Dutch Apple Pie
Dutch Apple Pie was known as Sour Cream Apple Pie in my house when I was growing up. It was a once-a-year treat, always at Thanksgiving. Pies in general, unless it was pumpkin pie, were a holiday treat. This might have made Dutch Apple Pie special in one way but the decadent, somewhat old fashioned, filling, deliciousness of this pie would have kept it special if we’d had it every week. It’s hearty, not overly sweet (cut the sugars in half if you’d like), and makes a thick, solid slice.
If you use an apple juicier than Granny Smith you should add a tablespoon of thickener such as cornstarch to the filling. You don’t want the filling to slide around after you’ve taken out the first slice.
It’s apple season. Check out my recipe for Salted Caramel Apple Pie.
Dutch Apple Pie - Mum's Recipe
Peel apples and remove core. Cut them into 1/4-inch-thick slices. In a large bowl, pour the lemon juice over the apples and stir until all slices are covered.
In a separate bowl, mix sour cream, sugar, flour, vanilla, salt and egg until blended. Stir the sour cream mix with the apple slices and lemon juice. Place the pie crust into a 9.5" deep dish pie plate and pour into the crust.
Preheat the oven to 400°
In a medium bowl, mix the flour, walnuts, sugars, cinnamon, and orange peel. Using a pastry cutter or two butter knives, mix in the cold butter until the mix is crumbly.
Bake the filled crust for one hour at 400°. Then, turn the heat back to 350°, remove the pie, and sprinkle the Streusel topping over the apples. Return to the oven and bake another 30 minutes or until the filling bubbles around the edge of the pie plate.
Cool at least an hour to let the filling set up before serving.