French Apple Pie Recipe

Ingredients

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• You will need: shopping list
• Unbaked 9-inch double crust pastry... I used my own pie dough recipe I posted earlier. shopping list
• nut FILLING shopping list
• 3/4cup ground walnuts shopping list
• 2 TBS brown sugar, firmly packed shopping list
• 1 TBS milk shopping list
• 2 TBS Beaten egg (use the rest to glaze the top crust before baking) shopping list
• 1/4 tsp vanilla (I usually add a bit more...I've even added almond flavoring) shopping list
• 1/4tsp fresh lemon juice shopping list
• 1 TBS butter or margarine, shopping list
• applE FILLING shopping list
• 5-6 cups peeled and sliced apples(granny smith,braeburn...) shopping list
• 1 tsp fresh lemon juice shopping list
• 3/4 cup granulated sugar shopping list
• 1/4-1/3 cup flour (depends on what kind of apples you are using ...some have more water) shopping list
• 1 tsp cinnamon shopping list
• 1/4 tsp nutmeg shopping list
• 2 TBS butter shopping list
• *sometimes I like to grate some lemon/orange peel and add some vanilla to the filling. shopping list
• Directions : shopping list
• Heat oven to 425 degrees. Line 9-inch pie pan with one of the unbaked crusts. shopping list
• TO MAKE NUT FILLING: Combine nuts, brown sugar, milk, egg,vanilla,lemon juice and butter. shopping list
• Spread evenly over bottom of unbaked pie shell. shopping list
• TO MAKE APPLE FILLING: Place apples in a large bowl. Sprinkle with lemon juice. Combine granulated sugar,flour,cinnamon,and nutmeg. Sprinkle over apple slices. Toss to coat. shopping list
• Spoon over nut filling. Dot with butter. shopping list
• Moisten pastry edge with water. shopping list
• Place top crust onto filled pie. Fold top edge under bottom crust. Flute. shopping list
• Cut slits in top crust for escape of steam. Decorate if desired and glaze with remaining egg. shopping list
• Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if you put more apples like I did)...just make sure the filling is not watery but rather thickened and bubbly. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn. Cool until barely warm or to room temperature before serving. shopping list