This French Apple Pie Recipe is everything a good apple pie should be.
A single buttery crust, a mountain of cinnamon-spiced apples, and a thick, golden crumb topping that gets a little crunchy at the edges.
It comes together faster than a double crust pie since there’s no second layer of dough to roll out and fuss over. Just fill, crumb, and bake.
I make this one every fall when apples are at their best, but honestly it’s good enough to bake year round. The smell alone is worth turning the oven on for.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This French Apple Pie Recipe
This pie gives you all the cozy flavor of a classic apple pie without the hassle of a lattice or a second crust.
The crumb topping toasts up buttery and slightly crisp while the apples underneath turn soft and jammy.
It’s the kind of dessert that looks like it took real effort but comes together with basic pantry staples and about 25 minutes of hands on time.
If you love this one, you’ll probably also enjoy my Dutch Apple Pie Recipe, which uses a similar crumb topping technique with a slightly different spice blend.
- Single crust means less prep and less cleanup
- Buttery brown sugar crumb topping with real crunch
- Warm cinnamon and nutmeg spiced apple filling
- Freezes beautifully for make-ahead baking
- A guaranteed hit at potlucks, holidays, and Sunday dinners
Ingredients
You only need a handful of ingredients for this pie, and most of them are already sitting in your pantry.
The apples and butter are really what make it shine, so don’t skimp on quality there.
For the crust, I like a homemade Butter Pie Crust Recipe, but a good store-bought crust works in a pinch if you’re short on time.
- 1 unbaked 9-inch pie crust
- 6 cups peeled, thinly sliced apples (about 6 medium, a mix of Granny Smith and Honeycrisp)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (for topping)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
- 1/2 cup unsalted butter, cold and cubed
- Pinch of salt (for topping)
Read Also: Flaky Pie Crust Recipe
Kitchen Equipment Needed
Nothing fancy here. A few basic tools make the process a lot smoother, especially when it comes to slicing the apples evenly and keeping your crust edges from burning.
- 9-inch pie dish
- Apple peeler and corer
- Pastry cutter
- Rolling pin
- Large mixing bowls
- Pie crust shield
- Wire cooling rack
Recommended Products for This Recipe
These are a few tools I personally rely on whenever I make this pie.
None of them are required, but they make the whole process a lot smoother and give you a more consistent result.
1. Ceramic Pie Crust Shield
This little tool saves the edges of your crust from burning during the long bake time this pie needs.
I used to wrap foil around the edges by hand, but the shield goes on in seconds and fits snugly every time.
2. Stainless Steel Apple Peeler Corer Slicer
Slicing six cups of apples by hand takes forever. This gadget peels, cores, and slices an apple in one crank, which cuts my prep time down by more than half.
3. Glass Deep Dish Pie Plate
A deep dish plate gives you room for all that apple filling without it spilling over during baking. Glass also lets you check the bottom crust for that golden brown color you want.
4. Adjustable Rolling Pin
This one has removable rings that let you roll your dough to an even, consistent thickness every time.
No more crust that’s thick on one side and paper thin on the other.
Another favorite: Lattice Pie Crust Recipe
Step-by-Step Instructions: How to Make French Apple Pie
Follow these steps in order and you’ll have a beautifully golden pie with a fully set filling and a crisp, buttery topping.
Take your time with the apple slicing since even slices bake more evenly.
1. Preheat the Oven and Prep the Crust
- Preheat your oven to 425°F (220°C).
- Roll out your pie crust if it’s homemade, then fit it into a 9-inch pie dish.
- Crimp or flute the edges however you like, then set the crust in the fridge to keep the butter cold while you prep the filling.
2. Prepare the Apples
- Peel, core, and thinly slice your apples into pieces about 1/8 inch thick.
- Place the slices in a large mixing bowl.
- Toss the apples with the lemon juice right away to help keep them from browning while you prep the rest of the filling.
3. Make the Apple Filling
- In a small bowl, whisk together the granulated sugar, flour, cinnamon, nutmeg, and salt.
- Sprinkle this mixture over the sliced apples.
- Add the vanilla extract, then toss everything together with your hands or a large spoon until every slice is evenly coated.
4. Fill the Pie Crust
- Pour the coated apple mixture into your chilled pie crust.
- Mound the apples slightly in the center since they’ll shrink down as they bake.
- Press down gently with your hands so the filling settles into an even layer.
5. Make the Crumb Topping
- In a separate bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt.
- Add the cold, cubed butter to the dry mixture.
- Use a pastry cutter or your fingertips to work the butter into the dry ingredients until it forms coarse, pea-sized crumbs.
6. Top the Pie
- Sprinkle the crumb topping evenly over the mounded apples.
- Cover the entire surface, pressing down very lightly so the crumbs hold together in small clusters.
- Don’t pack it too tightly, since you want the topping to stay light and crumbly as it bakes.
7. Bake the Pie
- Place the pie on a rimmed baking sheet to catch any drips, then transfer it to the oven.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door.
- Continue baking for 35 to 40 more minutes, adding a pie crust shield or foil around the edges if the crust starts browning too quickly.
- The pie is done when the topping is deep golden brown and you can see the filling bubbling around the edges.
8. Cool and Serve
- Transfer the pie to a wire cooling rack.
- Let it cool for at least 2 hours before slicing so the filling has time to set.
- Slice and serve warm or at room temperature.
This same low-and-slow baking approach is one I also use in my Apple Pie With Cinnamon Crust Recipe, since it keeps the crust from over-browning before the filling is fully set.
Tips for The Best French Apple Pie
A few small details make a big difference with this pie. Keeping your butter cold and slicing your apples evenly are the two that matter most.
For more crumb topping inspiration, I’d also point you toward my Caramel Apple Crisp Recipe, which uses a similar technique with an oat-based crumb.
- Use a mix of tart and sweet apples for the best balance of flavor
- Keep your butter cold right up until it goes into the crumb topping
- Slice apples uniformly so they cook at the same rate
- Place the pie on a baking sheet to catch bubbling juices
- Let the pie cool fully before slicing for clean, set pieces
Serving Suggestions
This pie is delicious completely on its own, but a few additions turn it into something extra special.
I love serving warm slices with a scoop of Peach Ice Cream on top, since the cold and warm contrast is hard to beat.
- A scoop of vanilla ice cream for a classic pairing
- A drizzle of warm caramel sauce over each slice
- A dollop of lightly sweetened whipped cream
- A mug of hot coffee or spiced cider alongside it
- A sprinkle of extra cinnamon for a little more warmth
Variations of French Apple Pie
Once you’ve made the base recipe a few times, it’s fun to play around with the flavors. Small swaps can completely change the character of the pie.
Read Also: Cranberry Apple Crumb Pie Recipe
- Add 1/2 cup of raisins or dried cranberries to the apple filling
- Stir chopped pecans or walnuts into the crumb topping
- Swap half the apples for pears for a softer, sweeter filling
- Add a splash of caramel sauce over the apples before topping
- Use apple pie spice in place of the cinnamon and nutmeg
Storage and Reheating
This pie keeps well for several days, which makes it a great make-ahead dessert for holidays and gatherings.
If you want another make-ahead option, my Apple Pie Bread Recipe stores just as easily and travels well too.
- Store covered at room temperature for up to 2 days
- Refrigerate covered for up to 5 days for longer storage
- Freeze whole or in slices, wrapped tightly, for up to 3 months
- Reheat individual slices in the oven at 300°F for about 10 minutes
- Thaw frozen pie overnight in the fridge before reheating
Nutritional Facts
Nutrition will vary depending on the exact apples and crust you use, but here’s a general estimate per slice, based on 8 slices per pie.
For another fall favorite with a similar nutrition profile, check out my Amish Apple Cake Recipe.
- Calories: 380 per slice
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 57g
- Sugar: 34g
- Fiber: 3g
- Protein: 3g
- Sodium: 190mg
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional value along with the flavor.
The apples do most of the heavy lifting here, much like they do in my Apple Butter Bread Recipe.
- Apples provide fiber that supports healthy digestion
- Cinnamon has natural anti-inflammatory properties
- Lemon juice adds a small dose of vitamin C
- Nutmeg contains antioxidants that support overall wellness
- Butter provides fat-soluble vitamins like A and E in moderation
FAQs About French Apple Pie
1. What’s the difference between French Apple Pie and Dutch Apple Pie?
The two names are often used interchangeably at this point, and many bakers can’t agree on a hard rule.
Both typically feature a single bottom crust topped with a sweet, buttery crumb rather than a second layer of pastry.
You can also find great alternatives on my site, like Spiced Apple Cider Recipe, if you want to build out a full fall menu.
2. Can I use a store-bought pie crust?
Yes, a store-bought crust works perfectly fine for this recipe.
Just let it sit at room temperature for a few minutes so it’s easier to fit into your pie dish without cracking.
3. Why is my pie filling watery?
This usually happens when the apples release more liquid than the flour can absorb.
Letting the pie cool completely before slicing gives the filling time to set up properly.
4. What apples work best for this pie?
A mix of Granny Smith and Honeycrisp gives you the best balance of tart and sweet.
Granny Smith holds its shape well during baking, while Honeycrisp adds natural sweetness.
5. Can I make this pie ahead of time?
Absolutely, this pie is a great make-ahead dessert.
Bake it a day in advance, let it cool completely, then store it covered at room temperature until you’re ready to serve.
French Apple Pie
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought
- 6 cups apples about 6 medium, peeled and thinly sliced, mix of Granny Smith and Honeycrisp
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter cold and cubed
- salt pinch
- vanilla ice cream for serving
- caramel sauce warmed, for drizzling
- whipped cream lightly sweetened
- ground cinnamon for sprinkling
Equipment
- 9-inch pie dish deep dish recommended
- Apple peeler and corer optional, speeds up prep
- Pastry cutter for making crumb topping
- Rolling Pin for homemade crust
- Large mixing bowls
- Pie crust shield optional, prevents edge burning
- Wire cooling rack
- Rimmed baking sheet to catch drips
Method
- Preheat oven to 425°F (220°C). Roll out crust and fit into 9-inch pie dish. Crimp edges and refrigerate while preparing filling.
- Peel, core, and thinly slice apples (about 1/8 inch thick). Place in large bowl and toss with lemon juice immediately to prevent browning.
- In small bowl, whisk together granulated sugar, flour, cinnamon, nutmeg, and salt. Sprinkle over apples, add vanilla, and toss until evenly coated.
- Pour apple mixture into chilled pie crust, mounding slightly in center. Press down gently to settle into even layer.
- In separate bowl, whisk flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in cold butter with pastry cutter until coarse pea-sized crumbs form.
- Sprinkle topping evenly over apples, covering entire surface. Press down very lightly to form small clusters without packing tightly.
- Place pie on rimmed baking sheet. Bake at 425°F for 15 minutes, then reduce to 350°F without opening door. Continue baking 35-40 minutes until topping is golden and filling bubbles at edges. Shield crust edges if browning too quickly.
- Transfer to wire rack and cool at least 2 hours before slicing to allow filling to set. Serve warm or at room temperature.
Nutrition
Notes
- Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for the best flavor balance.
- Keep butter cold until it goes into the crumb topping for the best texture.
- Slice apples uniformly so they cook at the same rate and ensure even baking.
- Place pie on a baking sheet to catch any bubbling juices and prevent oven spills.
- Let pie cool fully before slicing to get clean, set pieces without runny filling.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze whole or in slices, wrapped tightly, for up to 3 months.
- Reheat individual slices in oven at 300°F for about 10 minutes for best texture.
- Add 1/2 cup raisins, dried cranberries, or chopped pecans to the filling for variation.
- Swap half the apples for pears for a softer, sweeter version of this pie.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This French Apple Pie Recipe is proof that you don’t need a fancy lattice top to make a showstopping dessert.
The crumb topping does all the work, and the apples underneath turn out perfectly soft and spiced every single time.
Give it a try this weekend and let me know how it turns out in the comments below.
If you make this recipe, I’d love to see it, so feel free to share a photo with me.
Recommended:
- Apple Cobbler Recipe
- Pear Pie Recipe
- Blueberry Crumble Pie Recipe
- Salted Caramel Apple Overnight Oats Recipe
- Holiday Pie Recipes
