Originally from central Pennsylvania this pie features a crispy crust and creamy apple filling topped with a buttery crumb topping.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 America's Test Kitchen | 2021-08-20 16:00:24 |  71,041 Views |
How to make Pennsylvania Dutch apple pie
Leah is the Senior Culinary Editor at Serious Eats and previously spent nearly 9 years as a recipe developer and editor at America’s Test Kitchen. She has developed recipes and edited over 20 cookbooks on topics ranging from bread baking to plant-based eating to outdoor grilling and beyond. While there she also developed recipes and features for Cooks Illustrated Magazine Cooks Country Magazine and ATK’s digital platform. Before her life as a recipe developer she cooked in 5-star and Michelin-star restaurants coast to coast including The Herbfarm and Aubergine Restaurant at L’Auberge Carmel; she also cherishes her teenage days flipping burgers on flattops and her early professional life baking and packaging cookies and pies at a wonderful family-run German bakery.
Serious Mealtimes / Amanda Suarez
Pennsylvania Dutch apple pie is the apple pie of my childhood. Growing up in Philadelphia I would often go with my mother or father to the Reading Terminal Market where we would buy our Dutch apple pies. On Thursdays and Fridays Amish families from Lancaster County would come and set up stalls selling their home-grown fruits and vegetables beef jerky jellies pickles and baked goods in abundance. In the fall fresh Dutch apple pies from central Pennsylvania were always the centerpiece of these displays. And rightly so: Pennsylvania Dutch apple pie is everything I could ever want in a pie with the crispy crust of a traditional apple pie and the buttery crunchy streusel-like topping of an apple crumble. But the hallmark of Dutch apple pie aside from the crumbly topping is the creamy apple filling that is moist and only subtly sweet and spiced (if there is any spice at all).
