Apple Pie The Pennsylvania Dutch Way

Created by ForeverMama on February 25, 2017

Ingredients

2 unbaked (15 ounces) pie crust (unbaked top and bottom crust for 9-inch pie, preferably homemade, but bought can be used in a pinch)
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/3 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

3 1/2 to 4 cups apples, sliced (tart apples like Stayman, Granny, or Smokehouse, cored, peeled)
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 cup sour cream (or milk)
2 tablespoons melted butter (1/4 stick)

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