Another fall cake entered my kitchen last week. Apples just keep finding their way into my cakes these days. And I am so glad they do. On the other hand, I have to confess I have been unjustly avoiding beautiful quinces that keep looking at me from the tree in front of the house. I promised I would get back to them, there’s just one more apple cake I have to try…And this is the one.
I got the recipe from Maja, she wrote it on my blog’s facebook page and sent a beautiful photo of her cake. With it, she wrote the recipe to the tiniest details, wrote her comments and gave ingredients for 2 pan sizes. I am so thankful for that. I read the ingredients and fell in love with the combination instantly. Then tested the cake and fell in love again (smile). I must say I haven’t noticed this type of pie before, in the food blogging community. It’s something new for me. 
Pennsylvania Dutch Apple Pie
- Total Time: 80 minutes
- Yield: 10 servings 1x
Description
This Pennsylvania Dutch Apple Pie combines a buttery crust with a rich apple filling, topped with a creamy butter mixture for a delightful autumn dessert.
Ingredients
For the crust (10 inch pan)
- 1 1/2 cups (280 g) all purpose flour
- 1/2 tsp salt
- 3 tbsp sugar
- 1/2 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
- 1 1/4 cup (300 g) sour cream
- 3/4 cup (150 g) sugar
- 1/4 cup (30 g) all purpose flour
- 1 egg
- 1/2 tsp salt
- 2 tsp vanilla
- 1 tsp lemon zest
- juice of 1/2 lemon
- option: cinnamon, nutmeg, cardamom, clove, raisins…
For the topping:
- 1 cup (100 g) all purpose flour
- 1/2 cup (100 g) sugar
- 1/2 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
Instructions
- 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.
- Preheat oven to 400 F.
- 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.
- Pour custard into the prepared pie shell, place on a cookie sheet and bake for 10 minutes.
- Lower the heat to 350 F and bake for 40 minutes more.
- Make the topping: combine dry ingredients in a mixing bowl. Add melted butter, combine into a crumbly mixture.
- 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.
- Remove from oven and cool on a rack. Store in the refrigerator. When serving, let warm to room temperature.
Notes
For a more robust flavor, you can substitute some of the apple juice with apple cider. If quinces are available, they can be used alongside apples for a unique twist. Store leftovers in the refrigerator for up to 3 days. Serve with a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 200
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
- Cholesterol: 40
That Looks Good Thanx
Do you flute the pie edges?Is this a pie or cake recipe?
is there something i can substitute for the sour cream? it’s not available where I am…
Hi, devin. You can use buttermilk, or thick yogurt!