Pennsylvania Dutch Apple Crumb Pie Recipe - Food.com (2024)

FAQs

What is the difference between apple crumb pie and Dutch apple pie? ›

Truly the only difference between your traditional pie and a Dutch Apple Pie is the topping. Dutch Apple or Apple Crumble Pie is simply an apple pie with a crumb or streusel topping as opposed to a pastry crust topping.

Let me fill you in: dutch apple pie is traditionally made with a streusel topping made up of butter, flour, brown sugar and sometimes, nuts or oats. It's just slightly sweeter than traditional apple pies made with a lattice crust or regular crust on top and perfect with ice cream on top.

Allow your pie to bake for the entire recommended period.

People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.

The pie will be just fine on the counter, but only for a day or two, at which point it needs to go into the fridge. The sugar and acid in apple pie will slow down bacteria growth in that 1-2 day period, but all bets are off after that.

COOL the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused BAKED pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.

Upon the announcement of the official state dessert of Massachusetts, the Boston Cream Pie was proclaimed on December 12, 1996. The pie defeated candidates such as the toll house cookie and Indian pudding. Not only that, but chocolate chip cookies were also invented in Massachusetts!

Mistake to Avoid No.

Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.

If you want the BEST Dutch Apple Pie, use real butter in the crust and topping, margarine won't have the same flavor or effect. Don't skip the egg wash. The egg wash helps create a beautiful golden crust, but more importantly, helps prevent a soggy crust on the bottom. Don't skip chilling the pie crust.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

What kind of apples does mcdonalds use for their pies? ›

So you can put away your Granny Smiths and Red Delicious if you think you can just whip up McDonald's signature dessert at home. Instead, Mickey D's makes their pies with six different types of apples — Jonagold, Fuji, Golden Delicious, Gala, Rome, and Ida Red, all of which are homegrown in the U.S.

Using a combination of tart and sweet apple varieties will create the right flavor balance for the best apple pie. The 7 best apples for baking pie: Our favorite apple pie recipe calls for Honeycrisp, Braeburn, or Golden Delicious apples, or a mix of all three.

The flesh and peel are packed with disease-fighting antioxidants and phytochemicals that may protect against breast and lung cancer. These disease-fighting nutrients work best when the peel and flesh are eaten together. Enjoy eating a delicious Honeycrisp apple plain or in this fall apple salad.

Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.

A brown betty is similar to a crisp or crumble, except the topping is layered into the fruit mixture before baking for an intensely crunchy effect. Food Network Kitchen's Grilled Rhubarb Brown Betty is warm, sweet and super-crisp — excellent when served with a scoop of strawberry ice cream.

A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

A flaky crust is used for non-liquid or cooked fillings. It's achieved by keeping your fat pieces larger after combining. Mealy dough is used for pies with a liquid or custard filling. It's dense, so it can withstand heavier fillings, and is made by rubbing your fat and flour down to cornmeal-sized pieces.