How to Make Pennsylvania Dutch Apple Pie

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Test cook Bryan Roof makes host Bridget Lancaster perfect Pennsylvania Dutch Apple Pie.

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22 Comments

  1. I made this a few days ago. After I got it into the oven I came back and started reading the comments that were posted here. I honestly started to panic that my pie would have a soggy crust, hard apples and that it would be too salty. I had followed the recipe to the letter and I must say that it came out perfect! The apples were softened just right (I had let my apples macerate for 1 hour), the crust was not soggy and it was not too salty – in fact it wasn't salty at all. I do recommend waiting overnight before cutting though, because we cut into ours after 4 hours and had a bit of the liquid leak out into the pie dish. It was absolutely DELICIOUS! I will definitely make this again.

  3. ATK if you are listening or if anyone can chime in on this….is there a reason why I can’t shape the dough into a six inch disk rather than four. I didn’t work fast enough when rolling out the dough so it started to get warm and a little difficult to handle. If I start with a six inch disk, it might make it a little easier to roll. Having said that, I made the pie with fuji apples, and it came out great!

  7. A little note from my own baking experience with this recipe. Following the instructions exactly as is, and placing the pie on the 2nd to bottom rack at 350 degrees (as shown in the video) for an hour and 10 minutes led to a slightly undercooked pie. It could just be my oven, but the apples were still pretty raw. My recommendation, either place at the bottom rack for an hour and 10 minutes or leave at 2nd to bottom rack for an hour and 25 minutes (I ended up going with 2nd to bottom rack for an hour and 25 minutes). ALSO, the pie was good after letting it sit overnight, but after 2 days, it was SO MUCH BETTER. I don't know why that is, maybe the apples just needed to settle more and sit in the juices, but wow, day 2 of the pie was incredible and the crust was so flaky and tender. Definitely recommend the recipe with some slight baking time adjustments!

  10. Okay, I tried this recipe. Made the pie on 11-10-21. Just wondering if the substitution of sour cream for buttermilk caused the filling to curdle. Also, does the brand of ice cream matter? I'm allergic to eggs, so naturally I bought one without them, so I could try the pie. Any feedback would be awesome. God bless.

  14. I made this pie last night. My Hungry Hubby was so excited he couldn't wait to eat a slice this morning for breakfast. I baked it for 60 minutes, checked and added 15 minutes for a total of 75 minutes. I had to force him to wait until morning to eat it. His first bite was, "the apples are raw" and his second bite was, "what's wrong with the pie crust"? Soggy bottom. He did like the streusel though. So disappointed. On a scale of one to ten I'd give it a 3 because the streusel was yummy. I'm from Philadelphia so I was so excited to try this recipe. A pie from my childhood. 🥧🥧🥧😭😭😭

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