Pennsylvania Dutch Apple Pie

Name: Pennsylvania Dutch Apple Pie
Yield: Serves 8 to 10
Cuisine: Mid-Atlantic, US & Canada, American
Ingredients: 1/4 cup, ice water; 4 teaspoons, sour cream; 1 1/4 cups (6 1/4 ounces; 177 grams), all-purpose flour; 1 1/2 teaspoons, granulated sugar; 1/2 teaspoon, salt; 8 tablespoons, unsalted butter, cut into 1/4-inch pieces and frozen for 15 minutes; 2 1/2 pounds (1134 grams), apples, peeled, cored, halved, and sliced 1/4 inch thick; 1/2 cup melted, vanilla ice cream; 1/2 cup, raisins (optional); 1/2 cup (3 1/2 ounces; 99 grams), granulated sugar; 1 tablespoon, lemon juice; 1 teaspoon, vanilla extract; 1 teaspoon, ground cinnamon; 1/2 teaspoon, salt; 1 cup (5 ounces; 142 grams), all-purpose flour; 1/2 cup packed (3 1/2 ounces; 99 grams), light brown sugar; 6 tablespoons, unsalted butter, melted; 1/2 teaspoon, salt

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By Cecelia Jenkins

Appears in Cook's Country October/November 2017, Cook's Country TV

Desserts or Baked Goods

This rustic holiday pie boasts a creamy apple filling. The secret ingredient: vanilla ice cream, right in the filling.

SERVES8 to 10

TIME2¼ hours, plus 1½ hour chilling, 1 hour sitting, and 4 hours cooling

has video

WHY THIS RECIPE WORKS

This recipe was inspired by Holly Ricciardi, owner of the now-closed Magpie Bakery; read about our visit here. The hallmark of Dutch apple pie is its creamy apple filling, but we didn’t rely on the traditional cream to achieve it. Instead w...

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