French Apple Pie

Adapted from Anne Meyers. Makes 1 9-inch pie.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword apples, autumn, pie

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Servings

Calories 360kcal

Author Andrea Meyers

Equipment

9-inch pie pan
large mixing bowl
food processor
aluminum foil

Ingredients

pastry for single crust pie

Crumb Topping

8 tablespoons unsalted butter cold
½ cup packed light brown sugar
½ cup unbleached all-purpose flour or whole wheat pastry flour
½ cup wheat germ

Filling

7 cups peeled, thinly sliced Granny Smith apples about ¼-inch thick
¾ cup granulated sugar
1 tablespoon cornstarch or unbleached all-purpose flour
½ teaspoon cinnamon
½ teaspoon nutmeg
pinch salt
1½ tablespoons unsalted butter cut into small cubes

Instructions

Prepare the pie crust and put in the refrigerator for at least 1 hour.
After the pie crust has chilled, preheat the oven to 400° F/200° C.
In the bowl of the food processor, add all the ingredients for the crumb topping and pulse about 10 times, until the mixture is crumbly.
Roll out the dough and place in the 9-inch pie pan. Crimp the edges with a fork. (If the dough chilled for a long time and is too hard, allow it to rest on the counter until it softens and rolls easily.)
In the large mixing bowl, whisk together the sugar, flour, cinnamon, nutmeg, and salt until thoroughly mixed, then toss with the apple slices. Mound the apples high in the middle and dollop with pieces of unsalted butter. Cover the crust edges with aluminum foil to prevent burning.
Sprinkle the crumb topping over the apples and press down slightly.
Bake the pie for about 50 minutes, but check progress at the 45 minute mark. When the crust and crumbs are golden, remove from oven and allow to cool about 30 minutes before serving. Serve warm with ice cream or whipped cream.

Notes

Freezing the Pies

You can freeze the pies before baking them. Press a layer of plastic wrap over the surface of the pie and then wrap the whole thing well in several layers of plastic wrap. Freeze for up to 3 months. Bake frozen pie for 60 to 75 minutes.

Nutrition