Pennsylvania Dutch Apple Pie
Recipe Type: Dessert
Serves: 10
Use all those lovely autumn apples and make a cake like this!
For the crust (10 inch pan)
  • 1½ cups (280 g) all purpose flour
  • ½ tsp salt
  • 3 tbsp sugar
  • ½ tsp cinnamon
  • 1 stick (115 g) cold unsalted butter, cut in chunks
  • 4-5 tbsp ice cold apple juice to bind (you can also use water)
For the filling:
  • 7 apples, peeled, cored and sliced
  • 1¼ cup (300 g) sour cream
  • ¾ cup (150 g) sugar
  • ¼ cup (30 g) all purpose flour
  • 1 egg
  • ½ tsp salt
  • 2 tsp vanilla
  • 1 tsp lemon zest
  • juice of ½ lemon
  • option: cinnamon, nutmeg, cardamom, clove, raisins...
For the topping:
  • 1 cup (100 g) all purpose flour
  • ½ cup (100 g) sugar
  • ½ cup (100 g) brown sugar
  • 1 tsp cinnamon
  • a dash of salt
  • 1 cup (150 g) walnut, almond or hazelnut pieces
  • 7 tbsp melted butter
  1. Combine the dry ingredients in a mixing bowl and cut in the cold butter chunks. Combine until the mixture resembles pea gravel. Add apple juice a little at a time until the dough comes together in a ball. Wrap in it plastic wrap and chill for 1 hour. Roll out the dough on a lightly floured surface and place in a deep 10 inch pan. Chill the pie shell while filling is assembled. You can also combine all ingredients in a food processor until small chunks form, gradually add apple juice and pulse. Knead a bit more on the rolling surface-a nice ball will form quickly.
  2. Preheat oven to 400 F.
  3. In a mixing bowl whisk together sour cream and egg. Combine sugar and flour and whisk into the liquid mixture. Add salt, vanilla and spices. Add apple slices.
  4. Pour custard into the prepared pie shell, place on a cookie sheet and bake for 10 minutes.
  5. Lower the heat to 350 F and bake for 40 minutes more.
  6. Make the topping: combine dry ingredients in a mixing bowl. Add melted butter, combine into a crumbly mixture.
  7. When the pie has baked for 40 minutes, remove from oven, completely cover the apples with topping and return to oven for 10 minutes more.
  8. Remove from oven and cool on a rack. Store in the refrigerator. When serving, let warm to room temperature.
Recipe by Honest Cooking at