Pennsylvania Dutch Apple Crumb Pie

Submitted by Kat's Mom

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 (9 inch) pie crusts, unbaked

• FILLING

• 2 teaspoons lemon juice
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon
• 5 cups apples, cored and sliced (about 5 small, Granny Smith apples work well)
• 1⁄2 cup raisins (optional)

• TOPPING

• 3⁄4 cup flour
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon
• 1⁄3 cup butter

directions

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

Reviews

[Sweet Irene]

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.

 

[Jane N.]

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. <br/>Then I changed out the fruit, using bartlett pears and ginger for the filling and went with the raisins. What joy!

 

[Lance L.]

I'm a butterscotch pie enthusiast and I made two separate versions of this pie. The first pie, I followed the recipe to a T and the second pie, I added my alterations. For the second pie, I substituted light brown sugar with dark brown sugar and I substituted 2 cups of whole milk with 1 and a half cups of evaporated milk and half a cup of sweetened condensed milk. I didn't want to be bias so I had a few of my family and friends try a slice of both pies. They enjoyed both pies, but every single person thought that the pie that I altered was much better. Try my alterations for yourself and you be the judge!

 

[Baby Kato]

What a lovely pie. My husband is still in flavor heaven. It was quick and easy to make with delicious results. The apple filling was sweet and flavorful while the topping was the bomb. I really enjoyed the cookie type crumb. I loved that it used ingredients always found in the kitchen. Made as written and wouldn't change a thing. Made for Whats on the Menu? Tag game 2015.

 

[mennolly22]

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