French Apple Pie {Recipe}

The hubs has been begging me to make an apple pie for what seems like FOREVER.  He spent a considerable amount of time during his childhood in an orchard.  He’s used to having pies at the ready whenever he wants one.  I swear, if he had it his way there would always be a fresh one in the house.   But he bought a TON of apples because I told him that I had a bunch of apple recipes up my sleeve- one being a French Apple Pie.  It’s certainly one of his favorite apple desserts.  I promised & I finally delivered.  He was thrilled.  I also made some homemade vanilla frozen yogurt to go along with it.  You can catch that recipe HERE.  I totally spaced on this one with the crumble topping.  I pressed it all down when I should have left it loose- but whatever, it still tasted the same.  Just didn’t look like it normally does.   This pie only lasted about 24 hours before it was history. 

French Apple Pie {Recipe}, apple pie, cinnamon, fall recipes
Pate Brisee


  • 1/3 cup + 1 tablespoon Shortening
  • 1 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 2-3 tablespoons Cold Water


  1. Cut shortening into flour & salt using pastry blender or crisscrossing 2 knives until particles are the size of coarse crumbs.
  2. Sprinkle with cold water, tossing & blending until moistened & pastry almost cleans the side of bowl.
  3. Gather into a ball & roll out on floured surface until it's 2 inches larger than the pie pan you plan on using.
  4. Spray pie pan with non-stick spray.
  5. Fold pate brisee twice (so it forms a triangle) and place into pie pan. Unfold to flat.
  6. Trim or pinch your edges to desired design.
  7. Set aside.

French Apple Pie {Recipe}


  • 2/3 cups Granulated Sugar
  • 1/4 cup All-Purpose Flour
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • Dash Salt
  • 8 cups Thinly Sliced, Peeled, Tart Apples (8 medium)
  • Crumb Topping:
  • 1 cup All-Purpose Flour
  • 3/4 cup packed Brown Sugar
  • 1/2 cup firm Stick Butter


  1. Prepare Pate Brisee
  2. Mix sugar, flour, cinnamon, nutmeg & salt in large bowl.
  3. Prepare apples & add to mixture, stirring to coat apples.
  4. Preheat oven to 425 degrees.
  5. Add apples to prepared pate brisee lined pie plate
  6. Prepare crumb topping by combining all crumb topping ingredients in a bowl. Mix until crumbly & clumpy. Add to the top of the apples.
  7. Bake 50 minutes. When there are 20 minutes left, cover with aluminum foil to prevent excessive browning.
  8. Serve warm.

Be sure to join me next week.  I will be taking a much needed blogging break to prepare for the holidays.

But I have something very special planned for you all.

7 days of memory making, holiday recipe series

I have teamed up with the FABULOUS Danelle from Danelle M Photography & Let’s Dish Recipes to bring you some amazing things.

Don’t miss it!

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  1. says

    Your photography is beautiful! I’m not a huge fan of apple pie (shhh, don’t tell your husband~he may have you block me from the blog :-) but this one is tempting just because I bet it smells great. I’m looking forward to your recipes next week!

  2. says

    I love apple pie. This one looks delicious. :) It is a must for me to have a crumb topping…and I wouldn’t have cared a bit that you pressed it down. I have an apple pie recipe, that is my stand by, where you bake the pie in a bag for an hour. Isn’t that weird? But it comes out perfect every time.

  3. says

    Gina, your food photography is just amazing. Always so beautiful. This pie seriously looks amazing!! Thanks for the recipe and making it so easy to print out!!