Pennsylvania Dutch Apple Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust
1/4 C ice water
4 tsp sour cream
1 1/4 C flour
1 1/2 tsp sugar
1/2 tsp salt
8 Tbs unsalted butter, cut into 1/4-inch pieces and frozen for 15 minutes
Filling
2 1/4 lbs apples, peeled, cored, halved, and sliced 1/4 inch thick
1/2 C melted vanilla ice cream
1/2 C raisins
1/2 C sugar
1 Tbs lemon juice
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
Topping
1 C flour
1/2 C light brown sugar
6 Tbs unsalted butter, melted
1/2 tsp salt
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Directions: |
Directions:Crust: Combine water and sour cream in bowl. Process flour, sugar, and salt in food processor, about 5 seconds. Scatter butter over top and pulse until about 10 pulses. Add sour cream mixture and pulse until dough forms clumps and no dry flour remains. Turn dough onto sheet of plastic wrap and form into 4-inch disk. Wrap tightly and refrigerate for 1 hour.
Filling: Toss all ingredients in large bowl until apples are evenly coated. Let sit at room temperature 1-2 hours.
Preheat oven to 350º. Let chilled dough soften about 10 minutes before rolling. Roll dough into 12-inch circle on lightly floured counter. Transfer to 9-inch pie plate. Wrap loosely in plastic and refrigerate until dough is firm.
Topping: Stir all ingredients in bowl until no dry spots remain and mixture forms clumps. Refrigerate until ready to use.
Distribute apple mixture into pie crust. Pour any remaining liquid from bowl into pie. Break topping into pea-size crumbs and distribute evenly over apple mixture.
Bake 70 minutes on parchment-lined baking sheet until top is golden brown and paring knife inserted in center meets no resistance. Cool on wire rack at least 4 hours. |
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Number Of
Servings: |
Number Of
Servings:Serves 8 |
Personal
Notes: |
Personal
Notes: Golden Delicious, Gala, Fuji, Braeburn, or Granny Smith apples all work.
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