French Apple Crumb Pie Recipes

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.

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.

APPLE CRUMBLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg mixture and pulse until the dough just comes together. (If the dough is very dry, add up to 1 extra tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
• For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and brown sugar to the bowl with the lemon juice, and toss.
• Melt the butter over medium-high heat in a large skillet. Add the sugared apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander set over a medium bowl to catch all the juices. Shake the colander to extract as much liquid as possible. Return the juice to the skillet and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the thickened juice, cinnamon, salt, cloves, ginger and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
• For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the almonds.
• To assemble and bake the pie: Position a rack in the lower third of the oven and place a baking sheet on it. Preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
• Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, about 1 hour. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

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.

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.

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.

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.

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.

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.

CRUSTLESS FRENCH APPLE PIE

Steps:

• Coat a 10-in. pie plate with cooking spray. In a bowl, combine apples, cinnamon and nutmeg; place in pie plate. , In a bowl, beat the sugar, milk, baking mix and egg whites until smooth. Pour over apples. Combine topping ingredients in a bowl until crumbly. Sprinkle over pie. , Bake at 325° for 70-75 minutes or until a knife inserted in the center comes out clean. Cool.

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.

CRUMB TOPPED APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

FRENCH CRUMB APPLE PIE

Steps:

• 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.
• Take flour and crisco and put it in a medium bowl.
• Use a fork or a pastry cutter to incorporate the crisco into the flour. Until it looks like little balls.
• Take a tablespoon of cold water and add it to the mixture. Gently working it in.
• 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.
• Wrap it in wax paper and put it in the fridge for about an hour.
• Filling Directions
• 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.
• At this point you want to preheat your oven to 425 degrees.
• 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.
• Put the apple mixture into crust and get ready to make your topping.
• Topping directions
• Take flour and brown sugar and incorporate them together using a wire whisk.
• Take your stick of cold butter and slice it into the mixture.
• With a fork or pastry cutter cut the butter into the flour mixture until it resembles little balls.
• Flute the edges of your pie crust BEFORE you put the crumb topping on.
• Spread crumb topping over the apples until it is completely covered.
• Bake at 425 degrees for 50 minutes... Cover the pie with foil the last 15 minutes of baking so your crumbs don't burn.
• The pies juices should be bubbling up through the crust. That's how you know it's done. Enjoy!

APPLE CRUMB PIE

Steps:

• For crust:
• Mix flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 2 tablespoons ice water over. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
• Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 10-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be prepared 1 day ahead. Keep frozen.)
• Preheat oven to 350°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 15 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes longer. Cool.
• For filling:
• Toss apples and lemon juice in medium bowl. Melt butter in heavy large skillet over medium-high heat. Stir in sugar and cinnamon. Add apples; sauté until coated with cinnamon butter and crisp-tender, about 5 minutes. Whisk cider and cornstarch in small bowl. Add to apples. Bring to boil, stirring constantly. Transfer apple mixture to large bowl. Mix in applesauce. Cool completely. (Crust and filling can be made 1 day ahead. Cover crust; let stand at room temperature. Cover and chill filling.)
• For topping:
• Preheat oven to 350°F. Using fingertips, rub all ingredients in bowl until moist clumps form.
• Place filling in crust. Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes.