Pennsylvania Dutch Apple Pie
Recipe: #25699
February 25, 2017
Categories: Desserts, Apple, Brunch, Mothers Day Potluck, Sunday Dinner, Oven Bake, Vegetarian, Sour Cream, Pies, Air Fryer, more
"I LOVE apple pie and here is a version coming from Amish cooks country. Dutch Pennsylvania Apple Pie is a favorite. Try it, I dare you!"
Original is 8 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Roll out the bottom pie crust, fit into a 9-inch pie pan, and trim the edges without crimping.
Step 2
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.
Step 3
Combine the sugar, flour, salt, cinnamon, and nutmeg and toss with the sliced apples.
Step 4
Add the lemon rind, lemon juice, and sour cream, stirring until well blended.
Step 5
Pour into the shell, roll out the top crust, and slit it with your own design to let the steam escape.
Step 6
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.
Step 7
Bake in a preheated 350-degrees Fahrenheit oven for 50 minutes.
Step 8
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.
Step 9
Serve warm or cold.
Step 10
YIELD: One 9-inch pie
Tips
No special items needed.
2 Reviews
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