Dutch apple pie aka sour cream apple pie with streusel

Dutch apple pie with streusel for thanksgiving dessert recipes

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5 from 5 votes

Dutch apple pie aka sour cream apple pie with streusel

Dutch apple aka sour cream apple pie with streusel

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 492Calories

Ingredients

1 recipe for pie dough for a 9 inch single crust pie blind baked

Sour cream filling

½ cup sugar
2 tablespoon flour
⅛ teaspoon salt
1 cup sour cream
1 large egg
1 teaspoon vanilla
½ teaspoon cinnamon
4 medium apples peeled and thinly sliced, about 1 lbs

For the streusel

1 cup flour
¼ teaspoon cinnamon
1 stick butter very cold
¼ cup brown sugar
¼ cup granulated sugar

Instructions

Prepare the crust

First start by making your pie crust. Press your pie crust in a deep 9 inch pie pan, making sure the pie dough is very cold cover it with parchment paper and place your pie weights or dry beans on top then bake in a 425F preheated oven for 15 minutes. Remove the pie weights and the parchment paper and bake for another 10 minutes or until the crust is lightly golden. Let your pie crust cool down.

Prepare the dutch apple pie filling

Preheating oven to 350F, then in a large bowl add in the sugar, flour, salt, sour cream ,egg, vanilla, and cinnamon and whisk until fully incorporated. Add in the apples and stir until they are fully coated. Pour the mixture into the blind baked and cooled pie crust and place in the oven for 40 minutes.

Make the streusel topping

While the apple pie is baking in the oven, make the streusel by combining the flour, butter, brown sugar, and granulated sugar in a large bowl. Using pastry cutter or a work, mix everything together until the mixture is crumbly.
After baking the apple pie for the first 30 minutes, pull it out and top it with the streusel. Return the apple pie to the oven and bake for another 25-30 minutes. Make sure to cover the edges of the apple pie with a pie crust shield any time you notice it getting too dark.
Cool the pie on a cooling rack completely before serving.

Notes

To get the perfect slices of pie, let your pie chill in the fridge overnight. Once you’r ready to slice into it, wipe your knife with a wet towel, slice then wipe again before you cut into the pie again.

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