French Apple Pie
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French Apple Pie
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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| Barbara Gibson |
