Recipe

French Apple Pie Recipe

	Fizzle3nat / All my dishes 3 months, 1 week ago From my coworker's aunt. She bakes us this pie periodically and will drop it by the office - still warm! No wonder why I'm so 'fluffy'! :) The difference in this apple pie is no top crust - a layer of delicious crunchy streusel is featured instea... More Prep:15m Cook:60m Servings:8	Fizzle3nat
	crunchy apples cinnamon caramel

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Ingredients

Prepared pie crust for single-crust pie (use your favorite recipe or puchased)

Filling:

4 c. peeled, sliced apples; I like to use a mix of Granny Smith and Golden Delicious

1 c. sugar

lots of cinnamon (that's what her recipe says - I use about 2 tsp.)

Topping:

1 c. flour

1/2 c. brown sugar

1/2 c. butter

extra cinnamon (again, her instructions - my guess is about 1 tsp.)

Vanilla ice cream, to serve (would probably be good with butter pecan, pecan praline, or dulce de leche, too!)

Directions

Preheat oven to 400 degrees F.

Toss together filling ingredients in a large bowl, empty into prepared pie shell.

In medium bowl, cut together topping ingredients with pastry blender until crumbly. Sprinkle over filling.

Bake for 15 minutes, reduce heat to 375 degrees F and bake for 45 minutes or until apples are tender. If crust begins to brown too much, lightly wrap strips of foil around the outer crust while baking.

Serve warm or cool with ice cream.

And from my coworker's aunt (the recipe author) - Doris Viebrock's Pie Storage Tip: Never cover your fruit pies tightly or store them in the fridge. Lay a piece of plastic wrap over the top of the pie and store in a cool place to prevent the crust from getting soggy. Besides, it's not going to be there long enough to go bad anyway, right?

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