Sul Sul, gerbits. Today we are making another apple recipe. Because apples are something that are easy for me to get. When I was setting this up, I was wondering what other countries did with apples.
I found this recipe and for a second I thought that it could possibly be a Netherlands apple pie recipe. However, for a split second I forgot that Pennsylvania Dutch was a thing. And that is where this recipe comes from. Nonetheless this recipe was really good and I want to share it with you. It is a simple recipe that doesn’t really require that much time.
The first thing that you are going to do is preheat your oven to 375 degrees Fahrenheit, and adjust your oven rack to the lowest position. This is to help the bottom of the crust fully cook.
For this pie, you will only need one pie crust.
In order to make the crust you will need to mix the flour and salt in a medium sized bowl and with a pastry blender cut in the shortening, until a the mixture forms small peas.
Slowly add ice cold water 1 tablespoon at a time. You will know when it is done when the pastry leaves the side of the bowl.
On a lightly floured surface, gather the pastry into a ball, and wrap it with plastic wrap and place it in the freezer for about 20 minutes or until you are done with the filling and the topping.
While that is chilling you can start on the pie filling.
In a large bowl you are going to combine your apples, lemon juice, brown sugar, granulated sugar, flour, and cinnamon. Make sure to coat the apples evenly, and set it aside.
Make the topping by combining the flour, brown sugar, butter, granulated sugar, and cinnamon in a medium bowl. You can use a pastry cutter or fork to blend the mixture together until coarse crumbs form. After you do that you can use your hands to squeeze the mixture together until all the butter is absorbed and it crumbs together.
Roll out the pie crust, and line your pie pan.
Spread the apples evenly into the crust.
Spread the crumb topping evenly over the apples.
Bake the pie for about 50-60 minutes or until the apple mixture is bubbly ands the crumb and crust are golden.
Remove from the oven and allow it to come to room temperature before slicing.
This recipe was extremely simple and very tasty. It was a different take on the classic apple pie. Even if this isn’t technically a different country’s apple recipe, it was a different apple recipe from what I am used to. I hope that you liked it. Feel free to check out the recipe in the description down below. Vadish, Dag Dag.
Show the original author some 💖💖💖 Cookies & Cups
Show the original pie crust, author, some 💖💖💖 Betty Crocker
Printable version of this recipe: on the blog
Printable version of this pie crust recipe: on the blog
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