Apple pie is such a classic cold weather favorite - but this one is a bit of a twist on the traditional. For me, Dutch Apple Pie is THE apple pie, as we’ve had it at our family Thanksgiving dinners for as long as I can remember. The addition of sour cream to the apple filling makes it creamy but also adds a tangy flavour that offsets the sweetness perfectly. I modified my family recipe slightly to add fresh ginger as well - and I love the spiciness it brings! Finally, a crumble topping instead of a pie crust topping adds even more brown sugar and cinnamon-y goodness. 

Ingredients

Pie crust (homemade or store bought)

Filling

3-4 cups Apples, peeled and chopped small (MacIntosh, Cortland, or any other tart apple variety)

3/4 cup Granulated sugar

1 Egg

1 cup Sour cream

1 tsp Vanilla

2 tbsp Flour

1/2 tsp Salt

1-2 tsp Grated fresh ginger

Topping

1/4 cup Flour

1/4 cup Brown sugar

1 tsp Cinnamon

1/2 tsp Nutmeg

2 tbsp Cold butter, cubed

1/4 cup Halved pecans

Instructions

Preheat oven to 425 degrees.

Peel and chop apples.

Mix together all the filling ingredients, until well combined.

Roll out your pie dough and place it in a 9 inch pie dish.

Add the filling to the dough and bake for 15 minutes at 425 degrees, then reduce the heat to 350 degrees and continue baking for 30 minutes. Add a crust protector or tin foil if you notice the crust browning too soon.

Take the pie out and increase the oven temperature to 400 degrees.

Mix together the flour, brown sugar, cinnamon, nutmeg, and cold cubed butter with a fork for the topping. The largest pieces of butter should be pea sized when finished.

Sprinkle the topping and add pecans across the top.

Bake for another 10 minutes at 400 degrees.

Let cool slightly before serving. Try it with whipped cream or vanilla ice cream.

Enjoy!

STORY and PHOTOGRAPHY BY Amy Price

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