If you’re not a huge fan of making pie crusts, this recipe lets you off the hook by using a crumbly topping and a store-bought shell. Because most store-bought shells come in flimsy tins that are not really deep enough for this recipe, I prefer to remove the pie tin and fit the crust into a cake tin. I first apply a non-stick spray, then fit the crust to the sides, add the filling then top with the crumbly crust. You might want to put a cookie sheet on the rack below the pie just in case any juices run over during baking. That’s a lesson that I learned the hard way.
French Apple Pie
Apples, raisins cherries and cinnamon are baked into this crumbly crust pie. Makes one deep-dish pie.
Servings: 6
Calories: 381kcal
Ingredients
Filling
- 1 9-inch deep dish pie crust
- ½ cup white sugar
- 4 cups apples peeled, cored, sliced (about 5 medium)
- ¼ cup flour
- ½ tsp nutmeg
- ½ tsp cinnamon
- ¼ cup pitted cherries
- ¼ cup raisins
Topping
- 1½ cups flour
- ½ cup brown sugar
- 8 tbsp softened butter
- ½ tsp cinnamon
Instructions
Filling
- Preheat oven to 425° F
- Mix white sugar, flour, nutmeg and cinnamon in a large bowl.
- Stir in apples, cherries and raisins.
- Add filling to the pastry shell.
Topping
- Combine the remaining flour, butter, brown sugar and remaining cinnamon to form a crumbly mixture
- Cover the pie filling with the crumble mixture topping.
- Cover the pie with tin foil.
- Bake 50 minutes, removing foil 10 minutes before done.
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