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French Apple Pie Recipe

French Apple Pie

iamwinfred
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.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 380 kcal

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

Ingredients
  

  • 1 unbaked 9-inch pie crust homemade or store-bought

For the Apple Filling

  • 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

For the Crumb Topping

  • 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

For Serving (optional)

  • vanilla ice cream for serving
  • caramel sauce warmed, for drizzling
  • whipped cream lightly sweetened
  • ground cinnamon for sprinkling

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 57gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 190mgPotassium: 150mgFiber: 3gSugar: 34gVitamin A: 8IUVitamin C: 6mgCalcium: 2mgIron: 6mg
Keyword apple pie, crumb topping, easy pie recipe, fall dessert, Thanksgiving pie
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