This recipe comes originally from Betty Crocker’s Cookbook New and Revised Edition published in 1983. See below to see Gina’s spin on it that is beloved by friends and family!
French Apple Pie
Pastry for 9-inch Two-Crust Pie*
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Dash of salt
6 cups thinly sliced Golden Delicious Apples (about 6 – 7 medium apples)
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup butter (one stick softened at room temperature)
Heat over to 425 degrees.
Prepare your favorite pie crust recipe or see my tips below.
Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples and coat really well. Spoon into pastry-lined pie plate.
For crumb topping mix flour, light brown sugar and butter. Use a fork to ensure it’s well crumbled. Spread the crumble mixture over the apple filling. (don’t press down)
Cover with top crust and cut slits for venting. Seal the edges of both crusts well. (I pinch and roll up and over)
Bake for 40 – 45 minutes. After 20 minutes, if golden brown, I cover the entire top of the crust with aluminum foil to prevent too much browning.
*Due to time, I most often use Pillsbury Refrigerated Pie Crusts. (My family cannot tell the difference.)If you are using Pillsbury crusts take them out of the refrigerator when you start preparing the filling. Don’t take the crusts straight from the freezer. Rolling the pie crust dough may give a flakier crust but I rarely do.
I use heaping cups of apples so be generous.
It’s important that your sliced apples are uniform in size so they cook consistently.
If you have juices spilling over while baking, put a baking sheet underneath on a bottom rack.
This is the best apple pie! My son Jordon asks for it instead of birthday cake.