I know I’ve been gone for a while (I came down to Atlanta in September to help out my daughter & it took a while to find my feet!) but I’m back. And look, I bought pie, figuratively speaking of course! And not just any pie: Pennsylvania Dutch Apple Pie!
If you’re looking for a knockout pie for the holidays (or any time) with down-home flair, this is your recipe. It’s a favorite from the crispy, crunchy streusel on top down to the layer upon layer of tart, creamy, dreamy apples.
Pennsylvania Dutch Apple Pie
About Pennsylvania Dutch Apple Pie:
The elevate the whole pie, while keeping it easy, another reason to love it! More on that below. But it’s the flavor and texture of this pie plus the sheer amount of apples makes it a stand-out addition to the holiday table!
This apple pie has one thing that a few pies, but very few apple pies, have. A touch of cream. It gives a gorgeous texture to the substantial apple layer, melding into the apples, and transforming them into something glorious.
Like so many old-fashioned pies, this one lets the flavor of apples shine through without a lot of spices: it has a little cinnamon and a touch of lemon. I love this pie as is, but I know from experience a lot of people are always chasing flavor!
If you’re a fan of the warm spices, feel free to jazz it up. Just give the apple mixture a taste and make an informed decision – you can always add a little Apple Pie Spice. Maybe mine!
Home-made Apple Pie Spice
Let’s talk about the Streusel:
Struesel is an easy, simple no-fuss topping, and leaves an old-fashioned pie crust in the dust! It gives your Pennsylvania Dutch Apple Pie a whole new level of flavor and texture.
Imagine taking that first slice and hearing the satisfying crunch of streusel breaking beneath your fork, the golden crumbles falling in that delightful, slightly messy way, inviting you to pick up every last crumb. And just a little deeper, beyond the crispiness, where the streusel meets the apples, it melts into caramelly deliciousness.
Pennsylvania Dutch Apple Pie
Making Pennsylvania Dutch Apple Pie:
This is the perfect pie to NOT work too hard on. There are a few stages (and some downtime) but no worries, it’s all easy. Some parts can be made ahead. The pie itself must sit for at least four hours after baking and is even better if it sits overnight! Bonus points for making ahead before a busy holiday!
- The streusel topping may be made several days ahead and stored in the fridge in a crush-proof container but must be made and chilled for at least an hour.
- The crust is easy and a bit unusual. After making and before rolling needs chilling. It must chill for 45 minutes but is best if chilled overnight. After rolling and placing in the pie pan, it should be chilled for another 30 minutes.
- Preparing a ton of apples has to be done the day of baking, and they need to sit for at least one hour and up to two soaking in the cream & spices.
This pie can be made and served all the same day, but my easy make-ahead timeline when making this pie for an event, like a holiday is as follows:
- Several days ahead, make the streusel and refrigerate.
- Two days before, make the pie crust and refrigerate overnight.
- The day before, in the afternoon or early evening, prepare the apples and let them soak for an hour or two. At about the same time, take the pie crust out of the fridge to soften for about 20 minutes, roll it out, and place it in the pie pan. Chill for 30 minutes to an hour.
- When the crust is chilled and the apples soaked, assemble the pie and bake. When finished, remove it from the oven, place the pie on a rack, and let it cool. Once completely cool, lightly cover.
- Serve the next day.
Making the Crust:
Any pie crust works for this recipe, even store-bought. It’s a deep dish pie, so choose an appropriate size recipe.
The Pie Crust is from The Pie and Pastry Bible by Rose Levy Beranbaum, found in Bon Appetit; it can be made in the food processor or by hand.
Because the pie is a little creamy, I love a crust that isn’t too sweet and that one has a bit of tartness from the cream cheese. Bonus: that makes this pie crust easy to roll and even beginners will love working with this pie crust.
The Apples & Filling:
A good tart apple is best for baking. Granny Smith is usually my “go-to.” They’re readily available, inexpensive, sturdy, and easy to peel and slice. Any good baking apple like Honeycrisp, McIntosh, Golden Delicious, Jonagold, or a score of others will do and a mix of tart apples can never be wrong.
The apples are peeled and sliced thinly (1/4″) and then sit for an hour or two, soaking up and softening in a mixture of cream and spices. I love to use my crank apple peeler/slicer gadget to peel and slice.
If you don’t have one or aren’t opposed to the extra work, cutting the “cheeks” off the apples and making half-moon slices makes for the most cohesive finished pie. There is something about the slices you get from the slicer, the little circle cut out of the center of each slice, that tends to make the slices more prone to slipping.
apple & potato peeler
The Streusel Topping:
The Streusel Topping is fast and easy since it’s made with melted butter. Toss it in the fridge for an hour and it bakes up better, holding its shape. It can be knocked out several days ahead of time but you’ll want it refrigerated for at least an hour.
When you make a streusel topping always, test it. Take a small handful and give it a squeeze. If it holds together, you’re golden. If too crumbly, work it a little more, and if needed add a teensy bit more butter. Too wet? Add a touch more flour.
Certain family members trying to sneak pie the night before! Caught red handed! And now they shall have no pie!!!
Serving the Pennsylvania Dutch Apple Pie:
For a showstopper dessert for a feast like Thanksgiving or Christmas make this a day before; it benefits from a four-hour sit time but it’s better overnight. The layers become more cohesive and it slices beautifully.
I don’t refrigerate the pie. After it’s cool (so the streusel doesn’t get soggy) lightly cover and let it sit.
After it’s cool and has had time to set up, a short stint in the microwave to heat an individual slice doesn’t do any harm. Especially at midnight…In the photo above, I heard noises in the kitchen…my daughter and granddaughter couldn’t wait for the pie and were going to dig in the night before!
They ducked but I found them, shaking with laughter. Of course, I said, “Poor little kittens lost their mittens” and my daughter quipped right back with “And now they shall have no pie!!”
If you’d like to check out any of my other pies & tarts, here’s a link to the menu.
Pennsylvania Dutch Apple Pie
Pennsylvania Dutch Apple Pie
- Total Time: varies
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Cuisine: Pennsylvania Dutch
Ingredients
Note: This pie is best made the day before, or at least four hours ahead of serving.
For the Crust:
- 6 tablespoons unsalted butter, cold
- 1 cup (dip and sweep method) bleached all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
- 1/4 cup cream cheese, cold
- 1 tablespoon ice water
- 1 1/2 teaspoons cider vinegar
For the Filling:
- 2 1/2 pounds apples, peeled, cored, halved, and sliced 1/4 inch thick
- 1/2 cup raisins (optional)
- 1/2 cup cream
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Streusel Topping:
- 1 cup (5 ounces) all-purpose flour
- 1/2 cup packed (3 1/2 ounces) light brown sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
Instructions
For the Crust:
May be made up 45 minutes to 1 day ahead and is best made the day before assembling.
Cut the butter into small (about 3/4-inch) cubes and freeze until solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
Food Processor Method:
If using a food processor, place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter and pulse until none is larger than a pea’s size. (Toss with a fork to see.) Remove the cover and add the water and vinegar. Pulse to mix, but don’t overprocess. You’ll still want to see bits of butter. The mixture will be in particles and will not hold together. Spoon it back into the plastic bag.
To Make by Hand:
Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag.
To Continue, Both Methods:
Holding the bag opening together with one hand (bits of pie dough will generally not let it zip closed properly) place the bag on the counter. Knead the mixture by pressing from the outside, alternatively with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Flatten it into a disc and refrigerate, tightly wrapped for at least 45 minutes, preferably overnight.
For the Filling:
Add apples (and raisins if using) to a large bowl and toss with the cream, sugar, lemon juice, vanilla, cinnamon, and salt until the apples are evenly coated. Let sit at room temperature for at least 1 hour or up to 2 hours.
For the Streusel Topping:
Stir all ingredients in bowl until no dry spots remain and mixture forms clumps. Refrigerate until ready to use, preferably for an hour. May be made several days ahead and refrigerated in a crush-proof container.
Assemble & Bake:
When ready to bake, adjust oven rack to lower-middle and heat oven to 350 degrees F.
In the meantime, let chilled dough sit on counter to soften slightly, about 10 to 20 minutes. Roll dough into a 12-inch circle on a lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto a 9-inch deep dish pie plate, preferably with a rim, letting excess dough hang over edge. Ease dough into pie plate by gently lifting edge of dough with your hand while allowing it to droop into the pie plate bottom. Lightly press bottom with your hand.
Trim overhang to 1/2″ beyond lip of pie plate. Tuck the overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, at least 30 minutes.
Place dough-lined plate on parchment or foil-lined (for easy clean up) rimmed baking sheet. Working with 1 large handful at a time, distribute apple mixture in plate, lightly pressing into even layer and filling in gaps before adding more. Take care not to mound apple mixture in center of plate. Pour up to 2/3 cup of the liquid from bowl into pie.
Break topping (it will harden in refrigerator) into pea-size crumbs and distribute evenly over apple mixture. Pat topping lightly to adhere.
Bake pie on sheet until top is golden brown and paring knife inserted in center meets no resistance, about 1 hour 10 minutes, rotating sheet halfway through baking. Let pie cool on wire rack for at least 4 hours before serving and preferably overnight. Do not cover until completely cool, and then only cover lightly.
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