Need some fall ideas? Along with Rachelle Rubio at My Hubbard Home and about 20 other bloggers, My Humble Home and Garden is participating in a blog hop with the BEST DIY Autumn Ideas to get your fall off to a great start! Check out some of the other ideas from this group at the end of this post! This week is sharing favorite recipes.
When I was a teen, I found this recipe and learned how to make an easy delicious French Apple Pie. This pie is one of my all-time favorites and it’s one I think of as Autumn approaches. There are countless memories of making this so many times at home when I was young. Although I don’t make pies often, I still have fond memories of serving this pie many years ago.
It is a very simple recipe. This pie crust, a Martha Stewart recipe, is so buttery, I encourage you to make it, too. But you can make the pie even simpler by buying a frozen pie shell or refrigerated pie crust from the grocery.
Pie Crust For the French Apple Pie
Make the pie crust first. This recipe needs to be refrigerated for at least an hour. Make it the day before if you like. This makes enough for two pies or one double-crust pie. You could half it for this recipe.
**Pie Crust: (This is a Martha Stewart recipe.)
Ingredients:
- 2 – 1/2 cups of all-purpose flour
- 1 tsp. of salt
- 1 tsp. of sugar
- 1 cup of unsalted butter, (2 sticks – cold and cut into pieces)
- 1/4 cup of ice water, (more, if needed)
Directions:
Measure the flour, sugar, and salt into the food processor bowl. Pulse a couple of times to combine the two. Then, cut the butter into pieces and add to the mixture. Pour the water into the feed tube and process until the mixture comes together and the dough almost cleans the side of the bowl. If needed, add more water a tablespoon at a time.
Don’t process for more than 30 seconds!
Divide the dough in half and place each half on a piece of plastic wrap. Shape the dough into a ball. Then, fold the plastic wrap over the dough, flatten, and shape into a disc. Refrigerate these for at least one hour. This can also be made the day before the pie is made.
French Apple Pie
- 9-inch pie crust
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Dash of salt
- 8 cups thinly sliced pared Granny Smith apples
Heat oven to 425°
Prepare The Apples for French Apple Pie
In a small bowl, stir the sugar, flour, nutmeg, cinnamon, and salt together.
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*Tip - Use a melon baller to remove the center core of the apples.
Then, pour the apple slices into the bowl, top with dry ingredients, and toss gently.
Pour into the prepared pie crust.
Prepare the crumb topping.
French Apple Pie Crumb Topping
- 1 cup flour
- 1/2 cup cold butter
- 1/2 cup brown sugar (packed)
Cut the butter into small pieces. Use your fingers to mix the butter and flour – sugar mixture. Mix until crumbly. Crumble over the apple filling. (Before baking, I did brush the extra crumbs off the sides of the ceramic pie pan. The bottom crust is light brown and perfectly baked in this white ceramic pan. My pan is made by Chantal but this one is similar.)
Bake 50 minutes. Cover the top with aluminum foil the last 10 minutes of baking. so, it doesn’t brown too quickly. I just pull a sheet of foil off the roll and lay it loosely on top of the entire pie.
Remove from the oven and allow to cool. Serve with a scoop of vanilla ice cream.
This pie is really simple and yet tasty. Dave says he is not a big fan of apple pie but he really likes this one, especially the crumb topping. Martha Stewart’s pie crust recipe makes this especially delicious. Frankly, I think this is the best one I’ve made because of the buttery flaky crust!
Want a richer apple pie? Try this ►Cider Caramel Apple Pie. If you haven’t had an Apple Cake yet, try this!
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Am I only supposed to use half the dough? Why am I separating it in two? Do I need to spray or butter the pie dish before laying the dough in it? Thank you.
Hi, Heather. You will only need half of the recipe for this pie. This makes enough for two pies or one double-crust pie. You can freeze the other half for up to 6 months. No, you do not need to spray or butter the pie dish. The butter in the crust is enough. Good luck with your pie! Merry Christmas!