French Apple Pie
From fizzle3nat 14 years ago
- 60 minutes to make
- Serves 8
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 instead. Read more Use your favorite type of baking apple; living in Central Washington State, I am 25 minutes away from Wenatchee, the 'Apple Capital of the World', so we have several different varieties available to us. See less
Ingredients
- Prepared pie crust for single-crust pie (use your favorite recipe or puchased) shopping list
- Filling: shopping list
- 4 c. peeled, sliced apples; I like to use a mix of Granny Smith and Golden Delicious shopping list
- 1 c. sugar shopping list
- lots of cinnamon (that's what her recipe says - I use about 2 tsp.) shopping list
- Topping: shopping list
- 1 c. flour shopping list
- 1/2 c. brown sugar shopping list
- 1/2 c. butter shopping list
- extra cinnamon (again, her instructions - my guess is about 1 tsp.) shopping list
- vanilla ice cream, to serve (would probably be good with butter pecan, pecan praline, or dulce de leche, too!) shopping list
How to make it
- 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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