Pennsylvania Dutch Apple Crumb Pie Recipe - Food.com (2024)

FAQs

Is Dutch apple pie the same as apple crumb pie? ›

Truly the only difference between your traditional pie and a Dutch Apple Pie is the topping. Dutch Apple or Apple Crumble Pie is simply an apple pie with a crumb or streusel topping as opposed to a pastry crust topping.

Let me fill you in: dutch apple pie is traditionally made with a streusel topping made up of butter, flour, brown sugar and sometimes, nuts or oats. It's just slightly sweeter than traditional apple pies made with a lattice crust or regular crust on top and perfect with ice cream on top.

The starch and pectin in the filling needs to set. If you add cornstarch or flour to the filling it gels st oven temperatures and sets once it has cooled. The same is true for the natural pectin in many fruits. If you cut the pie before the filling has set, it will never solidify and your pie will be runny.

You also pre-bake a pie crust for no-bake FRESH fruit filled pies. (Think fresh strawberry pie lathered in sticky glaze.) You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put.

Allow your pie to bake for the entire recommended period.

Your pie may start to brown early, making it look ready. People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer.

Apple Pie: What's the Difference? The main difference between a regular apple pie and a Dutch apple pie recipe is the top layer. Dutch apple pies have a crumbly topping while traditional apple pies have a top layer made from pie crust.

COOL the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused BAKED pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

How do you keep the bottom of an apple pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.

You wouldn't want to blind bake an apple pie crust. Typically apple pie is made from raw apples, which need to be baked along with the crust. Even if you were using canned pie filling you would want to bake it in a raw crust so it gets nicely caramelized and bubbly. Apply heat to foods creates new flavors.

Apple crumble pie is made with a buttery pie crust, topped with apple pie filling, topped with a crumble topping, and served with vanilla ice cream! The difference between apple crumble pie (apple dutch pie) and classic apple pie is the streusel topping that bakes up into a buttery crunchy flavorful topping.

The main difference is that dutch apple pie is made with a streusel topping (typically made of sugar, flour, butter, spices and sometimes nuts or oats), while regular apple pie is made with a lattice crust or regular pie crust on top. Dutch apple pie is basically a hybrid between apple crisp and traditional apple pie.

Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.

Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until mixture is crumbly; sprinkle evenly over apples.