French Apple Pie Recipe


This is a quick post today.  A friend asked for the French Apple Pie Recipe that is pictured on my face book page.  I thought I would post it here.  I don’t think Apple Pie is the most picturesque pastry or maybe I just haven’t taken the right picture but I will change the picture out sometime in the future when I get a better one.

I always use Granny Smith apples in the filling but that is not required, just make sure they are a tart variety.

I  always make my own pie crust, but don’t feel bad about using a pre made one. Pie crusts can be intimidating.   I always use shortening, it is the one recipe that I haven’t subbed butter in.  It is important that the water you use is very cold as well.  My other secret to rolling the crust out easily is that I have a pastry cloth and a cover for my rolling pin  (I got mine at a kitchen store for less than $10.00)  and I flour both of those up and for me it makes the process very easy.


French Apple Pie Recipe


    For the Pie Crust
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening (butter flavor)
  • 2 tablespoons cold water
  • For the Fruit filling:
  • 4 cups tart apples
  • 1 tablespoon lemon juice
  • ½ cup sugar
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • For the Streusel Topping:
  • 1 cup flour
  • ½ cup each sugar
  • ½ brown sugar
  • 1 stick butter
  • 1 teaspoon cinnamon


    For the Pie Crust:
  1. In a large bowl mix flour and salt with a fork.
  2. Use pastry blender to cut in shortening. Mix until pieces are the size of peas.
  3. Add water to mixture and use a fork to combine dough.
  4. Pat gently into a ball.
  5. Roll out on a lightly floured surface using a rolling pin. Roll it into a circle big enough to fit in the bottom of the pie pan with a little overhang.
  6. Pinch edges together to make a nice fluted edge.
  7. For Filling:
  8. Preheat oven to 450 degrees.
  9. Peel and slice apples and place in a big bowl.
  10. Toss apple slices with the lemon juice, sugar, flour, cinnamon, nutmeg and cloves.
  11. Mix well and pour fruit filling into the pie shell.
  12. For Struesel Topping:
  13. Mix flour, sugar and brown sugar together in a bowl or food processor.
  14. Cut the cold butter in with a either your food processor or a pastry blender until you have small pieces, it will look grainy and not stick together.
  15. Spread the struesel topping over the apple filling.
  16. I put my pie plate on a baking sheet just in case any of it cooks over the side.
  17. Place the pie in the oven and set your timer for 15 minutes. At the 15 minute mark, turn your oven down to 350 degrees and continue baking for 45 additional minutes.
  18. Check the pie in the last 15 or 20 minutes to make sure the crust isn't getting too brown. If it is cover the crust with foil for the last little bit.
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