![]() ![]() Just know this is a deep-dish pie so you can choose an appropriate size recipe. You can use any pie crust you’d like, though, for this pie, even store-bought. Check out the link for the same pie crust made in different sizes or for directions to make completely by hand. You can make the pie crust up to two days ahead. I really recommend this cream cheese pie crust from Bon Appetit It’s made in a food processor and a Ziploc bag. Bonus that either the sour cream or the cream cheese make a crust so easy to work with, even for beginners. Because the pie is a little creamy, I love a crust that has a touch of sour cream or cream cheese in it. You’re gonna want to allow the finished pie to sit at least four hours and preferably overnight for best slicing, too.įirst of all, though, the crust. Allow time for preparing a ton of apples (and letting them sit for a while in cream & spices) and the chilling of the crust after making and before filling, and chilling the streusel. There are a few stages (and a lot of time) but no worries, it’s all easy. This is the perfect pie to not work too hard on. Pennsylvania Dutch Apple Pie Making Pennsylvania Dutch Apple Pie: Streusel may be an easy topping, but it’s no less delicious for all of that. It really elevates the whole pie and the filling is better for having the streusel. It’s the perfect contrast to the filling. ![]() You know that streusel is a little pebbly, crisp and light, and just a little sandy, and it scatters a bit as you cut. The streusel on the top is outstanding, so you almost have to picture yourself cutting into this pie, feeling, and hearing the crunch of the streusel giving away to those creamy apple layers. It all melds together into something glorious. Regardless, this apple pie has one thing that a lot of pies, but very few apple ones have. (If you know you like pies with more spice, feel free to riff.) I always wondered if that was because way back in the day, spices, even ones we take for granted, like cinnamon, were dear and not to be used extravagantly. Like so many old-fashioned pies, this one really lets the flavor of apple shine through without a lot of spicing to speak of. Mostly, though it’s the flavor of this pie that I love. So if you’ve ever shied away from pie-making, now you, too, can be a pie-making fool! About Pennsylvania Dutch Apple Pie: It’s easy to knock out a gorgeous looking Pennsylvania Dutch Pie in no time, even if you have no particular skills because there’s no detail work like fitting on a top crust or heaven forbid, doing a lattice! As long as you can manage that bottom crust, either homemade or store-bought, which barely shows anyway, you’re golden. Bake at 375 degrees for 45-50 minutes.And while I love this pie for its flavor and marvelous texture, another thing I love about it (and I wouldn’t tell this to just everyone – except now I am, lol) is that it’s a bit of a cheat. Cut together these ingredients with fork, pastry blender, or mixer until even and crumbly.ģ. Trim and crimp edges of pastry.Ħ-7 apples peeled, cored, sliced or chopped (If apples are really large, use less)ġ. Unfold the dough and press it into the pan. ![]() Fold the dough in half and then in half again and lift it into your pie pan. Roll the dough out on a lightly floured surface until it is slightly larger than your pie pan. Place flour, salt, and shortening in mixing bowl and cut in shortening with a pastry blender until crumblyĢ. This recipe is from the Family and Consumer Science Dept. I have made the topping without the oatmeal for my husband and it still had a wonderful flavor, but I think the texture is better with the oatmeal. I have made it several times this year and it has been delicious every time. ![]()
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