Serious Eats / Amanda Suarez
A flaky bottom crust, creamy apple filling, and buttery, crunchy, streusel-like topping are the hallmarks of a classic Pennsylvania-Dutch apple pie. For this filling, we par-cook the sliced apples until tender and lightly caramelized, then combine them with heavy cream, apple cider, maple syrup, cinnamon, and a bit of cornstarch to bind everything together. Raisins are essential to this pie’s Pennsylvania-Dutch identity, but if you’re not a fan of the fruit, you can substitute them with dried currants or leave them out entirely.
