French Apple Crumb Pie Recipes

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
• On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
• Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

FRENCH APPLE CRUMB PIE

Steps:

• Place crust in an 8 inch pie plate.
• To mix the topping ingredients together, combine flour and brown sugar. Cut in the butter using a pastry blender, two forks or food processer. Set aside.
• Mix sugar and cinnamon. Mix with the apples. Place apples in the crust.
• Sprinkle the topping over the apples.
• Bake at 375 degrees for 50 minutes or until apples are tender.

IMPOSSIBLY EASY FRENCH APPLE PIE

Steps:

• Heat oven to 325°F. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
• In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

CLASSIC APPLE CRUMB PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

FRENCH APPLE PIE

Steps:

• Preheat oven to 450 degrees.
• Place one crust in a 9 inch pie pan.
• Mix apple slices and raisins and place in pie shell.
• Sprinkle with lemon juice.
• Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins.
• Dot with butter if desired and place 2nd crust on top.
• Crimp or flute edges as desired.
• Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes.
• When pie is cool, mix the icing and drizzle over the crust.

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

FRENCH CRUMB APPLE PIE

Steps:

• 1. Bottom pie crust directions. I am going to make this as complete as I can for everyone that has never made their own pie crust.
• 2. Take flour and crisco and put it in a medium bowl.
• 3. Use a fork or a pastry cutter to incorporate the crisco into the flour. Until it looks like little balls.
• 4. Take a tablespoon of cold water and add it to the mixture. Gently working it in.
• 5. Continue to add water a tablespoon at a time until you form a ball of dough. It should still be a tiny bit dry. You don't want it soaked.
• 6. Wrap it in wax paper and put it in the fridge for about an hour.
• 7. Filling Directions
• 8. Take all the filling ingredients and put them in a bowl and mix. Let them sit for about 15 minutes till the apples and ingredients get nice and juicy.
• 9. At this point you want to preheat your oven to 425 degrees.
• 10. Roll out your bottom crust and place in a 9 inch pie pan.Just a little note if you have a marble rolling pin put it in the freezer for about a half hour before you roll out the dough. It makes it much easier to roll.
• 11. Put the apple mixture into crust and get ready to make your topping.
• 12. Topping directions
• 13. Take flour and brown sugar and incorporate them together using a wire whisk.
• 14. Take your stick of cold butter and slice it into the mixture.
• 15. With a fork or pastry cutter cut the butter into the flour mixture until it resembles little balls.
• 16. Flute the edges of your pie crust BEFORE you put the crumb topping on.
• 17. Spread crumb topping over the apples until it is completely covered.
• 18. Bake at 425 degrees for 50 minutes... Cover the pie with foil the last 15 minutes of baking so your crumbs don't burn.
• 19. The pies juices should be bubbling up through the crust. That's how you know it's done. Enjoy!

CRUMB-TOPPED APPLE PIE TO BAKE NOW OR FREEZE FOR LATER

Steps:

• Roll out pie dough and fit into a 9-inch pie plate (regular pie plate or deep dish), fluting the edges. If baking right away, preheat oven to 375 degrees.
• In a large bowl, toss the sugar, flour & cinnamon with the sliced apples together and transfer to prepared pie crust, spreading with a slight mound in the center and pressing down to fill evenly.
• For the topping, add the brown sugar, flour, cinnamon and butter (cut into pieces) to a bowl of a food processor. Process until the mixture starts to hold together, forming some large clumps (or use a pastry blender to cut in the butter by hand in a small bowl, but make sure to mix until large clumps form to get the big crumb topping).
• Break off pieces of the topping (it should be solid enough that it can't be "sprinkled" - press the crumbly topping in the bottom of the bowl together to form clumps) and evenly place over the top of the apples, covering them completely. Gently pat mixture down.
• To bake now:
• Place pie on a baking sheet and cover entire pie loosely with foil. Bake for 15 minutes. Remove foil and bake for 35 to 40 minutes more until top is golden and apples are tender (I also usually remove the baking sheet so the crust browns well). Cool on a wire rack.
• To freeze and bake later:
• After topping apples with crumbs, wrap entire pie - plate and all - with heavy duty foil (or double thickness of foil). Label and freeze up to three months.
• When ready to bake, remove foil and place frozen pie on a cookie sheet. Use the same foil to cover the pie loosely with foil (just attach it loosely to the edges of the cookie sheet).
• Bake at 350 degrees for 40 minutes, remove foil and bake for 40-50 minutes more until it's bubbling, the top is browned, and the apples are tender.

IMPOSSIBLE FRENCH APPLE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch pie pan.
• In a large bowl, mix apples, cinnamon and nutmeg together; turn mixture into pan. In a separate bowl, beat sugar, milk, 1/2 cup biscuit mix, eggs and butter until smooth. Pour over apples.
• To Make Streusel: In a small bowl, stir together 1 cup biscuit mix, nuts, brown sugar and butter; mix until crumbly. Sprinkle streusel over top of pie.
• Bake in preheated oven for 55 to 60 minutes; bake until knife inserted in center of pie comes out clean.

CRANBERRY-APPLE CRUMBLE PIE

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make crumble topping:
• Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
• Make fruit filling:
• Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
• Assemble pie:
• Preheat oven to 425°F with rack in lower third.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
• Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.