French Apple Pie
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If you’re anything like me, you love pie. It’s a staple dessert in our home. This recipe for French Apple Pie is awesome—a super easy one crust pie finished off with a yummy, crumbly top. So if you’ve got apples, French Apple Pie is what you should be putting in your belly.
Wait. Isn’t apple pie with the crumbly top called Dutch Apple pie?
Maybe. Some people use Dutch and French interchangeably to describe this kind of pie. Even in my research, there wasn’t a real clarification to what the determining factor is that makes a modern apple pie French or Dutch.
All I know is, regardless of what you call it, it’s tasty.
So shall we get to making it?
Yes. Let’s.
French Apple Pie (or Dutch Apple or Whatever Apple)
Ingredients:
4 cups sliced apples
1 tsp. cinnamon
1/4 cup sugar
2 Tbsp. butter
unbaked pie shell – 9″
Method:
Place apples in the unbaked pie shell.
Combine cinnamon and sugar and sprinkle it over the apples.
Dot with butter. (You can use more butter than the recipe calls for. I might have. Don’t judge.)
Topping
1/2 cup softened butter
1 cup brown sugar
1 cup flour
Combine topping ingredients with a pastry cutter until crumbly. Sprinkle it over apples.
Bake pie at 450 for 10 minutes, then reduce heat to 350 and bake for 45 minutes longer.
(Psst. Secret to not burning the edges of the pie crust? Use a pie shield .)
Look at that. Crumbly top with just enough crunch, yummy apple filling, and fabulous crust. And it wasn’t too hard to do.
Pie is amazing. Don’t you think? French Apple pie is one of my favorites.
French Apple Pie
A yummy apple pie with a cinnamon brown sugar pie. Sound delicious? It's easy to make.
Ingredients
Pie
- 4 cups apples, sliced
- 1 tsp. cinnamon
- 1/4 cup sugar
- 2 Tbsp. butter
- 1 9" unbaked pie shell
Topping
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 cup flour
Instructions
1. Place apples in the unbaked pie shell.
2. Combine cinnamon and sugar, sprinkle over the apples.
3. Dot with butter.
4. Combine topping ingredients with pastry cutter until crumbly. Sprinkle over the pie.
5. Bake pie at 450 for 10 minutes. Then reduce heat to 350 and bake for 45 minutes longer.
Check out some of my other favorite pie recipes!
Your French Apple Pie recipe is almost identical to mine! And, yes indeedy-doo, I could LIVE on it! Unfortunately, not right now though as both hubby and I are cutting the sugar stuff down to the bone because . . . well, over winter we managed to put too much fat on our bones! So I'll just sit here and salivate over your photos for a while. Mmmmm-mm!
I make something similar, but called Dutch Apple. Hubby loves it. You are making my tummy grumble for that yummy goodness.
That looks awesome! I've never been able to put a top crust on without some sort of disaster (it's not pretty!) I'm bookmarking this one for fall! Thanks!
that looks beautiful! I bet it would be awesome with rhubarb too!
Your recipes are darn near identical to the ones I’ve used for eons….(but when something works why change them….is what I always say…😊)
My adorable daughter in law is creating her first ever pie for my son’s birthday tomorrow… She asked for a few pointers….so your recipe is headed her way…
Blessings to you all….Happy Autumn
The best ever
Can you bake and then freeze the pie? If so, how long do you make it after allowing it to defrost?
I meant to say how long do you bake after defrosting?
I’ve never frozen this pie, but I will be sure to update the instructions when I do!
Made this pie last nite, yummy, but the crust was soggy, can I pre-bake the crust?? How long do I bake the pie??
Just wanted to say that the difference is that real traditional Dutch apple pie calls for sour cream. French doesn’t. Both delicious !! This is a nice recipe. Thanks.
This was a great pie and was super simple and delicious.
Absolutely fantastic! I made this pie and at first I thought, it might be plain because it didn’t have a lot of spices. Well I was very wrong. I think is probably the best apple pie I have ever made! Several of my friends raved about and they not only ate it with gusto, there wasn’t a crumb left!
I used to make this pie just like this and it was always soupy…recently, I found a simple hack to reduce the liquid! All you have to do is mix the apples (with a bit of lemon juice ) then the sugars and cinnamon in a bowl, toss them to mix thoroughly (I make the topping while it sits), then use a slotted spoon to put to apples in the pie shell, leaving the extra liquid in the bowl, et voila!
Almost forgot…a little flour also goes into the bowl with the apples, sugars, cinnamon!
I’ll have to try that next time. 🙂
What kind of flour should I be using?
I usually have all purpose in the house so that’s what I use. 🙂
Great recipe
Glad you enjoyed it!