Sour Cream Dutch Apple Pie

One of the benefits of living today is Google. One day, I idly remembered having once had Dutch apple pie, so on a whim I Google'd around for a recipe. When I baked it for a pot-luck, it was such a big hit that I decided it was a keeper.

Even though it's already posted on, I'm reposting it here just in case that link ever breaks.


Printed from COOKS.COM

2 cupsapples (sliced or chopped)
3/4 cupsugar
2 tbsp.flour
1/8 tsp.salt
1 cupsour cream (can be all or part canned milk)
1egg, beaten
1/2 tsp.vanilla

Mix all together and pour in pastry. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake until apples are tender and mixture is almost firm.

Cover with the following topping and bake about 10 minutes, or until topping seems done.

1/3 c. flour
1 tsp. cinnamon
1/4 c. sugar

Alternative Crumb Topping

I was not at all pleased with how the recipe's topping turned out, like a layer of dust; maybe I just didn't do it right. So for my second pie I used the topping for my attempt at Shoo Fly Pie (sorry, the link was broken, so you'll have to Google):
1 cup flour
1/2 cup light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup butter

Mix the dry ingredients and cut them into the butter with a pastry blender.

I never had much chance to taste this second pie, having taken it to a party and saved a portion for my son and new daughter-in-law. I did taste a small sliver and I wasn't sure how appropriate the nutmeg was; if you're concerned you can always reduce or eliminate the nutmeg. My daughter-in-law liked it, though.

That instruction to use a "pastry blender" had me thinking that I had to go out and buy some expensive kitchen gadget that I would only use this once. Needless to say, I immediately started Google'ing and discovered to my surprise that this "gadget" is simple, manual (ie, non-electric), and inexpensive (about $5). Here's a description taken from (original link broken):

Pastry Blender
A small inexpensive wire kitchen gadget used for cutting butter or shortening into flour for making pastry crusts. You can get similar results (although with more work) by using two knives or by using a fork. Another easy way for cutting fats into dry ingredients is to make sure you have clean, dry hands, then dig in, rubbing the flour between your fingers until the mixture resembles coarse crumbs.

In the store, you might not see it labeled as a "Pastry Blender". Instead, I've seen it labeled as either a "Dough Blender" or a "Dough Cutter". Just look for the hand tool that's a handle with 4 to 8 stiff wire loops running from one end of the handle to the other (the photo above gives you some idea, or you can Google for a better picture).

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First uploaded on 2006 April 18.
Last updated on 2011 July 08.