Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes. Crumble the remaining 2 graham crackers with your hands into a medium bowl (the crumbs should not be as fine as those for the crust). (Nutrition information is calculated using an ingredient database and should be considered an estimate. Directions. Lightly butter a 2-quart baking dish. Spoon this mixture into an unbaked 9-inch pie crust, mounding the apples in the center of the pie shell. of the butter. Granny Smith apples (4 large), peeled, cored, and coarsely chopped, 2 Tbs. Sprinkle the streusel over the apples in the crust. butter. In the microwave or in a small saucepan over medium-low heat, melt 6 Tbs. (Alternatively, you can put them in a zip-top bag and crush them by rolling a rolling pin or unopened can over them.). Twy, Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. Preheat oven to 375 degrees. That's great for applesauce, but not for a pie. pie plate. graham cracker crust, instant pudding, cool whip, apples, milk and 2 more No-Bake Apple Pie The Country Cook vanilla pudding, graham cracker crust, Jell-O, nutmeg, cinnamon and 3 more How To Make Mashed Potatoes Plus Our 12 Favorite Mashed Potato Recipes, Roasted Uncured Ham with Mustard-Herb Crust, Baked Eggs with Spicy Tomato Sauce, Chickpeas, and Mozzarella, Spring Vegetables and Seafood, Better Together, How To Make Whole-Grain Pasta From Scratch, 4 oz. This recipe for French apple pie with streusel topping is a classic. ½ tsp apple pie spice ½ tsp vanilla extract 1 prepared graham cracker crust, regular or large 1 egg, mixed with 1 tsp cold water; Crumb Topping: 1 cup all purpose flour; 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1 tsp cinnamon; 1/4 tsp fine sea or kosher salt; 1 stick or 1/2 cup unsalted butter . Toss lightly. Spread the topping evenly over the apple filling. butter. Spread the topping evenly over the apple filling. Don't use a graham cracker crust; it won't stand up to the apple filling. butter. For the best flavor, stuff the lamb the day before you…. Mix in the brown sugar and the breadcrumbs, and then toss with the melted butter. Ready made graham cracker crust 1 lg. Are you sure you want to delete your notes for this recipe? Get it free when you sign up for our newsletter! I found, however, that the filling quantities given did not make enough for the pie plate I was using - double filling recipe worked fine. I suggest if have a deeper pie pan to double the filling recipe. Don't use a graham cracker crust; it won't stand up to the apple filling. In a medium bowl, beat the cream cheese, 1/2 cup sugar, 1 tablespoon lemon juice, and egg. Mix in the brown sugar and the breadcrumbs, and then toss with the melted butter. Bake on baking sheet until lightly browned, about 5 minutes. Spread into graham cracker crust. This pie also is known as Dutch apple pie and it makes your house smell incredible as it bakes. Mix the apples, granulated sugar, raisins, flour, cinnamon, nutmeg, and cloves in a large bowl; transfer the mixture to the baking dish and bake, uncovered, stirring halfway through, until the apples are very soft, about 45 minutes. Refrigerate for at least 1 hour before serving. Using my memory and assorted baking texts, I came up with a recipe that I think must be pretty close to the one used by the commissary in the 1950s. https://www.thespruceeats.com/french-apple-pie-recipe-483222 Crumble the remaining 2 graham crackers with your hands into a medium bowl (the crumbs should not be as fine as those for the crust). Use a flat-bottomed measuring cup to compact the crumbs into a thick crust. © Copyright 2020 Meredith Corporation. This won't delete the recipes and articles you've saved, just the list. It's not difficult to make your own crust though, and this hot water pie crust recipe is simple to follow. This pie, served at the studio comissary, was my favorite. Try this low-calorie and healthy apple pie version. Bake for about 8 minutes and then cool. Mix in the brown sugar and the breadcrumbs, and then toss with the melted butter. You must be a magazine subscriber to access this feature. Cool to room temperature. You want an apple that will stand up to baking and keep its shape even after it's cooked. (1/2 cup) unsalted butter; more softened for the pie plate and baking dish, 2 lb. For the pie crust, you can purchase a crust mix in a box, prepare it and fit it into the pie pan, or you can buy a frozen pie shell. Cover with plastic wrap and refrigerate for at least 2 hours. Refrigerate for at least 1 hour before serving. Melt the remaining 2 Tbs. Some apples turn to mush when they are heated. The streusel topping is much easier to handle than a second top crust, so this pie is simple for beginners to make, especially if you use a refrigerated or frozen pie crust for the bottom of the pie. ), The Spruce Eats uses cookies to provide you with a great user experience. For the pie crust, you can purchase a crust mix in a box, prepare it and fit it into the pie pan, or you can buy a frozen pie shell. Preheat oven to 350 degrees. egg yolk, slightly beaten. Melt the remaining 2 Tbs. This feature has been temporarily disabled during the beta site preview. I doubt it had any legitimate connection with France, but I loved the way the crunchy topping contrasted with the slightly mushy filling, the bright apple flavor, and the over-the-top sweetness. Crumble the remaining 2 graham crackers with your hands into a medium bowl (the crumbs should not be as fine as those for the crust). In a bowl, combine the cracker crumbs, 1/4 cup sugar and butter until crumbly; press two-thirds onto the bottom and up the sides of an ungreased microwave-safe 9-in. Some of my favorite meals as a child were lunches with my Dad when he took me to work at the Twentieth Century Fox studio. In a small bowl, mix together the granulated sugar, 3 tablespoons flour, and 1/2 teaspoon cinnamon until combined. It's not difficult to make your own crust though, and this hot water pie crust recipe is simple to follow. Reduce the oven temperature to 350 F. Bake the pie 30 to 40 minutes longer, or until the apples are tender when pierced with a fork and the juices are bubbling in the center of the pie. By using The Spruce Eats, you accept our, 38 Apple Desserts That'll Get You in the Mood for Fall, 10 One-Crust Pies to Enjoy All Year Round, 61 Delicious Pie Recipes for Every Season. Press the crumb mixture firmly and evenly against the sides and bottom of the pan, but don’t press any crumbs above the sides onto the rim. Step 1. Combine the apple … coarse breadcrumbs, lightly toasted, Lightly butter a 9-inch pie pan. In a medium bowl, mix together 2/3 cup flour, brown sugar, 1/2 teaspoon cinnamon, and butter until crumbly. Fill the chilled piecrust with the apple mixture, gently tamping it down evenly. Gather the ingredients. Want a cookbook of our best dessert recipes? Refrigerate for at least 1 hour before serving. Brush bottom and sides of crust with egg yolk. Sprinkle the sugar mixture over the apples and toss to coat. Spread the topping evenly over the apple filling. Combine apples and lemon juice. Note: while there are multiple steps to this recipe, the French apple pie is broken down into workable categories to help you plan for preparation and baking. Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Melt the remaining 2 Tbs. Preheat the oven 425 F. In a large bowl, place the apple slices and sprinkle them with the lemon juice. All Rights Reserved. In a medium bowl, mix the butter and the graham cracker crumbs with your fingers until thoroughly and evenly moistened. Because the crust is not baked, expect it to crumble a bit when sliced. Preheat oven 350°F CRUST: In a food processor combine the ingredients needed for crust and press into a pie plate. I made this for Thanksgiving dinner (Cdn) and enjoyed by all. Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more. Put all but 2 of the graham crackers in a food processor and process them into fine crumbs; you should have about 1-3/4 cups.