Dutch Apple Pie with Crumb Topping 



  • medium Granny Smith apples
  • 2 extra large eggs
  • 1 cup sour cream
  • 2 tsp. vanilla extract
  • 3/4 cup sugar
  • 2 Tbsp. unbleached all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/8 tsp. salt
  • pie shell (unbaked)

Crumb Topping

  • 1/3 cup unbleached all-purpose flour
  • 1/3 cup sugar
  • 2 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/3 cup chilled unsalted butter - cubed

Temperature: 400 ° F


Preheat oven to 400 degrees.
Peel, core and slice the apples into 1/4 inch slices and place in a mixing bowl, set aside. In another mixing bowl, slightly beat eggs and add the sour cream and vanilla extract. Sift together flour, sugar, cinnamon and salt. Blend dry ingredients into the sour cream mixture. Fold this mixture in with the apples (or pears) and spoon into the unbaked pie shell. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 more minutes.
Meanwhile, make the crumb topping as follows: Sift the dry ingredients together into a small mixing bowl. Add the chilled butter.With a pastry blender or your fingers work mixture until it resembles dry oatmeal. Refrigerate until ready to use on pie.
After the 30 minutes, remove pie from oven. Sprinkle the crumb topping evenly all over the pie filling. Turn oven to 400 degrees and continue to bake about another 15 to 20 min. until the fruit feels tender in the center when tested with a fork or sharp knife. Let pie cool completely before serving. Store in refrigerator.
Recipe makes one 9 inch (Emile Henry sized) deep dish pie.