Recipe of the Month – French Apple Pie

If you are looking for an apple pie recipe for this holiday season, give this one a try. I don’t know where I got this recipe but it is a good one with a couple of twists on the crust. Instead of a rolled traditional crust, this pie features a pat-in-the-pan cookie nut crust. However, the recipe for the crust as written always produces way more crust than needed.

 

Pat in the Nut Cookie Crust

Ingredients

1/2 cup margarine, softened

1/2 cup firmly packed brown sugar

1 1/4 cup flour

1/2 cup chopped walnuts

1/2 t. vanilla

1/4 t. salt

1/4 t. baking soda

Directions

Mix margarine and brown sugar. Stir in remaining ingredients until crumbly. Press against bottom and side of 9″ pie plate.

French Apple Pie Filling & Topping

Ingredients

4-5 large tart apples, pared and thinly sliced

1/3 cup granulated sugar

2 T. flour

1/2 t. cinnamon

Topping

1/2 cup flour

1/4 cup firmly packed brown sugar

1/2 t. cinnamon

1/4 cup firm margarine

Directions

Prepare crust (above). Heat oven to 425 degrees. Mix apples, granulated sugar, 2 T. flour and 1/2 t. cinnamon. Turn into crust. For topping, mix 1/2 cup flour, brown sugar, and 1/2 t. cinnamon. Cut in margarine until crumbly. Sprinkle over apples. Cover edges with aluminum foil. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake apples until tender, about 25 to 35 minutes. Cool slightly before serving. Cover and refrigerate any remaining pie.