Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
Lisa Mersereau
Marysville, WA

I grew up in the tiny town of Lyman Washington located right next to the Skagit River. (population 256) My little German grandmother used to make this every fall when the apples were ripe. She swore by the Yellow Transparents or the Kings from our apple trees, but any tart apple works quite well. Granny Smith are available just about everywhere. She never measured anything, but after 40 years of being able to cook this with her, I came up with measurements. Don't forget to add the pinch of love

(1 rating)
yield 14 -18
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For apfelkuchen

  • 3 c
  • 1/2 tsp
  • 4 tsp
    baking powder
  • 1 1/2 c
  • 1 c
    scan't cup milk. (remove about 1 tablespoon)
  • 1/2 c
  • 1 tsp
  • 8
    medium sized firm tart apples pealed and sliced and cored
  • 1/3 c
  • 4 Tbsp
    butter, melted
  • 1 1/4 c
  • 2 Tbsp
  • 1
    juice of one lemon

How To Make apfelkuchen

  • 1
    For Pastry: Sift dry ingredients. Cut in butter until the size of small peas. Add milk and vanilla.
  • 2
    Knead on lightly floured surface 3-4 minutes. Roll with rolling pin into a greased 11X17 jelly roll pan. Flute the edges of dough.
  • 3
    For Filling/Topping: Add lemon juice to sliced apples. Pour melted butter over apples and mix. Combine flour, sugar and cinnamon and mix with apples. Spread apple mixture over pastry.
  • 4
    Bake at 425 degree oven for 10 minutes. Lower heat to 350 degrees and bake an additional 25-30 minutes.