Pennsylvania Dutch Apple Pie

 5 January 2022

Recipe from The Perfect Pie, America's Test Kitchen, 2019, p. 262. Recipe also available online.

I first learned of this recipe from the same episode of Cook's Country where I learned about Amish Cinnamon Bread.  It was only later that I looked in The Perfect Pie and saw that the recipe is available  there. It is apple season, a little late perhaps, but close enough to be making apple pie and this one had some interesting features: a streusel topping in place of a top crust and melted vanilla ice cream as an ingredient. It was an intriguing combination and it looked delicious, too.

The pie has three main components: crust, filling, and topping. Making the crust was the first step. I used the recipe for an all-butter crust, having had good luck with it before. The filling was made while the pie dough rested in the refrigerator. I used Golden Delicious apples which were peeled, cored, and sliced. These were combined in a large bowl with melted vanilla ice cream, sugar, lemon juice, vanilla extract, ground cinnamon, and salt. This sat, at room temperature, for several hours. The topping was made by combining AP flour, light brown sugar, melted butter, and salt. The topping was stored in the refrigerator.

After the dough was well chilled it was rolled into a 12-inch circle and placed in a 9-inch pie plate. The rolled out dough rested for about 30 minutes in the refrigerator. The pie was assembled by placing the filling into the pie plate, a handful at a time pressing each handful firmly into the pie plate. The liquid remaining in the bowl was poured over the filling. The streusel was scattered over the top and the pie was baked in a 350° oven. After it was down it cooled overnight before being ready to slice and eat. Except for the final cooling it took almost 5 hours to make the pie, though much of that time was hands off as the pie dough rested for long periods in the refrigerator.

This is a good pie. The crunchy streusel topping complemented the nicely balanced filling very well. The only complaint is a soggy bottom crust, presumably from all of the liquid that comes from the apples, not to mention the melted ice cream, that is added to the filling before baking. The pie slices nicely and the filling stayed together very well. I think this pie is worth making again but perhaps it should be baked on the bottom rack of the oven to better bake the bottom crust. It might also be worth trying a tarter apple such as a Granny Smith.