French Apple Pie
A recipe for a French Apple Pie, including instructions for the pie crust and the apple filling. The crust recipe notes a personal opinion about using Crisco.
The Original
Processed by Gemini
Ingredients
- ●2/3 cup (190ml) + 2 tablespoons Crisco
- ●2 cups (480ml) Flour
- ●1 teaspoon (5ml) Salt
- ●1/4 cup (60ml) Apple Juice
- ●Water (enough to make dough moist)
- ●3/4 cup (180ml) Sugar
- ●1/4 cup (60ml) Flour
- ●7 cups (1680ml) peeled, cored, and sliced Apples
- ●1 teaspoon (5ml) Cinnamon
- ●1 teaspoon (5ml) Nutmeg
- ●1 cup (240ml) Flour
- ●1/2 cup (120ml) hard margarine
- ●1/2 cup (120ml) Brown sugar
Instructions
- 1
For the Dough: Combine 2/3 C + 2 Tbsp Crisco, 2 C Flour, and 1 tsp Salt. Add 1/4 C Apple Juice. Add enough water (1 tsp at a time) to make dough moist enough to roll out.
- 2
Roll out the dough and place it into a 9" pie crust sheet.
- 3
For the Filling: In a separate bowl, combine 3/4 C Sugar, 1/4 C Flour, 7 C peeled, cored, and sliced Apples, 1 tsp Cinnamon, and 1 tsp Nutmeg.
- 4
Pour the apple mixture into the pie crust.
- 5
For the Topping: Cut together 1 C Flour, 1/2 C hard margarine, and 1/2 C brown sugar to create a crumb topping.
- 6
Put the crumb topping on top of the apple mixture.
- 7
Bake at 425° for 50 minutes.
- 8
Use aluminum foil strips on the edge of the crust until the last 15 minutes, or if it starts to brown too much.