French Apple Pie
This French Apple Pie is loaded with cinnamon, nutmeg & topped with buttery, brown sugar crumbles. The perfect dessert for your Thanksgiving holiday feast.
Servings 6 slices
Ingredients
Crust
- 1/3 cup + 1 tablespoon shortening
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2-3 tbsp cold water
Filling
- 7 cups peeled & thinly sliced tart apples
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
Topping
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter - firm
Instructions
Crust
- In a large bowl, cut the shortening into flour & salt using a pastry blender or crisscrossing 2 knives until particles are the size of coarse crumbs.
- Sprinkle with cold water, tossing & blending until moistened & pastry almost cleans the side of the bowl.
- Gather into a ball & roll out on floured surface until it's 2 inches larger than the pie pan you plan on using.
- Spray pie pan with non-stick spray.
- Fold pate brisee twice (so it forms a triangle and place into pie pan. Unfold & shape into the pie plate.
- Trim or pinch your edges to the desired design.
- Set aside.
Filling
- Heat oven to 435 degrees.
- Mix apples with flour, sugar, cinnamon, nutmeg & salt until completely coated.
- Transfer to prepared pie crust.
Topping
- Combine ingredients & work together with your hands or pastry cutter until crumbly.
- Sprinkle over the prepared apples in the pie crust.
Baking
- Bake 40-50 minutes. Cover the pie for the last 15 minutes to prevent over-browning.
- Pie is done when the crust is brown, apples are fork-tender & juice is bubbling.
- Cool in the pie plate on a wire rack.
- Serve warm with either a scoop of vanilla ice cream or whipped cream & caramel syrup.