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    You are in: Home / Recipes / Pennsylvania Dutch Apple Crumb Pie Recipe
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    Pennsylvania Dutch Apple Crumb Pie

    Pennsylvania Dutch Apple Crumb Pie. Photo by Pam-I-Am

    1/4 Photos of Pennsylvania Dutch Apple Crumb Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Kat's Mom's Note:

    From my falling apart cookbook entitled Best-Loved Pennsylvania Dutch Recipes. Simple ingredients, easy assembly and spectacular presentation. When pressed for time, I have been known to substitute canned apple pie filling. This also works well for Cherry Crumb Pie by using canned cherry filling plus 1/4 teaspoon almond extract. A lifetime ago, on holidays, I was not allowed to enter my ex-inlaws house unless I had a Cherry Crumb Pie in my hands! ;) NOTE: If you use canned filling, just bake for 45 minutes at 350 degrees or until topping is brown.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 9 inch pie crusts, unbaked

    FILLING

    TOPPING

    Directions:

    1. 1
      Preheat oven to 425 degrees and set butter out so it will be at room temperature.
    2. 2
      Line 9" pie pan with unbaked crust.
    3. 3
      Core and slice apples.
    4. 4
      Sprinkle the apples with the lemon juice.
    5. 5
      Mix in the sugar & cinnamon.
    6. 6
      Fill pie shell with apple mixture.
    7. 7
      In a small bowl, mix the topping's flour, sugar and cinnamon.
    8. 8
      Rub the topping ingredients and butter together with your fingers until the mixture is crumbly.
    9. 9
      Sprinkle topping over pie.
    10. 10
      Bake 10 minutes at 425 degrees then reduce oven temperature to 350 degrees and bake until crumb topping is browned and apples are soft, approximately 50 minutes.

    Ratings & Reviews:

    • on August 30, 2012

      55

      The first time I followed the recipe and everyone loved it. Then I started some changes swapping out raisins for dried cranberries and using pecans. They loved that as well.
      Then I changed out the fruit, using bartlett pears and ginger for the filling and went with the raisins. What joy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2014

      55

      I am so glad I made this pie because it is the best Dutch Apple Crumb Pie I've ever tasted! I followed the recipe pretty much as directed, but added 2 Tbsp. of flour to the apple mixture (as all I had on hand were Gala and Fuji apples, they were pretty juicy and I didn't want a runny pie) and also added an extra tsp. of lemon juice and added an extra 1/2 tsp. of cinnamon. I chopped up the raisins for the filling and added about 1/2 cup of chopped pecans in the crumb topping. I had to bake the pie an extra 10 minutes. I wasn't sure it would turn out using Gala and Fuji apples, but it was absolutely the best pie ever! Thanks so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2013

      Fantastic pie! The topping is buttery, and rich! I added 1/4 cup chopped pecans to the topping! Fabulous!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Pennsylvania Dutch Apple Crumb Pie

    Serving Size: 1 (159 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 362.6
     
    Calories from Fat 138
    38%
    Total Fat 15.3 g
    23%
    Saturated Fat 6.7 g
    33%
    Cholesterol 20.3 mg
    6%
    Sodium 185.6 mg
    7%
    Total Carbohydrate 55.3 g
    18%
    Dietary Fiber 3.1 g
    12%
    Sugars 33.1 g
    132%
    Protein 2.8 g
    5%

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