Amish Apple Pie

  I had four Honey Crisp apples to use up and thought I would try this apple pie recipe. 

The introduction said it was the best apple pie around. Well, I don’t know that I would go that far, but I must say that is is quite good. It is a different tasting pie with the egg and cream filling over the apples and quite rich so that small slices are better. 

  We sampled it while it was still warm and that was because it smelt so good that no one wanted to wait any longer to taste it. 

  I will use this recipe again as it doesn’t call for as many apples as the one I normally use.  I did put it in a deep dish 10 inch pie shell and that worked well. It would be full to the brim in a regular 10 inch.

   Do wait the 20 minutes of baking time to put the topping on. It would sink into the pie otherwise.

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 optional

Filling

4 large apples, McIntosh, Granny Smith or other baking apple (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 crumbly; don’t over process. Add the nuts and set aside.

  Preheat oven to 350°F. Peel, core and thinly slice the apples; there should be 4 cups. Place the 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. Baking 20 minutes, and then sprinkle the streusel over the top and continue baking approximately 40 minutes longer, or until the top puffs and is golden brown.

Cooking From Quilt Country