Pennsylvania Dutch Sour Cream Apple Pie Recipes

PENNSYLVANIA DUTCH SOUR CREAM-APPLE PIE

Pennsylvania Dutch Sour Cream-Apple Pie image

Very rich. When an apple pie is cooked in thick custard, expect the apples to stay a little on the firm side. They won't get as soft as they do in an apple pie made without a custard.

Provided by ratherbeswimmin

Categories Dessert

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 (9 1/2 inch) prepared deep dish pie shells
1 1/4 cups full-fat sour cream
3/4 cup sugar
1 large egg
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
7 -8 cups peeled peeled cored thinly sliced Granny Smith apples
1 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 pinch salt (a big pinch)
3/4 cup chopped walnuts
6 tablespoons unsalted butter, melted

Steps:

Place the prepared pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
In a big bowl, whisk the sour cream, sugar, egg, flour, salt, and vanilla until well blended.
Add in the apples; mix well.
Turn the filling into the chilled pie shell; smooth the top with your hands, laying the apple slices down flat.
Place the pie on the center oven rack; bake for 15 minutes; decrease heat to 350°; bake for 30 minutes.
Meanwhile, make the topping: in a big bowl, combine the flour, sugars, cinnamon, salt, and walnuts; add in the butter and stir with a fork, then switch to your hands rubbing the mixture gently between your fingers until it forms uniform crumbs; refrigerate until ready to use.
Remove pie from oven and carefully dump the streusel topping in the center, spreading it evenly over the surface with your hands.
Tamp the topping down lightly.
Return pie to oven, placing it so that the part that faced the back of the oven now faces the front.
Slide a foil-line baking sheet onto the rack below to catch any spills.
Continue baking for about 20 minutes or until golden brown.
Transfer pie to wire rack to cool for at least 2 hours before serving;
You may serve this pie chilled, so after it is thoroughly cooled, cover with loosely tented foil and refrigerate at least 2 hours.

Nutrition Facts : Calories 624.1, Fat 29.8, SaturatedFat 12.8, Cholesterol 65.2, Sodium 235.8, Carbohydrate 86.3, Fiber 4.2, Sugar 57.1, Protein 6.7

DUTCH APPLE SOUR CREAM PIE

Dutch Apple Sour Cream Pie image

This delicious pie is a favorite of family and friends who come to call. It also goes well with my apple-themed kitchen. -Laura Thompson, Morristown, Tennessee

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 large egg, lightly beaten
1-1/2 cups sour cream
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
3 cups thinly sliced peeled tart apples
1 unbaked pastry shell (9 inches)
CRUMB TOPPING:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter

Steps:

In a large bowl, combine the egg, sour cream, sugar, flour and vanilla. Stir in apples. Pour into pastry shell. Bake at 375° for 30 minutes., Meanwhile, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie. Return to the oven for 10-15 minutes or until filling is set and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 481 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 194mg sodium, Carbohydrate 67g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.

PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE

Pennsylvania Dutch Cake and Custard Pie image

This is a $50,000 Grand Prize Winner in the Pillsbury Cooking Contest. I'm not sure what year. I found it in a newspaper. It's good and different than most pies. Long on ingredients so plan on some time. First time I tried it was in 2002. If you don't have apple pie spice, you can mix together 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice.

Provided by Toni in Colorado

Categories Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 pillsbury refrigerated pie crust
1/3 cup sugar
2 tablespoons flour
1 teaspoon apple pie spice
1 cup applesauce
2/3 cup sour cream
1/3 cup molasses
1 egg, beaten
1/2 cup sugar
1/4 cup margarine or 1/4 cup butter, softened
1/2 cup sour milk
1 egg
1 teaspoon vanilla
1 1/4 cups pillsbury all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup powdered sugar
2 tablespoons coffee

Steps:

Prepare pie according to package directions for filled one-crust pie, using a 9 inch pie pan or 9 inch deep dish pie pan. Heat oven to 350 degrees. In a medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice and mix well. Stir in remaining filling ingredients; blend well and set aside.
In a small bowl, combine 1/2 cup sugar and margarine. Beat until well blended. Add sour milk, 1 egg and vanilla and beat until smooth. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, salt and baking soda and mix well. Spoon into crust lined pan. Carefully pour filling mixture over batter.
Bake at 350 degrees for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown.
In a small bowl, combine glaze ingredients and blend well. Drizzle over hot pie. Serve slightly warm.

Nutrition Facts : Calories 467.4, Fat 16.9, SaturatedFat 5.9, Cholesterol 58, Sodium 441.1, Carbohydrate 74, Fiber 1.6, Sugar 38.3, Protein 6

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