Tuesday, September 29, 2009
RECIPE: French Apple Pie
We went on a camping trip over the weekend to North Georgia and on the way home Sunday, stopped in Ellijay to pick apples. Our favorite place to pick apples is B J Reece Apple House. We might try another one next year called Hillcrest Orchards, it's just down the road from B J Reece Apple House. We picked a 1/2 bushel and bought a 1/2 bushel. It's pretty frugal to pick your own apples. But if you'd rather buy them, the prices are pretty good. They run about $1 per pound. And you know they are freshly picked from their orchard. We also bought 1/2 peck of Granny Smith apples so I could make Apple Pies. Last year when we picked apples, I made several jars of Applesauce. I found a recipe online for an Apple Pie you can freeze. It turned out delicious. So I decided to make 2 this year. I'd make more, but my hubby doesn't like apple pie. I know! A Southern boy who doesn't like his Apple Pie?!?!
Here's the original recipe for the apple pie I found. And here's where I tweaked it just a bit:
French Apple Pie
For the filling:
1 9" pie crust
8 cups thinly sliced peeled apples
1/2 cup sugar
3 Tbsp all purpose flour
1/2 tsp ground cinnamon
1/8 tsp salt
For the streusel topping:
1/2 cup all purpose flour
1/2 cup dark brown sugar
1/2 tsp ground cinnamon
1/4 cup cold butter, diced
dash of salt
If you are going to bake this pie immediately, then preheat oven to 425 degrees F.
Place prepared apples into a large mixing bowl; set aside. In a small bowl, combine sugar, flour, cinnamon and salt and sprinkle over the apples, tossing so all the apples are coated in sugar mixture. Pour apples into prepared pie crust, mounding the apples in the center of the pie shell; set aside. In the same small bowl, mix together the streusel topping ingredients until they are crumbly. Sprinkle this mixture over the apples in the crust. Bake at 425 degrees F for 12 minutes. Reduce oven temperature to 350 degrees F and bake 25-40 minutes longer until apples are tender with pierced with a fork and juices are bubbling. Cool pie on a wire rack and serve warm. 8-10 servings.
-- OR --
Freeze this pie unbaked for best results. Wrap it well in freezer wrap, then label and freeze. I double wrapped the pies in plastic wrap and then doubled wrapped them with tin foil. To thaw and bake, place frozen pie on a cookie sheet. Cover loosely with foil and bake in preheated 350 degrees F oven for 40 minutes. Then remove foil and bake 35-40 minutes longer untiil the pie crust and topping are golden and the apples are tender. Let cool on wire rack and serve.
(UPDATE 10/8/09: I have to tell you I baked this last night and it took about an extra hour after removing the foil. The best way to tell if it's ready is by checking the softness of the apples, and the bubbling that's going on. Make sure you let it rest for out of the oven for about 20 minutes so the pie is easy to cut and handle. But after it was finally done, IT WAS SO YUMMY!!!)
I used Melissa D'Arabian's pastry crust recipe for this pie crust. It fit perfectly into the pie plates.
I'll be working on the applesauce later this week and will post pictures and recipe I use for it.
This has been linked to:
Life as Mom - Apple Recipes