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
If You Liked This Recipe, You’ll Love These
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- Pumpkin Pie with Brown Sugar Meringue
- A Southern Table: Rhubarb And Blueberry Crisp
- Vlaai: Dutch Pudding Streusel Pie
Frequently Asked Questions
What makes Pennsylvania Dutch apple pie different from a standard apple pie?
This pie has three distinct components: a cinnamon-laced pastry crust, a sour cream custard filling (made from 1 1/4 cups sour cream, egg, sugar, and vanilla poured over 7 sliced apples), and a buttery nut crumble topping added in the final 10 minutes of baking. The author noted she had never encountered this style of pie in the food blogging community before trying the recipe. 
Why does the oven temperature drop from 400°F to 350°F mid-bake?
The pie starts at 400°F (200°C) for 10 minutes to set the crust quickly, then drops to 350°F (175°C) for 40 more minutes so the sour cream custard around the apples cooks through gently without curdling or cracking. The crumble topping goes on only in the last 10 minutes at 350°F so it browns without burning.
Can I substitute the apple juice used to bind the crust?
Yes — the notes say apple cider can replace some or all of the 4-5 tbsp of apple juice for a more robust flavor, and plain ice cold water is also listed as a neutral alternative. Either liquid is added one tablespoon at a time until the dough just comes together in a ball.
Should this pie be served straight from the refrigerator or at room temperature?
The recipe says to store it in the refrigerator and let it warm to room temperature before serving. The notes also suggest adding a scoop of vanilla ice cream when serving.
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!