French Apple Pie
From choclytcandy 13 years agoIngredients
- 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
How to make it
- French Apple Pie... This morning, my husband requested an apple pie. He offered to peel and core the apples. I thought that was too sweet and so I couldn't say no. I always use the same pie dough recipe. Sometimes, I do a regular pie filling. But, this time I decided to do a variation. I saw this variation in a cookbook about 10 years ago. I copied it down and have made it from time to time. If you like nuts in your desserts , you will like this variation to the classic apple pie filling. I noticed that the nut filling on the bottom also helps to keep the crust crispier and prevents it from getting soggy. We like this version a lot...actually my husband requests this all the time!:) I like to put a bit more apples than the recipe states...that's because I just LOVE apples! I pile them high...
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