Apple Pie The Pennsylvania Dutch Way
February 25, 2017
"I LOVE apple pie and here is a version coming from Amish country."
- Serving Size: 1 (137.1 g)
- Calories 401.5
- Total Fat - 18.2 g
- Saturated Fat - 5.8 g
- Cholesterol - 12.7 mg
- Sodium - 383.8 mg
- Total Carbohydrate - 56.4 g
- Dietary Fiber - 1.8 g
- Sugars - 27.1 g
- Protein - 4.2 g
- Calcium - 42.9 mg
- Iron - 1.5 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Roll out the bottom pie crust, fit into a 9-inch pie pan, and trim the edges without crimping.
Puff in a preheated 350-degree Fahrenheit oven for 5 minutes or until the dough puffs (do not fully bake!) to prevent a soggy crust. Remove from the oven immediately.
Combine the sugar, flour, salt, cinnamon, and nutmeg and toss with the sliced apples.
Add the lemon rind, lemon juice, and sour cream, stirring until well blended.
Pour into the shell, roll out the top crust, and slit it with your own design to let the steam escape.
Moisten the edges of the bottom crust with milk or water. Place the top crust over the pie and crimp the edges together to seal.
Bake in a preheated 350-degrees Fahrenheit oven for 50 minutes.
Increase the heat to 375-degrees Fahrenheit and let bake another 10 minutes or until golden on top. Some of the juice should bubble through the slits and around edges.
Serve warm or cold.
YIELD: One 9-inch pie
Tips & Variations
No special items needed.