Amish Apple Pie


This is the best apple pie recipe that I have ever made. The recipe comes from Marcia Adams’ cookbook, Cooking from Quilt County. I would highly recommend this cookbook. I have tried many of the recipes and have found them all to be exceptional. Along with the recipes, the photography is beautiful. I believe that it is out of print at this time, however you can order used or “like new” copies from


Serves 6-8

Pie Filling

4 large Golden Delicious apples

1 unbaked pastry shell*

1 cup granulated sugar

3 tablespoons flour

½ teaspoon cinnamon

1 egg

1 cup heavy cream

1 teaspoon pure vanilla extract

Streusel Topping

1/3 cup granulated sugar

1/4 cup brown sugar, firmly packed

½ cup, plus 2 tablespoons all-purpose flour

1 teaspoon cinnamon

½ cup (1 stick) cold butter

½ cup coarsely chopped walnuts or pecans


Preheat oven to 350 degrees F. Peel, core and thinly slice apples, there should be about 4 cups. Place apples in the unbaked pie shell. In a small bowl, combine dry ingredients – flour, sugars, cinnamon and mix well. In another small bowl, combine egg, heavy cream and vanilla extract and beat slightly until light and fluffy. Combine egg mixture with dry ingredients and mix well. Pour over apples. Bake for approximately 20-25 minutes. While pie is baking make the topping using a food processor. Place granulated sugar, brown sugar, flour, salt and cinnamon in the food processor bowl. Pulse a couple of times to combine the ingredients. Add the butter and pulse for a few seconds, until the mixture is crumbly. Add walnuts or pecans and pulse again for a few seconds to incorporate nuts into the topping. After pie has baked for approximately 20 minutes, remove from the oven and sprinkle the streusel all over the top of the pie, covering it completely. Return to oven and bake for approximately 40-50 more minutes until the apples are tender. Remove from oven and let cool for 15-20 minutes. Serve with whipping cream or a good vanilla ice cream like Haagen Dazs.

*Pastry Shell

You can use a prepared pie crust for this recipe. If you would like to make your own pie crust, the following recipe works well. You’ll note that it uses lard for the shortening component. In this day and age, that’s an ingredient that we typically don’t use. However, if you only make pie crusts every so often, I would encourage you to try this pie crust recipe. Using lard yields a very tender and flaky crust.

Makes pastry for 8-9 inch – 2 crust pies


3 cups all purpose flour

1 cup cold lard

1 ½ teaspoon salt

1 egg

5 Tablespoons cold water

1 teaspoon cider vinegar


In a food processor bowl, process the flour, lard and salt until mixture resembles coarse flakes. In a small mixing bowl, beat the egg, water and vinegar, then pour over the flour mixture. Pulse until the dough begins to mass together to form a ball. Turn out onto lightly floured surface and work dough into a round shape. Dough should be rolled out immediately, or can be refrigerated for 2 weeks. (If refrigerated, allow 20 minutes for the dough to soften before rolling out.)





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