Serious Eats / Amanda Suarez
A flaky backside crust, creamy apple filling, and buttery, crunchy, streusel-like topping are the hallmarks of a basic Pennsylvania-Dutch apple pie. For this filling, we par-cook the sliced apples till tender and flippantly caramelized, then mix them with heavy cream, apple cider, maple syrup, cinnamon, and a little bit of cornstarch to bind all the pieces collectively. Raisins are important to this pie’s Pennsylvania-Dutch id, however if you happen to’re not a fan of the fruit, you’ll be able to substitute them with dried currants or depart them out totally.
