour the hot pudding over the apples and base.
Bake the cake at 360°F / 180°C for about 30 minutes. Cool and refrigerate for several hours, preferably overnight to let the filling set. After chilling, run a sharp knife around the edge of the springform pan, replace the edge or use a cake ring, and prepare the cream topping.
Whip the cream very stiff, incorporating the cream stiffener and vanilla sugar. Spread the firm cream over the chilled pie, smooth it, and dust generously with cinnamon sugar. Serve chilled.
Top Tip
If you prefer, replace the ready-made vanilla pudding powder with cornstarch and real vanilla (bourbon vanilla) for a more natural flavor. Always chill the cake overnight before finishing with the cream layer so the filling is fully set.
Recipe Card
Apple Pie with Cinnamon Cream
20 mins
40 mins
235 kcal
Equipment
- 1 small springform pan (approx. 8 in / 20 cm)
Ingredients
For the base
- 200 grams all-purpose flour (1 2/3 cups)
- 60 grams sugar (1/3 cup)
- 1 teaspoon baking powder
- 1 small egg
- 100 grams butter (1/2 cup)
For the filling and topping
- 3 apples
- 500 milliliters apple juice (2 cups)
- 1½ small bags vanilla pudding powder
- 100 grams sugar (1/2 cup)
- 400 milliliters cream (1 3/4 cups)
- 2 packets cream stiffener
- 1 small bag vanilla sugar
- Plenty of cinnamon sugar for dusting
Instructions
- Grease a springform pan and dust with flour. Preheat oven to 360°F / 180°C. Prepare the base by mixing flour, sugar, baking powder, egg and butter until a smooth dough forms. Press the dough into the pan and prebake for about 10 minutes.
- Peel, core and dice the apples. Pre-steam the apple cubes briefly in a small amount of water, then spread them over the prebaked crust.
- Mix a small amount of apple juice with the pudding powder in a cup. Bring the remaining apple juice and sugar to a boil, whisk in the pudding mixture and simmer briefly until thickened. Pour the pudding over the apples and base. Bake for another 30 minutes. Cool and refrigerate for several hours, preferably overnight.
- After chilling, loosen the cake from the springform edge and replace the ring. Whip the cream very stiff with the cream stiffener and vanilla sugar. Spread the cream over the pie, smooth and dust liberally with cinnamon sugar.
Notes
- For a 10 in / 26 cm springform pan, use larger amounts: Base: 250 g flour, 80 g sugar, 1½ tsp baking powder, 1 large egg, 130 g butter. Apple pudding: 5 apples, 750 ml apple juice, 2 bags pudding powder, 150 g sugar. Cream: 500–600 ml cream, 2 packets cream stiffener, 2 packets vanilla sugar, cinnamon sugar.
Ingredient substitutions
Variations
This apple cream cake is a dependable favorite and pleases almost everyone. If you want different apple desserts, consider trying a flat apple sheet cake, a classic homemade apple pie, or an apple pie adapted to be vegan and sugar-free.