I looked around and say some apple pies instead of having a pastry crust on top had a crumb topping.
But these were consistantly referred to PENNSYLVANIA Dutch Pies. So what makes an apple pie a DUTCH apple pie?
Uh, the crumbs.
Y’see, not everybody calls a given food specialty by the same name. In some places the same identical pie is known as apple crumb.
When you order it on a date, each person has to pay for their own share.
Someone used it as a “Dutch Uncle” earlier, perhaps?
I have seen a lot of recepies and all the ones I found on the Internet that said “PENNSYLVANIA” Dutch Apple Pie, had a crumb crust.
Some of the DUTCH apple pies had crusts and some of the DUTCH apple pies had a pastry sell as a top crust.
But none of the “PENNSYLVANIA” Dutch pies had a pastry top crust.
We always called them French Apple Pies when I was a kid.
The wooden shoes, duh.
The Elm Disease.
Boy, you guys don’t know the English language at all. It’s Ductch Apple Pie because you have to use Dutch apples. Duh.
First you grind up the dutch really well.
Season with allspice and cinnamon, and bake 350F for 55 minutes.
And bake it in a Dutch Oven?
They are only made with golden delicious?