French Apple Pie
This is a recipe that is perfect for those cozy fall days when you want a delicious comforting desert without a lot of fuss.
Equipment
- 1 pastry cutter
- 1 9-inch pie plate
- 1 small saucepan
Ingredients
- 1 9-inch pie crust
- ½ cup unsalted butter
- 3 tablespoons all purpose flour
- ¼ cup water
- ½ cup white sugar
- ½ cup brown sugar
- 8 medium Granny Smith apples, sliced
Crumb Topping
- ¾ cup flour
- ¼ cup white sugar
- ¼ cup brown sugar
- ⅓ cup cold, unsalted butter, cubed
Instructions
Filling
- Preheat your oven to 425°F. Place your pie crust in a pie plate.
- In a small saucepan, melt the butter. Add the flour and whisk until you have a paste.
- Add the water and sugars to the pan and bring to a boil to thicken the sauce. Allow the sauce to simmer for 1-2 minutes. Let the sauce cool to warm.
- Put your apples in a large bowl and toss them with the warm sauce.
- Fill the pie shell with the coated apples.
Crumble topping
- Put your topping ingredients in a small bowl and create course crumbs with a pastry cutter, fork, or your fingers.
- Top the apples with the pie topping.
Bake Pie
- Cover the outer edge of your crust with aluminum foil by cutting out a circle that only covers the outer crust.
- Bake the pie for 20 minutes.
- Remove the aluminum foil, reduce the oven heat to 375°F and bake for another 30 minutes, or until the top is golden brown and the pie is cooked through.
- Cool for 30 minutes before slicing.
Notes
- Brush a beaten egg over the edge of the pie crust to get that deep, golden brown color.
- While baking apple pie, you might have some spill over, so place your pie dish on a rimmed baking sheet for easy cleaning. Or, you may use a deep dish pie plate to prevent the apply filling from bubbling over.