Our French Apple Pie has an easy-to-make flaky crust that we packed with cinnamon-flavored apples then covered with loads and loads of sugary crumbs. A dessert that can only make the holidays sweeter!
When you can smell all the sweet aromas of cookies, pies, cakes and breads in the air you know it is holiday time. I have such fond memories of coming home from school and smelling all the wonderful treats my Mom was baking especially her delicious gingerbread and Special K Cookies. Maybe that is why I still love cooking up a storm for the holidays and inviting family and friends alike to the house to share in the warmth of the season.
I baked this French Apple Pie for my husband’s office this past Thanksgiving and got so many compliments and raves that it was the best apple pie they ever had that I had to share it with all of you. And what day is better to do that than on National Pie Day!
Love pies but stay away from them because of the crust? Trust me, you’ll have no problem with my Mom’s crust recipe and it comes out flaky and buttery every time. And one of the staples you need to have in your kitchen to make a good crust is an excellent pastry cutter. It can be used for making the crust as well as the crumbs. I’m a big fan of OXO, since all their gadgets are so comfortable to hold and work with, and this OXO Good Grips Dough Blender is the ideal pastry cutter to add to your collection.
This is the perfect dish to change things up a bit and serve in place of a regular apple pie. You can even make a gluten-free version by replacing the regular flour in the apples & crumb topping with gluten-free flour and use a nut crust (see our pumpkin tart for the most delicious nut crust) for the base.
Enjoy! (And if you sneak some vanilla ice cream on top, I won’t tell)
- 1 cups flour sifted
- 1/2 teaspoon salt
- 1/3 cup shortening
- 2-3 Tablespoons ice water
- 6 cups sliced apples, a mix of about 4 tart Granny Smith and 2 red Fuji apples
- 1 Tablespoon lemon juice
- 1 teaspoon cinnamon
- 2/3-3/4 cup sugar (I tend towards the low end)
- 2 Tablespoons flour
- 3/4-1 cup flour
- 2/3 cup brown sugar, packed
- 2/3 cup chilled butter, cut into small slices
- Preheat oven to 375 degrees.
- Sift flour and salt together into large bowl.
- Using a pastry cutter, or two knives, cut in shortening until the mixture resembles coarse crumbs.
- Add the water a tablespoon at a time, stirring lightly with fork, and continue until the dough holds together when pinched between your fingers.
- Sprinkle your surface with flour, as well as the top of the dough, and roll the dough into a circle that is slightly larger than the pie plate.
- Fold over rolling pin and lift over pie plate. Let settle into pie plate, gently patting into place. Trim overhanging sides of dough to within 1-1/2-inches and fold over to form a standing rim, pinching dough together. Using your index or pinkie finger, press from outside-in to form a depression, skip 1/2" and make another depression with finger. Continue all the way around. Set aside.
- Slice apples. Pour lemon juice over them to keep them from turning brown.
- Mix cinnamon with sugar and toss with apples.
- Add in flour and mix to incorporate. Pour into prepared unbaked pie crust.
- Using a pastry cutter, mix butter, sugar and flour together until it resembles small crumbs.
- Top pie with crumbs.
- Bake for 45-50 minutes. Let cool on wire rack then store in refrigerator.