Here in Michigan, locally grown apples are starting to appear at the farm markets and yes Fall weather will soon be upon us. Fall weather makes one think of apple pie. Apple pie is good anytime but I like to make this Amish Apple Pie as soon as the local Golden Delicious apples are available. This is a very good apple pie recipe that I discovered years ago. This recipe is from Marcia Adams and her 1988 Cooking from Quilt Country, a wonderful cookbook filled with Amish recipes and information on the Amish people. The cookbook is readily available from online book sellers.
Apple pies have been around since Medieval times and I think we should all be glad they have stood the test of time. Here is a sample of a Medieval recipe for an apple pie, courtesy of Wikipedia.
The interesting thing about this recipe is that it has whipping cream in the filling. It is a delicious apple pie with a perfect balance of sweet and tart. This pie is similar to what in the US we call a “Dutch Apple Pie”. Dutch apple pie is one that refers specifically to an apple pie with a crumb, streusel, topping.
This pie is always requested for Thanksgiving and Christmas dinners. For a long time, it was my daughter’s favorite pie, until she discovered Chocolate Chip Pecan Pie.
Amish Apple Pie
Amish Apple Pie
Streusel
⅓ cup granulated sugar
¼ cup brown sugar
½ cup plus 2 tablespoons all purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
Speck of salt
½ cup (1 stick) butter
½ cup coarsely chopped walnuts
Filling
4 large apples, Golden Delicious or other baking apples (4 cups)
1 unbaked 10 inch pie shell
1 cup granulated sugar
3 tablespoons all purpose flour
½ teaspoon ground cinnamon
1 egg
1 cup heavy (whipping) cream
1 teaspoon vanilla
In a food processor bowl, mix the first 6 streusel ingredients. Add the butter and process until the mixture is crumbly; it should still have a dry look to it — don’t over process. Add the nuts and then set aside.
Preheat oven to 350 degrees. Peel, core and thinly slice apples; there should be 4 cups. Place apples in the pie shell.
In a small bowl, mix the sugar, flour, and cinnamon. Beat the egg in a medium bowl, and add the cream and vanilla. Add the sugar mixture to the egg mixture and blend. Pour over the apples. Bake for 1 hour in the lower one-third of the oven.*
*After 20 minutes baking, sprinkle streusel over the top and continue baking approximately 40 minutes longer, or until the top puffs and is golden brown.
Cooking with Love 
Hello My Friend, I am looking forward to making this pie. mmm
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I have this book and it’s my husband’s favorite pie recipe but how long can this sit out before being refridgerated?
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As soon as pie has cooled (probably 1 hour at the most), I cover the pie with saran and refrigerate it. As I recall, slices warm up nicely in the microwave. Hope this helps.
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My wife LOVES Amish recipes!
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Thank you for dropping by my blog.
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You are welcome. You have some great recipes.
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Hi! I have this book and I have made this recipe MANY times! It is the best apple pie bar none! Dont laugh, but I absolutely LOVE your “font.” I am starting my own business and would like to know what font you use for your recipes?
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It is a wonderful pie. I believe the font is JAF Facit basic font and is included with the theme I purchased from Word Press. Wish I could provide more details. Good luck with your business and thanks for the comment.
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