December 28, 2007, Newsletter Issue #206: French Apple Pie

Tip of the Week

This pie with the streusel topping is a classic. I especially like the easy press-in-the-pan crust for beginning cooks.

Nut Cookie Crust

1/2 cup butter, softened
1/3 cup brown sugar
1-1/4 cups flour
1/2 cup finely chopped nuts
1/8 tsp. salt
1/4 tsp. baking soda

Cream together butter and brown sugar. Add remaining ingredients until crumbs form. Press crumbs against bottom and sides of 9" pie place, building up a 1/2" rim.

8 cups thinly sliced peeled apples
1/2 cup sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/2 cup flour
1/3 cup brown sugar
1/2 tsp. cinnamon
1/4 cup cold butter


Mix together apples, sugar, 3 Tbsp. flour and 1/2 tsp. cinnamon. Place into Nut Cookie Crust.

Mix together 1/2 cup flour, brown sugar, 1/2 tsp. cinnamon and butter until crumbly. Sprinkle over the apples in the crust.

Bake at 425 degrees for 12 minutes. Reduce oven temperature to 350 degrees, and bake 25-40 minutes longer, until apples are tender when pierced with fork and juices are bubbling. Cool pie on wire rack. Serve warm.

For information about making pies, see Pastry 101.

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