Recipe #2 of 91
from the book America's Test Kitchen Family Cookbook
A lot of recipes have made their way from the Old World to the new. This is one of them, with variations, of course. I honestly think this is more of a Pennsylvania Dutch version, than a Dutch-Dutch version. I've seen Dutch Apple Pie in cafes before, but never tasted it. I've also never made it myself, which is part of the criteria for choosing the recipes from each book during this project.
I must say that I am surprised just how different it is from standard American apple pie. First of all, the apples are cooked on the stove in butter first. Secondly, there is heavy cream in the apple filling, making it quite rich. It is also topped with a streusel topping, instead of a top pie (or lattice) crust, and then dusted with powdered sugar before serving. The finished product is out of this world! It was an enormous hit with the boys. Since James and I don't like raisins in desserts, I omitted them, but technically, they should be in there.
We rated this an 8 out of 10.
I took all my own photos for this (and all other blogs, unless otherwise noted).
- 1 single-crust pie dough
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/3 cup granulated white sugar
- 1 TB cornmeal (optional)
- 6 TB (3/4 stick) butter, melted
- 2 TB (1/4 stick) butter
- 4 or 5 apples, cored, peeled and finely sliced
- 1/4 cup granulated white sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1 cup golden raisins (optional)
- 1/2 cup heavy cream
Preheat the oven to 375 F.
For the streusel, in a medium bowl, mix together dry ingredients and then drizzle the butter over it a little bit at a time, using a fork or whisk until mixture is clumpy. Set aside.
For the filling, in a medium pot (or Dutch oven), melt the butter and cook the apples, sugar, cinnamon, and salt over medium-high heat. Cover and cook, stirring occasionally, until the apples have softened (about 6 or 7 minutes). Add raisins (if desired) and cooked another 7 minutes covered. Transfer cooked apple mixture to a bowl with a slotted spoon leaving the apple juice in the pan. Add cream, stirring frequently, and cook until reduced by half, about 3 or 4 minutes. Add the cream to the apple mixture.
Bake the crust blind for 10 - 12 minutes, then remove crust from oven. Spread the apple filling evenly into the warm, partially baked pie crust. Sprinkle the top of the pie with the streusel mixture.
Bake the pie until the crust and streusel have lightly browned, about 25 - 28 minutes. Transfer the pie to a wire rack and cool to room temperature before serving.
Sprinkle with powdered sugar before serving.